A couple years ago I got pretty excited over a tiny storefront along Biscayne Boulevard serving possibly the best Thai food I'd eaten ...

There's yet another wave of taquerias opening in Miami these days, so many I've given up even trying to list them, much less samp...

Someone asked me recently [ 1 ] "So, when you are going to write an actual review of a Miami restaurant again? You know, like you use...

I don't often go to Italian restaurants, for reasons I've previously expressed . Put in less vulgar terms: it's not so easy t...

For Father's Day, the kids indulged me and let me pick where to go for brunch. It had been a while since we'd done a dim sum run, an...

This is really why we do it. Justin Flit and Matt DePante are a couple guys you probably haven't heard of. But Justin spent years as the...

I love a meal that tells a good story. A meal can be a journey – like Norman Van Aken's menus, traversing the flavors of the Caribbean, ...

"I'm an unpure purist, something like that." - Keith Richards " Authentic " is a word I try to avoid. I'm j...

I ate at two new restaurants this week. I’ll need to make return visits to give a complete assessment of the food, but just from looking at ...

Miami is not exactly at its most charming in the summmer: the constant 90°+ heat and sweltering humidity can wear just about anyone down...

Sometimes even we're surprised. When we plan these Cobaya dinners, we purposefully keep the "marching orders" to the che...

[sorry, this restaurant has closed] I've already repeatedly mentioned here how the contemporary Asian trope has taken hold here in ...

It's that time of year, when culturati from all over the world, like the swallows of Capistrano, descend upon Miami for Art Basel . Ther...

Fish is the new steak, and Asian is the new burger. Consider: the past couple years brought us the openings of a multitude of high-end steak...

" Did you ever hear of Micky, how he heard a racket in the night and shouted and fell through the dark... " Forty guinea pigs wer...

I wrote about my initial visit to Sakaya Kitchen about a month ago. Chef Richard Hales' focus on Korean flavors, organic ingredients, ...

Unlike professional restaurant critics, I'm allowed to admit certain biases. One of these, which I'll readily confess, is that I ten...

It is not often that I am at a loss for what to have for dinner. Yet I found myself driving home from work this evening, knowing there was n...

Hot on the heels of the " Brooklyn Water Bagel Co. ," here's another entrant into the bagel brouhaha: Brooklyn Bagels, coming ...

Another New York import is on its way to Miami, but lo and behold it's not a steakhouse. Instead, it's Mercadito , from Chef Patrici...