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Ralph Pagano's Naked Lunch Coming Soon

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Laine Doss
Ralph Pagano gets "naked" again.
Ralph Pagano, owner of Naked Taco, the South Beach Mexican restaurant with a party vibe and chef-driven food, is opening Naked Lunch at the University of Miami Life Science and Technology Park.

The restaurant, a combination deli and diner, will open some time in the end of January 2015 and will be open Monday to Friday for breakfast, lunch, and dinner. Naked Lunch will also offer free parking.

See also: Naked Taco's Weekend Brunch: Eggs and Tequila Crush Your Hangover

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STK Miami: Flood Delays Opening Until 2015

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STK Miami
STK Miami: Setback to reopening.
STK, the sultry South Beach steakhouse that was set to reopen at 1 Hotel & Homes, has run into a major setback.

The restaurant, which was supposed to open in December, according to parent company the ONE Group Hospitality, Inc., sustained water damage after a hotel subcontractor broke a sprinkler head above the restaurant.

See also: STK to Reopen at 1 Hotel & Homes December 12

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Tonight: Josh's Deli Does Barbecue Eel, Braised Goat, and Pig Trotter Pizza

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Photo by Jose de Las Casas
Barbecue eel pizza
Like most of the country, Josh Marcus loves pizza. So much so that he's dedicated Thursday nights to flipping dough and topping it with exotic ingredients at his Surfside delicatessen, Josh's Deli. The ingredients at hand are goat, eel and pig's feet. And the dough is a special combination of bread flour and Italian 00.

"I'm not trying to compete with Lucali, which I think is the best pizza in the city, or any other pizza for that matter," says Marcus. "It's more about making really great bread and using that as a vehicle for other great flavors. It's only called pizza cause it's round and made in an oven."

See also: Josh's Deli to Begin Dinner Service: Escargot Pasta and Bone Marrow Pizza

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Swine Serves More Than Just Pig: "There's More to Southern Cuisine Than Smoked Brisket"

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All photos by Carla Torres
Swine: more than just pig.
If you've been to Swine since it's opening in March 2013, you know the Coral Gables eatery is fond of hog. But a year and a half in, the restaurant has decided to adjust to the demanding palates of the surrounding community, deviating from pork-centric and heavy dishes and coming up with lighter creations using locally sourced ingredients to appeal to health-conscious gourmands and locavores.

The process started several months ago when 50 Eggs culinary director Clayton Miller began thinking about Swine's impending two-year anniversary. "The name of the restaurant is Swine, and we understand that, but ultimately we want to focus on the fact that at its roots, Swine is a Southern restaurant."

See also: Top Chef Masters' Patricia Yeo Joins Khong River House

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Thirty Years of Tropical Chinese: "Chinese Way Is to Fill the Tummy"

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All photos by Carla Torres
No birthday cake; just dim sum.
A five-year restaurant run in this city is quite an accomplishment. Now multiply that times six and you'll get the magic number of years Tropical Chinese has seen steamed dim sum carts roll throughout its crimson, lantern-lit interior.

The 30th anniversary came with a celebration last night that invited community members who've supported the business throughout the past three decades to revel in the successes of owner Mei Yu and her brother Gregory. Tropical Chinese was the endeavor of their parents, who migrated to Miami from Taiwan in 1984 when Mei and her brother were teenagers.

See also: New Times Is Looking For an Arts and Culture Editor

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Scarpetta's Marlon Rambaran Unveils New Dishes (Photos)

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All photos by Carla Torres
A different kind of pasta and basil.
Pasta lovers shed a tear when it was announced that Nina Compton would be leaving Scarpetta. Since the swank restaurant opened almost six years ago at the Fontainebleau, Scarpetta's kitchen has bid farewell to two great chefs: first Michael Pirolo, who went on to open Macchialina, and recently Compton. But as they say, the show must go on.

To make the transition seamless, Scott Conant appointed Marlon Rambaran, whose resume includes time at Le Cirque and Tallievent, as saucier and sous chef at Le Bec, and as chef tournant at Restaurant Daniel. Most recently, he was sous chef at Gotham Steak.

For the last few months, Rambaran has been working on the menu, which he's now ready to introduce."We're trying to stay away from the classics," he says. "Everyone knows the spaghetti and basil. We want to reinvent the wheel if you will."

Short Order was invited to a preview of this new wheel of dishes, which starting next week, you'll be able to order.

See also: Nina Compton Leaves Scarpetta (Video)

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A Day With Daniel Boulud at Swank Farms and Night at DB Bistro (Photos)

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All photos by Carla Torres
Are those beans for me?
After spending an entire day with Daniel Boulud, I realized why the 60-year-old chef and restaurateur with 14 properties under his belt is showing no signs of slowing down.

So many chefs have come out of Boulud's kitchens. In Miami alone, I can think of three (outside of his own restaurant, of course) off the top of my head -- Andrew Carmellini and Conor Hanlon from the Dutch, as well as Scarpetta's chef de cuisine Marlon Rambaran.

Boulud visits Miami several times a year. This time around, after 13 years of locally sourcing from Swank Farms in West Palm Beach, he finally thought it would be nice to put a face to the farmers whose produce he's been using. He also cooked for them -- along with a dining room full of fans. Boulud prepared the new fall menu items at DB Bistro Moderne, all of which highlight local purveyors.

See also: Doral Japanese-Peruvian Gem Tira.D.Toss Hides in Plain Sight

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Katsuya Revamps Menu: "We're Getting Fish From Japan and Locally"

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All photos by Carla Torres
Check out this beauty.
It's been two years that Katsuya has been serving up sashimi to the health-conscious crowd of South Beach. The brand, which opened in Los Angeles in 1997 and expanded outside of the Golden State just two years ago, is spreading rather quickly.

In just two years, chef Katsuya Uechi has opened outposts in Dubai, Las Vegas, and Kuwait, with the Bahamas, Qatar in the Persian Gulf, South Africa, and a downtown Miami location all planned for 2015. Uechi is a sushi master and a busy man. Somewhere in that schedule, though, he found time to drop by the Magic City to put his seal of approval on executive chef Jose Icardi's revamped menu, which Short Order got to sample.

See also: Katsuya by Starck: Chic Sushi Spot Fits SoBe Like Wasabi on Fish

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Coyo Taco: Mexican Street Food and Margaritas Coming to Wynwood in November

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Courtesy of Coyo
Coyo. Tacos and margaritas coming to Wynwood.
Wynwood Art Walk strollers will soon be able to take a taco (and tequila) break when Coyo Taco opens in November, next door to Panther Coffee at 2300 NW 2 Ave.

The small taqueria, named after Mexico City's own version of Wynwood, the bohemian arts district of Coyoacán, will feature homemade tacos using farm fresh ingredients for a "genuine street food experience".

See also: Panther Coffee Brews Up a Specialty Scene in Miami


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Barley & Swine Closes, Barley & Wich to Open

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Courtesy of Barley & Wich
Short rib sandwich on the menu at Barley & Wich.
In what could be called a Barley & Swine kind of pun, Jorgie Ramos, owner of B&S Gastropub (AKA Barley & Swine) is making a purse out of a sow's ear.

The restaurateur/chef closed his Kendall restaurant after the condominium his restaurant was located in began work on improvements that covered up his exhaust system, forcing smoke back into the kitchen. As Ramos told Short Order, "People are complaining of teary eyes. If I have a restaurant filled with smoke, I'll lose my reputation."

See also: Barley & Swine Owner on Possible Closure: "I Have 20 People Working For Me"

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