Boy, you leave town for two weeks, and you somehow have six weeks of mail and emails accumulated when you return. There were so many goodies that I couldn’t include them all in my last column, so I’ll catch you up. But I promise to dine out and give you a review soon!
Recently The New York Times released its annual list “Restaurant List” of “Our 50 Favorite Places in America,” and two Miami spots made the list for Florida.
After months of deliberation, David Sheldon Fearon wrote a letter in 1959 to the committee responsible for developing the Revised Standard Version (RSV) of the Bible. Fearon, recently deceased, was then a 21-year-old seminary student in Canada who hoped to call attention to a mistranslation he’d discovered.
I’ve been up in Chicago for a couple of weeks getting my fix of the chow I can’t get in SoFlo (pan pizza, Italian beef sandwiches, Maxwell Street Polish, a decent banh mi, good Indian food) and while I’ve been gone my inbox has filled up with all kinds of dining news I need to share.
One of the many great things about living in Fort Lauderdale are the abundance of opportunities to meet people and make friends.
It can be easy to overlook our allies. At a time when the government is targeting LGBTQ from the petty (removing LGBTQ from the state’s tourism website) to the dangerous (invading the doctor/patient relationship), it’s our allies who stand with us, fight with us, and remind us we are not alone.
TacoWa in Boca Raton is part traditional Korean restaurant, part fusion and all of it is interesting, I just wish it was more exciting.
“What kind of question is that? Who doesn’t like happy hour?” So answered my friend Tony when I asked a simple question.
I’d been working at the computer all day and just didn’t feel like cooking dinner, so I suggested to my husband we check out a place I had seen several folks mention on Facebook.
One of the perks of being a food journalist (I hate the term restaurant critic) is that I sometimes get invited to tastings when restaurants are introducing their menus or adding items to their menus to members of the press.
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