Featured Restaurants

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

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,

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

Brian Nasajon Chef/owner of Beaker & Gray The dish: Fire-roasted whole dorade About the fish: “I worked with dorade years back, but I never really gave it much attention. Then I picked up a couple and took them to my dad’s house; he has this nice open-wood grill. We threw them on the grill, and

1) New adventure: Bill Wolf’s reputation preceded him—only it had nothing to do with the culinary scene. The owner of Wolf in the Woods has spent more than two decades solidifying his standing as one of the region’s leading designers and fabricators of detail-rich cabinetry; his design center in Davie further raises the bar on

Eileen Andrade Chef/owner, Finka Table & Tap, and Amelia’s 1931 The dish: Korean barbecue short ribs About the ribs: “We marinate the ribs in a bulgogi sauce [with ginger, garlic, soy sauce and sesame oil], so you have a little bit of sweetness. And we’ll do some accompaniments, like you would get at a Korean

Jean Delgado Executive chef, Toro Toro at the InterContinental Miami The dish: Bone-in tomahawk pork chop About the chop: “The tomahawk pork chop, which a lot of people don’t know, is something that came from Puerto Rico. It’s a pork chop attached with a pork belly, so it looks like a tomahawk. You barely see

With its eight brick-and-mortar stores doing brisk business in cities including Coral Springs, Fort Lauderdale, Doral and Pinecrest, Wild Fork already was having a tri-county moment, thanks to its flavor-rich meats, seafood, poultry, lamb, specialty offerings, ready-to-eat meals and much more. But in a twist of pandemic fate, COVID-19 brought the masses to the South

Not even a global pandemic could stop the inception of Delray Beach Market. Standing four stories tall, the 150,000-square-foot food hall, which cost more than $60 million to build, is poised to make waves in South Florida when it debuts this spring. Featuring more than 25 local and regional eateries with rotating art and culture

Lifestyle turned its dining spotlight on Riviera by Fabio Viviani for the April issue. Here are five things we learned about the new Italian concept at Hotel Maren. Where: 525 S. Fort Lauderdale Beach Blvd. Phone: 754.241.2020 Website: rivierabyfabioviviani.com 1) Welcome to town: His initial appearance on Bravo’s fifth season of Top Chef in 2008 might have broadened

A recent slate of clandestine meetings at Hyatt Centric Las Olas is generating plenty of buzz in downtown Fort Lauderdale. Patrons have been seen relaying a password to the front desk in exchange for a key to a room at the end of the hallway on the ninth floor. Rumor has it that, to gain entrance, guests

Where: 18167 Biscayne Blvd., Aventura Phone: 305.931.7401 Website: reunionkb.com The fast-casual world had been good to Cesar Olivo and his wife, Adriana Pérez Benatar. In Venezuela, the couple grew American Hot Dogs, a gourmet ode to the frank, to 18 restaurants before selling it in 2004. They hit another fast-casual home run with Salsa Fiesta,