Broward Palm Beach Food Blog

​
What up, Chuck?

• Gabba gabba, hey? No, no... gabba gabba Gabbiano.
• Augustus, save some room for later!
• Johnny V. is always up for a round of duck, duck, meatball.
• Crustacean perfection has hit Delray Beach.
• Todd English is coming to CityPlace to sow his Wild Olives.
• Bamboo Fire in Delray Beach lights our fire.
• This tip's FTL (for the ladies): do your blind date meet ups over breakfast or lunch, not dinner. Dig?
• This Palm Beach is halfway around the world, and serves crabs smothered in chilli sauce. Can we trade?
• It's tough to be an Italian eatery these days: two more big ones close up shop.
• Captain, make the stone crab lovin' happen!
• Turbodog: it's good with just about everything.
• The Meatist gleans the cube and kicks some butt.

This week according to Chucky:

Like we always say, "the greasier the spoon, the better."

​

• Troy's Bar-Be-Que in Boynton Beach has great ribs and pork, but skip the sides.
• Women love the Frenchified eats at Mustard Seed Bistro in Cooper City.
• More eateries hit the skids this week, as Italian Oven Cafe and Frankies 124 shove off.
• Riki greasy spoons with her new beau at Grampa's Bakery.
• How bad is Top Chef Ron Duprat's Latitudes Beach Cafe? Here's the blow-by-blow.
• Is celeb chef Todd English opening a third restaurant in South Florida?
• We peek behind the scenes at Gran Forno Bakery on Las Olas.
• Where to get stone crab the size of your hand.
• We're officially calling this beer from Rogue "Big Red."
• The Meatist shows us his pressed ham.
• Here's a timeline of the Epcot Food & Wine Festival.

Now that's some fine bologna.

​This week on the blog:

• Top Chef contestant Ron Duprat does it for the kiddies, and serves some great sea bass at Whole Foods' Lifestyle Center.
• Southern-fried Louisiana cookery lands out west with Creolina's Dixie Takeout, and the staff is still just as sweet.
• In Love Bites, Riki finds true love, but will his picky eating habits come between them?
• What this steak house is pouring is a far cry from your standard dirty martini.
• Kuluck Persian Restaurant keeps its doors open thanks to community support.
• The general consensus among foodies is everything is better with bacon. Never has such a thoroughly American ideal been better represented than with Mexican hot dogs.
• Want more pressed meat: How about a slice of this bologna?
• Turns out, Cafe Maxx is, in fact, all that and a bag of chips.

​Without further ado, This Week in Charlie...

• That Orbit gum girl was dead wrong: Pan Pasad is what cleans a dirty mouth.
• New Times is honored in the immortal halls of Sushi 1.
• Here's what happens when you help yourself to your tenant's restaurant, its employees, and concept: you get served. It's a shame, because the food's not bad, provided you bring your dancing shoes.
• Proof Grimace was the original pimp? Brother was dressed all in purple. If that's not a dead giveaway, I don't know what is.
• Sir Pompous... he was in Monty Python and the Holy Grail, wasn't he?
• You don't have to be a bourgie to get world-class French food at L'Anjou.
• Our Arts & Eats guide dropped this week, hipping you to the most notable new restaurants, the best joints in which to get all snuggly, a handful of places where comfort is king, where to find the freshest local ingredients, and what two notable restaurateurs predict for the languid dining scene.
• Dine Out Lauderdale is over a month's worth of deals, and here are our top five restaurant picks.
• Everyone knows pie = win. Furthermore, meat > you. Simple math then suggests that meat + pie = pure ownage.

Check please.

​Here's a recap of what went down this week on Clean Plate:

• Bill Citara tells us you can actually find decent pinot, if you know where to look.

• Fulfill all your wishes with my taco flavored kisses.

• Enroll in charm school, burger-joint style.

• Bill showcases three more Keys eateries worth a visit.

