Really, what’s a 5 Napkin burger without some mackerel on the side? Tomorrow at 5 Napkin Burger all Holy Mackerel drafts will be $4 (reduced from $7) all day long so arrive hungry and thirsty. Get there between 7 to 9 p.m. and you’ll get a free souvenir glass plus…
The Delano isn’t keeping its food and beverage relaunch on the down-low, despite the fact its signature eatery got an overhaul barely a year ago. They’ll close Blue Door Fish — yes, the very place that won our Best Seafood on the Beach award this year — following Art Basel and…
Perhaps it’s time you considered becoming friends with a dead guy. Wha? Oh–didn’t you know about the Friends of James Beard Dinner being held Sunday night at Red, The Steakhouse? Yeah, you can eat to your stomach’s content if you’re willing to fork out $150 for a ticket (James Beard…
Fattening? Yes. Decadent? Yes. Worth every chew and calorie? Hells yeah! We couldn’t wait to sink our forks into Chef Sergio Sigala ricotta cavatelli and share the recipe with you. (If you have no idea who we’re talking about, check out the first and second parts of his interview.) Before…
Hey there! Did you miss the first part of this interview with Sergio Sigala, the executive chef at Cecconi’s? If so, take a look here before you read on. New Times: I hear you’re an athlete. What’s your exercise regimen?Sergio Sigala: I am running in marathons and triathlons, biking a…
Casting folks came to Miami a few months ago in search of some candidates willing to get skewered by celeb chefs on this season of Chopped, and Short Order has secured a sneak peek of the finalists. However, a company rep requested that we not share the names of the…
When Soho Beach House decided to open a Cecconi’s concept there a year ago, one could hear a collective sigh across the 305. “Another Italian restaurant?” we asked. “Why?” After all, our city has more than its fair share of spaghetti slingers and pizza pirates.But then we heard the executive…
We can only imagine the KNR Restaurant Group guys are experiencing pain more excruciating than a cavity since they got a resignation letter from their insanely talented executive pastry chef, Antonio Bachour, this week. (Bachour not only won this year’s Best of Miami for Restaurant Dessert, but he was also…
Wandering around the ultra-cool, still largely undiscovered Iron Side during last night’s Campus Collective had us wondering why no chef has opened a restaurant in the district. Last night’s show of culinary talent is enough proof that, well, people here eat. (Even the especially-artsy-looking ones.)…
So, have you checked out the new look at Barton G. The Restaurant yet? No? Well then what are you waiting for? We told you about it last week when we interviewed Barton G. Weiss here and here. Guess you’ll just have to try and tackle this recipe at home…
A little birdie tipped us off last week that Mike Sabin, whom most people think of as the head chef at Prime One Twelve, had left the kitchen to work at some burger joint in Virginia (Oh — you didn’t know about that place, either?). As it turns out, Sabin…
Last week you read about Barton G. Weiss’ background and all the hoopla going on at Barton G. The Restaurant, so today we’re going to talk about his other ventures and find out the truth behind his relationship with the former Versace mansion.New Times: Any news at your other restaurants?…
You may not recognize his face, but you undoubtedly know his name. Most commonly referred to as “Barton G.” Barton G. Weiss is one of Miami’s most popular restaurateurs, event producers, and hoteliers, thanks to his string of successful business ventures, including The Villa by Barton G., Prelude by Barton…
Since September 15 is National Chicken Lovers Day (don’t fret — we didn’t know, either), all Pollo Tropical company-owned restaurants in Florida, Georgia, and New Jersey will be giving away free quarter-chicken meals along with rice and beans from 2 to 7 p.m. today, but there’s a catch: you’ve gotta…
Ready to eat again, Miami? The Food Network South Beach Wine & Food Festival just launched its new site and it’s a veritable cornucopia of events, both new and old. Taking place February 23-26, the 2012 extravaganza looks to be bigger and better than ever.Yes the Grand Tasting Village will…
We were so busy gnawing on tender, smoky duck legs slathered in guava sauce at an Art Basel event last year that we neglected to realize that the smoker they emerged from was actually “the art.” Hard to believe we overlooked the tall, painted steel sculpture, what with its unusual…
Hopefully our Spa Water blog from Friday encouraged you to down gallons of fruit-infused water this weekend. We tried a cucumber-basil-pineapple concoction that was quite good, but this Raspberry Mist recipe from the Tamaya Mist Salon & Spa in New Mexico sounds (and looks) even better.Yes, these recipes sound like…
Are you chronically dehydrated? I just learned I am and, according to many websites, about 75 percent of our population is in the same boat. There’s a simple explanation: water is boring. So when my chiropractor said I needed to divide my body weight in half and drink that many…
Yesterday we reminisced about our visit to Paradise Farms, prior to that we saw Hani Khouri at his Redland Mediterranean Organics, and today we’ll tie up the details of our action-packed trip to the Redland. We hope you’ll be inspired enough to hit the road and head there yourself this…
You might recall reading about our field trip to the Redland with the LoSasso family and some folks from the Forge. Here’s what happened after we left Redland Mediterranean Organics, got back in our caravan, and headed to Paradise Farms.Any chef in Miami who claims to use the freshest produce in…
Last week we told you what a great time we had on our date cooking with Chef Danny Wells at Amuse and Monday he was eager to share his recipe for Inside-Out BLT. Simply stated, it’s a sandwich sans bread, comprising lots of greens and bacon mayo stacked between layers…
After you’ve had a milkshake at Robert Is Here, a switch flips in your craving core. Soon you just don’t want to live anymore if living means you can never again suck down a few straws full of that fruity, cold, creamy deliciousness. So when that familiar feeling hit this…
