Miami Danny

I understand. But the point of adding in a predetermined service charge to the check is to avoid all of the above problems, and to make sure there are no 'misunderstandings' from tourists, and other cheap patrons. Of course, this policy should be written somewhere on the menu, and the opportunity to add more (or even subtract, on occasion), should be made available. Of course, you're always going to have that one wanker...

While I think cheapness extends to all people, from all walks of life, rich and poor, there's nothing quite as heartbreaking as watching a server who has just worked their butt off for more than two hours for a table of 12 Dutch diners, only to get stiffed on a $300 tab (I felt, as the owner, I shouldn't assume they would stiff, or leave a crummy tip, and just add a service charge to their bill. Lesson learned.) The fact is that Europeans know the system. Sometimes, I guess, their memory just fails them, or in the case of some cheap travelers, they save money where they can, often taking it out on the exact people who can least afford it (especially cab drivers, weinoo, I feel you), and then rationalizing it later as a 'protest' of the 'system'. Yes, there are countries where tips are frowned upon, but there is a clear system in the United States. It says so right in the guidebooks.

I don't know whose 'papa' Papa Rudy is, but he's my daddy now. In Puerto Rican neighborhoods, while the neon sign in the window blinking 'Cuchifritos' means PR Soul Food, it can also mean a specific dish; one a grandmother might make to remind her family of their Borinquen heritage. Here, the order of cuchifritos, which in this case is a light stew of pig parts (I'm pretty sure I inhaled some semi-crunchy strips of ears, maws, and stomach, and maybe some tongue, too), surrounded by two baked green bananas (con guineo), was perfect for a hot late summer day. I like to sit outside on a stool at Papa Rudy's, and sweat profusely, thus replicating the tropical weather of Old San Juan, or Summer on 115th St, for that matter, and, multitasking Miami-style, I work on my tan. I also order a pastel, which is not a sweet, but is like a Mexican tamal, although I believe the pastel is made with mashed plantains and maybe malanga, or another root vegetable, instead of corn meal. There are pieces of pork and chicken inside, and some red peppers. The pastel is starchy and substantial, yet also moist and not overly filling. After the first few forkfuls I ping-ed on some hot sauce and squeezed out a lime wedge. I felt that the cuchifritos was cooked to perfection. Why add anything? The ingredients list for this dish might seem forbidding, and the impression one might get is of a heavy wintry bowl of 'mystery meats', but, honestly, it reminded me of the most delicate French haute preparations of tripe or other 'variety cuts' I have ever eaten, and I have eaten a lot of innards, my friend, a lot of innards. It's a homey, country-style dish, but urbane and welcoming, not heavy at all, a little wistful, even. And then as I asked for the check, sipping from my Styrofoam container, the five spoons of sugar the waitress had jackhammered into my large cafe con leche woke me out of my reverie. PAPA RUDY'S 7173 FLAGLER, MIAMI, FL OPEN 24/7 Photos, and the backstory, at DailyCocaine

To be honest, if you read the posts here, they are almost all from people who do not live in Miami. Sadly, it seeems that people take their prejudices with them when they go (or maybe not sadly); or that they think somehow Miami is frozen in time (and, yes, South Beach WAS a crime-ridden slum just 25 years ago. There are still some questionable blocks). The area where Karu & Y was/is, is an area where there are many clubs (including this one, which is gorgeous), including Space, PS 14, Pawn Shop, White Room, etc., with thousands of people flocking to them. Stoli just did a monthlong Stoli Hotel nearby, that was a huge hit. The Performing Arts Center is just a few blocks away, but of course you can't walk from the PAC to some of the clubs, including Karu & Y, there's still some empty, dangerous lots between the two addresses. But quite frankly, people don't walk much here anyway, other than on the beach. I'm sad that I didn't get to try Chef Alberto Cabrera's food here, but I'm sure he'll turn up somewhere else. The fact is that the local food establishment hates anything new, and if you're not serving Italian, or a super-popular celebrity chef, you're going to have a hard time making it. I think there are chefs who are going to have to make it in spite of the critics.

Yes. He's got a big yellow truck parked outside the Take One 'Lounge', at 333 NE 79th St, just west of the railroad tracks...

