| Mar 13, 2013
| 12:19 PM
With a national beer as thickly colored as liquid chocolate, do you really think any true Irish imbiber would tint his or her beer green this Sunday, St. Patrick's Day? Just say no to cabbage-colored brews this weekend. But before you break out the...
| Mar 14, 2013
| 8:22 AM
There's no denying the old-fashioned appeal of the Pelican Grand Beach Resort. What visitor to Fort Lauderdale wouldn't love its design, which is meant to evoke 19th century Florida with tin-roofed turrets and shingle siding?
The lobby has an island...
| Feb 19, 2013
| 8:49 AM
Now open for more than a year, Cupcakes and More continues to tempt customers with daily lunch specials and unusual cupcake flavors at their Newport News shop .
Mona Ward and her daughter, Paula Pittinger, along with Ward’s sister, Cristy Kreston,...
| Feb 7, 2013
| 8:30 AM
While La Cigale sits just off Delray Beach’s trendy East Atlantic Avenue, it’s a refreshingly traditional alternative to the urban-chic image projected by its upstart brethren. It’s comfortable, settled and well-broken-in, as is the...
| Feb 7, 2013
| 10:37 AM
When Billy's Stone Crabs opened in 1997, it closed every year when stone crab season ended in October. In May, when stone crabs returned, Billy's started all over again. This year, Billy's will stay open year-round.
Being a seasonal restaurant isn't...
| Feb 5, 2013
| 9:30 AM
In a part of the country that doesn't always respect its history, chef Kris Wessel's new Miami Beach restaurant, Florida Cookery, offers plenty to love.
As its name implies, the restaurant is an homage to all that was and is great about food and...
| Jan 5, 2012
The best meals of the year aren't necessarily about foie gras and truffles, or indulgent tasting menus, or even the technically best cooking of 2011. They're those dinners that surprised and delighted, that wove food and wine and friendship together in...
| Feb 16, 2012
Dear SOS: Bob Heilman's Beachcomber Restaurant in Clearwater Beach, Fla., has the most exquisite Key lime pie I have ever eaten. It isn't heavy — it is light but not airy like a mousse. The crust was not soggy on the bottom — almost like it...
| Jul 14, 2011
Written on the mirror of the women's bathroom at Café Gratitude, a new raw and vegan restaurant, are the words, "I adore myself and everyone else." The sentiment is part of the positivity campaign that the restaurant has been waging since opening on...
| Mar 3, 2012
| 4:32 PM
Essentially a combination of egg whites and sugar whipped to frothy peaks, meringue is a simple but key player in a variety of baking and pastry recipes....
| Mar 2, 2012
| 4:34 PM
Today's Eat Beat: Heilman's Key lime pie...