The restaurant review is having a midlife crisis. So says this guy, anyway . While there's a kernel of truth in his identification of th...

We've been on a bit of a hiatus at Cobaya for a while, but returned to action last month with a return visit to Pao at the Faena Hote...

When I first heard that Upland was opening in Miami Beach, the place was something of an enigma to me. I thought of Justin Smillie as a ...

"Abandon care and enter light-hearted ... for this is the Poodle Room, the exquisite tongue-in-cheek room, and here life is ...

Summer in South Florida isn't good for much. Mangoes. Avocados. Royal poincianas. That's about it. It's the season of 90° heat ...

Mexican cuisine is one of several that gets saddled with the "soft bigotry of low expectations." The common perception is that ...

I have always had a particularly soft spot in my heart for good Mexican restaurants. I'm not talking about taquerias, though I have ano...

I've been meaning for some time to write about  Byblos , a new-ish restaurant on South Beach in the old Shorecrest Hotel. A more expa...

Our last Cobaya dinner, back in July , was with Paul Qui at his restaurant Pao in the Faena Hotel on Miami Beach. We had an unexpected...

A disproportionate amount of my time and energy writing here is devoted to higher end dining (leading some people to think I actually eat th...

Every time we do one of these Cobaya dinners, there are always any number of things which can go wrong. We ask the chefs to push themselv...

Months ago, I made my first visit to the new  Faena Hotel , to try out Chef Paul Qui's restaurant, Pao (some first thoughts on Pao h...