Every year come Christmas EveIt’s no secret where we goTo take our holiday reprieve –Yes, that’s right, Sam Wo.Crispy noodles, fluorescent dipWonton soup for Jews to sip.There are no trees with blinking lightsOr roaring fireplaceBut Sam Wo’s Cantonese delightsDo more than take their place…
Israel “Izzy” Valdes is a single dad whose kids “could never decide where they wanted to eat. It was always either Chinese food, or McDonald’s, or stuff like that. So I thought ‘If they can’t decide, how many other people really can’t decide where to go?” So Izzy got busy…
ur Christmas dinner ham has been cooking in a Pyrex glass baking dish at 350 F. Then, when you open the oven door, Boom! Shards of sharp glass explode toward you like some homemade bomb. According to a shocking investigative report in the January issue of Consumer Reports, it’s a possibility…
Too early to post a after-Christmas Day recipe, you say? Be prepared is how I counter. Plus I’m not going to be blogging the day after Christmas, so you might as well tuck away this really easy, absolutely tasty recipe for ham steaks with redeye gravy while you can. All…
When Christine Kelly first opened the doors of North Miami Beach’s Shing Wang in April, 2008, it was an all-vegetarian Chinese restaurant — that also specialized (and still does) in Taiwanese shaved ice and bubble tea. The mock-meat soy-wheat gluten substitutions for chicken, beef, pork, and shrimp, when paired with choice…
Most people use the terms Napa or Napa Valley to describe the wine country north of San Francisco, but most of the more interesting culinary destinations have traditionally been found in Sonoma, St. Helena, and Yountsville (home of Thomas Keller’s restaurants). Downtown Napa was thought of as a place to…
It’s something of an annual foodie rite to take issue with individual rating choices upon release of each new issue of Zagat. Considering how wide a net is cast, and how many individuals weigh in, the numbers in this years Miami/So. Florida guide appear to me to read closer than…
A morsel lifted from next week’s main plate Cafe review:We were started with a few slices of baguette and a black plastic ramekin of cold, hard butter — seconds before our Mediterranean appetizer platter arrived, served with warm, partly blackened triangles of pita. The hummus was fresh and well-lubricated with…
Fries. Cupcakes. Cocktails. You won’t find that trio at any chain restaurant, be it fast food, fast casual, or whatever the latest corporate cookie cutter term for frozen food is these days. China Grill Management isn’t interested in covering such eclectic territory, nor is Houston’s, Morton’s, STK, KFC, Burger King,…
During my recent visit to San Francisco described here and here, I visited two of that city’s most innovative venues.Piperade (1915 Battery St.) is the more acknowledged of the two, having opened in the Embarcadero neighborhood in 2002. Chef/owner Gerald Hirigoyen, a native of the French pays Basque, is well…
Those tall, glossy glass business and condo towers that cut into the downtown Miami sky, emblematic of the soaring times of not so long ago hover over an amalgamation of prosaic grey streets that never saw the sunshine of those golden days. Some sassy new shops and eateries, however, have…
Sometimes cookbooks can do more than tell us how to prepare food. For example, a glance at the 1983 publication of California Wine Lover’s Cookbook, by Malcolm Hébert and the Wine Institute and Wine Appreciation Guild, shows us just how much things have changed in the food world over the…
It sure took a long time for The Feast Miami to get its website together, enough to take off the BETA tag, but apparently it wasn’t long enough to figure out how to rank restaurants properly. I mean, when P.F. Chang’s and Norman’s 180 take up two of your top…
Yesterday we touted the Ferry Terminal Market, Chinatown, chocolates, dungeness crabs, public transportation, and tasty salted pig parts. Today we cover a few more recommendable spots to enjoy.Castro Theater Sing-a-Long”Boo Hitler. Hiss the Countess…” read the promo, and we knew we had to attend the Sound Of Music sing-a-long –…
I once made and sold jewelry on the streets of San Francisco. Sometimes I’d sell by Fisherman’s Wharf, other times in the courtyard of the Embarcadero Center downtown. Quite a tidy profit was made, especially during a short period when I found myself ahead of the curve of a monstrous…
All we heard before our recent trip to San Francisco was to make sure to eat at Yank Sing. Yank Sing, Yank Sing, Yank Sing was sung to us again and again. “Best dim sum” everyone say and say, anytime of day. The place has been around since 1958, but…
Rickenbacker Fish Company Restaurant and Fresh Fish Market is brand new, and located right at the end of the Rickenbacker Causeway — a guppy’s throw from the Rusty Pelican and possessing equally breathtaking views of Biscayne Bay and downtown Brickell.The menu looks to be a typical driftwood-inspired waterfront-seafood-house. Starters include…
I am no donut aficionado, but I happen to be married to one. Miami is not a good place to be a donut aficionado. It’s like being a fan of live American bluegrass music and living in Zimbabwe. Miami is not a good place to be married to a donut…
Well, it starts with organic Three Twins Ice Cream, which isn’t cheap — $5.25 for one scoop, two scoops for $6.95. Plus you’ve always gotta pay a little more for anything organic. And it’s not just any sundae, but a banana split. Fruit ain’t free. But there are other reasons…
There is nothing like returning to Miami from a trip to San Francisco/Napa Valley to get a person really pissed off. Oh, I could rant about how smart people demand smart food and smart service and, in general, a smartly (and politely) run city — and I WILL rant about…
Cecconi’s Miami Beach: Romantic, tasty, not cheap
Chef Giovanni Arias, new head chef at Canyon Ranch Hotel & Spa, recently talked with Feast Miami about his new gig. When asked what he brings “to the Canyon Ranch table,” Arias replied: “I can bring out the best of any ingredient and transform a simple and fresh dish to…
