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 ...

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...

I was surprised when I heard that pasta master Michael Pirolo of Macchialina  was opening an Asian-inspired restaurant – Bazi . Pirolo...

It wasn't any one thing in particular (though they were all pretty excellent); it was the sheer joyous abundance and variety of the char...

The scent – well, let's be more blunt – ripe, animal funk of cured meats as we entered the room was a good sign. It soon became appare...

At Cobaya , we love when chefs have passions they wish to pursue. When we first started talking to Chef Danny Grant about doing a dinner, ...

I'm not really sure what happened. I know Sean Brasel is a talented chef: I've had good meals at the restaurant of which he'...

It's always interesting to see how chefs approach doing a Cobaya dinner with us. Having a "theme" is entirely optional, b...

I'll confess, I didn't really understand The Dutch at first. Here was a French-trained chef with an Italian-sounding last name, wit...

The last time Brandon Baltzley - chef , author ,  farmer - came to town, it was a bit like Planes, Trains and Automobiles meets Supermarke...