Jacob Katel

Short Order Does The Dirty Work For You

More >>

A smorgasbord is a Swedish buffet. Life is the same. Hit the table hard, eat like you mean it, then get up and do it again. We at Short Order are here to help you take advantage of as many culinary opportunities as we can. Whether you're an opportunist, utilitarian, voyeur, or a gossip, we've got you covered. Look back in the week to find out why.More >>

If you didn't read every post in Short Order last month, shame on you. Here are just a few of the highlights to ensure you'll come back every day this month and atone for your sins:

Lent is almost over, and here are some suggestions to help you through your last few guilt free meals.

It's never nice to hear of restaurants closing.

What not to do: Pompano fillets gone wrong, then right.

The best whiskey we've tasted in years.

Save cash, brew your own.

Free food is almost never a bad thing.

And finally, a new restaurant just opened in Mizner Park

More >>

This week's regurgitations:

Who knew Gail's sis could make such a mean pot of fish stew? Yum!

Eating in Downtown Hollywood on a budget can be fun. Mmm, I dream of cancha.

We showed you where to catch lobster that won't kill you (at least, it's far less probable).

South Florida's bloggers really, really love cake. Like, REALLY.

Foodtastic blogger Victoria Fedden shares a special food memory with us.

Elyse Wanshel further pursues her noble goal of drunkenness at Doraku.

Till next week, happy eating.

-- John Linn

It's official: Short Order is now a month in, folks! This is an occasion. We need balloons, party favors, and naked baby pictures! Gosh, you guys remember 4 weeks ago when we were baby bloggers? That was cute. Now we're like, in that semi-grownup awkward phase, where one arm is longer than the other and we've got back acne. Metaphorically speaking, of course.

So has this month been as good for you as it's been for us? Please feel to say so. We'd love your feedback, because (and we're being for real, here) we are very committed to becoming the premier South Florida food blog. So give us the shout and let us know what you like, what you don't like, what you want to see more of, and less of. And, in the immortal words of Kimbo Slice, that's what's up.

And now, the weekly recap:

I'm a cowboy, on a steel horse I ride, I'm wanted (waaannnttted) dead or alive...

More >>

What a week it's been. There are some Fridays where all you want to do is slink into a stiff drink and start the weekend a dozen or so hours early, and boy is this one of them. Gail was on vacay in the Big Apple this week, but still managed to come up with some great posts (details below, natch) while Lee manned the fort at home and I did a column for next week's Broward paper on where to find barbecue off the beaten path. Look for it next Wednesday - in the meantime, here's what happened with Short Order this week:

The roofs of many mouths were burnt cconcocting some fab grilled pizza.

It's food; it's porn; it's food porn.

Sink your teeth into this extra-special whopper from our own Brandon K. Thorp.

Tonight, we're going to eat Italian food like it was... er, 2005?

Gail reports from the front: Apparently, New York restaurateurs like to brag a bit. Who knew?

Miami's Chef Allen trims the beard.

Hasta luego, foodies.

-- John Linn

Another week in the books at Short Order, and we're (surprisingly... or not?) still having a blast doing this thing. Look for some big changes coming soon -- next week, we're going to hip you to a schedule of when you can expect to see reoccurring posts like Homebrew and everyone's favorite, Weirdy Edibles (or the artist formerly known as WTF is It?). We'll also be adding some new additions to our lineup of posts, including a new series we're calling 441 Diary where we'll give you the inside scoop on all the obscure little joints along South Florida's most ethnically diverse passageway. In short, if you like what you've seen so far, you're going to love what we got on the burner.

And now, the weekly wrapup:

More >>

Week two of Short Order is just about in the books, and what a week at that. We've been posting our arses off around New Times, probably because we're just so pent up. This Short Order thing you see here was a long time coming, you see -- an idea Gail and I had been talking about for almost a year now. So now that it's finally here, we've become like two baby cocker spaniels, each intravenously injected with half-a-gal of straight espresso and marking our territory all over the place. Hey, at least we're having fun. We hope you are too.

At the end of each week, we'll try to make sense of all the mess with a little recap. Hit the jump for what you missed, or didn't miss, or maybe wanted to miss:

More >>