“Most chefs are fat and lazy,” says Ricardo Wilson, new chef/partner at Fleming’s Prime Steakhouse and Wine Bar in Coral Gables. Okay, so he doesn’t sugar coat his opinions. Actually, he’ll tell you exactly what he thinks within five minutes of meeting you. And though he might be a bit…
To celebrate Sushi Maki’s new menu items, the folks over there are offering up a $50 gift certificate, good at any of its locations, to one Miami New Times Short Order reader. But here’s the catch–you gotta post the best haiku. [Hint: Creativity trumps perversion.] For instructions on how to write…
The Biltmore Culinary Academy’s director, Lourdes Castro, teamed up with Ten Speed Press to publish Simply Mexican, a recipe-packed guide to everything from Achiote Chicken Roasted in Banana Leaves to basic tamales. The technique-focused book, written for the average home chef, contains 60 iconic Mexican recipes from all over the…
The W South Beach’s Living Room bar has a new bottle on the menu. It’s called fenom, and it’s a modern day absinthe bottled and distilled in France. The traditional form of the liquor is green, wormwood, highly alcoholic, and reputed to have hallucinogenic properties. Fenom is clear, has a…
Pie in the Sky founder and self-proclaimed chief baking officer, Erin Ashley, grew up in Maryland watching her mom making pies and taking them to birthday parties and barbecues. “People would love the pies and track her down for the recipe,” said Ashley. Yet her mother never shared it with…
As a countdown to New Times’ “Best of Miami” 2010, Short Order is serving up 100 of our favorite dishes in the 305. Send your nominations to cafe@miaminewtimes.com…
Realizing it was time to shake things up a bit at the quickie sushi place that doesn’t take itself too seriously, 36-year-old local boy Abe Ng, the CEO/president/chief sushi officer of the South Miami-based chain Sushi Maki, led the charge to bring more small plates, fiery infusions, and funky cocktails…
Expect a different type of three-parter this time around. We’ll start off with a brief interview about the cooking school with Lourdes Castro, the Biltmore Culinary Academy’s founding director, followed by a simple recipe from her cookbook in Part Two, and we’ll ice this cake with an overview of the Academy’s…
Sugarcane Raw Bar Grill in Midtown Miami is a busy place on a Friday night. As Lee Klein says in his review of the place, “A tsunami of near unanimous praise has catapulted Sugarcane Raw Bar Grill to the top of Miami’s dining scene at breakneck speed.” Here’s a behind-the-line…
Arriving in South Beach early next month will be Tacontento, a fast/casual full service Mexican restaurant. Tacontento translates to be happy, and if the slogan, “The best tacos… period,” comes anywhere close to being true, we will be. Tacontento started in the late ’90s as a taco stand in Guatemala…
Drop by this cool space in the heart of Wynwood for coffee-infused cocktails, small bites and art. Designed by Miami interior design firm, Pepe Calderin, Cafeina boasts an elegant, 1,500-square-foot lounge and bar. Candlelight, leather seats and ornate rugs in the main room create a warm and luxurious atmosphere. There’s…
Now that the BP Oil Spill has hit the Mississippi Delta and toxic seas lap at unprotected marsh, Miami’s eyes are on the slick with greater fear for our coastline than even before.We spoke to more local chefs, a restaurant owner, and a fisherman too for their reactions to this…
Since 1998, Steven Raichlen has written eight hefty tomes about barbecue. These include The Barbecue Bible; The Revised Barbecue Bible; How to Grill; BBQ USA; and his latest, the just-released Planet Barbecue! — in which after traveling through 60 countries, the author concludes that not only does barbecue taste good,…
The BP oil spill has put all of South Florida in an officially declared State of Emergency. Not long before that announcement was made, we reached out to seafood industry folks like Chef Jonathan Eismann and one of his longtime purveyors, Christopher Twiss, as part of our continuing coverage on…
As a countdown to New Times’ “Best of Miami” 2010, Short Order is serving up 100 of our favorite dishes in the 305. Send your nominations to cafe@miaminewtimes.com…
A mere charcoal briquet from next week’s glowing? fizzling? Cafe review:Main courses come with any two of 15 “fixin’s”, which if ordered a la carte would range in price from $2.95 to $6.25. There are, again, inconsistencies within the category, although plusses outnumbered minuses. Jalapeño mac & cheese hit the…
Any good Cuban will tell you there are good croquetas and great ones. The good ones are crunchy and chewy and leave a comforting layer of grease on your hands. The great ones are a dichotomy of flavors and textures with a warm crispy, salty layer on the outside and…
Miami Prime Grill16395 Biscayne Blvd.Sunny Isles, 33160305-949-5105 / miamiprimegrill.com The Deal: Monday-Friday, 12 p.m. – 7 p.m. The late night happy hour is daily from 10 p.m. until close. Get half off well liquors, house wines, and draft pints Monday through Friday. The late night happy hour includes twofers on…
Miami will never rival New York or San Francisco for supremacy in dim sum. We don’t even come close, in fact. Locally, most dim sum aficionados head straight to Tropical Chinese when they are craving shrimp dumplings and pork buns. Recently, Short Order was tipped off that South Garden does…
As a countdown to New Times’ “Best of Miami” 2010, Short Order is serving up 100 of our favorite dishes in the 305. Send your nominations to cafe@miaminewtimes.com…
Oprah Winfrey has hailed Icebox Café’s cakes as some of the best in the country. Now, travelers with a sweet tooth won’t have to schlep to Lincoln Road for a slice of raspberry chocolate mousse. This fall, Icebox Café is opening a satellite location at Miami International airport called Icebox…
Richard LaMotta, who created the Chipwich from his Sweet Tooth ice cream parlor in Englewood, New Jersey, passed away two days ago at age 67. The bearded Brooklyn native came up with the notion in the late Seventies — a four-ounce slab of vanilla ice cream, sandwiched between chocolate chip…
