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  • Article

    Hangover Remedy

    A few things about city living make it all worthwhile. One of them is kicking back at a sunny outdoor table on a Sunday morning, sucking vodka and Tabasco-laced tomato juice through a straw, touching up your tan, and watching the gorgeous carousel of...

    by Gail Shepherd on March 24, 2005
  • Article

    All that Jazz - Little Havana lands in Delray

    It's a rainy night, but the windows running the length of the house at 9 SE Seventh Ave. are thrown wide open, and a couple of fine-looking men in black suits are standing on the veranda beneath the awning, smoking what smells like good Cuban cigars....

    by Gail Shepherd on March 17, 2005
  • Article

    Thai One On

    I got my first bite of Kaiyo's spicy Thai seafood salad -- a bodacious concoction of tuna, salmon, whitefish, and avocado tossed in kimchee sauce with a little masago and cucumber -- when somebody brought it to a birthday party. That salad opened a s...

    by Gail Shepherd on March 17, 2005
  • Article

    A Little Taste - Further adventures in prix fixe

    The sidewalk entrance to Paradiso Ristorante, a set of gleaming wooden doors opening into a room with the subtle, violet-tinted glow of a saltwater aquarium, is an anomaly in downtown Lake Worth, where the reigning aesthetic is set by taverns called ...

    by Gail Shepherd on March 10, 2005
  • Article

    Bhn Mi, Baby - Fast food with flair

    The woman making my sandwich is dark-haired, petite, and pretty, her hands deft, with a smile that comes easily while she works. She slices a roll, spreads it with sauce, lards it with cold cuts and vegetables -- a sprig of this, a sprinkling of that...

    by Gail Shepherd on March 3, 2005
  • Article

    Through the Grapevine

    Gary Stewart caught the bug in his early 20s. He was working in a hi-fi store, and a neighbor who owned the wine shop next door offered to trade a few cases of wine for a stereo. Stewart did the deal and ended up with several dozen bottles of Bordeau...

    by Gail Shepherd on March 3, 2005
  • Article

    Dawn of the 'Dillo - Your favorite Southwest caf is now undead

    There may be 250 ways to make a lobster quesadilla, but the one sitting on the table in front of me is perfect. Maybe the transient quality of the dish lends it poignancy -- Florida lobster season lasts only a few months, so these big, buttery chunks...

    by Gail Shepherd on February 24, 2005
  • Article

    Costa Marred

    A deluge of rain cascaded over our car as we drove toward the Spanish restaurant Costa Mar (18250 Collins Ave., Sunny Isles Beach, 305-933-5900). We continued past the gigantic, glitzy condos that have effectively severed the beach from Sunny Isles B...

    by Lee Klein on February 24, 2005
  • Article

    To the Lighthouse - Old Florida still exists. It's over there behind those condos.

    Maybe because one side of my family is made up of scrappy small-time entrepreneurs who founded shanty towns in the central Florida scrub, named those towns after themselves, manufactured fake money called scrip to pay their laborers, and eventually r...

    by Gail Shepherd on February 17, 2005
  • Article

    Withstood the Testa Time

    You've got to love Testa's (221 Royal Poinciana Way, Palm Beach, 561-832-0992) the way you love some doddering aunt: The lady was born in 1921 and deserves a break. You've grown fond of her foibles. And like many old-school Palm Beach ladies, Testa's...

    by Gail Shepherd on February 17, 2005
  • Article

    Kitchen Confident - Chef Michael Blum is a big show-off

    Someone's in the kitchen with Michael Blum. Like 40 or 50 someones. You don't have to go behind the scenes to find out what's really going on at Michael's Kitchen: Just take a front row seat at the bar, or sink into one of the nearby leather banquett...

    by Gail Shepherd on February 10, 2005
  • Talking Turkey - A La Turca is the spice of life

    Article

    Talking Turkey - A La Turca is the spice of life

    It's been said that the three great cuisines of the world are French, Chinese, and Turkish. Well, quite a few of us can identify a plate of General Tso's chicken or a filet of sole bonne femme when it's plopped down in front of us, but how many Ameri...

    by Gail Shepherd on January 27, 2005
  • Article

    Baby, It's You

    We recently ventured over to the grand opening of Seasons 52 at the Galleria Mall (2428 E. Sunrise Blvd., Fort Lauderdale, 954-537-1052). It's the second installment in what will undoubtedly become a gargantuan chain of restaurants courtesy of Darden...

    by Gail Shepherd on January 27, 2005
  • Article

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

    When Julio Iglesias wants to feed all the women he's loved before, he calls on Rino Balzano. There are two reasons. First, he knows that Balzano will deliver quality Italian cooking that will have them begging for seconds. Second, as kind and talente...

    by Riki Altman on January 20, 2005
  • Article

    Eat at Jo's

    South Florida's sushi-loving elite has struck gold at Sushi Jo (319 Belvedere Rd., Number 12, West Palm Beach, 561-868-7893): Witness the Jags, Mercedes, and Lexae cramming its strip-mall parking lot on any given Friday -- you know these babies aren'...

    by Gail Shepherd on January 20, 2005
  • Article

    Daube Days

    If you're a fan of Virginia Woolf, you'll remember the scene in her novel To the Lighthouse, when Mrs. Ramsey serves a painstakingly prepared daube de boeuf to an honored dinner guest. "Everything depended upon things being served up to the precise m...

    by Gail Shepherd on January 13, 2005
  • Article

    French or Foe?

    Denizens of Lake Worth are divided into three camps: people who think La Bonne Bouche (516 Lucerne Ave., 561-533-0840) is the best French caf downtown, those who favor L'Avenue (4 S. "O" St., 561-540-4166), and those who never set foot in either bec...

    by Gail Shepherd on January 13, 2005
  • Article

    Tap into Two Plates

    Leave it to Americans to make foreign foods the victims of our gluttony. Ever had a slice of pizza in Italy? In its natural habitat, it looks and tastes nothing like the greasy, flat, big-as-your-plate, cheese-blanketed versions found under heat lamp...

    by Riki Altman on January 6, 2005
  • Article

    Hold the Mayo

    Think of Edward Hopper's classic all-night diner painting, NightHawks. Add flat-screen TVs, a full liquor bar, stuffed Jackalope heads, and a digital jukebox. Then mentally fill all Hopper's empty stools with happy customers. Residents of the nei...

    by Gail Shepherd on January 6, 2005
  • Article

    Scale the Mountain

    Some restaurants have it almost despite themselves. Others never get it, no matter how hard they try. Tramonti has it -- the buzz, the zip, the electric surge of happy diners enjoying fine food and service in an atmosphere still informal enough to ...

    by D.B. Tipmore on December 30, 2004
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