The prime Angus sirloin burger at Burger & Beer Joint is really, really good, with a nice ribbon of fatty marbling throughout the beefy patty. I prefer to make my own version (although it is hard to walk away from anything titled “Stairway to Heaven”), topping it with Maytag blue…
The Setai brings upscale swank to every facet of the hospitality experience, so it’s no surprise to discover that master mixologist Paul Sevigny has the run of the kitchen when it comes to pricey concoctions on the cocktail menu. Taking advantage of in-season produce, these new drinks (the “Rhubarb Stringer”…
The folks at Egg & Dart want you to know it is a “rustic Greek” restaurant. Those words are on the website, the menus, and the door when you walk in. They also want you to know the digs are “hip” and “modern,” which was stated several times on the press…
The championship battle of kitchen wills finally culminated last night at Whole Foods in Coral Gables, where chef Timon Balloo of Sugarcane faced chef Michael Jacobs, who caters to the cravings of our Miami Heat players. Both had previously won their chance to compete in the finals by beating Daniel Ganem…
Area 31 has officially launched a new wine promotion that commissions Executive Chef E. Michael Reidt to choose a glass for you. Every Wednesday, he will select two of his favorite bottles of vino and offer an unbelievable discount. By the glass pricing enables laypeople to get a taste of…
Last week, we told you what Italian spots are worth the splurge, but today’s roundup is the list we really love — outstanding cuisine at a more reasonable price. Our winner for the absolute Best Inexpensive Italian Restaurant in New Times’ Best of Miami 2011 issue was downtowner Fratelli Milano. Here we name…
Eos has finally appointed a new executive chef, Matthew Leonard, who will be taking the helm of both the restaurant and banquet program at the Viceroy. His background is mainly resort focused, logging kitchen time at an array of four and five star properties across the U.S. — from the…
Rosa Mexicano is celebrating the dog days of summer with a festival dedicated to everyone’s favorite melty treat, now through September 4. They’ve even reincarnated the famous guacamole in ice cream form. Strawberries replace peppers, chopped mint instead of cilantro — and it’s prepared table-side, just like the original. Since…
It’s one of those things everyone is reluctant to make for themselves. Baking bread just seems like so much more of a pain in the ass than simply picking up a loaf at the grocery store. Sure, the visual will be just as pleasing if you buy focaccia or lavash,…
db Bistro Moderne is stepping up its happy hour game face with more menu items, weekly drink specials, and the inevitable in-house D.J., (which was loud when we visited, but actually had some people up and dancing. That would so never happen in NYC.) What we absolutely loved was the…
Cioppino at the Ritz-Carlton Key Biscayne took the title Best Expensive Italian Restaurant in New Times’ Best of Miami 2011 issue. Though it is tricky to choose one pasta over another, after careful consideration, we present the other top contenders. Tune in next week, when we count down the top inexpensive options for…
The words barbecue and beer seem permanently wedded; a hot day is well matched with a cold one, and it’s easy to pair with burgers, ribs, and grilled what-have-you. However, with back-yard fiestas growing ever more gourmet, we champion summer-appropriate wines that enhance the overall experience of eating smoky, juicy…
In celebration of National Oyster Day, we present the second installation of our oyster tutorial with Executive Chef of Blue Door Fish and oyster savant extraordinaire, Sean Bernal. Yesterday, he opened up the kitchen and gave us a lesson in everything mollusk related, and today we dive deeper into the…
Tomorrow is National Oyster Day, as if we needed an excuse to honor the most delectable of readily edible seafood, fit for consumption as soon as it is pulled from the sea. We begged Executive Chef Sean Bernal of Blue Door Fish at the Delano, for public insight into his…
Last night marked the second face off between chefs for the title of champion of the grill at Whole Foods in Coral Gables. Chef Samuel Gorenstein of BLT Steak at The Betsy Hotel was pitted against Chef Michael Jacobs, who caters to the whims of our hometown boys, the Miami…
Daniel Boulud’s Miami outpost of DB Bistro Moderne captured the distinction of most fabulous French restaurant in our Best Of Miami 2011 issue, beating out oldies but goodies who have been serving up escargots for ages. Here’s a round-up of our other favorites who remain heralded, even without the official…
Michelle Bernstein was kind enough to post her recipe for Crumb on Parchment’s cherry-vanilla scones on Tasting Table. If you haven’t had the pleasure, the scones are oversize and somehow both dense and fluffy. It’s quite an achievement. The scone flavors rotate daily, so although the variety brings an adventure…
Last night, the 10th annual Miami Spice program celebrated with a kickoff party at the Miami Beach Convention Center. VIPs were treated to extreme entertainment including contortionists and aerial performers from Cirque Eloize, but even the laypeople got to watch jazz flautist Nestor Torres belt out a tune center stage…
Lou Lou Bistro wants to be your favorite neighborhood happy hour. Although the uneducated might head next door to old standby, Tobacco Road, for a raucous good time, a more cultivated experience can be had courtesy of Lou Lou’s new offerings.Its “Tchin-Tchin Happy Hour” (“Tchin-Tchin” is what the French say…
Little Lotus: This Asian secret in downtown Miami will bloom big
Head cheese is one of those things the French come up with that takes whatever everyone else in the world is doing (bologna for example), and elevates it to a completely different level. Fromage de tête is officially classified as a terrine, but we prefer to use the low-brow verbiage,…
Chef Gabriel Fenton’s menu sounds unassuming at first glance, a gazpacho, smoked salmon, strip steak, and a puttanesca holdover from his student days at the CIA, which he says “is still my favorite.” Yet, every course of Bourbon Steak’s Miami Spice offerings has been developed with great care, and plated…
