Macchialina to Launch Red Sauce Sundays, Open New Outpost

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Left: Macchialina co-owners chef Michael Pirolo and general manager Jennifer Chaefsky. Right: Pirolo prepares pork ragout.
After enduring nearly a year of suffering from the construction on Alton Road, Macchialina Taverna Rustica has some exciting news to share. Not only has the restaurant's view improved significantly, but also, beginning February 8, it will debut a "Red Sauce Sundays" menu. What's more, owners Michael Pirolo (chef) and Jen Chaefsky (general manager) will open a second outpost in Asheville, North Carolina, this spring.

The duo will spend a couple of months a year at the new location, but Pirolo says Miami is still home. And speaking of home, the chef's inspiration for Red Sauce Sundays comes from the elaborate meals Italians typically serve at their houses Sunday evenings. "It's a huge production," he says.

See also: Campania Open in the Design District

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Michael's Genuine Chef Niven Patel Talks Homestead Farming

Categories: Chef Interviews

Courtesy of the Genuine Hospitality Group
Niven Patel
On his one free day each week, Niven Patel, the chef de cuisine at Michael's Genuine Food & Drink, trades his whites for work boots. His two-acre plot in Homestead at the edge of the Redland grows Tuscan kale, chard, San Marzano tomatoes, and seasoning peppers, "which taste like a habanero without any of the heat," he says.

See also: Michael Schwartz and Hedy Goldsmith Talk About the Future

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Danny Serfer on Blue Collar and Mignonette: "We Try to Have a Culture of Warmth"

Categories: Chef Interviews

Courtesy of Danny Serfer
The next Blue Collar generation: chef de cuisine Ervin Bryant, general manager Stephanie Cuervo, and chef de cuisine Derek Camejo.
When Blue Collar opened in January 2012, chef/owner Danny Serfer spent day and night at the small eatery, nurturing it like a new baby. The then-single chef said he worked all the time, taking no days off.

Serfer explains that being there 24/7 at the start of the fledgling restaurant was necessary for many reasons. "At Blue Collar, I couldn't afford a lot of people, so I was there all the time doing everything on my own with a small, talented team.

"I'm there getting dirty, and we're having successes and failures together. There's not anything I'm not willing to do. There were times I was up to my shoulders literally in the grease traps trying to solve plumbing issues."

See also: Blue Collar's Latkes Named Among the Country's Ten Best for Chanukah

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Michael Schwartz and Hedy Goldsmith Talk About the Future

Categories: Chef Interviews

Courtesy of the Genuine Group
Michael Schwartz and Hedy Goldsmith: After two decades, more like a marriage.
The Miami dining scene was rocked last week when Hedy Goldsmith announced a major life change.

The talented executive pastry chef at the Genuine Hospitality Group will relocate to Los Angeles with wife Heidi Ladell in the spring, leaving her position with chef/restaurateur Michael Schwartz come April.

See also: Hedy Goldsmith Leaving Michael's Genuine

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Biscayne Diner to Reopen With Big-Name Chef

Biscayne Diner is getting an upgrade.
We've all been there: buzzing after a long night of drinking and starved for some home-style cooking, only to end up at Taco Bell or Checker's or maybe even Denny's. Get ready to wave goodbye to late nights of processed foods and bad decisions when Biscayne Diner opens for business at the end of the month.

The venture of husband and wife Tara Nicosia and Alfredo Alvarez, Biscayne Diner will proffer traditional diner fair (think burgers and shakes) and unorthodox grub (fresh juices and hearty salads) 24 hours a day. 'Cause it ain't a real diner unless it's open 'round the clock.

See also: Bravo's Best New Restaurant Premieres January 21, Meet the Miami Restaurants

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Top Five Miami Food Trend Predictions for 2015

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Mo' Middle Eastern flavors.
Each year brings its own food trends, and because the people at the forefront are our city's chefs and restaurateurs, we went straight to the trendsetters.

Who would have thought 2014 would be the year of oyster bars in Miami? We asked Mignonette's Danny Serfer about this trend, and his answer was simple: "That one was really all Ryan [Roman, food writer and Mignoette co-owner]. My prediction is that I will continue to follow Ryan's predictions about trends."

In that spirit, we went to the experts as we compiled our food trend predictions for Miami in 2015.

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Dewey LoSasso on Schnebly's New Dining Concept: Like a Campus of Food, Wine, and Beer

Courtesy of Dewey LoSasso
Pop-up dinners and cooking classes will be part of Schnebly's roster of culinary events.
Dewey LoSasso' appointment as culinary director at Schnebly Redland's Winery is the culmination of years of friendship.

The chef, who has worked at kitchens such as the Forge and his own North 110, says he and winery founder Peter Schnebly have been toying with the idea of working together for a decade. "Peter and I have been friends for 11 years and have always talked about doing something like this that is literally farm-to-table. It's actually more like farm-to-farm!"

See also: Schnebly: Finally, a Microbrewery

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At Casola's Pizza, Size Does Matter: Massive Slices and Enormous Wings

Photos by Carina Ost
A slice so nice.

You don't know pizza slices until you know Casola's. The pizza -- and also the wings at this open-late spot are mouth-dropping and beyond massive.

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Richard Ingraham: Chef to the Stars

Categories: Chef Interviews

Photo by Stian Roenning
"I want to impart some knowledge and hope to our kids," says Richard Ingraham.
In this week's Miami New Times, we profile 30 of the most interesting characters in town, with portraits of each from photographer Stian Roenning. See the entire Miami New Times People Issue here.

Richard Ingraham's first memories are of food. The chef, who was born in Liberty City, recalls his grandmother waking him up at 3 a.m. Thanksgiving Day to help her glaze the hams. "I would help her put on the pineapple rings and the cherries and the cloves," he says.

Ingraham enrolled in the Art Institute of Atlanta to study culinary arts and worked at various restaurants while studying. "When I left, I was already a sous-chef."

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Cleo Opens Friday in SoBe: Chef Danny Elmaleh on His Mediterranean Concept

Courtesy of SBE
Cleo's chef Danny Elmaleh is of Moroccan and Japanese descent.
This Friday, the Redbury Hotel South Beach will open the doors to Cleo, a Mediterranean eatery with an emphasis on small shared plates. Cleo is taking over the space formerly occupied by the Italian restaurant Lorenzo, which closed after less than a year in business.

Expect a raw bar, a selection of salads, Laffa bread (a thick, soft flatbread) and shared plates of meats, seafood and vegetables. This will be the third Cleo. The original opened at the Redbury in Los Angeles in 2010, followed by a Vegas location in earlier this year inside the SLS Hotel. The restaurant will serve daily dinner.

Short Order was able to catch up with Cleo's founder and executive chef Danny Elmaleh via email to gain some intel on his new concept.

See also: Conant Dishes on the Opening of Corsair

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