Who named LIV’s new Hpnotiq-inspired signature cocktail? I did! And who’ll drink this blue beverage made with a blend of vodka, cognac, and tropical fruit juices? Some say Smurfs and Avatars. Others think it’ll probably be the Pitbull-and-his-entourage-look-alike crowd. I didn’t create the monster, I only saved it from a…
The Ms. Cheezious grilled cheese truck debuts this week, flanked with a pinup girl logo. The menu showcases the classic comfort food, without veering into overwrought combinations. They’ll offer a crab salad and cheddar melt, bacon and blue cheese on sourdough, an apple and havarti on multi-grain, and a ricotta…
Did you miss last week’s chat with Mike Sabin regarding the fate of Nemo? If so, click here. If not, read on:New Times: What’s your favorite menu item?Mike Sabin: Hawaiian Big Eye tuna. We’re the largest purchaser in the country. We do 13,000 pounds in a year. We do a…
Scientists were recently shocked to discover a new species of lizard in the Mekong River delta in Vietnam. There are two reasons why this species is particularly extraordinary. For one, all the lizards are female and reproduce by cloning themselves (daughters are just replicas of the mothers). The second reason,…
Our friend, the Cocktail Mia has done yet another public service. Apart from teaching us new and clever ways to imbibe, she has compiled a list of digestifs to help us deal with our bulbous T-Day bellies. These friendly beverages help turn your heavy stomach into a happy one…
The best of South Florida food blogs last week. You know, in case you missed it while you were in a holiday food-induced coma.Food for Thought puts out a great guide on where to eat during Art Basel. Tinkering with Dinner prepares Monlar oo thoke with his first CSA delivery.Redland…
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…
The much awaited Pubbelly opened its doors to a hungry Miami public Tuesday night with a bang. After a couple months of shameless self promotion via Twitter and Facebook, we couldn’t help but wonder, “Is this all hype or do the Pubbelly Boyz (as they are known) actually have a…
From 11:30 a.m. to 3 p.m. daily, Thai House II — not to be confused with Thai House I on South Beach — offers a lunch menu in addition to an already extensive menu featuring Thai and Japanese cuisine. The lunch menu, with dishes of tempura or teriyaki, and sushi…
Before we begin, we should clarify: Mike Sabin is not only the head chef at Prime One Twelve. He’s actually corporate chef for Myles Restaurant Group, the owners of the aforementioned and also Prime Italian, Nemo, Shoji Sushi, Big Pink, and the new Prime Hotel and Lounge.And what we learned…
Here are some Black Friday deals for those who have a hankering for specialty food products or for those hoping to get the perfect gift for the foodies in their life. Even better: none of these deals require you to get out of your pajamas or off the couch. Although,…
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…
The Estrella Family Creamery, producer of artisanal cheeses, has refused to conduct a broad recall of its cheeses after the FDA has found listeria contamination on multiple occasions. This “stand against big government” has resulted in a feud between foodies and regulators.It is true that there may be two sides…
As important as Thanksgiving is to us, there are surprisingly few movies that focus on this foodcentric holiday. Maybe it’s because we’re too busy eating. Or perhaps it’s that watching people eat isn’t, um, cinematic. In any case, these scenes will fill you with love, anxiety, embarrassment or all of…
This is a cookbook that I really enjoy, especially during this holiday season, when butter and pork — which are staples of the cracker pantry- — seem most enticing. This is how Janis Owens defines the original, pioneer crackers: “We mostly settled along the southern half of the eastern seaboard,…
While this week, Miami New Times is celebrating our inaugural Miami People issue, our sister paper, New Times Broward-Palm Beach, has a feature that explores South Florida food trucks.Former food critic John Linn focuses on the meals-on-wheels phenomenon from Palm Beach to Miami-Dade, profiling trucks like Nacho Bizness, Latin Burger…
These recipes are courtesy of Janis Owens, author of The Cracker Kitchen: A Cookbook in Celebration of Cornbread-Fed, Down-Home Family Stories and Cuisine. These are from her Cracker Kitchen website, where you can read more of her stories, like this one about Cracker polo or this one about the day…
In the wee hours of the night, white trucks decorated with flashing neon lights line the streets of the uptown neighborhood of Washington Heights in New York City, dishing out burgers and fried finger foods to club-goers on their way home. The chimichurri, a Dominican street food burger, is by…
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…
