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.
Photo by Stian Roenning "I want to impart some knowledge and hope to our kids," says Richard Ingraham.
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."More »
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.
Courtesy of SBE Cleo's chef Danny Elmaleh is of Moroccan and Japanese descent.
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 CorsairMore »
The Mandarin Oriental can shine a little brighter in Brickell Key. Azul Chef William Crandall and La Mar by Gastón Acurio Executive Chef Diego Oka hosted a dinner at the James Beard House in New York this past Saturday.
Carina Ost Lobster.
We got a peek into the kitchen of this home turned foundation and exclusive dining venue during prep for this exciting meal. We witnessed the antithesis of chaos as the 6 foot 7 chef Crandall and Oka expertly navigated their way through tight quarters and aimed to bring a taste of Miami along with their own perspective.
For Miamians who always wanted to get a taste of James Beard House level cuisine, you can sample some of the same dishes served until October 20th at the two restaurants in the Mandarin Oriental during dinner service.More »
Serendipity led Julia Ning to Station 5 Table and Bar. Everything just began to fall into place, her sous chef Michael Gierden moved down from Chicago, then she met Eddie and Sharon Torres, the owners. From there, the front of the house and kitchen all just came together effortlessly.
Photo by Holly Wachowicz Station 5 Table and Bar
Ning reminisces about the five older women who helped mentor her and shape her as a chef. These women made a strong impression on Ning's life, and many of her creations are attributable to them. Station 5 is named after these women, who taught her Italian, Chinese, Cuban, northern Thai, and French-Canadian dishes. The restaurant is a melting pot of all these different cultures.More »
Chef Cindy Hutson has been a major player in the restaurant scene since her 1994 debut, Norma's. In recent years, her Coral Gables favorite, Ortanique on the Mile, has seen continued success while the chef has expanded her reach to the Caymans, the Bahamas, and, soon, to Brickell. The new Southeast Financial Center restaurant, called Zest will serve "cuisine from the sun." The attached Zest Mrkt will offer made-to-order and packaged sandwiches, salads, and a Cuban coffee window.
Courtesy of Ortanique on the Mile Chef Cindy Hutson putting all her memories into a cookbook.
Zest will also feature a shawarma rotisserie -- think curried lamb or jerked pork with various and delectable aiolis for the perfect wrap or sandwich -- inspired by her travels to Istanbul. Ever expanding her horizons, Hutson is making the move to publishing with her upcoming cookbook From the Tip of My Tongue.More »
Larry Chi has been working with fish in raw form since his early 20s. His restaurant, Akashi, which opened in 1993 near Sunset Place, was among the first sushi bars in South Miami. Twenty-one years later, it is a landmark of the local culinary scene.
All photos by Carla Torres Sashimi variety? Yes, please!
Two decades, two Akashi locations, and one renovation later, Chi has mastered his craft and has now opened the doors to Hannya, bringing sushi, along with some new dishes and Vietnamese brunch, to Brickell.More »
One of the most anticipated restaurants scheduled to open in Miami this fall is Siena Tavern. The restaurant, which hails from Chicago, will open in the old China Grill space, a massive 10,000-square-foot space.
Photo by Laine Doss Fabio Viviani's Siena Tavern coming soon.
Viviani, who garnered fame from his two seasons on Bravo's Top Chef franchise and whose good looks and charming Italian accent won him the "fan favorite" title on the show's fifth season, is looking forward to actually having Miami fans eat his food.
Right now, Viviani says the restaurant is on track for an early fall opening, far in advance of the teeming masses of tourists and snowbirds that grace Miami Beach's sands. "November 7 or 8 is the official opening right now," he says.More »
It's been seven and a half years since Adrianne Calvo first opened Chef Adrianne's Vineyard Restaurant & Bar and much has changed, both in terms of her culinary development and the industry.
All photos by Carla Torres
"When I opened we had a similar menu to the one we have now where everything was farm-to-table, organic, and locally sourced produce or grass-fed beef," says the chef. "Everyone told me I was crazy."More »
If you've ever visited the Broken Shaker, Eating House, or become pork-drunk during one of Jeremiah Bullfrog's special events you might've noticed a quiet guy with glasses and short-cropped hair doing some heavy lifting.
Courtesy of Steve Santana Taquiza's tortillas.
His name is Steve Santana, and next month he's opening Taquiza, a pocket-sized Miami Beach taqueria that will serve traditional Mexican fare -- think huitlacoche (a corn fungus), nopales (edible cactus), and squash flowers -- on house nixtamalized and pressed tortillas.More »