For those of you who have eaten here, or at 71 Clinton, etc., and would like to know what this corner felt like twenty years ago, go toCuchifritos Can you still get any cuchifritos on this block?

While I'm a big fan of the fecal-filled baked rectum, saying you'll eat anything is like saying you'll shag anything. I don't believe in absolutist statements. Some discernment is always called for. I mean, some things just do not belong in your mouth. As far as Mr. Bourdain goes, I admire his fortitude, and I'm guessing he probably has nightmares about that anus. However, let's be realistic-His show is centered around his reputation for eating all those 'crazy' things. Let's not be disingenuous. He is not at this feast simply as a guest, but as a famous TV host who eats a lot of gross stuff. And as such, he knows he's getting the anus. To me, watching him eat sh*t is no different than watching the geek at the circus biting the heads off live chickens. A vicarious thrill, perhaps, but in the end, an empty experience.

FYI-This restaurant is closed, but the bars/clubs will remain open.

May I suggest Wild Oats, which has a much larger selection than Epicure, as well as substantially lower prices. Other alternatives include the Coconut Grove Organic Market (great organic mushrooms, nuts, seeds, and, of course, produce)Coral Gables Farmers Market (heard great things), and the Upper Eastside Green Market (a short drive over the bay-go north on Biscayne Boulevard to 64th St.), where you can get fresh mozzarella; incredible, inexpensive local tomatoes, and hand-crafted spices and teas. There are also $8/b Stone Crab Claws, which I have been eating every week. Celebrity Chefs like Michael Schwartz (Michael's Genuine), Michelle Bernstein (Michy's), Dewey LoSasso (North One10), and Sandra Stefani (Casa Toscana) either shop here or have their own booths (Dewey and Sandra). For more info, including photos of Miami Mayor Manny Diaz at the Market, click on DailyCocaine

Late night BBQ at its finest-he smokes his ribs after a long marination process, starts serving around 10:30-11PM. Goes late. These are not always as juicy as Mark's on 46th St and NW 2nd Ave, but they are super smoky and dense with flavor. Ribs that'll FEED people. In fact, acording to Ben (The Man himself), "Ribs so tender, your grandmother..." Well, maybe I'll let him finish that one himself. To see the first in a series of BBQ Tutorials, by Ben, The Fat Man, check out DailyCocaine He operates on the street in front of the Take One Lounge, at 333 NE 79th St. (Along 'The Surprisingly Hip New Restaurant Row') There's so much rib smoke in the air, that If you stand there too long, you will start to absorb the smoke aroma, and the next day your whole house will smell like a rib smoker. He also sells homemade Lemon Cake, a light icing-topped sweet-tart slice for $2. That's all the food groups right there.

If price is no object, I would go with the largest I could. If you want the most for your money, go medium. At $19/lb, plus shipping ($85 Fedex overnight), you're around $120 at Billy's for 14-16 claws. Since I'm not familiar with mail-order from either of the other ones you mentioned, I won't comment. As you may realize, stone crab claws are sold by the pound, not the piece. So eight claws (as you stated in your OP) could be 3 pounds or four pounds. Big difference, at $42.99/lb. Incidentally, I now buy mine off the truck at the Upper East Side Greenmarket on Saturdays at $8/lb for mediums. Great market if you haven't been.

Had another informal chat with Chef Kris Wessel today, and while the River is looking great, he saw a tarpon swim by, he's delayed another 2-3 weeks. When I was opening my place in Miami, I heard '2-3 weeks' for about 6 months. I hope he has better luck.

Before Anne answers about Delaware, try Billy's (in Hollywood) website (crabs.com). They start at 18.99/lb for mediums. I've eaten there often and they are reliable.

I stopped by Saturday night and the place was packed. I sat at the bar and watched the televised Carnival from Rio. If you've never seen this, you are really missing something. Had the frango pasadinho (fried chicken pieces) and the bolinho de bacalao (salt cod fritters). Caipirinhas are $5 here, also. Was more than enough food for two for an evening snack.

