I'm a big fan of collaborations. When you put two creative minds together, good things are bound to happen. Yet many "collaborati...

I'm still playing catch-up on " best thing i ate last week " but there's only two weeks to go. After our week-long Sout...

I usually don't write about restaurants based on off-the-menu experiences, particularly those of the "cook for me" variety. [ ...

The first time I sampled pastry chef Antonio Bachour's work was at a Cobaya dinner with Chef Jeremiah Bullfrog a couple years ago. W...

Makoto , in Bal Harbour, is one of my three favorite places in town for sushi. But when we decided to do a Cobaya dinner with Chef Ma...

In a recent column for the San Francisco Chronicle , restaurant consultant (and former Square One and Chez Panisse chef) Joyce Goldstein...

If I were opening a new restaurant in Bal Harbour, I'm not sure it would be a Japanese place. I say that primarily because Bal Harbour i...