The Dish: Korner 67
1) Family Affair: A shared love of food led husband-and-wife team Cesar Olivo and Adriana Perez Benatar to become restaurateurs. It’s more than food, though, says Perez Benatar; it’s about gathering friends and family to enjoy treasured recipes and delight in different flavors from around the world. “We would do these food reunions at home
The Dish: 3030 Ocean
Taster’s Choice: It wasn’t as if Damoriae Graham didn’t already have a world-class palate. Before taking over as executive chef at 3030 Ocean in the summer of 2021, he had established himself as an innovator in kitchens throughout Southern California and at restaurants in Arizona with the Madera Group. But his recent certification as a
The Dish: Dune
Second Act: It’s not uncommon, in the restaurant sphere, for properties to launch under different ownership as fresh culinary concepts with new names. But the reopening last November of Dune, part of the luxury residential footprint at Auberge on Fort Lauderdale Beach, offered a curveball, albeit a tantalizing one. The name would remain the same
The Dish: StripSteak by Michael Mina
1) Roll the dice: In the same way that Las Vegas is known for extending the careers of entertainers, the hotels in and around the Strip often serve as perfect backdrops for popular restaurants to extend their concepts. But in the case of Michael Mina’s award-winning steakhouse, the reverse is true; the original StripSteak launched
The Dish: Eve on the Water
1. Hanging in: Having already cultivated a late-night setting unlike anything in Fort Lauderdale—the hip and cozy Posh, with its live DJs, hookah, and celebrated sushi, sashimi and specialty rolls—John and Vandana Janho were poised to add to their local legacy. But less than a week after their March 2020 purchase of popular Asia Bay
The Dish: Primadonna
1. Long road: It’s been three decades since Chris Wilber honed his Italian kitchen skills alongside Mario Di Leo’s uncle, Vincenzo, co-owner (with Mario’s father) at La Perla in Fort Lauderdale. When the La Perla space became available in 1994, Chris and Mario reimagined the room as a home to innovative, Southwestern-inspired fare. Nearly 27
Viva Ceviche!
Ceviche, seviche or cebiche. No matter how you slice it—or, rather, say it—this celebrated South American dish boils down to three simple ingredients: seafood, vegetables, and flavor. Rooted in tradition, the recipe was first discovered more than 2,000 years ago, and it’s remained largely unchanged ever since. Originating among Peru’s Moche civilization—which used fermented citrus
Five Things to Know About: Ke-uH
1. Key ingredients: When Acqualina Resort & Residences (acqualinaresort.com) decided to bolster its restaurant roster with cuisine that’s coveted by its clients, it wasn’t just about finding the right complement to Costa Grill (Mediterranean) and Il Mulino New York (Italian). It also was about finding the perfect partners, a kitchen team that appreciated the details
Spirited Treats
What started as a family-owned artisanal ice cream truck has evolved into a sweet brick-and-mortar experience that continues to find original ways to make our mouths water. The latest decadent idea to come out of Wynwood Parlor, the brainchild of Larry McMillion and his two sons that launched in 2016, involves cocktail-inspired ice cream sandwiches—most
5 Things to Know About: Marion
1) Fare with flair: Euro-inspired restaurants are hardly new to South Florida, given its melting pot of influences. But how many concepts manage to seamlessly blend a chef-driven meal with the intangible spirit that can turn a dining experience across the pond into an unforgettable evening? Thanks to Mr. Hospitality, the French-owned management group launched
How Can You Not Lovvett?
A husband-and-wife team in Coral Gables have local restaurants buzzing over an idea that reduces food waste and drives business revenue—all while delivering savings to consumers. Rafael and Monica Garrido are the brains behind Lovvett, an app that addresses the fact that 30% to 40% of all food produced in the U.S. is thrown away,
Playing With Fire, Part 4
Howie Kleinberg Executive chef, The Anderson The dish: Chicken on the Brick About the chicken: “This is a traditional Italian dish. We’re going to take out the backbone and then put the breast side down. We use a pan on top of the charcoal; you get the flavor of the charcoal, and the skin gets
