What went down on the blog this week:This is what America is all about: Liberty and cheap wine for all.How to bake halibut so delicious and easy, a caveman could do it (damn you, Geico). Lindburger’s is like a family cookout in the backyard, without your dad yelling obscenities at…
A couple of years ago, I went to a Christmas party in New York City. It wasn’t a dinner party, but more of a “stand around and chat while you swirl wine in a glass and look fancy” kind of deal. I prefer sitting, preferably with my legs up and…
I just couldn’t resist: Since my partner-in-crime is a graduate of the University of Florida and I’m a Seminole to the core, I had to buy Buffalo Bob’s Alligator with Beef stick so I could maw it right before his very eyes. (By some stroke of luck, I found it…
Despite an economy that has many local restaurateurs down to seeds and stems, a second Mustard Seed Bistro has sprouted up in Broward. Tim and Lara Boyd’s original Cooper City Seed now has a sibling in Plantation, taking over the former Grapevine Gourmet space. This new Seed is a more…
Scott Rothstein’s own restaurant ventures with the Bova Group — Bova Prime, the late Bova Ristorante, and what was to be Bova Smoke and Bova @ Casa Casuarina — have to be feeling the sting of the prominent attorney’s downfall. But other restaurants are being affected by the fallout as…
Walk into the men’s room at this South Florida restaurant, and you’ll find a cadre of scantily-dressed women hanging out by the urinals. Some will even by trying to sneak a peek at your naughty bits as you do your business. Talk about an invasion of privacy. This mural is…
My friends Mike and Tara and I were parked in front of a big bowl of Beachside Grill’s Sunday gravy, each trying to determine how it stacked up against our own version. We worked small bites of the thickly coated rigatoni around our mouths with an almost scientific precision. The…
This Italian coffee shop along Commercial Boulevard serves freshly made panini, tramezzini (tea sandwiches), and salads in addition to a host of daily-baked cookies and confections. The modern space, with white and orange walls and blue tiled countertop, is run by brother-and-sister team Anna and Leo DeVincentis and Anna’s husband,…
Cook your way around the country without ever leaving Hollywood at the “regional American cooking series” at Michael Wagner’s witty contemporary American Lola’s on Harrison.The third in the six-part series features the cuisines of the Gulf Coast–Louisiana, Alabama and Mississippi (Florida will get its own session later)–and takes place at…
If I don’t show up for work on Monday, you’ll know what happened: I’ll have eaten myself to death, the victim of a five-pound in total beef burger smothered with enough bacon, cheese, and fried eggs to keep Denny’s running though a busy Sunday morning.This weekend, I’m going to attempt…
Coral Springs’ newest Rib joint, Rock ‘N’ Roll Ribs, finally debuted last Thursday night, and boy, was it ever rockin’. The place was packed on Friday night — the sizable party I was with had to wait for a table for nearly 45 minutes for the restaurant to clear out…
With the holidays right around the corner, it seems like an appropriate time to review Beachside Grill, a retro bar and restaurant in Lauderdale-by-the-Sea whose specialty is Sunday gravy. Beachside’s version is chock-full of tender pork and Italian sausage, and while it’s hard to take it over your mama’s version,…
If you’re not a subscriber to our weekly Café Bites dining newsletter for Broward and Palm Beach counties, here’s a taste of what you missed this week. Click here to subscribe. Local, artisanal, gorgeous, and damned tasty too. What’s not to like about the holiday cookie assortment from Lake Worth’s…
A burger at the Florida chain Lindburgers tastes just like what I remember from backyard barbecues growing up. The meat is charred all over, which, back then, was the result of wind and flare-ups and the amateur grill master pressing the patties down on the grill with aplomb. At Lindburgers,…
It’s been one helluva week on the blog:Fort Lauderdale’s own taste of Boston, Kelly’s Landing turns 23. Or is that two?New River Pizza makes its pie the new old-fashioned way, which is to say coal-free.Key to winning over an in-law’s heart? Brined pork.A sushi restaurant in Mizner Park serves bad…
Lots of us foodies just can’t wait until February rolls around now that we know the Village at Gulfstream Park is going to open with scads of promising new restaurants. Media folks were treated to a sneak preview of the massive complex Tuesday, followed by one of those pop-your-button lunches…
My first experience with cracklins came when I moved to Houma, Louisiana, after college. I’d make the hour drive to New Orleans on weekend nights, and along the way, there were two important stops: the drive-through daiquiri shop and one of the gas stations where they’d cook up Cajun finger…
When I was a strapping young buck of 20 or so, I spent my summers cooking at an array of restaurants in a resort town in New York. I cooked for the same reason a lot of people did: so I could go out all night, go to the beach…
At least, according to this article on livescience.com.It turns out, some scientists now believe potatoes may in fact be carnivorous plants. The tubers actually have sport sticky hairs that trap insects, a trait they share with petunias and campion flowers, often called catchflys. Well-known carnivorous plants like the venus fly…
Fort Lauderdale-Hollywood International Airport isn’t Las Olas Boulevard or Delray’s Atlantic Avenue just yet, but at least there are a couple rays of culinary hopes shining through the clouds of pre-fab sandwiches, microwaved crud and muffins made from the by-products of coal smelting. Earlier this week, Charlie reported that Mango…
There’s no way you’re eating brains,” my vegetarian fiancée said in a sterner voice than I’ve heard from her in a while. The look on her face told me argument was futile — not unless I was willing to sleep on the couch for the immediate future. And just like…
Remember what pizza was like before people starting putting coal in their ovens and charring paper-thin crusts? That pie you remember still exists down in the Rio Vista neighborhood at New River Pizza, where the dough is thick, the mushrooms come from a can, and the garlic knots are buttery…
