Robbin Haas was a little nervous about opening his latest project, Bex, in Boca Raton. And who could blame him? The award-winning New American chef, who was named one of the top ten chefs in the nation by Food & Wine magazine in 1991, has also received critical acclaim from…
Jen Karetnick: When did you learn how to belly-dance? Maja, Girl from the Nile: I’m from Cairo, so it’s in my blood. But I didn’t actually learn until I moved from Brazil to the United States about seven years ago. Then I became a professional. JK: Where do you practice…
Expectation can be a diner’s worst enemy, leading down the path of culinary disaster. I can’t count how many times I’ve entered a restaurant run by people who operate other well-known eateries with good reputations and left bewildered by an unappealing menu, poor service, or icky food. The most recent…
If you think Elvis impersonators are only to be found in Vegas, Chris MacDonald will reprogram your synapses. MacDonald does the curled-lip thing every Thursday evening at Memphis Barbeque Co. on North Federal Highway in Lighthouse Point. He also does the costume thing, taking audiences through the Elvis fashion years…
Every city has a culinary identity, a kind of food or restaurant that not only dominates the native dining scene but creates a reputation for the metropolis nationwide. I’m not referring to the highfalutin regional stuff written about in the glossy food magazines — New World, Pacific Rim, et cetera…
Autumn’s a confusing time in the Sunshine State. The summer rains have ceased but the humidity remains; Thanksgiving approaches, but you wouldn’t know it by the heat of the sun. What’s a frustrated South Floridian to do? Celebrate both seasons with draughts of infusions. Clear liquors such as vodka or…
