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Miami New Times
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An Italian market in the shadow of downtown Miami, complete with imported meats and cheeses, prepared salads, racks of pastries and wines -- plus a 100-seat indoor/outdoor café. Inside or out, this breezy eatery offers a menu of sturdy Italian antipasti and pasta dishes, which the kitchen often supplements with specials. Breakfast, lunch, and dinner.
Because there are as many traditional Italian desserts as there are towns in Italy, Miami New Times has begrudgingly taken it upon itself to round up the top ten Italian desserts in Miami (yes, that's... More »
Tall, slender, and dressed in plaid trousers held up by dark suspenders, Zak Stern of Zak the Baker more closely resembles a character out of a 1930s film than an artisan baker in South Florida. But ... More »
The second annual Taste of Brickell festival is this weekend. The event -- which takes place this Saturday and Sunday, March 24 and 25, from noon to 10 p.m. -- turns 1201 Brickell Bay Dr. into a large... More »
As we count down to New Times' Best of Miami 2011 in June, Short Order will serve up 100 of our favorite dishes in the 305 in random order. If you have any nominations of your own, please send them to... More »
Natural disasters -- tornadoes, tidal waves, whatever -- are hardly unique to our little weather zone. Nor is thumbing one's nose in the face of Madre Nature's power-tripping. But hurricane parties are a form of gallows humor that... More »
It takes practice to achieve perfection, particularly with regard to gnocchi. It's an easy recipe — usually just potatoes, eggs, water, and flour. But making it is somehow quite difficult. Add too much water and you need more flour; add too much flour and you get a dumpy mess. Luckily for gnocchi lovers, George Tavares has been practicing his craft for more than 30 years. He makes the delicate Italian dumplings served at Perricone's. Not only does he have the experience to make them great, but also he has the passion. Rafael Van de Water, a chef at the eatery, says of Tavares: "I have watched him make them numerous times, and it truly is a labor of love." You can get them served with coral pink, quattro formaggi, or Perricone's famous pomodoro sauce. They're amazing with any of the three. At lunchtime, a plate will cost $12.95; at dinner, $14.95. Perricone's is open Monday 7 a.m. to 10 p.m., Tuesday through Thursday 7 a.m. to 11 p.m., Friday 7 a.m. to 11:30 p.m., Saturday 8 a.m. to 11:30 p.m., and Sunday 11 a.m. to 10 p.m.
Best Gnocchi I have ever had.... I love to be seated outside, It's a very nice place. And that's an understament.
Great place. This place is one of the founders brickell.good food at a great price
It takes practice to achieve perfection, particularly with regard to gnocchi. It's an easy recipe -- usually just potatoes, eggs, water, and flour. But making it is somehow quite difficult. Add too much water and you need more flour; add too much flour and you get a dumpy mess.Luckily for gnocchi lovers, George Tavares has been practicing his craft for more than 30 years. He makes the delicate Italian dumplings served at Perricone's. Not only does he have the experience to make them... More »
There's nothing more romantic than a picnic, right? A blanket spread in a secluded seaside nook or beneath a flowering tree. A column of red ants marching across your blanket. Sand flying into your plastic wine glass. And those damn flowers falling into your tuna fish salad. Maybe a picnic's not so romantic after all. You want the greenery, the seclusion, the quiet without all the dirt and pests. And, let's face it, you want a repast that's a little more seductive than what you can cram into... More »
Caesar salad has become such a mainstay of contemporary cuisine that even fast-food joints offer a version. But we like places where the salad is tossed fresh and made to order with whatever you want put into it. The friendly salad makers at Perricone's serve a hearty and delicate caesar at the rustic restaurant's deli counter. With or without anchovies, this salad is a winner. The crisp romaine leaves are coated in a creamy egg and garlic dressing, accented with a perfect hint of Parmesan.... More »
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