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Chef Doug Rodriguez first spearheaded Nuevo Latino cuisine at the original Yuca in 1996. By the time he opened OLA (Of Latin America) in 2003, this contemporary updating of Latin foods had such an influence on South Florida cooking that every two-bit cook around had appropriated his plantain-crusted mahi-mahi and cutting-edge style of spinning ceviche. The menu is similar to past OLA incarnations (the restaurant has moved around some) -- a concise framework of 12 small plates ($13 to $19), eight ceviches (most $16).
This time of year brings lots of 2012 summations: what we wore, what we watched and most importantly for Short Order readers -- what we ate. And who better to speak to the food trends of the masses th... More »
Tucked away inside the Sanctuary Hotel in Miami Beach, OLA is tidy in name, appearance, and cuisine. Chef and owner Douglas Rodriguez, or "El Jefe" as the menu refers to him, oversees the menu with ex... More »
Michelle Bernstein and Doug Rodriguez were recently announced as nominees for the James Beard Foundation's best chef in the south award. The first name is no surprise, for Bernstein is one of South Florida's most notable chefs. (She nabbed a nod... More »
In 1989, 24-year-old homeboy chef Douglas Rodriguez opened Yuca in Coral Gables and set off a wave of culinary excitement that almost immediately ignited imaginations and tastebuds far beyond Miami's borders, particularly in other urban centers... More »
When people ask me about my approach to reviewing restaurants, a quizzical look of dismay inevitably crosses their faces as I offer my stock reply: "Everywhere is somewhere else, and you get there in a car." They'd likely be even more... More »
Each year, upon publication of this issue, we hear from readers who want to know how we could have recognized so many restaurants yet neglected to honor such-and-such well-regarded establishment. Usually it comes down to a matter of a certain eatery, even if one of the best, simply not fitting squarely into any specific category -- or else, over time, having fit into that category once too often. This year, we asked ourselves: How can we possibly leave out Michy's and OLA? Doug... More »
Do not eat the single and singular meatball-size sphere of pan d'bono that gets plunked upon your bread plate at OLA. Oh no. Made with yuca flour, mozzarella cheese, sugar, and milk, this ungodly delicious little ball will cause you to crane your neck to seek the waiter who traipses through the dining room with a basket of it fresh from the oven. After snagging a second one, you will be thinking of the third -- and after the third, you will be too full to fully savor the Nuevo Latino... More »
