Miami Danny

OLA is not at all Cuban but pan-latino (Of Latin America)-great ceviches, which are so often done poorly, here they are fresh and different-also great crispy pork. I believe Doug Rodriguez is still hitting his stride. I recommend a dive like Puerto Sagua on 7th and Collins, or David's (the original on Washington) for Cuban. Versailles is not worth the trouble, unless you want to say you've been there. Stone crab season doesn't start up again until October 15th, so Joe's is out. In the Gables, people seem to really like Cindy Hutson's Ortanique, although I've never been. I've heard mixed reviews of Palme D'Or.

FYI-Norman's and Pacific Time are closed. Or didn't the Times cover that?

I thought I was never going to like this guy, but after he bitch-slapped Bourdain on the boardwalk, I became intrigued with this lad. Last night he had his shirt off on the beach in Mexico, so you could see his man-boobs. I though that that was as daring and bold as anything else on the show. We've all seen National Geographic's Mexico series back in 2001, so we know about grasshoppers and maggots-and guess what, they do it a hell of a lot better. But he seems to be enjoying himself, and that makes the show tolerable. Like Bourdain, he covers ground that has been beaten to death, but I find him to be a real person, like him or not, as opposed to Bourdain, who comes across as pompous and bored. Bourdain's portentous voice-overs make him sound like a reject from the Morgan Freeman school of narration. I'm going with the bald, topless, doughy guy. And didn't that abalone look spectacular?

If you want to get off the beach, try Michael's Genuine in the Design District, the hottest restaurant in town (go for the pork belly in kimchee), and a very pleasant atmosphere. I think Michy's has not kept up, but I would still say it is a very good restaurant, maybe gotten a little boring. North One 10, also on Biscayne Blvd, has the best food of them all, and it's only the stodgy decor that holds people back. The BBQ lamb ribs in pomegranate sauce are the best thing I've eaten this year-might be the best quiet spot for dinner. Enjoy!

Agree-Pere Ubu rocks. And Skyline? That's Cincy, baby.

Way Cool!

I'm sure as an ANC commissioner you concerned yourself with real concerns not surreptitious ping-pong surveillance and as a bar owner you balanced commerce and the concerns of the neighborhood. And the combination gives you a unique perspective, to which attention must be paid. But I was in the other night and tried to figure out how objectionable the table could be. It's set on a commercial strip on both sides of the street and sidewalk quite wide enough for pedestrians to avoid whatever hazards an errant ping-pong ball might proffer -- and to give combatants plenty of time to either recapture the ball or pull up before bounding into Connecticut Avenue. And there was no allegation that there was a public space violation -- It's about the same footprint as that of the benches outside Marvelous Market next door. And, as for the kiddies: let's not homogenize the whole face of the earth on the million-in-one shot that some tyke may take a minor beaning from a ping-pong paddle. Thousands of people choke to death on dinner every year, and we know the effects of pepperoni and cheese on the arteries - and now they have ice cream! Maybe we ought just ban kids from the place altogether. Bottom line: the guy was acting like a bozo. And, as such, can't complain when someone points that out. ← Thank you for your measured response. Please understand that as an elected official, you are bombarded with what might seem trivial issues every day; however, to those making complaints, they don't seem trivial. And as a business owner, as anyone can tell you, there are sometimes shortcuts that must be taken. Not everyone out there cares if you succeed. But you haven't really addressed the most important issue-there may be agreements or documents that may preclude the table. Just because MM has benches doesn't mean that Comet can use the space for a Ping Pong table, or anything else. If it is public space, there is a process that must be followed to legally get to use the space. I know it may seem silly, but I'm guessing that Greenwood has not made a lot of friends in the neighborhood outside of her customers, many of whom probably do not live in the neighborhood, and that may factor into this incident. There could also be other problems with the place (trash, noise, parking, the usual). I don't know the guy, he could be just a bozo, but you also don't know if there have been complaints or near-accidents or other issues. And I'm not saying because one kid may get hurt, we should ban everything that that one kid might do. My point is the ANC guy might be right, in spite of his obvious bozo-osity. Regardless, I do think that posting the video on YouTube was a cry for help.

While there are certainly enough jerks in the ANC, there are an equal number in the 'hospitality' industry if not more. Having been all three (jerk, ANC Commissioner, and bar owner), I can personally attest to the ridiculous behavior on both sides. It's easy to take a swipe at some gadfly, but just because it's easy, doesn't make it right. Additionally, you may not be privvy to negotiations that the owners of Comet may have had with the ANC or ABRA which may preclude anything on the sidewalk, which is normally public space. Knowing Ms. Greenwood's penchant for drama, I'm sure she hasn't exactly endeared herself to the many neighbors who don't really care about or patronize her restaurants. I admit it's cute and probably harmless, but then I don't have to walk by there every day, or shop there, etc. Especially as there seem to be a lot of children at this place, maybe it IS hazardous? You know, it always seems like fun until someone loses an eye!