• Riki lucks out and avoids food poisoning -- and a bad date -- at the Banana Boat.

• Creolina's move to Davie pumped up the value on big Creole plates.

• What's a pig without the squeal?

• Over 50 years of smoking barbecue in South Florida and still going strong.

​Well gawsh darn. This week was a great one on Clean Plate Charlie. We shared laughs. We shed tears. We ate a lot of food. Check out what you missed below.

• Morton cooks for who? Oh, for us.

• "Mi amore, take me to El Zocalo!"
  

• My trip to Key West yields three great restaurants with their doors still open, even in slow-as-molasses September.

• In this week's Love Bites, Riki wonders if a hot-shot doctor is out of her league. To that I say, "Impossible!"

• I gotta be honest, folks: Brett just hasn't been the same after eating that heaping spoonful of mango kuchela. Is it normal for a human to pant?

• Next time you're drunk and stumbling around Fort Lauderdale at night, looking for a piece of pie, check out these two pizza joints.

• Candy is dandy, but bourbon barrel aged liquor is sooo much quicker.

• "I'm gonna give you to the count of five, before I pump your ugly, yella, no good guts full for sausage," says the Meatist.

• New Times' Pairings was actually a totally successful food smorgasbord, and we're not just saying that.

Photo by kris.jankiewicz.

So good, you'll want to lick the plate.

​

Here's what you missed this week on Charlie:

• Check it out: Brett Gillin delights in finding out what beverage bartenders hate to make, then masochistically tortures them by having them make it. Turns out, suffering tastes delightful.

• Local chef Ron Duprat barely escapes the boot on Top Chef Las Vegas. Next week: he serves ice cream to eskimos.

• A couple more restaurants close up shop, and South Florida edges one step closer towards a Mad Max-style, post-apocolyptic wasteland.

• MIchael Vick did some disgusting things to dogs; whatever you do, don't look in the mirror.

• Can Can dancers and truffles on everything? Vive la France!

• The title sounds like a set up for an off color joke, but Riki Altman's Love Bites is an entertaining read.

• Some of the best pizza in Broward is made with wood, not coal.

• Two subs enter. One sub prevails.

​

​

Another interesting week on the blog. Up for a second helping? Here's the highlights you might have missed.

• Don't let those veggies rot away in your fridge - turn them into quiche.

• If a gun is fired at a Coral Springs bar, and only a blog commenter hears it, does it make a sound?

• We avoid the bowflex and sink into Ilios at the Hilton Fort Lauderdale Beach Resort, instead.

• Blind dates turn deaf at the rowdy dude-ranch, Steak 954.

• Marumi Sushi's tofu steak is easy to make at home.

• I predict even the Jack Link's sasquatch would pass these up.

• That's some big, tubular love going down at East Coast Burrito Factory.

• The Meatist offers a failsafe method for searing steak - heat, heat, and more heat.

​

Feel that? It's your full belly begging for mercy. But you can't stop now - there's just a little more on that plate to clean up. Unless you're planning on taking home some leftovers, better scoop up what you missed this week on Clean Plate Charlie.

• That there's some fine swine. Just bring napkins.
  

• Great beer, stellar eats, and a helluva good time in this week's Dish column.
  

• Trina reunites lost lovers, and ignites a love affair of its own.
  

• You think you make a good meatball and ricotta pie? Fuggetaboutit!
  

• It's pretty tough to act like the Invisible Man when you're the highest profile restaurant critic in the country.
  

• Looking for some great jerk chicken on the cheap? Here's the (wet) rub.
  

• The Meatist sacrifices both artery and palate to tell you what brand of supermarket bacon has the best oink.

A smorgasbord is a Swedish buffet. Life is the same. Hit the table hard, eat like you mean it, then get up and do it again. We at Short Order are here to help you take advantage of as many culinary opportunities as we can. Whether you're an opportunist, utilitarian, voyeur, or a gossip, we've got you covered. Look back in the week to find out why.

