Gabose offers lots of Seoul food
Gabose Restaurant
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Egg Hunting
In 325 AD, the Council of Nicaea decreed that Easter should fall on the first Sunday after the first full moon following the spring equinox, which would correspond to the height of the period of renewal of life after winter; in other words, the big day would come on one…
Sol Shines
Sol Kitchen in Delray Beach is the sunny new sister of 32 East. Both are located on the same block of East Atlantic Avenue in Delray Beach, both are operated by the Straub restaurant team, and both offer menus orchestrated by Executive Chef Nick Morfogen, whose glowing résumé includes training…
Foodstuff
The first two nights of the eight-day Passover holiday are celebrated with family get-togethers called seders, during which the history of the Israelites’ struggles for freedom is recalled. The uplifting series of stories describe enslavement, the insensitive Pharaoh Ramses II, Moses and his infamous “let my people go” speech, a…
The Nonpassion of the Luce
One way to describe Luce, a recent arrival to downtown Hollywood, is to say that it is an attractive new bar that serves decent brick-oven pizza and better-than-average Italian-style bar food. Another description would be: a poorer-than-average Italian restaurant with a bar. In either case, Luce (pronounced “LOO-che”) serves as…
Foodstuff
Dick Cami has plenty of big fish tales to tell, beginning with his Cami’s Seashells chain of restaurants and Crabby Dick’s in Key West. Then there are the Islamorada Fish Company and the Oar House in Davie, which were opened by, respectively, his sons Richie and John. And of course,…
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The Bong Show
A new restaurant called Bong has opened on the site where Boca Raton’s popular Mezzanotte restaurant used to stand. The space has been totally revamped, allegedly at a cost of $2.7 million; after taking a good look around, I can only wonder where all that money went. It’s not that…
Get Your Yabbies Out
What wine goes best with deep-fried yabbies on bush tomato fondue? With paper-bark-grilled Barramundi, Quandong chutney, and lemon-thyme butter? How about with King Island Endeavour blue cheese, quince paste, and lavender honey? To find out, you’ll have to attend the third installment of the Four Seasons Resort Palm Beach’s “Visiting…
Hail to the Beef
My theory that the upcoming presidential election may be determined by an incident involving Cheez Whiz is admittedly something of a long-shot. The scenario began in Philadelphia, early on in the Democratic primaries, when John Kerry sauntered into the landmark Pat’s King of Steaks and proceeded to place an order…
The Grand Banyan
It was in 1925 that Addison Mizner’s land purchases, resort developments, and fanciful Spanish Revival architecture jump-started Boca Raton’s transformation from tiny, unincorporated town to sprawling land of luxury, retirees, and strip malls. The Banyan Bar & Grill at the Addison is a new moniker for the swank American restaurant…
Woodstock for Oenophiles
Most food festivals are pretty weak, but the “South Beach Wine & Food Festival” (March 5 to 7; info: 305-FIU-WINE; tickets: 866-333-SOBE) is fast becoming the most impressive of all South Florida fests, culinary or otherwise. The celebration begins with Friday evening’s “BubbleQ at the Delano,” where guests stroll on…
Dragon Flies
Writer Calvin Trillin’s vision of purgatory is one in which he spends an eternity eating at the best Chinese restaurant that has ever existed, but his dining partners, “strictly meat-and-potatoes men,” do all the ordering for the table. “Maybe we should have some of that chop-suey stuff,” one of them…
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Foodstuff
Here’s a tip for handicapping the upcoming Oscars: No soup scene, no hardware. After all, Spartacus ignited the slave rebellion by drowning Marcellus in a pot of bean soup, Crouching Tiger, Hidden Dragon’s Jen Yu ordered shark fin soup before destroying the tavern and everyone in it, and Forrest Gump…
Taco 101
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Homeland Security
Generations ago, émigrés from Warsaw skulked along the sidewalks of New York in search of decent pierogi. That same desperate wanderlust can today be observed among South Florida’s Big Apple transplants in their ceaseless quest for pizza on par with pies from their homeland. Well, listen up, all youse seekuz…
Zemi More
Belleme & Schwartz might sound like a law firm, but they are, respectively, the outgoing and incoming chefs at Boca Center’s highly regarded Zemi restaurant. Both men boast worthy credentials: John Belleme cut his chops at Max’s Grille before becoming chef/co-owner at Zemi when it opened four years ago in…
Reading for the Stomach
If books are food for thought, let it also be said that food is reading for the stomach. Charcuterie Too! (100 S. Andrews Ave. Fort Lauderdale, 954-463-9578) located on the second floor of the Broward County Main Library, offers a short selection of fresh breakfast and lunch items that are…
A Crowded Piazza
La Piazza Pasta Cafe doesn’t need this review. On a recent Saturday evening, there was a 30-minute wait to get into the Hollywood newcomer, followed by a harrowing, hostess-led trek through narrow aisles chaotically gridlocked with diners and waiters squeezing — and I mean squeezing — by. Our crowded push…
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Haute Chocolate
You’re so thoughtful to think about giving your sweetie a heart-shaped gift filled with Valentine’s Day chocolates. But keep in mind, it’s what’s inside the box that counts — meaning, you’re not going to arouse much passion with goo-filled chocolates picked up at Walgreens no matter how bright red the…
Johnny on the Spot
Johnny Vinczencz glides among venues like a cat burglar, stealing the hearts of diners from Miami-Dade to Palm Beach counties, leaving behind only discarded aliases and wistful memories of his bold kitchen antics. Vinczencz, a.k.a. “Johnny V,” was first noticed in the early ’90s as sous chef at Max’s South…
Grinding It Out/A Perfect Game Plan
The first thing you must ask yourself when planning a Super Bowl menu is: “What goes well with beer?” If you’re thinking crudités, you’re running the ball in the wrong direction. For a super spread that will crunch any appetite, call up Grinder’s Hot Grill (1198 N. Dixie Hwy., 561-620-0099)…
Chez Blasé
Chez Laurent