JB Kitchen & Bar Closed for Renovations

​We know how the story usually ends when restaurants say they’re closed for renovations, but JB Kitchen & Bar — which opened in February — might really just be renovating. Calls to the restaurant went to a recording giving its hours of operation and a prompt to leave a message…

Chef Gonzalo Rivera Says Adios to La Marea

Though most of the crowd at last night’s March of Dimes Signature Chefs Event was all smiles, yours truly suffered a broken heart when La Marea’s executive chef, Gonzalo Rivera, mentioned he has given notice and won’t be at the restaurant after October. Sigh.He singlehandledly made me reconsider my dislike…

Chef Paula DaSilva Is Hot to Open 1500 Degrees Tonight

Two days before the opening ​of 1500º at the Eden Roc, chef Paula DaSilva and her crew were feverishly prepping a dozen hors d’oeuvres for a Friends of the South Beach Wine & Food Festival event. Her custom broiler still hadn’t arrived, and her sous chef, Ben Walanka (a former…

Stone Crab Season Begins Today!

​Stone crab lovers, get ready: The season officially begins today and runs through May 15, 2011.The sweet and succulent claw meat of stone crabs is one of Florida’s famous delicacies. The crustaceans live in waters off North Carolina to the Yucatan Peninsula, and 2.4 million claws were harvested commercially last…

UPDATED: Norman’s 180 Rumors Are False

The rumors posted on Eater and elsewhere about Norman Van Aken being fired from Norman’s 180 in Coral Gables apparently aren’t true. According to Norman’s 180 co-owner Kim Wood’s Facebook page, “Norman’s 180 and Chef Norman Van Aken are alive and strong!!” More details to come as the story unfolds…UPDATE:…

Miami Beach Restaurants Turn the Lights Out Wednesday

Courtesy of Ability Explosion​Next Wednesday, October 20, you can experience dining in the dark at several Miami Beach restaurants. Guests will don masks at Gotham Steak, BLT at the Betsy, Red the Steakhouse, Joe’s Stone Crab, Smith & Wollensky, Quattro, and 660 at the Angler’s Resort.Escopazzo, OLA at the Sanctuary…

Immokalee Workers Win Money for Farm Laborers

The Wall Street Journal reports that Pacific Tomato Growers, one of the largest U.S. tomato firms, has agreed to pass a penny-per-pound surcharge on to workers.McDonald’s and others had offered to pay the charge after federal authorities compared the lot of Central American field workers to slavery.The Florida Tomato Growers Exchange, a trade…

Slow Food Miami Nominates Hua Moa Banana for Ark of Taste

Noel Ramos​Slow Food Miami has nominated the rare hua moa banana for the Slow Food USA Ark of Taste. Just as the Bible’s Noah preserved and protected the animals in the tale of the flood, Slow Food seeks to save disappearing foods. Fruits, vegetables, seafood, legumes, and rare heritage breeds…

Miami’s September Restaurant Openings & Closings

photo by billwisserphoto.comQ is no more.​It’s hard to keep up with all the eateries that come and go, but last month, Miami had some notable losses. There were also some good additions. Here’s our restaurant roll call for September.*ClosingsCape Cod Room, 5937 Collins Ave., Miami Beach Luna Corner Pizza, 6815…

Making Your Own Bacon Is Easy

Paula NiñoRuhlman loves his bacon.​Last weekend, on a visit to San Francisco, I witnessed cookbook author and food writer Michael Ruhlman show a roomful of bloggers at the California Culinary Academy how to cure bacon. Yup, at home. And yes, it’s surprisingly easy. Since I know bacon lovers abound (who…

Miami Culinary Tours: Eat Your Way Through South Beach

Last April, we first described Miami Culinary Tours, so we thought itw as time for a revisit.. The tours are every Friday and Saturday starting at 6pm, perfect for dinner. At $59 per person you are able to try out different food from all over while getting a bit of the…

Wine Over Miami, Where Wine Doth Taken Over

​Forget about that full-body cleanse. It seems as though wine has just taken over the city this week. Miami plays host to a number of wino-centric events open to both trade and consumers. If you love Spanish wines, jump on the wine train Wednesday, October 13 at the Great Match…

SunChips 100 Percent Compostable Bag: An Experiment

A little over a year ago, Frito Lay went green, announcing it would package SunChips in 100 percent compostable bags. But there was a problem. When kids ate — in class, at libraries and in other assorted public places — the sound from hands entering the eco-friendly bags reportedly reached…

Le Cafe Bistro’s Food & Live Music a Friday Night Must

Miami New Times​For those seeking an unpretentious spot for a Friday night date, check out Le Cafe Bistro. Nestled in the corner space of a modest strip mall on Biscayne Boulevard, it is a neighborhood gem offering a reasonably priced menu and live music in a charming and intimate atmosphere.I…

Kombucha Won’t Get You Drunk. And It’s Back.

​Some beverages have a history in medicine. Coke can trace its origin back to the late 19th century when it was sold as a medical elixir. 7-Up launched in the 1920s, originally contained lithium, and was marketed as a mood stabilizer and hangover cure. Today, both of these household names…

Where It At? Greek Salad

Paula Niño​Since Lee Klein is on vacation, we thought we’d bring you one of his regular features. Why does he get to have all the fun? And we made it really, really easy. This is a Greek salad. Where it at? We know, all you get is bragging rights, but…

Chef Perre Sudre’s Seared Roasted Chilean Sea Bass Recipe

Feeling French after reading parts one and two of our interview with Chef Pierre Sudre from the Sofitel’s La Riviera? Give this recipe a go!Seared Roasted Chilean Sea Bass with Espelette Pepper and Grilled Artichoke Hearts Over Kalamata TapenadeServes 44 six-ounce pieces of fresh Chilean sea bassground Espelette pepperextra virgin…

La Riviera’s Chef Pierre Sudre on Why the French Do It Better

Here is Part 2 of our interview with La Riviera’s chef, Pierre Sudre. You can read Part 1 of the interview here.New Times: So why do French chefs always think they are the best?
Pierre Sudre: We are.Wow. You didn’t even crack a smile when you said that.They are the true…