...and perfect meatballs-$5

I don't wear shoes much. Even in the kitchen. Drives some people crazy. A friend of mind was disgusted by this and said so. What can happen?, I said. Like magic, about two minutes later, the greasy 8" chef's knife fell from my hand and BOINNNNG! Landed point down in the kitchen floor about a 1/2 inch from my big toe. Maybe he's right. And it's not fair to bring up moms. Whose hasn't scrambled raw eggs in a bowl, cooked them , and then served them IN THE SAME BOWL WITHOUT WASHING IT! Love you mom!

For anyone planning a trip to Michy's, note that construction has now moved to the east side of Biscayne Blvd, right in front of the restaurant, and Biscayne Blvd is still just one lane in each direction. Go east at 69th St/Palm Bay Lane for valet parking in the rear.

Lot to love about this place-great beers, wine list, good staff and friendly owners. As hip as Michy's is homey. Very diferent from Michy's, though, from the little snacks to the signature pizzas. Favorite item-wood roasted Brussels sprouts with pancetta and lemon aioli, and the stout braised clams with fennel, potatoes and bacon.

If you crave real tacos, you have to try this taco truck. It's actually in Coral Gables, and it's only open on Saturday and Sunday, but if you're reading this today-try to head over there. You can thank me later. I've been keeping this a secret for months, but it wasn't fair not to share. My apologies! The full scoop's on mangoandlime.net SW 28th St just east of 37th Av

Is the lobster burger really worth $28?

Great Parody Review! Thank you to Tom for channeling Phyllis Richman this week-even using the word 'buttery'. She's probably spinning in her grave. Wait, I'm sorry, she's still alive. In her cryogenic chamber, then. Devilish! Also, I'm sorry, but anyone who uses the word 'gastronaut' should be summarily executed.

Reuben. Oh, and if you are watching RR, you have only yourself to blame.

Whoa! Let's say a server called in sick, the busboy got in a car accident, the chef's mother died, etc. You can't start violently trashing a place on one bad experience before you know all the facts! Next time you're in the neighborhood, drop in and let the manager or owner know what happened, if you have a moment. I think the resolution will then be a lot more satisfying to you AND to the restaurant.

Agree. Did you guys have a flask?

James Beard. His writing is conversational, and he makes all of his recipes sound so simple to prepare. Craig Claiborne. His NYTimes Int'l Cookbook got me started cooking-Chop Suey, anyone?

One thing to remember, and I was taught this by someone who could probably spy a pour down to the teaspoon-yes, you are trying to get four pours per bottle, but you have to allow for spillage, tastes, bad pours, etc. If you pour at five ounces, you are more likely going to end up with four full pours per bottle. At six ounces, you'll be cutting it way too close.

Many restaurants and wine bars sell by the 3oz, 6oz, etc., so you are told on the list what the pour is. Unless you have a very trained eye, though, spying the difference between 5 & 6 ounces or 3 and 2 1/2, is pretty tough, esp. in an oversized stem. I think 8 oz. is too much to ask by the glass, unless you're drinking cheap swill at a chain, where it is expected. I also think it's entirely appropriate to ask, "what size is your pour?", if it's not listed, along with "when was the bottle opened?'

One thing. Be very careful. I have had people tell me on several occassions that someone that worked for me was stealing-be VERY sure that if you say something, you can prove it-otherwise you're out on your ass and probably getting your ass whipped, too. Nobody likes a snitch. (Especially in the restaurant business where everyone's stealing! )

Fake Grouper in Tampa

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Robyn-we obviously have different definitions for hole-in-the-walls...I would consider Capt. Jim's or Chez Rosie must-eats, even if out of the way. When I have friends in town, this is where they go (along with Michy's)-I'm not saying come to Miami to eat at Odale or Cheen Huaye, or from the guy who smokes ribs in the thrift-store parking lot on 79th, I'm saying that when you come here, and you will, make tracks. These are 'destination' spots that you won't ever forget, and not just because the food is outstanding. I have been in NYC with friends, and we routinely have traveled an hour or more to small or ethnic dining rooms for amazing food. Also, the backers of Michy's are a well-known restaurant family, and I'll take your action! And...David Bouley and Govind Armstrong are new additions to South Beach's restaurant scene, whatever that means.