The first thing you must ask yourself when planning a Super Bowl menu is: “What goes well with beer?” If you’re thinking crudités, you’re running the ball in the wrong direction. For a super spread that will crunch any appetite, call up Grinder’s Hot Grill (1198 N. Dixie Hwy., 561-620-0099)…
Location, location, location are indeed three big factors in determining the success of a restaurant — if, by success, you mean that the restaurateur makes a lot of money. When searching for an eatery that’s successful in putting out great food, however, location, location, location are three things you should…
It’s been three weeks since New Year’s, and you know you’re not going to spend the rest of your life — as per your resolution — without ever again experiencing sublime French pastry, so it’s time to get reasonable and decide the best means of breaking that regrettable pledge. Let…
A heralded, old-fashioned ice cream parlor, general store, and “country kitchen,” Jaxson’s opened in 1956 on South Federal Highway in Dania Beach. The specialty of the house can be taken quite literally. It is the “kitchen sink,” an actual basin complete with plumbing attachments and filled with dozens of scoops…
In addition to being everyday heroes, firefighters are also Iron Man competitors, calendar models, and cookbook contributors. Wait, cookbooks? Actually, cooks and firefighters aren’t such strange bedfellows, since both strive to control the heat. And “firehouse chili” often wins chili contests. So perhaps it’s not so strange that John Wilson,…
In early December, food writer Raymond Sokolov shocked the gastronomic world when he published his Wall Street Journal article titled “The Overrated Restaurant.” In it, he wrote, “We live in a world in which overrating restaurants is as rife as grade inflation in the Ivy League, thanks to what seems…
If tomatoes could sing, what would their songs be about? Sunshine, rain — tomatoes like a lot of water — and Tayfun and Taner Gokalp. That’s because the two brothers, natives of Turkey, opened a market-cum-eatery called Singing Tomatoes (677 N. Federal Hwy., Pompano Beach, 954-782-1434). The place is an…
What’s the difference between a successful restaurateur and an arrogant one? Listening skills, such as those possessed by Mon Ami Brasserie (1400 Glades Rd., Boca Raton, 561-394-2428) proprietor Burt Rapoport, who recently determined that pursuing a French-themed restaurant wasn’t necessarily a good idea right now. “At the onset of the…
Nothing irks me more than a mishandled dining trend. Cuisine, it seems, tends to react like adults who were abused as children — it grows up, identifies with the attacker, and makes us diners feel like the victims. Red Coral is a case in point. The two-month-old Fort Lauderdale restaurant…
Important things to remember during this flu season: Cover your mouth when you cough. Wash your hands often and well. And, as Hippocrates said, “Leave your drugs in the chemist’s pot if you can heal the patient with food.” Clearly, given the violent nature of this year’s virus, that last…
When it comes to reinvention, historic properties are limited by their past, which must be preserved. Within those guidelines, though, the imagination can be unfettered, as the Addison, home office of renowned architect Addison Mizner, demonstrates. First opened in November 1999, the Addison has recently been relaunched as the Banyan…
I was attending a Rutz Cellars Chardonnay and Pinot Noir tasting at Joe’s Stone Crab in Miami Beach the other day when talk turned to Palm Beach. Another guest had asked winery owner Keith Rutz where he planned to display his signature wares next, and he mentioned heading to West…
Since 1951, the Laurenzo family business — a gourmet market and café in North Miami Beach — has been considered the premier South Florida venue for imported Italian ingredients such as olive oils and caviars, aged and smoked meats and fish from salami to salmon, stuffed pastas, and eggplant casseroles…
Even in South Florida, it’s possible to have a snowball effect in late fall. Just after Thanksgiving, bunches of family members — a veritable My Big Fat Greek Wedding’s worth — were clamoring for a place to eat. It started with just one or two people, and then the ball…
Peruvians grow something like 35 kinds of maize, from which they’ve developed more than 50 products. Likewise, Colombia boasts many types of potatoes; Brazil and Argentina have more uses and cuts for beef than a Texas rancher; and nearly every South American country raises an astonishing variety of peppers, beans,…
Selling a specialty item and hoping to make a profit is iffy business. Whether it’s empanadas or egg rolls, Jamaican patties or arepas, chicken wings or gyros, establishing a successful restaurant that revolves around a single dish requires a client base large enough to fill seats every day of the…
Our local chefs aren’t exactly a deck of cards, but they tend to get shuffled anyway. For instance, there’s Michael Schwartz, former Miami chef-proprietor of Nemo, Big Pink, and Shoji Sushi (all on South Beach), who has shipped up to Boca Raton to take the helm at Zemi. As for…
If Harpoon Harry’s were a television pilot script and I had to write a tag line to sell it, I’d sum it up with something like this: Mel’s Diner meets the CIA. The CIA, as in the Culinary Institute of America. And Mel’s Diner, of Alice fame. In fact, the…
He’s irrepressible, he’s talented, and he’s back. Not that he ever really left us since he started making a name for himself as the Caribbean Cowboy down in Miami, but Johnny Vinczencz has indeed quit the employ of the Sundy House in Delray Beach. After developing De La Tierra there…
Bored with Boca? No reason to be. Now locals can spice up their days with Moroccan Nights (21073 Powerline Rd., Boca Raton, 561-483-0666). The dining experience here is different from the get-go — seats are actually sofas, positioned next to low tables; fabrics rich in color and texture are the…
Yup, it’s the real thing. And it’s really, really good. I was a bit skeptical when I heard that the 18-month-old Anthony’s Coal Fired Pizza on South Federal Highway in Fort Lauderdale used an authentic coal-burning brick oven to bake its pies. Not too long ago, I learned that in…
The first thing you notice when you pull off North Federal Highway in Fort Lauderdale into the arched entranceway of Sublime restaurant might not be the enormous spotlighted marquee announcing the place. It might not be the stationary sign, a towering green monstrosity that advertises the restaurant’s “world vegetarian cuisine”…
