An excerpt from this week’s Dish review on the Restaurant at 251, formerly da Francesco’s: Picture this: You’ve been invited for dinner at a friend’s house. He prepared a lovely meal – a salad of baby lettuces and herbs from the garden, and a whole roasted pork loin dressed with…
• Stick a fork in ’em, they’re done. Memphis BBQ & Blues, which took over the West Palm location of the late (and inexplicably lamented) Tom’s Place, will smoke no more (not that they did that much or that well to begin with). Also gone belly up is Culinary Café…
BY THE BURGER BEAST Does anyone even know who the McDonaldland and The Burger King Kingdom characters are anymore? I can’t remember a time when I didn’t know who Ronald McDonald or the Burger King were. Sure, the friendly Burger King of the past was nothing like today’s creepy King…
Not all is well on the sleepy Island of Palm Beach. Owners of the new organic Italian restaurant da Francesco’s have filed suit against the restaurant’s landlords, 251 Partners. The complaint was officially submitted to the Palm Beach County Clerk of the Court on September 11, following a strange turn…
One of the favorite stomping grounds of the New Times’ staff is a little lunch-time sushi joint on Broward and Federal known as Sushi One. It’s easy to walk the short few blocks to the place and order some takeout sushi, or maybe a bento box filled with teriyaki salmon,…
You gotta love a winemaker like Randall Grahm. He named one of his finest wines Le Cigare Volante (“The Flying Cigar”) to commemorate Rhone Valley vintners who in 1954 had a law passed that would prohibit flying saucers from cruising over or landing near their vineyards. One of his best-selling…
There’s some sort of force in this universe that just doesn’t want my taste buds to enjoy themselves. A few weeks back, I found a gaggle of treats from the Little Market Indian Grocery and Spice (3062 N. Andrews Ave., Fort Lauderdale 954-561-8606). There was one in particular that I…
Although Clean Plate Charlie is the only food blog you need to read every day, some people just can’t get enough. Here are some highlight of other food blogs to feast on. Are you reading too many food blogs to worry about trivial things like cooking? Awesome! Freezer Burns is…
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,…
An economy that’s gone from filet mignon to meat loaf faster than you can say “greedy Wall Street bastards” has got the attention of even high-flying steak houses. One of them, Ruth’s Chris, last night unveiled a new “bistro menu” of apps, sushi, soups, salads and sammies priced from $9…
Pulp Fiction: anti-pork propaganda.Pork. Luscious, juicy, tasty pork. So flexible, so wonderful, yet so derided. Order it at dinner, and there’s a good chance someone at your table, having demonstrated their conviction that beef is “better” than pork by really going out on a limb and ordering the filet mignon…
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…
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…
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…
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…
As part of the continuing Food Writers’ Full-Employment Project, another restaurant has announced it’s coming to Clematis Street. This one is Don Ramon, the mid-scale Cuban eatery that’s pegged to debut in the old Paradise Bar spot in November. There will be no reinventing the wheel here, just all your…
NT’s own John Linn recently took one of my favorite road trips to one of my favorite towns — the long cruise down U.S. 1 to Key West. The Southernmost City is home to a surprisingly number of seriously good restaurants — John nailed three of them — but the…
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…
