Vino & Olio will be open for lunch during Art Basel, starting today, November 30, through Friday, December 3. Chef Andrea Menichetti’s Tuscan menu will feature braised veal, hearty lasagna, linguine al pesto, and more. Lunch will be served from 12:30 to 4 p.m…
First came Town Kitchen & Bar. Next was Smoke’t Southern Kitchen & Tap. On deck, with opening date pegged in January: Sake Blue Asian Kitchen & Bar (notice how each time this restaurant group names a new restaurant they make the moniker one word longer?). This latest venture from the…
File under “So Near And Yet So Far”…Ortanique opened in Grand Cayman last week, joining Michael’s Genuine Food & Drink as well as Eric Ripert’s Blue (in the Ritz-Carlton). Executive chef is Sara Mair, a Caribbean native best known as a contestant on Top Chef: Miami, but who was also chef…
Jacob KatelThe Grill at The Setai officially reopened on Saturday, thus ushering in the tenure of newly appointed executive chef David Werly. While The Restaurant at The Setai is a bastion of elegant Asian cuisine, The Grill (sort of an extension of The Setai’s Lobby Bar and Courtyard) looks to…
“Certain to be one of the coolest and most visually striking new restaurants in the nation…” Good thing Tony Goldman and daughter/partner Jessica Goldman Srebnick aren’t placing our expectations too high. Wynwood Kitchen & Bar, at 2550 N.W. 2nd Avenue, opened last Friday in its’ namesake neighborhood. Original artwork from…
Whole Foods has pulled seven types of cheddar cheese from its shelves as a precaution over the risk of listeria or E. Coli. The cheeses come packaged in clear plastic wrap with a sticker across it reading “Distributed by Whole Foods Market.” They are part of a factory wide recall…
A small bite of next week’s Cafe review (we’re still full from yesterday): We went instead with nearly transparent wisps of black truffle shavings upon mashed potatoes, an accompaniment to poulet rouge ― modeled after France’s Label Rouge birds, raised on all-grain diets and three times as expensive as commercial…
Jeff McInnis: Hot Chef
Yesterday we offered a first look at Chef Michael Schwartz’s new cookbook, Michael’s Genuine Food: Down-To-Earth Cooking for People Who Love to Eat.The book is co-authored with JoAnn Cianciulli, with a foreword by Michael Symon, and is due to be published in February. Right now you can place pre-order here…
Kathy Fib, spokesperson for Norman’s 180, today claimed that Bigfoot has been seen not just once, but “numerous times” at the Coral Gables restaurant. “He’s sort of a semi-regular,” said Fib. “He really enjoys the duck meatballs.”When it was pointed out that nobody except the owners of Norman’s have seen…
The second mouse gets the cheese, right? That’s about the only positive thing I can say to those of you who have yet to secure Thanksgiving day plans. Still, things happen, the best laid plans of mice and men and all — hey, we’re back to the mouse! Last week…
“One of my sayings is, ‘The secret to good food is…good food.’ I say spend more time shopping than cooking.” — Michael SchwartzThat quote comes from the introduction to his yet-to-be-released cookbook, Michael’s Genuine Food: Down-To-Earth Cooking For People Who Love To Eat. The recipes are Michael’s of course, but…
We all know the feeling: Turkey dinner is completed, the stories have been told, everyone has seemingly enjoyed themselves to a reasonable extent, and most of the guests have had the good sense to say thanks and goodnight – the key word here being “most”. Invariably one or two will…
Bill Wisser snaps the photos for Miami New Times restaurant reviews. He’s an accomplished photographer with impressive resume — if you haven’t checked out his slide shows on our site, you should. So this side-by-side look of my photo of the Peking duck with lotus root at Chu’s Taiwan Kitchen…
One of these sets of croquetas comes from a restaurant in Miami; the other comes from a restaurant on Miami Beach. Those are your hints. Give it your best guess in the comments section, and we’ll let you know if you’ve got it right…
The food industry is hot hot hot. Chefs are hot hot hot. Restaurants are hot hot hot. Food networks and food festivals and food anythings are hot hot hot. Cookbooks are hot hot hot. Seems as though every chef in the world has written one this year – except for…
A slew of restaurants are offering Thanksgiving Day specials, and we’ve sorted through them for you. This means a studious scrutiny of the menus as they relate to value and overall allure (listed prices do not include tax or tip).We have no idea how these meals will actually taste, although…
And that’s the news in a nutshell — or shall we say bombshell? Executive chef John Critchley had established himself as one of the city’s culinary stars, but the Boston native has decided to return to the Northeast to be closer to family. He’ll remain in the Kimpton clan, soon…
Let’s skip the gobbledegook and talk turkey: A slew of restaurants are offering Thanksgiving Day specials, and we’ve sorted through them for you. This means a studious scrutiny of the menus as they relate to value and overall allure (listed prices do not include tax or tip).We have no idea…
Lee Schrager: South Beach food genius speaks
Let’s forget all the obligatory turkey talk and get down to the wavy gravy: A slew of restaurants are offering Thanksgiving Day specials, and we’ve sorted through them for you. This means a studious scrutiny of the menus as they relate to value and overall allure (listed prices do not…
Yesterday we highlighted the just-released Food Network South Beach Wine & Food Festival Cookbook by Lee Schrager and Julie Mautner. We’ll remind you that Lee will be at the Miami Book Fair International this Saturday at 4:30 p.m. And we will also share a recipe – one that seems well…
