This year’s South Beach Wine & Food Festival will see 350 chefs from around the world cooking at more than 100 events. With each year comes fresh experiences and new additions to the lineup that run the gamut from intimate chef-curated dinners to late-night soirees. Though most attendees gravitate toward…
Broken Shaker co-creator and Bar Lab cofounder Gabe Orta remembers when the most creative cocktail in South Beach was a frozen mix margarita with an upside-down Corona bottle as both garnish and floater. “Just a few years back, there wasn’t anywhere to get a good cocktail in Miami. It was…
The South Beach Wine & Food Festival is upon us, and thousands of people are flocking to the sands of Miami Beach to eat, drink, and frolic with their favorite culinary celebrities. Though the fest is jam-packed with more than 100 dinners, parties, and seminars, many attendees still find time to grab a bite…
Long before Yelp and Instagram made critiquing food into a global obsession, a handful of dedicated food writers chronicled restaurants and food trends. Ruth Reichl began writing about food in 1972 and amassed quite the resumé in her career. Restaurant critic for New West and California magazines, restaurant critic and…
You might not know that Donatella Arpaia, the acclaimed chef, restaurateur, and TV personality, was once an attorney in her early 20s. But after practicing law for about three months, she sat at the bar inside her brother’s restaurant and realized there was no place she’d rather be. Now, more…
Puerto Rico is having a well-deserved moment in the sun. About a year and a half ago, the exact opposite was true when Hurricane Maria tore through the United States territory. The strongest storm to hit Puerto Rico in 80 years, Maria affected the island’s entire population of 3.4 million…
After two years of planning and building, the Citadel, an impressive multi-use space that incorporates a food hall, shopping, entertainment, and office space, opens its first phase tomorrow, February 16: The Food Hall and Bar. In the coming weeks, the Citadel will introduce pop-up shops with local merchants and live entertainment. A rooftop bar will open thereafter.
On Saturday, April 13, New Times’ Out to Brunch will turn the Design District’s Jungle Plaza into the ultimate weekend food event.
This month marks the 18th-annual South Beach Wine & Food Festival. From February 20 through 24, Miami will turn into a culinary mecca replete with the greatest food celebrities and hordes of adoring fans. As the festival’s name suggests, the event was based in South Beach — until it expanded…
James Beard Award-winning French chef and restaurateur Daniel Boulud’s downtown Miami restaurant, Boulud Sud, is open for Sunday brunch.
The South Beach Wine & Food Festival returns Wednesday, February 20, through Sunday, February 24, with more events than ever before. When all is said and done, more than 70,000 attendees will have enjoyed 100-plus parties, dinners, seminars, and tastings. The annual fete, which has raised more than $28 million…
Vagabond Sushi, the Amir Ben-Zion restaurant inside the Vagabond Hotel, is closed. It closed yesterday, along with the other concepts that comprised the restaurateur’s Vagabond Village: the Oasis pool bar and Brigitte, the intimate bar and billiard lounge.
There is something comforting about the slow-building scents of many curries emanating from a kitchen. Regardless of how commonplace Indian food has become, it retains a remarkable appeal of the exotic.
Steven J. Perricone opened his restaurant in a Brickell that was vastly different than it is today. The New York-born restaurateur and nightclub owner opened the restaurant 22 years ago with a feeling that the mostly residential community would grow. “I always had an affinity for emerging areas. I was in New York’s Chelsea neighborhood in the early 80’s and South Beach in 1989. I kinda felt it had a future.”
As exhilarating as love can be, when it comes to modern coupledom, there’s a lot to juggle, especially when duos decide to unite their personal lives and careers. Though running a restaurant together might seem the stuff of a Hallmark movie, the reality is grueling work, long hours, and the…
About a year ago, California-based Blue Bottle Coffee opened two shops in Miami-Dade. At the time, company founder James Freeman had high hopes for his company’s success in the Magic City. In an interview with New Times, he said, “Miami is a mirage-inducing, exuberant kind of place. It makes me think…
After two years of slinging breakfast sandwiches off rickety trucks, Matteson Koche’s El Bagel has secured a permanent location at NE 69th Street and Biscayne Boulevard, with plans to open later this year. The new space will join Phuc Yea, Blue Collar, and Jose Mendin’s recently opened La Placita…
At Mandrake, sushi and sake are served inside a whimsical-looking dining room and garden patio, illuminated in fuchsia-colored lights and anchored by a life-sized golden gorilla statue.
For years, Brad Kilgore wanted to tweak the soft-cooked egg that became a hit almost the day his Wynwood restaurant, Alter, opened in 2015. The only problem was that changing the dish, which accomplished its mission to become a signature almost too well, was borderline taboo.
Manny Sulbaran is making one of the best soups in Miami. It starts with a chocolate-hued mushroom broth that’s infused with ginger, garlic, lemongrass, star anise, kaffir lime, and a touch of soy. It’s filled out with egg noodles, cabbage, herbs, crispy garlic, and a soft-boiled egg. It can be enhanced with pork belly, duck, brisket, pork shoulder, or chicken thigh for another $4, though it’s perfect without them.
Erick Briceño and Michael Honore are obsessed with Jupiña. So much so that a few months ago, when the two 35-year-olds were testing basting sauces for their forthcoming barbecue spot, they took about eight liters of the sugary, pineapple-flavored beverage and reduced it to a thick syrup that could barely fill half a soda can.
Miami’s restaurant scene is off to a good year with several key eateries opening their doors to start 2019 with flavor.
