Since mead first made its way into the mouths of the ancient Greeks, mankind has been plagued by hangovers. And despite the advancement of medical technology, we've yet to find a cure.

Most of us just suffer through, buying snake oil supplements, downing a hair of the dog or hovering over the porcelain throne. But at Reviv Med Spa on Miami Beach, they offer a unique solution to the morning-after blues: an IV. Yep, they offer an in-vein vitamin, antioxidant and saline treatment said to help relieve that all-too-common ailment.

But does it work? We were invited to give it a go. Read our first-person perspective after the jump.

See also:
South Beach Med Spa Offers Post Party IV Cure: "Best Thing You Can Possibly Get For a Hangover"

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For amateur chefs, sushi might seem an insurmountable endeavor -- like the perfect puffy cheese soufflé or meringue-wrapped baked Alaska.

But surprisingly, it's not as difficult as it might seem, and with a few simple tools, even the most bumbling of kitchen klutzes can pull off some tasty rolls.

Trust me. I'm no cook. If I can do it, so can you. And no, you don't need a rice cooker. Promise.

See also:
How To Roll Your Own Sushi On the Cheap

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Even the desserts had bacon. Sigh.

If you didn't get to partake in any of the epic adventures that went down this past weekend at the SoBeWFF - we're so sorry. It was everything we could have possibly imagined -- nothing less than the Garden of Eden; Shangri-La; Nirvana. There were copious quantities of cocktails, edible swag, sauced up celebrity chefs. 96 hours of food, booze and non-stop fun.

But among the impressive lineup of gourmet eats and after parties, there was one thing missing: vegetarian love. Granted, improvements for herbivores have made in the past decade or so. After all, this year's schedule included an entire vegetarian dinner by Nobu. That's progress. But the majority of foodstuffs keep carnivores in mind, which is a major bummer for the meat-free.

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David Minsky

New York-style late-night laissez faire.

"What's your favorite restaurant?" That question got us all thinking. If we had to choose one top dog at gunpoint, what would it be and why? Recently Short Order bloggers began celebrate their favorite eateries -- be they celebrity-chef-driven or a neighborhood hole-in-the wall. Why? Because we're tired of having to explain our favorite dining spots at cocktail parties or weddings.

There are some who live to eat, then there are some who eat to live. For the individual who cares not about the trivialities of food, nor the unruly depictions of culinary decadence permeating our internet psyche, there is Steve's PIzza in North Miami.

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Lesley Elliott

Pubbelly's buffalo sweetbreads.

"What's your favorite restaurant?" That question got us all thinking. If we had to choose one top dog at gunpoint, what would it be and why? Each week, a different Short Order blogger will celebrate his or her favorite eatery -- be it  celebrity-chef-driven or a neighborhood hole-in-the-wall. Why? Because we're tired of having to explain our favorite dining spots at cocktail parties and weddings.

I become quickly obsessed with a good pub. I like to have a familiar place to return to, beer after beer; somewhere comfortable, with just a trace of clean cut cool (a dirty pub has dirty food, dirty bathrooms, etc.). However, I also like to eat, and even when I am raving lunatic drunk, food has to look good and taste good, or I won't touch it. This is why the "gastropub" trend has crawled directly into my heart and nested there, presenting the dreamy combination of craft beer lists (edited with thought and a passion for hops) alongside a menu embracing the idea that even chicken wings taste better when they actually are made with better ingredients.

It was the first cool kid on the block, premiering the "gastropub" concept on South Beach before anyone else in Miami was truly getting it right. Pubbelly is a democracy from start to finish, where the threesome of co-owners make every menu decision and seating is offered on a first come basis. Even though it's dinner on SoBe, you can dress supremely casual, without anyone pointing and snickering. Beers are seemingly drinkable street side without any legal ramifications (I hope I didn't just blow that), which feels very much like downing ale in London-town. It's almost a pleasure to wait for a table under these circumstances.
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"What's your favorite restaurant?" That question got us all thinking. If we had to choose one top dog at gunpoint, what would it be and why? Each week, a different Short Order blogger will celebrate his or her favorite eatery -- be it celebrity-chef-driven or a neighborhood hole-in-the-wall.