In an odd twist, I am now a food columnist for a magazine, a weekly paper, and a major daily (aside from my blog). This has led me to a new blog that critiques the critics Press Chops , as they say, of which I may soon be one. Thank god for multiple personalities. Press Chops is an homage to the Village Voice column Press Clips, where members of the press have their feet put to the fire by other journalists. I try to rise to the occasion.

This has been a weekly event for some time now. Every Saturday. Starts at 1PM. Last time I was there they had several different kinds. Still great, though, and live music too. See you tomorrow...

There's really only one important question left about Mesa. Is Billy still at the bar?

I had a chance to chat informally with Owner and Chef Kris Wessel yesterday, and he told me that he hopes to open in three weeks. This is great news for the neighborhood. The New Orleans native, who moved to the area to attend FIU fifteen years ago, and never left, will be offering a mid-priced menu, no white table cloths, with an emphasis on seafood, cooking with a Florida, Caribbean leaning, and a FULL BAR. I was aghast at how beautiful the Little River looks; how clean and dynamic-I hadn't been down there in a while, but the river is now flowing in and out with the tides. He had a lot of overgrown brush cleared away that was impeding the river's flow, and trapping the garbage. There will be a beautiful outdoor, waterfront area, with a bar. The interior, which, miraculously, also has a bar, is spare, with hanging lamps, red patterned walls, and mustard colored booths. I have some photos at Daily Cocaine of the chef, who seems surprisingly relaxed. I predict this place will be THE hit of 2008. You heard it here first.

Which is not exactly what I wrote in the OP... Ahhh, poetic license... ← Hey Man, you wuz robbed. But don't you know that everyone does their 'research' now in chat forums, blogs, etc. You know it's happened to me several times, and even a column I wrote for a small local magazine has been ripped off by the big guys. Weinoo-you were there, you wrote it first, you deserve the credit. I agree, you' re the king of unleavened bread eloquence...

I agree with your general sentiment...but German beer is supposed to be served only slightly chilled. ← Edited to add: They can barely keep the beer slightly chilled.

I've never been impressed with Da Leo, and Hofbrau can barely keep the beer cold. Eating on Lincoln Road is a minefield. Do as locals do. Eat elsewhere. The only consistently good food is Moules Frites at Le Bon, and $3 beers at Zeke's (beeer is considered food, no?).

Agree with almost all, Maggie. I just don't get the cold mashed potatoes thing - but I guess I gotta try them...I normally form cold mashers into patties, and fry 'em. I do, however, love a cold baked potato, cut in half and sprinkled with sea salt. Great, healthy snack food. ← One question. When I approach the refrigerator unable or unwilling to heat something up for 30 seconds, there's usually a reason. What's your reason?

Host to various forums, the multi-talented Weinoo guests on Gael Greene's blog. Great photos, too. Nice job, MW Gael Greene's Blog I love how she worked in that you're both cheap and lazy!

And what I meant by 'fishy' was that 8 stone crab claws for $11 sounds improbable. Delaware Chicken's prices as of today were $12.99/lb. for mediums. Mediums are 7 or fewer per pound. Maybe prices went up in the last few days. As of 12/26/07... Med-$12.99 Large-$19.99 Jumbo-$26.99 Col-$35.99

Trying both places is a sound scientific method. The large are in my comfort zone, more meat, less shell. Mediums hurt my fingers with the picking, but darling daughter doesn't have the same health issues I do, and blue crab are her crab of choice. The jumbos and colossals are not as sweet, in my humble opinion. I don't know why. I am sure there is a perfectly reasoned explanation for that phenomenon. I am not sure I would call myself an aficionado, but I have eaten them on the dock at 2 AM immediately after the traps are pulled and the boats driven home. I have also wrung my own Florida Lobster. I gag over seafood that isn't fresh. As long as you are in a reputable market that you trust, there really is no difference, and you can purchase an exponentially larger quantity for the same money. ← The same is true of almost any retail product compared to almost any restaurant product. You're simply saying that anyone who eats at Joe's (or, it seems, any restaurant, instead of buying their food at retail), is a shmuck. You're entitled to your opinion. I always assume that many people on a food board like this are discerning diners who enjoy eating at restaurants. Perhaps my assumption is incorrect.