At Home at Holleman’s

Since virtually all of the regulars on what it amuses me to refer to as my “Restaurant Review Victims List” (food criticism is one of the world’s most interesting jobs, but it’d shock you to learn how often reviewers end up with job-related ailments ranging from food poisoning to just…

Tortilla Sunrise

Perhaps you’ve noticed the large murals and conspicuous neon lights of Taquerias El Mexicano while driving through Little Havana toward downtown. Located at Fifth Avenue and Calle Ocho, that neon conspires with a thickly gated exterior to give the place a forbidding, down-and-out appearance. Lurking behind those gates, however, is…

Big City, Bright Bites

Democratic presidential candidate John Kerry, stumping in Philadelphia, stopped by the landmark Pat’s King of Steaks for a “common folk” photo-op, and proceeded to place an order for their famous Philly cheese steak sandwich — “with Swiss cheese.” Philadelphians cringed at the faux pas, as did, I’m sure, Kerry’s campaign…

Cheap Treat

Driving past you’d never notice this bar/restaurant in the Argentine enclave around 71st Street and Normandy Drive; indeed the first three times I cruised by deliberately looking, I missed it. But I wasn’t surprised to think the eight-month-old spot had already folded. I’d become aware of Il Romanaccio Caffe through…

Tapping into Tapas

After too many years of all-you-can-eat buffets, comfort foods, and huge portions in à la carte restaurants, Miami, meet the new gimmick in town: tapas — what you and I already know as Spanish appetizer-size items like tortillas (omelets), fried calamari, and white anchovies, and what Katrin Naelapaa, director of…

Side Dish

What do you get when you take Browns — a two-story building with seven-foot ceilings built in 1915 with the now-prohibited, nearly extinct first-growth Dade County pine — lift it up four feet and move it back fifteen feet, and drop it on cinder blocks? A Myles Chefetz establishment, of…

Schlotzno’s and Quizky’s

I should start by stating my general disdain for fast-food chains, which I believe exist mainly to provide pseudonutrition for those who don’t like to put a lot of thought into what’s going into their stomach. Still it’s only proper that I keep abreast of national dining trends, and I…

New to the Cuisine Scene

By now it’s probably common knowledge that the Miami Herald has undergone yet another redesign, one that includes the September 18 launch (or return) of the Thursday food section. What you may not realize is that Miami New Times is also about to debut some more comprehensive coverage of the…

Acting Like Flemings

When a good restaurant has been around for a good fifteen years and, what’s more, is the only eatery of its kind in the region — in this case, the only source, as far as I know, of Danish food in South Florida — one would expect it to be…

Adventures in Curbside Catering

Funny how a phrase can change in meaning over the decades. Take “curbside pickup,” for instance. It used to refer to recyclables — glass, newspaper, tin cans. You know, garbage. But in recent years, thanks to chain restaurants like Chili’s and Romano’s Macaroni Grill, it has gained a new definition…

Side Dish

This season the word on the street is “yip.” As in, Jinny Yip, who is opening Miss Yip’s Chinese Café in the former Bambú space. I’ve heard she’s hired a terrific Chinese chef and that we can look forward to authentic cuisine. Let’s keep our collective fingers crossed that her…

Ago No Spago

Ago is no Spago, though it does serve thin-crust, wood-fired pizzas, and as the trendy California eatery relied in its heyday on the buzz of the Hollywood now crowd, so too does Ago draw social minglers from the current SoBe scene. Ago is also no Nobu, but shares the same…

Pastime Lunchtime

Now there are shopping mall food courts. But once all the classiest department stores used to have their own lunchrooms, featuring food like iceberg lettuce wedges with old-fashioned white boiled salad dressing — polite food that didn’t stain the white gloves, light food for those with lots of leisure time…

Talula, Baby

It’s not unusual for a couple to give birth a year or two after getting hitched — unless the couple is a couple of award-winning young chefs, like Andrea Curto-Randazzo (formerly of Wish) and Frank Randazzo (the Gaucho Room), and they decide to almost simultaneously give birth to a child…

Modest Road Map for Jerusalem

While sitting at a table draped in a blue and white checkerboard cloth, in the Jerusalem Market & Deli (which is tucked into the same North Miami strip mall addendum as the Mexican restaurant Paquito’s), I came up with a “Road Map for Better Mideast Food.” What makes me so…

Chino Cum Vino

About ten years ago, I started habitually breaking one of the cardinal rules associated with drinking alcohol: I began ordering wine in Asian restaurants. Retribution from the community at large was swift — based on the supposition that only somebody who couldn’t not drink would order Chardonnay with cashew chicken,…

Take You Downtown

The street scene in Gili’s neighborhood may be super glam when the new Performing Arts Center a few blocks east is up and running someday, probably in our lifetime. It’s already somewhat hip during nightlife hours, with Club Space and I/O drawing crowds, and if rumors that crobar or Automatic…

Truth or Consequences

Some may say it’s only sixteen words, but exaggeration, deception, and dishonesty are just plain wrong regardless of how few syllables are used. What’s that? Oh, no no no — this has nothing to do with Bush’s State of the Union address. I’m speaking about the menu at Pescado, a…

Mickey and Norman’s

In an Orlando Business Journal article published on August 11, the same day Norman Van Aken debuted his eponymous restaurant in the Ritz-Carlton Orlando, Grande Lakes, Van Aken is quoted: “Comparing our restaurant opening to that TV show is like comparing the Harvard Law School to the Circus Maximus.” He…

Key Lime Sublime

There are few desserts easier to prepare than key lime pie, which necessitates only the pouring of egg yolks, key lime juice, and sweetened, condensed milk into a graham cracker crust that’s really just crumbs mixed with melted butter. You don’t even have to bake the darn thing, although nowadays…

Peru, the Remix

Of all the benefits Spanish conqueror Francisco Pizarro imagined might result from his midsixteenth-century destruction of Peru’s great Inca empire, a culinary revolution producing what many chefs consider the most sophisticated cuisine of any South/Central American nation probably was not foremost in the sword-swinger’s mind. Yet the cross-cultural criollo race,…

Wear What You Eat

I am sitting in the “relaxation lounge” at the Boutique Spa in the Ritz-Carlton Coconut Grove, quaffing iced, lime-infused spring water, staring at displays of heirloom zebra and brandywine tomatoes, and wondering just what the hell I’ve gotten myself into this time. Next door my new acquaintances, aesthetician Joana and…