If you didn't read every post in Short Order last month, shame on you. Here are just a few of the highlights to ensure you'll come back every day this month and atone for your sins:

Lent is almost over, and here are some suggestions to help you through your last few guilt free meals.

It's never nice to hear of restaurants closing.

What not to do: Pompano fillets gone wrong, then right.

The best whiskey we've tasted in years.

Save cash, brew your own.

Free food is almost never a bad thing.

And finally, a new restaurant just opened in Mizner Park

This week's regurgitations:

Who knew Gail's sis could make such a mean pot of fish stew? Yum!

Eating in Downtown Hollywood on a budget can be fun. Mmm, I dream of cancha.

We showed you where to catch lobster that won't kill you (at least, it's far less probable).

South Florida's bloggers really, really love cake. Like, REALLY.

Foodtastic blogger Victoria Fedden shares a special food memory with us.

Elyse Wanshel further pursues her noble goal of drunkenness at Doraku.

Till next week, happy eating.

-- John Linn

It's official: Short Order is now a month in, folks! This is an occasion. We need balloons, party favors, and naked baby pictures! Gosh, you guys remember 4 weeks ago when we were baby bloggers? That was cute. Now we're like, in that semi-grownup awkward phase, where one arm is longer than the other and we've got back acne. Metaphorically speaking, of course.

So has this month been as good for you as it's been for us? Please feel to say so. We'd love your feedback, because (and we're being for real, here) we are very committed to becoming the premier South Florida food blog. So give us the shout and let us know what you like, what you don't like, what you want to see more of, and less of. And, in the immortal words of Kimbo Slice, that's what's up.

And now, the weekly recap:

I'm a cowboy, on a steel horse I ride, I'm wanted (waaannnttted) dead or alive...

What a week it's been. There are some Fridays where all you want to do is slink into a stiff drink and start the weekend a dozen or so hours early, and boy is this one of them. Gail was on vacay in the Big Apple this week, but still managed to come up with some great posts (details below, natch) while Lee manned the fort at home and I did a column for next week's Broward paper on where to find barbecue off the beaten path. Look for it next Wednesday - in the meantime, here's what happened with Short Order this week:

The roofs of many mouths were burnt cconcocting some fab grilled pizza.

It's food; it's porn; it's food porn.

Sink your teeth into this extra-special whopper from our own Brandon K. Thorp.

Tonight, we're going to eat Italian food like it was... er, 2005?

Gail reports from the front: Apparently, New York restaurateurs like to brag a bit. Who knew?

Miami's Chef Allen trims the beard.

Hasta luego, foodies.

-- John Linn

Another week in the books at Short Order, and we're (surprisingly... or not?) still having a blast doing this thing. Look for some big changes coming soon -- next week, we're going to hip you to a schedule of when you can expect to see reoccurring posts like Homebrew and everyone's favorite, Weirdy Edibles (or the artist formerly known as WTF is It?). We'll also be adding some new additions to our lineup of posts, including a new series we're calling 441 Diary where we'll give you the inside scoop on all the obscure little joints along South Florida's most ethnically diverse passageway. In short, if you like what you've seen so far, you're going to love what we got on the burner.

And now, the weekly wrapup:

http://www.iacp.com/displaycommon.cfm?an=1&subarticlenbr=501

Week two of Short Order is just about in the books, and what a week at that. We've been posting our arses off around New Times, probably because we're just so pent up. This Short Order thing you see here was a long time coming, you see -- an idea Gail and I had been talking about for almost a year now. So now that it's finally here, we've become like two baby cocker spaniels, each intravenously injected with half-a-gal of straight espresso and marking our territory all over the place. Hey, at least we're having fun. We hope you are too.

At the end of each week, we'll try to make sense of all the mess with a little recap. Hit the jump for what you missed, or didn't miss, or maybe wanted to miss: