Subject: Meat

• Meat Me In Miami

  June 13, 2008

• New Year’s Dinner Options

  December 27, 2007

• South Beach Restaurant Preview

  November 13, 2008

• Best Place to Be a Carnivore

  May 13, 2004

• Best Korean Restaurant

  May 12, 2005

• Steaking a Claim

  Can Amazonia survive the glut?

  January 17, 2008

• The Govind Burger

  The barrage of burgers continues unabated. Two more Five Guys  are poised to proffer their patties to the public -- one in the old Dogma space at Washington Ave. and 15th Street in South Beach, the other in Aventura Mall. But a bigger burger banner headline is that Govind Armstrong and the folks who set Table 8 are bringing their 8 oz. Burger Bar from Melrose to South Beach -- specifically, the former Novecento spot on Alton Road. The signature 8 oz. burger is comprised of hormone-free, hum

  February 6, 2009

• Psst... Did You Hear?

  By Word of Mouth is the same as it ever was.

  January 29, 2009

• Smith & Jones Doesn't Live Up to Johnny V's Name

  January 8, 2009

• Sliders in Paradise

  101 Ocean needs to find its moorings

  October 16, 2008

• The All New Same Old

  The new regime at Trina isn't taking many risks

  September 25, 2008

• Vintage Jackson's

  Ye olde steak house could use an update

  August 28, 2008

• Not Your Average Jo

  City Diner cuts the mustard

  March 13, 2008

• Love to Love Ya, Baby

  Oh Christine, will you be my Valentine?

  January 31, 2008

• Heaven's Kitchen

  At Lola's, chef Michael Wagner has your back

  September 13, 2007

• Hog Wild

  At Bucky's, I'm happy as a pig in... well, you know what

  February 22, 2007

• Meat Stroke

  At Gol!, the temperature's risin'

  February 8, 2007

• Remembrance of Things Pasta

  Making memories at Café Sapori

  December 7, 2006

• Diner at Eight

  At Henry's you'll bring it on home.

  October 26, 2006

• Eat My Meat

  October 26, 2006

• High Steaks

  Strip House has the beef.

  August 31, 2006

• Creative Loafing

  May 18, 2006

• The Day Lady Died

  Deco's creamed spinach helps take the sting out of our loss

  March 2, 2006

• Gone on 60 Spare Ribs

  August 5, 2004

• Bova, Get Ova Yerself

  Beneath all the goopy PR, Bova really is extraordinary

  January 5, 2006

• Prime-al Scene

  October 13, 2005

• New York Prime in Boca Raton Apparently Bucks the Downward Steak-House Trend

  April 30, 2009

• Poutine Beat

  September 22, 2005

• True to Their Word

  A Tuscan couple mean it when they say "Saporissimo!"

  July 28, 2005

• Báhn Mi, Baby

  Fast food with flair

  March 3, 2005

• Tuscan Triumph

  Can an opera singer make a mean seafood dish? You bet.

  January 20, 2005

• Magic and Meat

  August 12, 2004

• The Steak Capital

  August 19, 2004

• Moos, Views

  July 15, 2004

• High-Steaks Dining

  July 22, 2004

• Shooters Aims Higher

  July 8, 2004

• Hail to the Beef

  In the Pines, Mr. Kerry, the BBQ is fine

  March 18, 2004

• Destination, Food: Le Tub's Sirloin Burger

  Gail's post on Friday regarding our hunt for the Best Burger proposed a few essential factors for quality burgers. A recap of that list would read, "A Burger should be: 1. cheap, 2. chuck, 3. fresh ground, 4. filler-free, 5. juicy, 6. served with atmosphere, and 7. thick." That's a pretty tight list, to be sure, but not impossible to achieve. And one legendary burger shack, Hollywood's Le Tub, pretty much fulfills them all, save #2. Yes, Le Tub's award-winning 13-ounce burger is made with sirloi

