Anet’s Baked Goods is a Colombian antojitos specialist owned and operated by Anet Marin. He says “I sell baked goods,” but he doesn’t cook them, he’s got people to do that for him. The goods come from Los Tres Monitos, a restaurant in Hialeah. Anet started supplementing his income by…
Scott Uehlein, Corporate Chef, Canyon RanchI love my garden… There is nothing like picking a tomato still warm from the heat of the sun, cutting it in half, sprinkling a little sea salt on it and eating it on the spot. The sweet, salty and slightly acidic flavor along with the…
beyonce-source.com Fresh off of us naming SoBe burger joint the Best Place to Meet (Let’s Hope) Single Guys, Beyonce Knowles, pop diva and the (married) queen of single ladies, dropped by to pick up 2 hamburgers, 2 cheeseburgers, and a 6 pack of baby cheeeseburgers. According to owner Stephanie Vitori,…
Las Delicias Fruteria y Nursery has been open only 30 days, but owner Juan Hernandez is optimistic. “If the business no good, we go, if the business okay, fine,” he says in a heavily accented Miami Cuban english. Juan has lived in the U.S. for 41 years “right here in…
Let the chowdown countdown begin! The 21st annual Share Our Strength Taste of the Nation is just four weeks away today in Miami, but event organizers already have a healthy crop of 19 restaurant newcomers confirmed for the July 30 orgy of eats. Is it promising or disconcerting that this…
The Pit Bar-B-Que in West Dade is an 8th street landmark, literally, it’s either the first or last restaurant stop on the Miami side of the Tamiami Trail depending on if you’re entering or leaving Miccosukee country. Incidentally, the Tamiami Trail gets it’s name from the fact that it used…
Coopertown Airboat Rides and Restaurant has stood on the Tamiami Trail (a few miles west of Miccosukee Resort & Gaming, or 11 miles west of the turnpike) since 1945. Captain Jesse Kennon the proprietor says “This is the oldest original airboat tour in the Everglades. I’ve been here permanently since…
Yelp Eats Restaurant Week will take place starting Monday, July 20 and run through Sunday, July 26. Restaurants will offer a special 3-course prix fixe menu for $25 (does NOT include tax or tip) — much better than that crummy Miami Spice deal.Here are the participants: 6601. Andalusian Gazpacho or…
Hakkasan’s Haute Hong Kong Cuisine at the Fontainebleau
Shantel Lounge, winner of our Best Barbecue Chicken and Best Open Mic Night awards also deserves recognition for their fried fish. Find out why for yourself this and every Sunday as they host their Sunday Fish Fry featuring live blues and real R&B. This past Sunday featured the music of…
Blueprints and drawings for Norman’s 180, Norman Van Aken’s forthcoming Coral Gables restaurant slated to open at 180 Aragon in the Colonnade Hotel in November, are now on his architect’s website. At first glance, the design itself will be a social lubricant, featuring elements conducive to sharing and interaction among…
Brian Moore Esq. is a land use and development attorney by profession, but in his spare time he owns and operates Harmony Kettle Corn. “Handmade popcorn is usually treated as a gourmet concept and I think it should be available to everybody. It’s like anything, if you really believe in…
Enagic USA is a company in the water industry that specializes in sales and manufacture of ionizing machines. What the hell are those and what exactly do they do? It’s difficult to understand, but supposedly it’s good for you. Basically it processes water in a way that changes its molecular…
Guacamole House has made natural food products for sale at local markets for about a year now. The food is all prepared by Alejandra Cruzado and Vilma Montoya and their motto is “Tu propia comida es tu propia medicina,” which roughly translates to “your food is your medicine.”Vilma explains that…
What do you get when you cross a politician and a dream? No, the answer isn’t a sleeping liar. If you’re talking Sally Heyman, you get Coffee Brake, a motorized coffee shop on wheels. Sally says “I’ve been talking about doing this since I was in the legislature. I had…
Mark Militello, chef/owner Mark’s and executive chef Regent Bal Harbor culinary operations, including 1 Bleu restaurantBest pizza was in Eluthera playing pool with the family. We ordered a conch pie and the kids thought it sounded disgusting. It was so good we went back the next day for a second…
Robert The Mango Man is a carpenter turned tropical fruits dealer. He got the idea while plying his carpentry trade on the fruitful grounds of South Dade. “I was working and saw that these people got all these trees in their backyard that they weren’t doin’ nothin’ with, so I…
Paellas R Us is a 13-year-old and running catering company started by Chef David Calavia and his wife Angelina Calavia. The company was born of the couple’s desire to start their own business at a time when Chef David was working at Spanish restaurants around town.Angelina doesn’t know how many…
This week Archive Diver takes you to the original Old Cutler Oyster Company and Raw Bar, which was located at 20535 Old Cutler Road.The restaurant has a storied past in the media. The first Oyster Co was destroyed in 1992’s Hurricane Andrew. It reopened 3 years later in Cutler Ridge…
(To the tune of Irving Berlin’s “God Bless America”)God Bless BLT Steak,Inside The Betsy Hotel.Paying homage, to its patriot.A menu to delight one and all.Four special courses, it’s a prix fixe, “Ocean Drive” cocktail, spiked with rum! God bless BLT Steak, your home meat home.Who: Chef Laurent Tourondel (well, probably…
Peter Boulukos, chef/owner of YOLO Restaurant and Tarpon Bend restaurantsThe best fried food I ever had wasn’t from a restaurant. When I was a kid my uncle owned a marina that was about 10 minutes from our house. One night he showed up after work with a bucket overflowing with…
Juan Carlos Lopategui is the private chef and caterer behind the Ceviche Parlor brand. He’s also a sales rep for Mozzarita, the maker of New Times’ Best Mozzarella 2008. “I do corporate events, and I specialize in hordeurves parties. I went to the Culinary Institute of America at 19 years…
