Here’s a recap of what went down this week on Clean Plate:Bill Citara tells us you can actually find decent pinot, if you know where to look.Fulfill all your wishes with my taco flavored kisses.Enroll in charm school, burger-joint style. Bill showcases three more Keys eateries worth a visit.Riki lucks…
A writeup on the back of this bottle of Chainsaw Double Sawtooth Ale confronts the old adage that less is more. It’s claim: sometimes, more is more. Chainsaw Ale is definitely more. More hops, more malt, more big, badass flavor than it’s little sister brew, Sawtooth Ale. But is that…
Check out the full slideshow of Georgia Pig here. You can see it pluming up all the way down Davie Boulevard, and south down 441: It’s smoke. Thick ribbons of smoke, reaching up and over the busy highway from the soot-stained chimney of the Georgia Pig. Even with your windows up,…
There’s no sugar-coating it, folks: This was the episode of Top Chef Las Vegas where Ron cooked his last. After six challenges, a few of which he ended up in the bottom three, Ron was eliminated for his “deconstruction” of paella by a panel of judges that included none other…
Last week, our dining critic, John Linn, headed to Key West, where he managed to find a few worthy restaurants still slinging food in this quiet time of year. Café Marquesa The converted 1880s “conch” houses that form the Marquesa Hotel back up to this boutique fishbowl restaurant that serves…
There’s nothing wrong with a messy, multilayered burger — those overflowing constructions that aim for something higher than just meat, cheese, and bun. But bringing a change of clothes wouldn’t be a bad idea if you order a burger “cowboy style” at Charm City Burgers in Deerfield. The name isn’t…
This morning, Clean Plate Charlie’s sister site, Short Order, reported on a change of guard at 15th Street Fisheries in Fort Lauderdale. Here’s Short Order’s Jackie Sayat:Shrimp and grits; clams with green lentils, chorizo, and plantain chips; mussels steamed in beer with blue cheese and homemade thick cut French fries; wahoo with…
No plans yet for Friday? There are still tickets available for Friday night’s BAM: Celebrity Chef Food Tasting and Auction at the Hard Rock, at the cool price of $175 each. That’s a load of Benjis to drop on a food tasting, but it’s only because the cash is going…
This is what’s left of my Dolphin Piquant I ordered last night from Creolina’s Dixie Takeout on State Road 84 in Davie. I should’ve taken a picture when it was fresh — that would’ve been impressive. The hulking dish was $11.95 and came crowned with two whole mahi-mahi fillets doused…
An excerpt from this week’s dish review, on Deerfield’s own Charm City Burgers: The standard logic here would be to cut the packed burger in half and approach it a little at a time. But that only goes so far. The best tactic is to position your hands opposite your…
My recent visit to El Zocalo in Margate left me with an unsated craving for some badass tacos — I felt like Chris Farley in full Chicago Bears regalia (swap the “Polish sausage” for some “chorizo,” “Ditka” with “Cutler,” and the transformation would be complete). Instead of trolling my usual…
Pictured: Baja-style sea scallop tacos with red onion escabeche and Baja sauce.Red onion escabeche: Red onions, sliced. Lime juice. Rice wine vinegar. Salt. 30 minutes.Baja sauce: Plain yogurt. Sour cream. Cilantro. Salt. Pepper. Lime juice.Hand-made flour tortilla: Flour. Water. Salt. Shortening. Knead. Rest. Roll. Griddle.Sea scallops: Ancho chili powder. Salt…
Well gawsh darn. This week was a great one on Clean Plate Charlie. We shared laughs. We shed tears. We ate a lot of food. Check out what you missed below.Morton cooks for who? Oh, for us. “Mi amore, take me to El Zocalo!”My trip to Key West yields three…
Last night was New Times’ second annual Pairings event, a food and wine free-for-all at the Broward Center for the Performing Arts. I certainly don’t want to toot our own horn too much (toot incoming), but this year’s event was much improved over the last. Actually, Pairings was much better…
It’s 2 a.m., and you’re out at the bar, having a good time. Maybe you’re only a few drinks in; maybe you’re singing Christmas carols on top of the bar. Either way, as you prepare to call it a night, you feel something primal growling deep inside your gut. Then,…
Welcome back to the Ron Duprat recap, where we talk about what happened to Broward’s own Haitian chef on the last episode of Top Chef. So far, Ron’s survived four elimination and four quickfire challenges. But he’s currently hugging the bottom rung of contenders. He’s never been in real danger…
You know those little hexagonally packaged Tortuga rum cakes that people who get off cruise ships and airplanes tend to hand out the way fruitcakes go around at Christmastime? They’re sweet and dry and taste like a distant relative to what someone’s Bahamian grandmother might actually make and hand out…
There’s a world of difference between dull, ordinary table bread and the ethereal bodies of wheat born from Giorgio’s time-tested brick oven. Hold it up to your nose and you’ll immediately sense the difference: There’s the sweet, heady fragrance of fresh dough, a yeasty pungency that puts the swirl of…
An unflinching love of Mexican food commands me to do outrageous things to satisfy urges. I’ve chased down street carts, eaten things out of convenience stores that I probably should not, and cut through traffic at the mere sight of a taco truck. Also acceptable: eating standing up in the…
Earlier in the week, Riki Altman cooked up beef tenderloin medalions from the new Morton’s The Cookbook: 100 Steahkhouse Recipes for Every Kitchen. You sampled the recipe, now you can head to Morton’s in Coral Gables on September 23 for a signing by author Tyler Fields III, the VP of…
Last week, I took some much needed vacation time and made the three-and-a-half-hour drive down to Key West for a bit of R and R, Conch-style. And what a great trip. I hadn’t been to the Keys in nearly 10 years, which is far too long an time for any…
The pozole is undoubtedly the best thing I tasted at El Zocalo Authentic Mexican Restaurant, the subject of this week’s Dish review. The dark red soup has thick chunks of pork and plenty of hominy, large kernels of corn with a potato-like texture. On its own, the soup is spicy…
