By now our lovely regular readers are familiar with Voice Places, the listings engine behind all of Miami New Times' restaurant reviews and calendar picks. Today that engine got a lot more powerful, with a new design that brings even more content to the fore.

Among the changes:

• Cleaner design with editorial and reader reviews brought to the fore,
• More lateral links between pages
• A blog section to keep the homepage fresh
• Integration with Foursquare
• Trending events and locations
• Improved photo galleries

Take a look. You'll find more pictures, more stories, more user reviews (hey, that's you) and even integration with tips from Foursquare. If you're already a commenter on Short Order, you can start leaving reviews immediately. Otherwise it sounds like you have some good excuses to sign up.

Follow Short Order on Facebook, on Twitter @Short_Order, and Instagram @ShortOrder.

Lyssa Goldberg

Frozen Yogurt: a sweet treat to beat the heat.

We're officially halfway through National Frozen Yogurt Month and well into the 90-degree-temperature season (even though summer doesn't begin until Friday). So as a tribute to the only thing that can cool us down both physically and mentally, Short Order came up with a list of the five reasons frozen yogurt is the answer to all of your problems.

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ABC News

Deck collapse at Shuckers Bar and Grill.

What started out as a fun evening with friends took a tragic turn when the waterfront deck at Shuckers Bar & Grill in North Bay Village collapsed during the Miami Heat game, sending about 100 people tumbling into the water.

As cheers for the home team turned into screams, restaurant workers and patrons alike jumped into the water to rescue the people scrambling in the bay in the minutes before first responders arrived. In total, more than two dozen people were injured, two seriously.

See also: Shuckers Deck Collapses Into Biscayne Bay: Two Dozen Injured

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A month ago Miami's first ice cream bicycle debuted at Critical Mass. Well in case you missed it,, tonight's your second chance to witness history. Michael's Genuine line cook Aleric "A.J" Constanin will meet cyclist and restaurant friends at the Government Center pre-bike ride to show off his pimped ride, which has received a makeover from local graffiti artist Gabriel Gimenez. You may know him as GG.

He created the large pop art paintings full of bright colors and cartoon figures. Specifically, his main character is Fado. The self-made artist has built a name for himself in a short time in the art and fashion communities. And now he's moving on to food.

See Also:
-Wynwood Kitchen & Bar Launched "A Feast for the Eyes" Last Night
-2. Hedy Goldsmith of the Genuine Hospitality Group

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Saturday is always a good night to go out and get chocolate wasted. You're fried from the long work week and you just want to let loose. Maybe even pop a button on your pants. And today, 4/20, is a good time for stoners and marijuana supporters to crunch and munch.

In celebration of 4/20 Eating House is having a 4/20 prix-fixe, family-style dinner priced at $42 per person that will surely satisfy all the hungry stoners. And they're not the only ones. Aleric Constantin, line cook at Michael's Genuine and the cycling chef, will be doing the same at The Corner in preview to a much awaited food bicycle revolution. Really it's just an excuse to munch.

See also:
- Eating House Hosts Special 420 Dinner
- Sear'N Gears: Michael's Genuine Chef Plans Gourmet Fare on a Bike

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I write reviews deserve to be punched in the face.

The ReviewerCard belongs to folks who want to receive better and/or comped services.

Anyone can apply for membership, but everyone must go through a rigid background check first -- you know, to make sure you're not taking advantage or anything.

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All photos by Alex Rodriguez

Whyyyyyyy?!

Listen, we have a problem. As we milled around the beachside tents of Moët Hennessy's The Q last night, we noticed salt and pepper shakers on each of the tables.

Yeah, salt and pepper shakers. You know, like the kind people put in the middle of a family dinner table in case mom's casserole is lacking in flavor. Shakers at an event that people pay up to $400 (one more time now: $400!) to drink champagne and eat the best meat dishes from celebrity chefs and restaurants around the country.

As members of the press, we don't pay for our tickets, but we pretend like we do. Because, like you, we'd be pissed off that additional salt and pepper would even be a thought for what is supposedly "the best."

The best don't need no doctoring up, OK? And that $400 price tag don't need it either.

See also:
- Photos: South Beach Wine & Food Festival: Moët Hennessy's The Q 2013

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José Andrés drew much criticism today after Tweeting a graphic photo of dead deer and wild boars. The caption of the photo, which shows a pool of blood in the background, read "A good hunting day! Un buen dia de Caza."

Almost immediately, his followers fired back with messages of insensitivity, some even tagging PETA's Twitter handle.

Two hours after the photo surfaced, he posted an apology and a counter argument for his critics.

See the photo after the jump.

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Flickr CC

Spot a chopstick rest? Use it!

Waribashi are wooden, disposable chopsticks -- the kind available in just about every Japanese restaurant in Miami. The tapered eating utensils are packaged in white paper, which is typically printed with instructions for use. But most patrons skip these instructions. They already know where to place their thumbs and index fingers. They can slurp noodles and eat rice with ease. That much is old news.

What most people don't know is that there is much more to chopstick etiquette than just finger placement. Because, once packaging is torn away, many diners proceed to rub their waribashi together. And this, sushi lovers, is a big no-no.

When patrons automatically rub chopsticks together, it indicates that they think the waribashi are cheap. (Rubbing chopsticks together can, therefore, be insulting to a restaurant.) It also makes diners look like they only dine at low quality establishments -- the kind of place that actually does offer low quality, splinter-filled chopsticks.

When it comes to Japanese chopstick use, there are a few more rules of etiquette. For these, we consulted chef Kevin Cory, who helms the acclaimed eatery Naoe in Brickell Key. What follows is a compilation of Cory and Short Order's suggestions.

You stay classy, Miami.

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Emily Codik

Halo-halo ($8) at the Buena Vista eatery, Shokudo

Halo-halo isn't your typical shaved ice dessert. If you consider Panama's raspao, Italy's granita, Dominican Republic's frio frio, or United States' snow cone, then you already know none of these look anything like a layered, vibrant bowl of halo-halo.

It might look more like Malaysia's ais kacang or Korea's patbingsoo. But that's because, when it comes to all of these, it actually is all about the toppings.

The Filipino treat, served either in a tall glass or large bowl, combines shaved ice with evaporated milk and generous piles of sweet beans, jellies, and fruit. Sometimes there is a lavender-hued scoop of ube (purple yam) ice cream involved.

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