Ikea Hack Ideas for Your Kitchen: Diaper Genie Countertops and Bamboo Stick Knife Stands

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Courtesy Ikea Hackers
Since everyone and their mothers can't seem to stop talking about the new Ikea opening up in the Sweetwater/Doral/Unincorporated Dade, we at Short Order are providing you with some helpful Ikea hacks, straight from the DIY gurus at Ikea Hackers. These alternative uses for common Ikea products will not only change the way you look at a diaper genie forever, but will also leave you wondering how much free time some people must have on their hands.

See also: IKEA Miami to Open August 27: The Top Ten Items for Foodies to Buy

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Giorgio Rapicavoli Talks About the New Permanent Eating House

Categories: Decor

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Finally former pop-up restaurant Eating House has opened its doors permanently with a a fresh new look, soon-to-come lunch service.

When Eating House closed in late September nobody anticipated a permanent return, not even owner and head chef Giorgio Rapicavoli. With a month to go to his 27 birthday (he's a Scorpio, ladies) Rapicavoli decided to give himself a splendid birthday gift and buy out Café Ponce. He also took a 20-day trip to Chicago and California in which all he did was eat. "This trip really influenced me in ways I have never been before. I'm really taking notice of molecular gastronomy. Done right it can be really sexy," says the chef.

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Submit Your Photos of Miami! Upcoming b2 Hotel Downtown Launches Contest

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Courtesy of B Hotels
Back in June, Short Order told you about the new progressive B Hotel brand's plans to open two new hotels in Miami in 2013. The first will carry the b2 moniker, offering what B Hotel calls "value full-service" access to amenities, but at a more affordable price. In an attempt to draw from the community to inspire the properties, b2 recently launched a photo contest open to both professional and amateur photographers.

"The 'Capturing Miami Photo Contest,' offers young and up-and-coming artists an outlet to express their creativity and provide a stage for their work in what's soon-to-be downtown's newest hotel," as stated in a press release.

Contestants are invited to submit their most compelling high resolution (at least 10800 x 7200 pixels at 300 dpi) image of Miami for a chance to have their work exhibited in the new city hotel. The contest is open now through December 31 in partnership with the art directors of the Wolfsonian-FIU. The best 20 pictures will be selected to be featured in all 243 guest rooms and the hotel's public spaces

See also:
- B Hotel Releases Renderings, Details on Upcoming Downtown Miami, South Beach Locations
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La Sandwicherie In Brickell Finds Way To Make Use Of Old New Times Weekly Issues

Categories: Decor
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Kareem Shaker
The French are known for having exquisite taste. So it came as no surprise that when the painter made a mistake preparing the La Sandwicherie store in Brickell, owner Alexandre Pilar came up with the perfect solution.

"I have lived in Miami many years and have always liked the artwork on the covers of the New Times," said Pilar. "So I thought it would be look good and be like a tribute to Miami."

Instead of repainting, Pilar hung the covers of 59 issues of the New Times along the wall behind plastic sheathing. Issues from 2010 and 2011 in no particular order line the walls along the tops of the tables. Customers of Sandwicherie, which opened its first location in an alley in South Beach back in 1988, seem to appreciate Pilar's idea.

"Whenever you pass a New Times stand, the cover grabs your eye," said diner Tony Inacio. "Its about time someone made use of it."

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The Anti-Refrigerator: Preserve Produce With No Electricity

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Jihyun Ryou
Living without a refrigerator can be hard. Indeed, this one appliance alone accounts for at least one sixth of our electric bill. But Amsterdam designer Jihyun Ryou has devised a way to kill the refrigerator from the electric bill with using a non-electric set of five wall-mounted devices that help keep food fresh.

Said devices are designed from something resembling pre-industrial revolution era stuff. They consist entirely of natural materials such as wood, glass, rice and water. The base material for each device is made from maple wood treated with beeswax. They are so low tech, that with the right amount of craftsmanship, anybody could presumably build something similar.

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Bull's Balls at Yambo, Home of Top-Notch Neighborhood Nicaraguan Fare

Open 24/7, Little Managua's Yambo serves large portions of authentic Nicaraguan fare at exceptionally modest prices. Aside from the finger lickin' quality and enormous size of the platters, the ambiance and the décor makes this labyrinth a destination-place -- it feels extremely homey while transporting you to a tipico Central American village eatery.

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photo by Ivan Lopez
Slurp up bulls' balls soup on Fridays!
Next door to an auto-parts store, Yambo greets you with vintage welcome signs mostly written en español. There are also larger-than-life rooster statues lining the streets outside this eatery.

