It's hard for me to believe it's been six years. But sure enough, it's been that and then some since our first Cobaya dinner...

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...

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...

The Forge is one of the true grand dames of the South Florida restaurant world. And like a lot of grand dames, it's had a bit of w...

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

It would have been easy to dismiss 1500° , which opened last October in the Eden Roc Hotel . Its combination of steakhouse and farm-to-ta...

Over the past few years, Miami has been the site of much culinary colonization. Several chefs with national reputations have set up outposts...

Several months ago, Miami New Times ran a feature story by Jackie Sayet, " Bogus Beef ," on local restaurants' mislabeling of ...

Our last steakhouse experience was a disappointment, though I sort of anticipated that going in. I had higher hopes for our visit to the ne...

Many people think that food bloggers are nothing more than frustrated, wannabe restaurant reviewers - that we all secretly (or perhaps not s...

"It was the best of times, it was the worst of times." For South Florida diners, it might well be the truth. On the one hand, we ...