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Jensuskin@Diningout.com

Wolfgang Zweiner

As history tells it, you immigrated from Bremen, Germany after a three-year apprenticeship and started a front-of-the-house career that lasted some 40 years. Was

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Wynwood

What inspired you to pursue a career as a chef?  While living in Venezuela, I was a tour guide and would prepare lunches and snacks

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A Fish Called Avalon

In 1989, Avalon Hotel Proprietor Don Glassie opened a seafood restaurant on the quiet, relaxed Ocean Drive in South Beach, Miami. The distinct Art

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Oceanaire Seafood Room

Executive Chef Kareem Anguin of The Oceanaire Seafood Room I'm continually inspired to incorporate the fresh fruits, vegetables, and ultra-fresh seafood that are available each

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By Monica Parpal | Senior Editor Using creative combinations of spices, traditional Cuban influences, and the classical skills he gained from working in formal kitchens,

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Nick Nistico

Plank-Smoked Old Fashioned Mix 2 ounces Michters American Whiskey, 1/2 ounces maple pecan syrup, and 2 dashes Bitter Truth Bitters in a shaker. Strain and

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Oggi Restaurant

serves two Ingredients Basic risotto: 2 c low-sodium chicken broth 3 Tbsp unsalted butter, at room temperature 1/2 small onion, chopped 3/4 c Arborio rice 1/4 c dry white wine 1/4 c

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The District Miami

makes three small tacos Ingredients Aji mayonnaise: 1 Tbsp aji amarillo paste 1 whole egg 1 egg yolk 1 c soy bean oil 1 lemon 1 tsp kosher salt Tacos: 8 oz fresh lobster

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Setai

The award-winning Setai, Miami Beach hotel is a serene oceanfront destination with a luxurious Art Deco ambience and three gourmet restaurants. We sat down

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The adage, “not all who wander are lost,” couldn’t be truer of Chef Michael Mina. A native of Egypt, owner of successful restaurants from

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