One of the hottest things right now, according to Lee Schrager, is mixology -- the skill of blending cocktails with a focus on quality ingredients and innovative flavor combinations. "There's so much emphasis on cocktails right now," he says.
To reflect what he calls the "big explosion of mixology, ... More >>
Bookstores, coffee shops, the gorgeous library, John Irving at Town Hall, Pike Place Market, bicycle rides, ferry rides, and food food food. That was the Seattle itinerary. Yesterday's post provided a few snapshots of some of the street snacks sampled during our trip. Today it's mostly a look at a f ... More >>
Juvia sits on the penthouse level of the Herzog & de Meuron-designed building at 1111 Lincoln Rd. like a sparkling jewel set in concrete. After a brief elevator ride, guests step into an open-air dining room with vertical gardens designed by Patrick Blanc. The rest of the space is defined by nat ... More >>
Barrel Wine Cantine is not the latest pop-up restaurant, although it did seemingly pop up overnight in the former W Wine Bistro space at 3622 NE Second Avenue (right on the cusp between midtown and the Design District). Yet while it is true that Victor Passalacqua has not been involved with the spac ... More >>
Photo by Lee KleinLouLou's swordfish ceviche.As in: LouLou Le Petit Bistro is the answer to last week's Where It At? The plates shown in that post were veal tongue gribiche and a dodine of salmon in tarragon beurre blanc.In fact, there is a lot of really genuine and well-prepared Fren ... More >>
Hey there! Did you miss the first part of this interview with Sergio Sigala, the executive chef at Cecconi's? If so, take a look here before you read on.
New Times: I hear you're an athlete. What's your exercise regimen?Sergio Sigala: I am running in marathons and triathlons, biking a lot. In No ... More >>
Lesley ElliottAlaskan king crab red curry with peas and sweet potato. It's no easy task consolidating every type of Asian cuisine from India and China, to Singapore and Malaysia, into a menu that maintains the identity of the chef behind the door. Executive Chef David Werly came to The Setai last ... More >>
Miami born and raised, Chef Scott Fredel grew up enjoying Florida's fertile waters, fishing all the time. The chef left our sunny shores only for a taste of the Big Apple's Culinary Institute of America, and for a jaunt at EuroDisney, but we won't ruin his story for you. You can read it here your ... More >>
Paula Deen mistakes Tyler Florence for a honey glazed ham.The South Beach Wine & Food Festival is over for another year and all across South Beach workers are furiously tearing up the giant tents, chefs are soaking their feet and people are guzzling Alka-Seltzer. The festival a ... More >>
The Food Network South Beach Wine and Food Festival is a great big beast that seems designed for the press, the wealthy, and the social geniuses of the world, right? Even the name is long. The website appears so complicated with its many tabs. How does a normal human come up against this Goliath ... More >>
File under "So Near And Yet So Far"...Ortanique opened in Grand Cayman last week, joining Michael's Genuine Food & Drink as well as Eric Ripert's Blue (in the Ritz-Carlton). Executive chef is Sara Mair, a Caribbean native best known as a contestant on Top Chef: Miami, but who was also chef ... More >>
Get your wallets ready! Tickets for the 2011 South Beach Wine & Food Festival go on sale Monday, October 25.The festival, which takes place February 24 to 27, 2011, will be celebrating 10 years. Ten years since Lee Schrager took over the one-day wine festival that started at FIU, moved it to ... More >>
In his brief time at Soleá, Marc Vidal has captured the palates of critics and diners with what he describes as classic Spanish flavors with a modern touch. Now the restaurant with the 32-year-old at its helm has earned a James Beard nomination for Best New Restaurant.
Vidal started young, help ... More >>
Charwei TsaiCover art meets the culinary artsYou won't find a food stylist in the credits for this cookbook. But there is eye candy, of a different kind.In Lovely Daze Special Edition Book: ROSE, pastry chef Angela Garcia explores the ingredient rose in dessert recipes paired with drawings and ... More >>
This man loves Mac's Club Deuce. (Reason No. 293 why we love this man.)
Better Than: Pounding cheap beers between a soul-crushing double on the saute station.
The evidence, plainly, is undeniable: the best-selling books, the top-rated Travel Channel Show, the Top Chef judging gigs. Hell, even t ... More >>