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Lee Klein

Miami New Times’ restaurant reviewer for the past decade, and the world’s indisputable master of disguise.

Five Best Mexican Restaurants: Beyond Best of Miami 2011

By Lee Klein

We headed to Hialeah to highlight Los Magueyes, our Best of Miami selection for the finest Mexican restaurant. And we did so proudly. But there are some other neat spots to nab savory south-of-the-border treats. Here are five of our faves: ​5. Ernesto’s Taco ShopErnesto’s is an authentic, locally owned…

Baseball All Star Frituras Antidote To Midsummer Snub Of Hispanics

By Lee Klein

Rafael Almeida and Armando Marsans made their major league baseball debut with the Cincinnati Reds on July 4, 1911. Both men were Cuban — and as the national pastime was segregated back then, Reds management made sure to remind fans these players were purebred Spaniards with no African blood. The…

Acqua to Close at Four Seasons; Last Brunch This Sunday

By Lee Klein

​Acqua will be serving a “Farewell Brunch” at the Four Seasons Hotel Miami this Sunday, July 14. It’s your last chance to indulge in the expansive buffet that includes a whole roasted pig, a sprawling raw bar, and a dessert display overflowing with 30-plus types of mini pastries (11 am…

Ten Things About Deep-Frying You Really Should Know

By Lee Klein

Great article about deep-frying in this month’s Food Arts by Chris Young (co-author of Modernist Cuisine:The Art and Science of Cooking and head of The Fat Duck Experimental Kitchen for five years). Assuming you already know the basics of frying (the oil should be clean and hot, the food very…

LoSasso, Wessel, Jorgensen, Zakarian Talk Peanut Butter & White Chocolate

By Lee Klein

Maybe the most interesting thing about White Chocolate Wonderful — labeled as “peanut butter blended with sweet white chocolate” — is that it contains no white chocolate. Actually, it contains no chocolate at all. The ingredients: Peanuts, evaporated cane juice, vanilla, cocoa butter, palm fruit oil, lecithin, and salt. The…

Choffy: For A Serious Cup Of Cocoa

By Lee Klein

Coffee has become more serious lately. We know this because now we have coffee “tastings” which involve the art of “cupping” — I like to refer to this process as “sniff and slurp,” as that is what it basically is.It isn’t enough just to enjoy our beverages anymore — nowadays…

From Popeye to Obelix: Ten Food-Lovin’ Cartoon Characters

By Lee Klein

Cartoon and comic strip characters have favorite foods just like real people. Their tastes seem to be rather humble, too — pizzas, burgers, and sandwiches are often the craving, not filet mignon with sauce Béarnaise or inside-out sushi rolls. Here are ten food addictions of penciled-in (but not necessarily pencil-thin)…

Ten Great Miami Sandwiches, Part One

By Lee Klein

The name supposedly comes from the Earl of Sandwich, and we are supposed to believe that whenever someone in his court wanted meat between two pieces of bread, they would say “I’ll have what Sandwich is having.” That seems a bit far-fetched, no?Anyway, here are five fine sandwiches available for…

15 Food Statistics That Should Make You Cry

By Lee Klein

2 million: Dogs and cats abused and killed by the international fur industry each year that was made from domesticated dogs. Humane Society of the United States (HSUS). (A previous version of this blog item erroneously reported that Burlington Coat Factory was involved in this activity. The reference arose from…

Sneak Review: Andalus

By Lee Klein

​An opening morsel to whet the appetite for next week’s Cafe review of Andalus:At American fairs held in the early 20th century, cigars would often be awarded to contestants who could ring a bell by hitting the base of a pole with a sledgehammer. It is believed the phrase “Close,…

Sweet Point Bakery & Cafe: Free Coffee In The Morning

By Lee Klein

​The early bird catches the free coffee at this bright and airy new addition to the midtown Miami scene: Arrive between 8 am and 10 am, and a cuppa basic American joe is complimentary. Of course once the bird lands in front of Sweet Point’s pastry display case, chances are…

Kiwi, Pattypan Squash and Truffle Oil: We Are All Food Phonies

By Lee Klein

Imagine this: You grew up in a household where the only lettuce served was some mix of wild field greens; it was grown in abundance and very inexpensive. Salads would be inevitably be composed of these greens — sometimes together, sometimes individually, as in arugula salad — tossed with garnishes…

Pascal’s Ex-Pats To Open Senses Brasserie

By Lee Klein

Patrick Gruest, General Manager at Pascal’s On Ponce from January, 1996 to June, 1998, is getting ready to debut Senses Brasserie on Brickell Key this coming November. This is not new for Gruest, who has opened two restaurants of his own and two for national chains. He has been enjoying…