Food & Drink

It started in 2014 as a kitschy pop-up in New York City, a way to keep holiday spirits bright and potential customers intrigued while owner Greg Boehm put the finishing construction touches on Mace, his hip cocktail establishment that wasn’t quite ready to open in the East Village. Only the monthlong novelty didn’t wear off.

When it comes to pairing wine with food, the old rules can apply, yet it’s much more fun and flavorful to toss them out, says Emily Wines, master sommelier of Cooper’s Hawk Winery and Restaurants. The tried-and-true selections to which we’ve grown accustomed—hearty red with meat, light white with fish or fowl—is a simple equation,

Walking into Big City Tavern in downtown Fort Lauderdale (609 E. Las Olas Blvd.) feels like stepping into a Prohibition-era speakeasy. The sturdy oak bar, vintage photos cluttering the walls, wood floors and fireplace with a moose head all combine to transport customers to another time and place. Adding to that vibe is Big City’s

At Atlantic Technical College and High School, students don’t eat ordinary cafeteria food. Instead, they’re fed by students in the culinary arts department, led by chef Rona Moulu. There, she leads her staff and teaches students how to prepare hot foods, using experience gained from more than 35 years cooking, including as a personal chef.

At the Rusty Pelican in Key Biscayne, a bright blue liquid—made up of Bacardi Superior, violet liqueur and pineapple juice—sits inside a frosty coupe-shaped glass. Created by head bartender Oscar Amaya, the cocktail is a representation of the Rusty Pelican’s #MiamiIsNotPlastic campaign, which aims to eliminate single-use plastics. That’s because when it comes to this

While not strictly a Brazilian steak house, Firegrills in Coconut Creek does take inspiration for its cuisine from general manager and co-owner Miguel Adamowicz’s background. In his home state of Paraná in Brazil, Adamowicz used to spend Sundays attending Mass followed by potluck meals where churchgoers would share their home-cooked meats and sides. He wants

Being innovative is nothing new for the staff at Sushi Garage, whether referring to its Japanese cuisine or even the way it presents its cocktails. The creative minds behind the Miami Beach restaurant (1784 West Ave.; 305.763.8355) proved that in July when they introduced the Toki Can—a fruity-fresh drink made with Toki whiskey, blackberries, simple

At Zuuk in Downtown Dadeland, dollops of roasted red pepper hummus and mint tzatziki are perched on a bed of turmeric basmati rice with baked falafel, crumbled feta cheese, Kalamata olives and tomato and cucumber salad. You might already be familiar with the fast-casual Mediterranean restaurant, which opened in Downtown Dadeland this past spring. Its

In South Florida, now more than ever, an upscale meal can be just steps away from a pillow-top mattress and free, fancy toiletries. Whether you chalk it up to quality, service or sheer convenience, the fact of the matter is that hotel dining is on the rise. An industry study from earlier this year noted

There’s a unique way to experience the fascination and luxury tucked inside Gianni Versace’s former Ocean Drive mansion, now called Villa Casa Casuarina. It doesn’t involve spending upward of $2,000 for a hotel room. It also doesn’t involve tuning into the newest season of “American Crime Story: The Assassination of Gianni Versace.” Versace’s former kitchen

With each rung that Simon Porter climbed, he added another benchmark to a distinguished culinary run that started in England. Along the way, he gained experience at Michelin-star restaurants in Switzerland and Belgium, and ports around the world while working for luxury cruise lines Cunard and Seabourn. But at some point during his last stop

Anne Marie’s Pizza 4570 Lyons Road, Coconut Creek; 954.974.5683; annemariespizzeria.com From ingredients to the takes on pizza, everything this cozy restaurant offers is fresh. Specialty pizzas include the Mexican Pizza, containing onions, black olives, lettuce, tomatoes and a choice of steak or chicken, under a layer of melted cheddar and mozzarella. For an upgrade on