Yambo, which means "good morning," has been around since 1983. With platos tipicos and a solid breakfast menu along with gigantic cups of fresh juices ($3 for a 32-ounce cup), this place will stuff you so that you'll stay well after the sun rises. So why not try the carne asada ($6.50) which comes with rice and beans and fried sweet plantains.

Both outdoor and indoor dining are available -- on my visit, a little boy was twirling sparklers in broad daylight. It was a reminder that this place explodes with color and sound.


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Edible Holiday Decorations

Categories: Decor
The holidays are here and what better excuse for some additional overindulgence than some edible decorations. We've picked five of our favorites, some more delicious than others....

Edible Wreath


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courtesy of Apartment Therapy
Martha Stewart watch out - this labor intensive brussel sprout wreath is sure to impress guests. But we think the best part is when you take it down and throw it in the pan with some butter and bacon. Go to Apartment Therapy for  step-by-step assembly instructions.

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Restaurant Designer Karen Hanlon Talks Sugarcane, YOLO, and More

Categories: Decor
Yesterday we met Karen Hanlon, a restaurant designer whose work can be viewed as dining art. Today she talks Sugarcane, Houston's and sphinxes.

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Vibe Lounge
New Times: What is the most extravagant design you have worked on?

Karen Hanlon: I designed the Hard Rock Cafe in Myrtle Beach, SC.  It was a pyramid complete with 2 sphinx fountains and an awesome entry.  The opening party came complete with "Hunky Egyptian slaves fanning the people walking in".  The entry is about 2.5 stories above the dining room and the stage and you feel so powerful looking down on the whole scene.  But I prefer creating the neighborhood joints - a place to hang your hat, where you want to keep going back because you feel at home but totally stoked to go every time. That is my joy.

Looking back, what have been some of your favorite projects and why?

I loved working on Houston's in New Orleans and The Atlanta Fish Market in Buckhead.  Early in my career I got to work with industry greats like George Biel - the owner and creator of Houston's, as well as Panos Karatassos from Atlanta.  Both of these men were heavy influences of my career.  I learned from the best.  I also truly enjoyed working  with Tim Petrillo on YOLO and VIBE in Fort  Lauderdale so much.  The team was amazing and the results have been a huge success.

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Restaurant Designer Karen Hanlon Transforms Spaces With Miami in Mind

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Karen Hanlon
For most diners, selecting a restaurant boils down to food and ambiance.  The menu is created by the chef but the real world of victuals stars may be interior designers, who touch all your senses and keep you in your seat. With Art Basel upon us, it's appropriate to showcase Karen Hanlon, an accomplished woman who has left her mark on the South Florida dining and entertainment scene for more than a decade.

Whether she's working on a corporate chain like Houston's or her recent project in Aventura -- Zuckerello's --, her focus is on the customer's five senses.  She's worked with some of the most innovative restaurateurs in the industry and her career has taken her from Chicago to NYC to South Florida where, 13 years ago, she started her own firm; Karen Hanlon Design Inc. Her insights give us a new appreciation for our surroundings.

New Times: How did you get your start in designing restaurant space?

Hanlon: As a kid I was always drawing and building "models" of the buildings.  When I ran out of Legos, I built models out of cardboard, paper, and whatever else I could find.  Our living room was always full of my construction projects.  I spent my high school and college years working in restaurants and was truly fascinated by them.  I graduated from Cornell University's School of Hotel Administration but spent my first year in the School of Art, Architecture and Planning there.  After transferring to the Hotel School I "designed" my own independent study program in facilities management and design.

Can you take us through the main parts of the design phase?

We always start with the menu as that gives the "flavor" of the space.  The next two most important influences are the space itself and the clientele -- the local market.  You can't design in a vacuum -- take a concept and design out of NYC or Las Vegas and expect that it can work in a place like South Florida.  People have very different expectations in different places.

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Christian Awe's Art Colors Wynwood Kitchen & Bar

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John Zur
Christian Awe in front of his painting "All Life Comes From the Sea. Only Graffiti Comes From the Streets."
Wynwood Kitchen & Bar, set to open on November 26, has been a work of art shrouded in secrecy; so much so that although we were granted access inside to speak with artist Christian Awe about the pieces he was hired to create for the restaurant's dining room, we weren't allowed photos.

The space is contemporary, minimalist, and a palate of grays -- from the exposed cement floors to the gun metal grey booths and chairs. So the vibrancy of Awe's 20' by 7' abstract piece, titled "All Life Comes From the Sea. Only Graffiti Comes From the Streets," hits you. There are pale blue and midnight blue layers, smooth streaks of white, and touches of green on the east wall. None of the three pieces are overwhelming. "I wanted to make the guests feel welcome... free to associate," Awe says.

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