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In anticipation of the upcoming Best of Miami issue hitting newsstands June 17, here is a sneak peek at one category and its winner.?Jonathan Eismann and Dewey LoSasso Past winners of our annual lifet... More »
I wish to retract the following statements: "Hardly anyone has come out of [Miami's] noted kitchens and opened, to either local or nationwide acclaim, an innovative restaurant. Yes, many of the chef-proprietors have 'placed' their people in... More »
Our October is the rest of the nation's March -- a month of transition, a medium for change, and a means for projection. It may be less scientifically precise than the National Hurricane Center, but what happens in October is frequently a more... More »
The link between New York and Miami is like that of a torso and an amputated leg: The latter might be expendable, but the physical memory lingers. Which city is the sacrificial limb depends on perspective. Usually I consider New York the phantom... More »
There is one very good reason why Tuscan Steak recovered more quickly than most other Beach restaurants following the economically disastrous 2002 season. And the reason isn't the authenticity of its Florentine T-bone. (Good as it is, true traditional bistecca alla fiorentina would never be served sliced and reassembled.) Nor are the eatery's other cheese-sauced steaks typically Tuscan. No, there's more to a dining experience than food. Great service can make dining out seem worth the... More »
The intentions of Tuscan Steak should be obvious: That T-bone is meant to feed a family. Likewise that serving of three-mushroom risotto with truffle oil, or the herb-grilled rack of lamb with the green apple-basil chutney, or the oven-roasted duck with cranberry chutney. Prices indicate the restaurant's philosophy, as does the credo written on the menu: "At Tuscan Steak all portions are served family style and [are] intended for sharing." But note that the intro also allows that in this... More »
It's a golden rule of commonplace cuisine: Where there is meat, there should be potatoes. Steak and rice? No. Steak and pasta? Absolutely not. Steak and potatoes. Unquestionably. They just belong together. At Tuscan Steak, however, they are kept separate, dished out à la carte. A good thing perhaps. Although the restaurant offers enormous cuts of exceptional beef, they also serve the most spectacular mashed potatoes that have ever passed our lips. Thick buttery potatoes flecked with... More »
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