  May 4, 2009

• Power Lunch

  August 30, 2007

• The Meatist Measures Up Supermarket Weenies

  Photo by Flickr user Jay B SaucedaMy mother's storied Jeannie's Weenie Supremies guaranteed the hot dog a permanent place of honor in our fridge when I was growing up. The Supremies consisted of a hot dog, split and stuffed with cheddar cheese and wrapped in bacon. My father also had an unnatural love affair with a simple boiled dog wrapped in white bread. It therefore seems appropriate that my first piece for Clean Plate Charlie is a review of some of the hot dogs (call them tube steaks and ris

  July 17, 2009

• Coming Attractions: Taurus Steakhouse

  ​Every week in Coming Attractions, we give you a taste of what's on deck in our Dish review column. This week, we take a look at Taurus Steakhouse, a Peruvian-style Parrillada in Tamarac.Anyone with a modicum of skill can take a dry-aged, 24 oz. prime rib eye and render it edible; that the chefs at Taurus Steakhouse can take unconventional cuts and bits of steer and transform them into something greater through spice, flame, and nearly 40 years of accumulated technique is a thing of beauty. Th

  August 3, 2009

• Taurus Steakhouse in Tamarac Puts the Peru in Parrillada

  August 6, 2009

• Putting a Chef Through Misery for One Great Meatloaf

  Photo by Flickr user mooshee85​My sister had a business partner in her restaurant for a number of years, who, to protect his identity, I'll call him Tattoo. He was a vegetarian -- I know, I know, but you can't argue with crazy. Tattoo didn't just avoid eating meat, he was grossed out by it. Not good for a chef, and even worse for one who cooked at a restaurant that had a wildly popular dish called Misery Meatloaf. I had heard that Tattoo didn't much like making the meatloaf, but that did

  August 7, 2009

• Brother Tuckers in Pompano Beach Shares the Gifts of Beer and Food With the Rest of Us

  August 13, 2009

• The Meatist: How To Do Steak the Right Way

  Photo by flickr user Jackie Baisa​"What the hell are you doing?" he asks me. "Getting ready to cook these steaks," I tell him. "Dude - there's a grill right outside the door, and you're heating up a pan? Are you on crack?" ​Men are supposed to intuitively know how to cook steaks. It's in our DNA, or so most guys with a Weber will be more than happy to explain while they stand in their yards with their Williams Sonoma grilling tools, drinking overrated imported beer and getting all nost

  August 21, 2009

• It's Football Season, So Time for Full-Contact Chili

  Photo by Flickr user ricko​Meat isn't always about the gourmet, you know. I mean, dry-aged prime steaks, grilled perfectly and served with a hearty beverage of your choice may be as close to a perfect way to spend some quality eating-time as I can think of, but it's not the only way to achieve the perfect meat moment.​Because as perfect as you can make that steak, as beautifully as you can present it, all juicy and tasty on a clean plate with a side of whatever, it's still just a steak. Sure

  September 11, 2009

• South Florida Restaurants Admit to Serving Counterfeit Kobe Beef

  October 8, 2009

• A Love Story With Bologna Sandwiches

  Photo by Flickr user dtredinnick13​There's an episode of Pee-wee's Playhouse in which Pee-wee is talking about how much he loves fruit salad, and Miss Yvonne says that if he loves it so much, maybe he should marry it. So he does. Now, I like a guy with the courage of his convictions, but for me, well, it's about bologna sandwiches. Had my wife Joanna not moved back when she did ... well, let's just say that my wedding reception would have had to have crazy-good AC to keep my in-laws from spoil

  October 9, 2009

• Butts and Cubes? Yeah, Those are Some Good, Cheap Meats

  Photo by Flickr user Maddog 20/20Cube steak: Tasty, yes, but cover it in something.​Just because it's spendy doesn't make it good, as the series of "Mummy" movies keeps hammering home again and again. But the reverse is true as well: it doesn't have to cost a ton of money to not suck. Witness the $15,000 film Paranormal Activity for example. What does this have to do with meat? Strictly speaking, not much. But as the old adage says, "as goes film, so goes meat," and this week I'm going to look

  October 23, 2009