Under the direction of Top Chef winner, Jeremy Ford, at Stubborn Seed in Miami, the dishes are ambitious and complex, with a modern twist.
Just when you thought you were all caught up with the latest restaurants in Miami, here comes a new list to keep you busy this season. Watch for my upcoming reviews.
Brothers Food and Wine in Toronto hosted the Visa Infinite Dining Series, serving an insanely good meal from beginning to end. The evening was perfection.
Dizengoff in Wynwood, Miami serves simple, elevated food at affordable prices. Their freshly made hummus and tahini are creamy and dreamy.
Ocotillo in Phoenix is the quintessential modern Arizona eatery. They are a new gold standard, capturing the hearts of locals and tourists alike.
Bar Ape uses refined recipes and serve an artisanal, handcrafted from scratch, gelato bar. The flavours are intense and the mouth feel is sinfully creamy.
It is simply amazing what the kitchen can do with fruits, vegetables, nuts, seed, flowers and seaweed. Is it for everyone? No, but you will get an unexpected array of foods you never thought possible made with masterpiece presentations in a tranquil oasis.
At Miami’s Cream Parlor expect generous hospitality, by owners who believe in their business, their community and their patrons, in a quaint, well priced, and inviting mom and pop operation. They are bringing their unique sense of style and favourite home recipes and serving them up all day long in their cozy environment.
Fantail Bakery & Café in Toronto has a warm comfortable atmosphere – it’s a perfect neighborhood spot. It’s family owned and operated by a New Zealand family.
We had dinner at the Bird and Bone, under the tutelage of Chef Richard Hales. He is the chef who also helms Blackbrick and Sakarya Kitchen. Hales’ interpretation of American cuisine takes it to another level. I prefer this restaurant to Yardbird.
Brooklyn’s Paulie Gee’s has come to Miami. The crust is thin, but not soggy, and nicely charred and tender, just the way I like it. Every month they collaborate with another restaurant to incorporate what they are known for into a pizza.
Miami’s Paradigm Kitchen serves “clean soul food”, and they serve it with a smile. It’s no wonder when I visited during lunchtime the place was doing brisk business – the food is really good and crowd pleasing.
It is so easy to get addicted to this high-end candy. They also offer chocolate, licorice, marshmallows, hard candy and jelly beans. There are also bags of squish mixes. Know a good dentist? I do!
Miami’s dining scene keeps getting better. Let me introduce you to last season’s favourites, new restaurants and my most anticipated for the Fall and Winter of 2016-2017 …
All the food is well-seasoned and they are not afraid to add some spice to some dishes, which I find refreshing. The staff was super friendly, engaging and helpful. The lines move quite fast, and the pacing of the buffet style service was pretty sound. I predict it will be a mainstay of the area and service hungry Torontonians.
Planta in Toronto is a great option for vegetarians and healthy eaters, but it doesn’t cater to this group exclusively. I don’t fall in those categories and I enjoy eating there. It is just an amazing alternative with tasty food, in a pleasant setting in a great Yorkville-area location.
The new Dizengoff location in Chelsea Market, New York, is one of the most exciting new restaurant openings this year. I tried a few extra toppings that they were kind enough to bring out for me from the back and they were fabulous and added another dimension to the hummus.
There seems to be a new trend hitting the streets of Toronto – the Paleteria. A Mexican frozen treat, it’s similar to an American popsicle, but […]
As you may know by now, I am always looking for new, unique discoveries – especially the delicious kind. Well, I believe I found another to share with you. Let me introduce you to Seed & Mill in the Chelsea Market.
Sip, taste and laugh the day or night away – Toronto needs more unique places like Bar Raval! The intimate space can hold about 40 persons. It’s tight, crowded and fun. You eat with your hands or toothpicks. The dishes are small so you can try a lot of things, and the menu is weighted heavily on seafood. We tried a lot of delicious dishes including the canned scallops, razor clams and serrano ham with manchego cheese. Things were fresh, flavourful and well seasoned.
If you are looking for a real indulgent treat, look no further than the Rice Cream Shoppe in NYC. It’s a wonderful addition to the neighborhood and a great concept. The cookies and cream, the rocky road and the chocolate hazelnut are all recommend 😋. I found the texture thick and very creamy but not too sweet.
Black Brick Midtown was one of our favourite new restaurants last year, so I thought it was worth returning again to see if the cooking and service still lived up to my expectations. I am happy to report that we had a delicious meal there.
This is Francis Mallmann’s first venture in the United States. One of Argentina’s best-known chefs for preparing Haute-French food, his new vision led him to cooking with wood fires the way he saw gauchos and Indians cook in Patagonia.
Quiet and more elegant, MC Kitchen stands out from many other restaurants in this area. It’s uber-talented Chef, Dena Marino, was an Iron Chef alumni. The food is what I would call modern Italian cuisine with inventive takes on Italian classics.
A cool concept has opened at 7610 NE 4th Ct., in the same courtyard as Ironside Pizza. At F27 they serve customized ice cream using liquid nitrogen to freeze the it to 27 degrees Fahrenheit. They operate specially designed machines to enable them to use liquid nitrogen, which is injected into the ice cream liquid base. This is a flash freezing process that causes water crystals to be the smallest, achieving a velvety, creamy and smooth texture.
I heard about a new place in the heart of South Beach, called Dirt at 232 5th St. (between Washington and Collins). It bills itself as a new “fine food” served fast, dining experience. They serve high-quality, nutritious food quickly and affordably.
Not every restaurant is trendy or a scene. A restaurant doesn’t have to be hot to be good.
The Traymore Restaurant at the Art Deco Metropolitan by Como hotel isn’t cool but it it is low key, warm and inviting.