Zachary Fagenson entered the professional food world at 5:30 a.m. some time in the mid-1990s. He was 12. The place was called Bagel Boys. It was your archetypal suburban New York spot where he would help boil the day’s bagels (something like 2,000) before several hours of slicing and shmearing. Jobs in restaurants waiting tables, running food, and working kitchen prep filled the following dozen years. Zach attended the George Washington University before graduating from the University of South Florida in 2008. He became the New Times Broward-Palm Beach restaurant critic in 2012 before taking up the post for Miami in 2014. He has a penchant for Asian cuisine and its marriage of savory, sweet, sour, and spicy flavors. That blessed union can be found in Central American cuisine. When he’s not stiffening his arteries for South Florida’s greater good — and rest assured, food can be a powerful force in a city’s development — he works as a correspondent for Reuters, Politico, and Agence France-Presse.
22 days ago | Food News
A lone guitarist sitting under red and blue lights belted out classic rock tunes as people sidled up to the neon bar at Johnny Mango's Tiki Bar and Grill in Jupiter to catch one last buzz before Hurricane Matthew hit the coast. The spot promised p...
24 days ago | Longform
Time stops when Antonio Bachour steps into his Brickell bakery. It's just before 9 a.m., and the din of construction and rush-hour traffic is audible even inside. A line of leggy, pencil-skirted women and suited men with strong jaws and pocket squ...
4 months ago | Longform
It's Friday around 9 p.m. on a dim street in Perrine, and the only thing cutting through the blackness is the sweet scent of barbecue. Intermittent shrieks from a gaggle of young girls playing tag break the silence but offer no hint of the aroma's...
8 months ago | Food Festivals
Most young cooks dream of achieving the kind of success enjoyed by Charleston's Sean Brock and Philadelphia's Marc Vetri. The pair claims a bounty of hardware, including James Beard Awards. They're captains of burgeoning restaurant empires. But wi...
3 years ago | Interviews
During the past year, it seems as though South Florida has seen more pop-ups, chef collaborations, and one-off dinners than ever. Perhaps it's because South Florida is developing a real culinary identity and prowess. Menus are becoming more creati...
3 years ago | Restaurant Reviews
Before Shawn Neifeld opened Mojo Donuts, South Florida's hottest doughnut shop, with his wife, Shelly, he spun records at strip clubs Cheetah and Miami Gold. Before that, he owned a gambling magazine, an ice cream shop in Lauderhill, and CD stores...