Restaurant Reviews

Rare, Exotic Foods Maybe, Sorta, Kinda, Not Really Headed to South Florida

If you haven't checked out New Times' own handy restaurant guide, you really should - it's an excellent resource for sorting restaurants by location, price range, features, critics' choice, and, of course, cuisine. Plus, most entries in our database contain capsule reviews for those that like a quick read, plus links to full reviews and any best of awards received. Currently, there are 85 categories of cuisines on our site to sort by; everything from Halal to Vietnamese to a multitude of seafood destinations. It's a huge swath of cuisine choices, no doubt - enough to keep you eating something entirely different each night for more than a quarter of a year. But thanks to our corporate overlords, that list is about to get a whole lot bigger.

Yep, somebody up top must have thought that classifying eats in a

mere 85 ways was simply too broad and generic. Just this week, we've

added in over 120 more categories by which to filter through the

various chow-slingers throughout South Florida, bringing the total to a

staggering 208 categories.

Lest you think we're patting

ourselves on the back a little too hard, let me be the first to raise

the question, "Is this a little too much?" Sure, there's probably a

need for a few more specific categories in markets like New York and Los Angeles.

But here in our podunk little town, we're not likely to find enough

restaurants of Azerbaijani origin to necessitate a whole separate

category. Not that I wouldn't absolutely die to have qutab or lavangi

up in here.

Other intruiging categories to be added:

Himalayan, Eritrean, Beignet, Afghan, Liberian, Slovak, Hot Chicken,

Burmese, Basque, Ivory Coast, Yankee, Yemen, and Yucatecan.


none of these categories will actually show up live on the site until

we fill them out with an entry. So here's the challenge to you, dear reader: In your

culinary travels through the tri-county area, have you ever run across

a restaurant in any of the above listed styles? If so, let us know,

post-haste, so that we might better match the alu tama tarkari to

diner's lips. In return we promise to be the region's fore running authority on Himalayan and Eritrean dining. We promise.

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John Linn