Five Things to Know About: Avant
Something different: Delrayβs thriving cultural scene finds a culinary complement with the arrival of Avant, a collaboration between Society 8 Hospitality Group and Nxt Big Thing. The 4,600-square-foot space, formerly home to SoLita and Mastino, has been reimagined as a hip, inviting ode to the social aspect of diningβand a celebration of art in its
Five Things to Know About: DΓ©jΓ Blue
A Diverse Palate: The European-style restaurant, cafΓ© and lounge features a multi-ethnic menu, highlighting cuisine found in Italy, France, Greece, North Africa and the Middle East. βThe recipes are very much authentic to their origin,β says co-owner Sabrina Cozzolino. βWe donβt want to be identified as a Greek place or an Italian place or a
Five Thing to Know About: Octopus
Take the plunge: The third and final foodie venue at Plunge Beach Hotel, Octopus gives the property a gourmet gastropub to go with its other offerings: Bean & Barnacle (artisan sandwiches, coffee, gelato) and Backflip (Latin- and food truck-inspired beach bar fare). The price is right: Along the way, food and beverage director Will Sibernagel
Five Things to Know About: Bocas House
The Business of Food:Β Co-founders Levin de Grazia and CΓ©sar GonzΓ‘lez are Venezuelan businessmen; de Graziaβs family has more than 30 years of experience managing restaurants, and GonzΓ‘lez is a cook who started posting his creations on his Instagram account, @co_cinero, which has garnered more than 1.5 million followers. Options Galore:Β Among the most-requested dishes are the
Grilled to Perfection
Family-run Grazianoβs celebrates three decades of serving South Florida At Grazianoβs, success comes from decades of tradition. In the last quarter-century or so, the family-owned restaurant and market popularized Argentine cuisine across South Florida with multiple sit-down and fast-casual locations in Miami-Dade and Broward counties. The Graziano family has been in the food-service business for
Family Ties
Photos by Eduardo Schneider Amanda Atallah laughs at her father, Naji, as he stops his work to take a bite of hummus and pita chips, displayed as free samples at the food counter of Yalla Market. βItβs like a pit stopβa pita stop,β Atallah says. The housemade pita chips and hummus are customer favorites at
Comfort Zone
When it comes to changing its menu each summer and winter, American Social remains a shining example of democracy in action. Executive chef Christopher Palmer calls on his chefs at the restaurantβs two South Florida locationsβFort Lauderdale (721 E. Las Olas Blvd.) and Brickell (690 SW First Court)βfor a culinary brainstorming session. Ideas are pitched.
Passage to India
Locally sourced ingredients are the foundation of Ghee Indian Kitchenβs ever changing menu In the Miami neighborhood of Kendall, the new Indian restaurant, Ghee Indian Kitchen, brings a taste of home for its owner and executive chef, Niven Patel. Created by the Michaelβs Genuine Food & Drink alumnus and his wife, Shivani, the restaurant modernizes
Bowled Over
Seminole Coconut Creekβs newest restaurant gives diners the best of two cultures Eric Douglas has something in common with Seminole Casino Coconut Creekβs newest restaurant, The Bol. The restaurant is a mixture of two cultures, serving both Vietnamese and Chinese fare. While the operating manager speaks about how he came to work for the Seminole
A Slice of Italy
Coral Gablesβ newest Italian restaurant, zucca, brings spice to Hotel St. Michel Hidden on a central but quiet side street in Coral Gables, you can find Hotel St. Michel, a small, European-style boutique inn dating to the 1920s. Blanketed in ivy-colored dΓ©cor, much has stayed the same inside the vintage hotel, from its antique brass
Good Vibrations
When Rhythm & Vine attached a hashtag to its laid-back philosophy, it wasnβt just borrowing a marketing page from the South Florida playbook of Jimmy Buffett. The Fort Lauderdale-based indoor/outdoor venue wanted to establish an identity separate from the urban bars and restaurants on Las Olasβan ego-free neighborhood hang where young professionals could loosen their
Master Craftsman
When youβve put your culinary reputation on the line as often as Douglas Rodriguez has during his nearly three decades as a restaurateur, your career is bound to have its share of highs and lows from a business standpoint. But as anyone can attest whoβs sampled the fare at one of his critically acclaimed establishments,