For a vegetarian, Miami can feel like a no man's land. The city is heavy in South American influence, so herbivorous offerings are less than prevalent. Everywhere you look -- pig parts, cow carcasses, chicken flesh. It's almost enough to make you wanna flee to the meatless promised land of California. (But not quite.)

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Zachary Fagenson

Gui Chai, or Chinese chive dumplings, at Kon Chau

"What's your favorite restaurant?" That question, recently batted around at our weekly editorial meeting, got us all thinking. If we had to choose one top dog at gunpoint, what would it be and why? Each week, a different Short Order blogger will celebrate his or her favorite eatery -- be it  celebrity-chef-driven or a neighborhood hole-in-the-wall. Why? Because we're tired of having to explain our favorite dining spots at cocktail parties and weddings.

Kon Chau is a prime example of a hole in the wall. It looks like it was designed in 1988, when nearby homes in Souwesera doubled as stash houses for drug gangs, and hasn't changed since. For a long time its walls were all but bare. Only when it appeared in an Edible South Florida issue with a feature on dim sum did any sort of decoration appear on its walls.

Kon Chau became my favorite before the first tin of Har Gow was dropped during an early visit. Glancing around the dingy dining room I could see it satisfied the "I am the only non-Asian person here" benchmark.

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Emily Codik

Peach and frisée salad at Harry's Pizzeria

"What's your favorite restaurant?" That question, recently batted around at our weekly editorial meeting, got us all thinking. If we had to choose one favorite at gunpoint, what would that restaurant be, and why? Each week, a different Short Order blogger will celebrate his or her favorite eatery -- be they celebrity-chef-driven or a neighborhood hole-in-the-wall. Why? Because we're tired of having to explain our favorite dining spots at cocktail parties and weddings.

About six months ago, before I started writing for Miami New Times, I won tickets for Marc Vetri's pop-up at Harry's Pizzeria via a contest on Short Order. Back then, I was working full-time at an art gallery (I studied art history in college), but was spending most of my time either cooking in my tiny kitchen or writing for my even tinier food blog.

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Photo by Alex Rodriguez

Tuna tataki, kimchi, 2 orders of beef tataki, and crispy bok choy.

"What's your favorite restaurant?" That question, recently batted around at our weekly editorial meeting, got us all thinking. If we had to choose one favorite at gunpoint, what would that restaurant be, and why? Each week, a different Short Order blogger will celebrate his or her favorite eatery -- be they celebrity-chef-driven or a neighborhood hole-in-the-wall. Why? Because we're tired of having to explain our favorite dining spots at cocktail parties and weddings.

My love affair with Yakko-San is not as old as time. I'd like to say it is, but it isn't. In fact, I was introduced to the Yak (as I've lovingly dubbed it) about 2 years ago. Of course, this was back when the Yak was at its old location -- the hole in the wall on West Dixie Highway. That was the spot where cars piled on top of each other in the eight-space parking lot, where the wait was usually three parties deep no matter what time you went, and where the food was so good, you didn't care how long it took to get a table, or a space at the bar.

That's how Yakko-San and I first met.

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Laine Doss

Chef Danny Serfer wants to feed you.

"What's your favorite restaurant?" That question, recently batted around at our weekly editorial meeting, got us all thinking. If we had to choose one favorite at gunpoint, what would that restaurant be, and why? Each week, a different Short Order blogger will celebrate his or her favorite eatery -- be they celebrity-chef-driven or a neighborhood hole-in-the-wall. Why? Because we're tired of having to explain our favorite dining spots at cocktail parties and weddings.

The first time I walked into Blue Collar, I was not charmed. The room is small, cramped, and sparsely furnished, and decorated with vintage lunch pails. Rock 'n' roll from the '70s blares over the speakers. The room is slightly smoky from the open kitchen that works with all burners fired to keep up with the seemingly never-ending supply of hungry diners. I generally like a space that's dark and quiet. If I could eat in a cave, I would choose to do so. Blue Collar, or so I thought at that instant, wasn't my type of restaurant.

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