Food & Drink

These fresh salads promise to bowl you over When many of us think of a salad, we think of lettuce and random vegetables tossed with whatever dressing we can find in the fridge. Not much excitement, and not much flavor. But new approaches—and interesting ingredients—have reinvented this classic dish, meaning we never have to settle

International cuisine inspires the creative cocktails at a new Brickell restaurant Maxwell Parise knows that, at the end of the day, you just want a vodka soda or a rum and Coke. But the bar manager at Level One (1110 South Miami Ave., Miami) hopes you’ll take a chance and expand your horizons when you

Paris 6, a favorite in South America, plants its first North American roots in Miami Beach Two bites into one of its unpretentious dishes—whether the traditional croque monsieur, a buttery ham and cheese sandwich that’s fried golden brown, or an avocado puree crowned with tuna tartare, diced mango and aioli—and the question waits to be

Naked Crab Seafood Kitchen, the new beachside restaurant inside the recently renovated B Ocean Resort (the former Yankee Clipper), is already drawing raves. Created by Miami chef and restaurateur Ralph Pagano, the coastal-chic spot adds a modern spin to a traditional seafood house. Pagano’s third Naked concept—following Naked Taco in Miami Beach and Naked Lunch

Before launching the first Sicilian Oven in Lighthouse Point with partner Ralph DiSalvo back in 2008, Andrew Garavuso took himself to the woodshed—and that’s when it hit him. All he needed to do, to give his pizzas an edge, was throw another log on the fire. Garavuso already understood the effect that burning charcoal had

For all the in-with-the-new anticipation that comes with developing seasonal menus at a beloved restaurant like YOLO in downtown Fort Lauderdale, there’s also the potential for out-with-the-old disappointment. “It’s difficult sometimes because you want to change, but then certain items become so popular that you have to make tough decisions,” says Peter Boulukos, executive chef

Last year, hundreds gathered at The Wynwood Yard to pay homage to (i.e., devour) our favorite morning treats at Miami’s first “Donuts!” festival. The event proved to be a South Florida sensation, paralleling the success of several local gourmet doughnut shops, and it looks like the craze is far from fading. On March 30, Vine

A taste of Southern California arrives in Coconut Creek with Rubio’s Coastal Grill Coconut Creek diners felt a void when Lime Fresh Mexican Grill shut its doors at The Promenade in June. But a Southern California staple has moved in, not only replacing Lime but kicking up the notion of fresh Mexican cuisine. Rubio’s Coastal

Fontainebleau Miami Beach serves up a daiquiri as legendary as the hotel Though there’s some dispute that Ernest Hemingway actually said, “Write drunk, edit sober,” there’s no doubt that the writer loved to drink. Like his work, one of his signature cocktails has endured to become a classic: the Hemingway daiquiri, which the writer would

The restaurant chain serves up new upscale offerings I have always considered the 43-location restaurant chain Seasons 52 a healthier option for upscale dining with low-calorie meals and small desserts that allowed indulgences without the guilt. It’s the reason I was intrigued by the menu changes at a recent dinner on Miracle Mile. The new

Charlie Grippo understands the reluctance of diners who wouldn’t dream of stepping foot in a vegan restaurant. And he appreciates the concern from the steak-and-potato crowd that restaurants such as his serve nothing but “twigs and dirt, and celery and carrots.” “I get it from a guy’s perspective,” says the co-owner of Green Bar &

It’s hard to imagine a better time of year, weather-wise, to end the weekend with brunch alfresco. All the more reason to visit the Matador Room, the signature restaurant inside the Miami Beach Edition that recently started Saturday and Sunday brunch at its poolside and oceanfront terrace. Curated by Michelin-star chef Jean-Georges Vongerichten, along with