I like Sustain Restaurant + Bar quite a bit. I also like porchetta sandwiches quite a bit. Yet I do not like Sustain’s porchetta sandwich.For the uninitiated, porchetta is made by rolling a pork belly around a pork loin, adding plenty of herbs and some garlic, wrapping it in pork…
Tim Doolittle has recently been announced as the new chef de cuisine at Emeril’s Miami Beach — although he’s been working there since early December. Doolittle started out cooking at some of the finer restaurants of his native Kansas City, including the Beard-winning The American Restaurant. I asked Tim if…
The sandwich cubano is a Miami treasure, gulped down by countless customers every day. Over the years (since 1974), Latin American Cafeteria has been associated with the biggest, baddest rendition in town. But the question has often been: Which is the real Latin American Cafeteria? The answer would be Raul…
There are three factors to this Cherry Delight cocktail, based on Beefeater Gin, that make it highly recommendable for Valentine’s Day:1. It is red and pretty.2. It is the simplest of drinks to make — equal parts of three ingredients.3. It is very very tasty — although, as a man,…
It is seemingly obligatory these days for any new restaurant to proudly tout local sourcing and sustainability — whether totally true or not. The word organic is planted on menus like corn in Nebraska. So when Sustain Restaurant + Bar opened this past December with a mission “to support farmers”…
When it comes to after-work happy hour, db Bistro is advantageously located smack dab in the middle of downtown (in the JW Marriott Marquis).The deal is this: Monday through Friday, from 5 to 7 p.m., select cocktails, wines, and small plates are offered for $7 apiece in the bar and…
In the ever-changing universe of food truck gatherings, a new twist is on the way: This coming Sunday, Feb. 13 (and every Sunday thereafter), from 1:00 pm to 5:00 pm, the “Brickell Truck Rally” will take place at Tobacco Road (626 South Miami Ave.). In the line-up: Dim Ssam a GoGo,…
Ahmet Karaca is the Happy Greek. One reason for his glee is that he’s got a new set of wheels (called Chef on 4 Wheels) from which tonight, at the once-again-newly-located Biscayne Truck Triangle Roundup (127th and Biscayne Blvd.), he’ll be serving “gyros with warm pita bread stuffed with lettuce,…
What it is: Duck rillette (the well-seasoned meat cooked slowly in fat, then cooled in same fat). This one comes speckled with pink peppercorns and a small dice of Turkish apricot. Three crisp croutons of baguette are served alongside.Where it at? Take your best guess in the comments section below,…
As we count down to New Times’ Best of Miami 2011 in June, Short Order will serve up 100 of our favorite dishes in the 305 in random order. If you have any nominations of your own, please send them to cafe@miaminewtimes.com. After the jump, find our other choices. 95…
The first thing White Castle wants you to know is that you needn’t miss any of the big game standing over a grill and flipping teeny sliders into mini slider buns. Instead, you can buy a Craves Case of 20, 30, or 100 sliders.On the other hand, you can go have…
The ten to twelve entrees encompass a few each of meat, poultry, and fish selections — plus one pasta, which might be culled from carrots on Monday, from beets on Tuesday. Fried chicken included a meaty thigh, drumstick, and breast with crunchy, greaseless, well-seasoned crust and moist flesh within. A…
Panchero’s Mexican Grill is marking its first anniversary this coming Tuesday, February 8, by offering hefty beef, pork, chicken, or vegetable burritos for $2 all day long (a usual $5.95 offer). Pachero’s claim to fame — or at least claim to being superior to some other Mex chains — are…
As Waylon Jennings might have put it, we were looking for Miami’s up-and-coming dining scene in all the wrong places. Like, for instance, the Design District. When Michael’s Genuine Food & Drink took off, followed by Fratelli Lyon, Michelle Bernstein’s Sra. Martinez, and Jonathan Eismann’s mini-empire, it appeared that the…
Doug Rodriguez is Miami’s local boy who made good. During his heyday, he pioneered nuevo Latino cuisine at YUCA in Coral Gables (1989); operated the hugely successful Patria along with other hit venues in New York (1994); and won all sorts of recognition. He was even named one of Newsweek’s…
“Not your father’s Superbowl menu” is how Richard Hales describes the array of catered foods he is offering for pickup this Sunday. And it’s true: Not a nachos in sight. Instead, for $130 you can feed 8 to 10 people on “the best of” Sakaya Kitchen. Included in the package:…
”It’s the first one in America,” says Alexander Hiller, Director of 100 Montaditos, which just opened this past Friday in midtown Miami (just across from Hurricane Grill & Wings). There are some 200 locations worldwide (in France, Mexico, Portugal, and, mostly, in hometown Spain), so these are no rookie operators…
It just isn’t fair that Taco Bell is getting all the free press these days concerning integrity of ingredients — or lack thereof. Granted, nobody is accusing McDonald’s or Burger King of faking beef content, but what about the other stuff that goes between the buns? The sauce lathered upon…
What it is: A Serrano ham sandwich (on the right) with just a drizzle of olive oil ($1); and a Serrano ham sandwich with Iberico cheese ($2). (Yes, eagle eyes, potato chips too.) Where it at? That’s what we’re asking. Take your best guess in the comments section below,…
This is the first dish in a countdown to New Times’ Best of Miami 2011. From now until June, Short Order will be serving up 100 of our favorite dishes in the 305 in random order. If you have any nominations of your own, please send them to cafe@miaminewtimes.com.100. Dumplings…
What portion of the planet makes better breakfasts than the American South? None. And how many American Southern restaurants are there in Miami? At least one that we know of: The First & First Southern Baking Company. And does Ray Hicks, owner of First & First do Southern breakfasts proud?…
Last Tuesday, I suggested that certain local chefs have lessened their reputations by affixing their name to projects that they weren’t fully participating in. One of the chefs I mentioned was Doug Rodriguez, writing that his new restaurant, De Rodriguez Ocean, was “clearly run without any daily input from [Rodriguez].”…
