Dirt, the South Beach restaurant that specializes in clean food in a fast-casual setting, is opening a pop-up at Aventura Mall. The eatery, located on the lower level of the mall’s Nordstrom wing, will open in early December, in time for Christmas, and will remain open through the spring.
More than half a year after closing to overhaul its menu and kitchen, Brickell Chinese spot Da Tang Unique reopened last month with a more approachable, partially westernized menu.
If you’re in the mood for doughnuts and warm milk tonight, you’re in luck. Honeybee, a craft doughnut shop in South Miami, has launched Doughnuts After Dark, a nighttime doughnut-delivery operation. Every Thursday through Sunday, the shop will open for delivery service from 8 p.m. until midnight.
With Thanksgiving less than a week away, all eyes are on the turkey. After the tryptophan-induced coma wears off, the sweet cravings kick in, and it’s time for dessert. And of all the possible options, a good old-fashioned pie still reigns supreme.
More than seven years ago, before the rise of high-priced restaurants and artisanal specialty shops, a big purple house opened its doors in Wynwood to offer homestyle comfort food. Located in a 1930s building on NE 29th Street between North Miami and NE Second Avenues, Morgans Restaurant has a cultlike brunch following that’s stronger than ever.
Miami’s wildest parties don’t always happen after the sun goes down. Fooq’s, a Persian-fusion restaurant located in downtown Miami, will take over the garden at La Victoria Social Club in the Design District for a weekly brunch launching this Sunday, November 20.
With Thanksgiving one week away, this is the time of year when thoughts turn to helping others. Whether we donate a million-dollar grant or invite a neighbor to dinner, we all take part in lifting up our community.
Miami’s first artisanal cookie shop is months from opening a storefront in Little River. Cindy Lou’s Cookies, which wholesales to eateries across town, is setting up shop at 7320 NE Second Ave. The brick-and-mortar is the progeny of Cindy Kruse, a local baker with more than 25 years of pastry experience…
Thanksgiving traditionally revolves around a roast turkey at the table, but why not buck tradition and celebrate compassion this year instead? Given what a rotten 11 months it’s been for almost everyone, there’s no better time to embrace kindness than by enjoying a vegan Thanksgiving.
James Seyba, executive chef at Miam, is no longer behind the café/bistro’s muffin/doughnut hybrids and hearty lunchtime sandwiches. Seyba, who previously worked at the Broken Shaker, 27 Restaurant & Bar, and Centro Taco, left his position at the Wynwood staple earlier this month for a gig at Warsaw Coffee Company in Fort Lauderdale. He recently moved north and wanted to find a job closer to home.
Poke, a trendy Hawaiian-born seafood bowl, has made its way to Wynwood. Crazy Poke is slated to open in early 2017 on 24th Street and Second Avenue; and Ono Poke Shop is days away from opening at 23rd Street and North Miami Avenue, according to its Instagram.
It’s the time of year when white truffles, the jewels of Italy’s gastronomic crown, decorate plates at restaurants around the globe. They’re one of the most expensive foods in the world — a pound can easily fetch up to $10,000 — so delighting your palate with truffles does not come cheap.
C.B. Station, short for “Cold Brew Station,” now has a permanent parking spot. Miami’s first-ever iced-coffee truck will set up shop three to four days a week outside the South Dade YMCA Family Center (9355 SW 134th St., Miami) near the Falls in Kendall.
Everyone knows the Big Mac is the signature sandwich of McDonald’s. But not too many people know it has some mighty savory cousins. This Monday, November 14, Miami will be introduced to the burger’s family when the Mac Jr. and Grand Mac will launch. South Florida will be one of first regions to try these new offerings before the nationwide launch in early 2017.
Bryan and Michael Voltaggio have announced details about their first Miami collaborative restaurant.Monger will located in Central Fare, the food hall that is part of Downtown’s MiamiCentral complex. The complex will feature retail, office, residences, and will serve as the Miami hub for the Brightline train that connects our city to Orlando.
Artistic collaborations are a beautiful thing. After all, creativity is best when it’s shared: Andy Warhol and Jean-Michel Basquiat, Frida Kahlo and Diego Rivera, and Drake and Rihanna all found that working as a team enhances the artistic process.
This past summer, Sweet Melody, a craft ice-cream concept, popped up across Miami restaurants with whimsical flavors such as Brie and apricot, and pecan and bourbon. Now owner/creator Mike Romeu’s ice cream is being packed into more than just cups and cones.
Shuji Hiyakawa, former executive sushi chef of Kuro inside the Hard Rock, is bringing Japan to Miami. His first restaurant — Wabi Sabi by Shuji — is weeks away from opening on the Upper Eastside where it will offer intimate and traditional Japanese dining in a quiet space located at 851 NE 79th St.
Miami’s favorite Asian epicurean celebration is back for it’s seventh year. The LuckyRice grand feast returns to the magic city for one night only this Friday, November 11th. This year, the event is hosted by Top Chef champion and James Beard Award-winning chef Paul Qui (Pao by Paul Qui).
The Salty Donut won’t be open Thanksgiving or Christmas Day, but there’s still a way to snag the shop’s wildly popular doughnuts for you and your loved ones this holiday season. The pop-up, which is expected to open as a brick-and-mortar before the end of 2016, launched an online shop stocked with seven varieties to preorder.
With temperatures dropping well below Miami’s 85-degree norm, cravings for comfort-food favorites are on the rise. Pizza, mashed potatoes, tomato soup, and grilled cheese might top your list, but mac ‘n’ cheese is arguably the mother of all comfort foods.
It’s hard to say which part of bakery life burrowed deepest into Naomi Harris’ soul. There’s the bit about being an integral part of a community, a kind of indispensable gathering place. There’s the opportunity, particularly in the industrial-food era, to give people something unlike anything else they’ve tasted. Then, of course, there’s the bread itself.
