Well it’s the last week of the year and there aren’t as many “best of 2010” lists out on the South Florida food blogosphere yet. Maybe next week. In the meantime, here’s the best of the food blogs. Food for Thought lists his top ten bites for 2010.South Florida Food…
Read the first part of this interview with Icebox Café’s owner Robert Siegmann and chef Andrea Landini here. C’mon–surely you have time. We know you aren’t really working today, anyhow.So how did Icebox Café at MIA come about?I always felt, as a traveler and a foodie, that good food at…
Five chefs. Five different means of distinguishing themselves over the course of the past year. The names are Timon Balloo, Giancarla Bodoni, Kevin Cory, Richard Hales, and Simon Stojanovic. The reasons follow:Giancarla Bodoni, Escopazzo:The organic Northern Italian fare that Giancarla cooks up at Escopazzo is a genre unto itself. Not…
Eater.com recently compiled New York Times critic Sam Sifton’s 15 best “burns, barbs and zingers” from his 2010 reviews. It strikes me reading these that over the past twelve months, Mr. Sifton’s reviews have been meaner than mine (this is meant neither as compliment or insult).Now I’m not saying that…
After one hell of a night partying, it is now New Year’s day and the last thing you want to do is cook. If you have an ounce of energy and self respect left, you may want to try out some of these places that are open on New Year’s…
Yesterday we promised you a recipe from Jayne Rockmill’s new hardcover book I Love Bacon! ($19.99) so, yet again, we’re delivering. Chef Andrea Curto-Randazzo, now at The Water Club and formerly of Talula and Top Chef fame, contributed her recipe for roasted tomato and smoked bacon bisque. It’s pretty involved,…
Terrorists know how to hit us where it hurts.Al-Qaeda bombed the World Trade Center, two shiny, towering examples of American capitalism. WTC was chosen partially because it was in New York, America’s capital, and second because it represented America’s greed.Now the mentally unstable, yet curiously intuitive members of Al-Qaeda are…
Let’s take time this week to laugh at all those Northerners shivering and bemoaning the excessive dirty white stuff requiring them to wear ugly boots, down-filled clothing, and hats that either make them look like bank robbers or members of the Russian military. Down here, while we saunter around in…
Some of us like to stay home on Christmas Day and enjoy a home cooked meal, maybe some hot chocolate or eggnog, and some chestnuts roas…..wait, for a second there I forgot that we live in the most glamorous city in the country. We have a rep to protect. So,…
Still on the hunt for a gift to appease your favorite foodie? We’ve got you covered. I Love Bacon! ($19.99) by Jayne Rockmill is not only a fun tribute to our favorite, flavorful fatty food, but it’s also a compilation of 50 amazing pork-enhanced recipes and a means for giving…
What it is: Three fat wedges of pork belly stuffed into three teeny tortilla-like shells.Where it at? That’s for you to guess. Place your best bet below in the comments section, and we’ll let you know how wrong or right you are.Follow Short Order on Facebook and Twitter @Short_Order…
Annually, Art Basel inadvertently gives birth to new restaurants in the city. Just as Hollywood lines up blockbuster debuts at the onset of Oscar season, opening dates for dining venues are moved up (or pushed back) to coincide with the start of the nation’s largest art fair. One of this…
For once, America seems to have one upped Japan in technology.The Dalu Robot Restaurant in Jinan, in China’s northern Shandong Providence, is using robots to serve their patrons. Yes–the servers at Dalu are robots.We know what you’re thinking. What? We actually beat the Japanese to the punch?…
Enough already with the egg nog — a barely quaffable drink only when poured in minor proportion to the rum. But here’s another holiday beverage idea: Kahlúa Peppermint Mocha Hot Cocoa. It has the whole peppermint-Christmas thing going on (especially when festively garnished with a peppermint stick), tastes great, and…
Who was the first to make an ackee & saltfish loaf? According to Michael “Moppy” Daly, he was. And he did it at The Patty Place, his shop in Miami Gardens. In 2008, the place won our Best Jamaican Patty award. But that’s not all you’ll find there.Moppy says, “Ackee…
One of the bloggers here at Short Order recently wrote to Santa about the quality of service in Miami restaurants — noting that we don’t have any and we would really like some. Unfortunately, this is true across the board, whether you pick up a fork at a Sobe hotspot…
These famed San Francisco Bay Area restaurateurs get theirs from Marshall’s Farm Natural Honey. And so do lucky souls such as my wife and I, who took a short drive south from Napa to tour the property. It was a rainy weekday afternoon, so we were the only visitors –…
The Coen brothers’ remake of the John Wayne classic True Grit opens in theaters today, and Wild Turkey Bourbon is ready with a cocktail to match: The Rooster. Named after the irascible main character originally played by Wayne (and now by Jeff Bridges), the drink combines the gold, grit, sarsaparilla…
Nothing says holiday in the States like “Egg Nog.” In Puerto Rico, we drink Coquito. It is a coconut cream cocktail spiked with light and coconut rum, enriched and sweetened with condensed milk, and spiced up with warming, sweet baking spices. So give this holiday tipple a try and liven…
Gaston Gonzalez is the resident tippler and head bartender at Area 31. After years of traveling through South America, he finally chose Miami as his home. And thank goodness at that… The Buenos Aires native currently creates seasonally inspired libations that combine savory spices with fresh fruit and artisan spirits…
If you’re not a subscriber to our weekly Café Bites dining newsletter, here’s a taste of what you’re missing. Click here to subscribe.Don’t want to cook for the holidays but don’t want to eat out either? Epicure Markets in Miami Beach and Sunny Isles Beach are offering three different holiday…
Yeah we promised you in our interview with Marc Randazzo last week that this recipe would be delivered yesterday but it just didn’t come in on time. What were we supposed to do–threaten a former pro boxer? Hardly. We love ya, but not that much.Regardless, here it is. Now take…
