Not to sound pretentious, but there are bartenders and then there are mixologists. Bartenders are perfectly happy pouring a beer or mixing together a vodka and soda. Mixologists, on the other hand, are like mad--drunken--scientists: mixing up concoctions that have never been seen before.
Iliya Dimi ... More >>
Chef Andy Trousdale, an expat form northern England has been in the South Florida culinary scene for a number of years. A former yacht chef and culinary instructor at the Art Institute, he's had ample experience with teaching culinary enthusiasts about a wide range of strange and exotic foods. ... More >>
Hanukkah is here, Christmas is less than two weeks from today, and New Years is a just a few sleeps away. Which is all good...unless you're a procrastinator. And not just any old procrastinator, but the procrastinator in charge of planning the company holiday party. Did that sentence just send a col ... More >>
Sysco. The name is reviled by many in the culinary industry. It conjures images of frozen chicken tenders, packaged salad dressings, and soggy potato skins. Not exactly the finer points of going out to eat. While you may think you know a Sysco product on sight, you might be surprised.Clean Plate Cha ... More >>
We're counting down our top 100 favorite dishes. Click here for a full archive. If you have any nominations of your own, email them here.Farm-to-table restaurants are amazing. Because they source ingredients from local farms rather than from Sysco, their fruits and vegetables teem with flavors often ... More >>
Lounge chairs: so close yet so far.Last week, I had reported a craving for rooftop dining with a side of swim that was sated by the untzy Sunday scene at The W Hotel's rooftop. In the comments, a few of you weighed in on poolside seats with a view. Commenter RJ Petrucci suggested to "play it cool ... More >>
Rob CamarenaWe continue with our interview with Emeril's Miami Beach chef de cuisine, Tim Doolittle. Read part I of the interview here.
Clean Plate Charlie: Talk to me about the fact that this is Emerils, a New Orleans restaurant and the Miami Beach menu is not traditional New Orleans food ... More >>
Photo by manthatcooksPatty Canedo is a chef in Palm Beach and writes frequently about her kitchen exploits in this column, Half Baked. Witness the impossible: it's a random Friday night, and two chefs find themselves out to dinner...at dinner time.
"Would you like to put your dinner orde ... More >>
photo: Deirdra FuncheonDaniel Ramos in the new digs. After months of anticipation (and a few delays), the new farm-to-table eatery Market 17 is now open on 17th Street in Fort Lauderdale. The restaurant is no small undertaking. All dishes are prepared from scratch. It serves ostrich. It makes cev ... More >>
Petrillo With the opening of the new live music venue Vibe this weekend, we caught up with one of its co-owners, Tim Petrillo. He and his partners also own Fort Lauderdale restaurants YOLO and Tarpon Bend. This is teh second half of our Q&A. See the first part of our interview here. Are you a ... More >>
Kevin KrejciIn appreciation of food that doesn't come from a Sysco truck, comes Saturday's Slow Food extravaganza. It features Daniel Ramos of the soon-to-open-in Fort-Lauderdale Market 17 and local celebrity Michael Wagner, as well as bees, worms and yoga. Check out the deets:
What: Growing G ... More >>
Photo by Christina StaalstromChef Carlos Fernandez, head chef of Hi-Life Cafe in Wilton Manors, clearly loves what he does. Although he fell into his role 15 years ago, he has since developed a passion for cooking that shines through when he talks about the restaurant, his staff, and most of all ... More >>
Yesterday we ran part 1 of our interview with Jeremy Ford, the new chef de cuisine at 3030 Ocean -- perhaps Fort Lauderdale's finest restaurant. Ford told us how he got tortured by French chefs and how he landed his prestigious new gig at the ripe old age of 22. Today in part 2, he talks ab ... More >>
TooFarNorthCaesar salad gone horribly, horribly wrong. There's something to be said for knowing when to quit. Although longevity and persistence have their place, in time that thing or person who refuses to give it up (Larry King), gracefully fade away (Bret Farve), or drown himself in his ... More >>
If you have a functioning taste bud anywhere in your body, a trip through San Francisco's Ferry Building Marketplace is like ascending to heaven. Better, because you don't have to die to get there. The 121-year-old waterfront building with its replica of the 12th Century Giralda bell tower ... More >>
Photo by Flickr user cityflickrTired of the rubber-ball tomatoes, wilted corporate greens and vegetables older than Michael Jackson's last hit at your local giant-mega-supermarket? It's not like you have many options, because most farmers' markets close during South Florida summers, when the only th ... More >>
If only all menus were so honest.Ever notice how restaurant menus are beginning to resemble a politician's campaign speeches? Lots of buzzwords, catch phrases, empty platitudes -- a steaming pile of verbal roughage signifying very little."Insipid Farms baby greens, picked by virgins at the first bre ... More >>
http://www.flickr.com/photos/revjim5000/You gotta give it up for Grease Burger Bar. . . the name tells you everything you need to know about this Clematis Street newbie.There's a bar, a big one, about half a city block long -- all dark, hulking wood lit by bare bulbs hanging from meathooks suspended ... More >>