Food & Drink

Dale Talde, the Top Chef veteran behind Talde inside the Confidante in Miami Beach, likes to party. His Filipino roots and Chicago upbringing form a recipe for some of Miami’s wildest food memories: from brunch ragers with DJs and bottomless bubbly to weekly late-night noodle events.

Dark days followed the shuttering of Alberto Cabrera’s Little Bread Cuban Sandwich Co. in late 2015. The ruddy-haired chef who once worked at Karu & Y breathed new life into Miami’s galaxy of Cuban sandwiches when his shop opened with offerings like medianoches and Elena Ruzes built with house-made ingredients.

The weekend forecast calls for rain and more rain. The only thing to do: Grab your squad, get to brunch, and drown your beachless sorrows in bloody marys and mimosas. Here are five new brunches to try this weekend.

This past in April, Jeremy Ford announced he was leaving Matador Room to forge a partnership with Grove Bay Hospitality Group. Now details have emerged about the possible location of one of them.

With an open-air dining room overlooking Lincoln Road, Juvia’s swanky penthouse retreat is one of Miami’s definitive brunch spots. Thanks to the debut of an affordable prix fixe, there’s no need to wait for a special occasion to dine at the restaurant again.

South Florida is in the midst of a Philadelphia invasion. Steve Martorano has long made his mark in Fort Lauderdale by capitalizing on his hometown’s red-sauce Italian classics, and Philly-based restaurateur Stephen Starr has successfully introduced restaurants such as the Continental, Le Zoo, and Upland to Miami’s dining scene. Soon James Beard winner Michael Solomonov’s Dizengoff and Federal Donuts will storm Wynwood. Now Michael Schulson has opened Monkitail at the Diplomat Beach Resort in Hollywood.

Dirt, the fast-casual restaurant that specializes in serving clean food at affordable prices, is expanding. The eatery will take over the space formerly occupied by Paradigm Kitchen in Miami Beach’s Sunset Harbour neighborhood.

Food truck owner Horatio Garrell scrimped and saved for six years to get together enough money to open a brick-and-mortar spot to serve his smoky jerk chicken and pork. When his eatery King Jerk finally opened at 14821 W. Dixie Hwy., the centerpiece was a $5,000 hybrid grill/smoker that was hardly used before thieves snatched it out of the parking lot surrounding Garrell’s new bright-red restaurant.

This Sunday, June 11, Peruvian-born celebrity chef Gaston Acurio will host the Cebiche Gang, an event that brings together some of Miami’s most talented toques to benefit Acurio’s culinary school, Pachacútec Culinary Institute, for underprivileged students in Pachacútec, Peru.

When BLT Steak closed in May 2016, Miami Beach lost more than just a steakhouse. The restaurant inside the Betsy Hotel served some of the best beef, seafood, and popovers Miami had ever tasted. About a year ago, chef Laurent Tourondel announced the restaurant’s transition from BLT Steak to LT Steak…

If you’ve been to Bird & Bone for dinner, you know Hales’ Nashville hot chicken is enough of a reason to return. But evening dining aside, the restaurant is worth a visit in the morning, when the kitchen quietly whips up an affordable, Southern-inspired breakfast from 7 to 11 a.m.

This past March, Max Santiago abruptly announced his departure from the Salty Donut, Wynwood’s famed artisanal doughnut shop. Now the acclaimed pastry chef has joined the Sugar Factory American Brasserie chain as a corporate pastry chef.

Todd Erickson is opening GLAM, a plant-based fast-casual concept in midtown Miami, at the end of June. “GLAM,” by the way, stands for “Green Living Animals Matter.”

Frans is standing in the middle of her compact organic garden just steps from the beach. After a two-year hiatus, she has returned to Essensia at the Palms Hotel & Spa to introduce a Caribbean-inspired menu, a direct reflection of her travels during that time away.

A Miami Beach ice-cream institution is taking its flavors to new heights. JetBlue passengers are now able to enjoy frozen treats from the Frieze 35,000 feet in the air. The Lincoln Road staple was selected as one of five artisan ice-cream makers to participate in the airline’s new locally sourced ice-cream experience on Mint flights.