A regularly updated list of forthcoming restaurants and bars in Chicago for 2016Plus a new gin bar for Santa Monica, and more South Florida country club kitchen ordered shut State records show a major problem last week inside the kitchen at Parkland Golf and Country Club. Dirty Dining Inspectors find violations at chain restaurants, popular malls There's new management, new food style and even a new chef, but some big problems were… Dirty Dining Popular malls, restaurants hit the Dirty Dining list Even Jeff Weinsier, the captain of the Dirty Dining crew, was surprised to find one South… Video Dirty Dining: Violations include mice, roaches, sewage Dirty Dining features 3 restaurants ordered shutdown Dirty Dining Restaurant employee touches hair, nose before handling food, report says An employee inside Marge's Garden Restaurant in Fort Lauderdale was observed touching his… Dirty Dining Halt issued on food processing at South Florida supermarket due to… While Dirty Dining segments usually focus on restaurants, Local 10 News takes a look at what…

Restaurant Reports Coral Gables restaurant ordered shut for rodent, roach issues State inspectors found 39 violations during a routine, unannounced state inspection at La… Restaurant Reports Hard Rock Cafe ordered shut after rodent runs around kitchen The Hard Rock Cafe in the Bayside Marketplace was ordered shut last week after a rodent ran… The List: Where to Eat in Miami The Calendar: Miami Dining Events Tourists usually think South Beach is the only place to go in the Miami area. sushi conveyor belt montrealLocals going out to dinner may have figured out that some of the best dining is now in the Design District and along the "Biscayne Corridor" where nationally known chefs like Michael Schwartz and Michelle Bernstein now ply their trade. sushi grade fish bradenton

But there are still other places where good eats can be found, and Timo, up toward the northern reaches of Miami-Dade County in Sunny Isles, is one of them."Timo" means "thyme" in Italian, but I believe it's also a combination of the first names of the restaurant's owners, Chef Tim Andriola and General Manager Rodrigo Martinez. Chef Andriola's resume has some of the most distinguished names in local and national kitchens - Mark Militello (exec chef at Mark's South Beach), Alan Susser (chef de cuisine at Chef Allen), stints at Chez Panisse, Charlie Trotter;sushi go round online spielen[*] and Rodrigo Martinez likewise came in with some solid experience, having served for some time as the GM and beverage manager at Norman Van Aken's restaurant in Coral Gables. jiro dreams of sushi critique

About 5-6 years ago they opened Timo and have been putting out great food ever since.The restaurant is of the simple modern school of design, with lots of wood, glass and brown leather and a quietly elegant but completely unstuffy feel. There is a bar with about a dozen seats as well as about a half-dozen high-rise 2-tops, which is where we usually happily end up when showing up without reservations. (Gentlemen, and lady sports fans, a hint here: there is one flat-screen behind the bar which usually is tuned to an appropriate sporting event; pick your seat wisely and be discreet when looking over your date's shoulder). sushi grade tuna ottawaThe place has a strong following among the Sunny Isles / Aventura / North Miami Beach crowd and is usually busy without being packed.sushi grade tuna ottawaThe menu has a mild but not overly pronounced Italian / Mediterranean bent and is updated fairly often (something I am convinced is key to maintaining a local following).

There are usually about a half dozen salads and soups, another half dozen or so "small plates" (something they were doing before MGF&D was even a glimmer in Michael Schwartz's eye), several "gourmet" pizzas that come from a wood-burning oven, a handful of pasta dishes, and about a dozen entree choices with roughly half of those of the piscine variety. There's also a good selection of vegetable sides to choose from. Prices for starters generally range from $9-15, and almost all the entrees stay in the mid-$20s. They also offer a 4-course "tasting menu" which is a very substantial amount of food for $58. Sometimes we will do one tasting menu and add a couple additional small plates and split everything, or just order several small plates to split.A sampling of "small plates" from a recent visit:Calamari, presented as four whole baby calamaris stuffed with minced Italian hot sausage, daubed with a spicy tomato sauce and served over a bed of rich polenta. The calamari were perfectly cooked, the sausage and spice added a nice dose of heat, and the polenta made for nice ballast.

Scallops - wrapped with duck prosciutto and seared, plated with grilled artichokes and mushrooms, and sauced with a richly flavored and textured mushroom fonduta.Open faced raviolo of escargot, a big round of silky pasta topped with a ragout of snails and fresh tomato, all drizzled with a pungent garlic butter.Some other favorite items (some of these long gone from the menu):oyster salad, with fried oysters crispy outside but still gooey within, served over a bed of frisee, white beans, and crisped pancetta;crispy eggplant, layered with slices of nice mozzarella and prosciutto along with fresh yellow tomato;short rib canneloni, super-rich and made even more so with a slather of truffle fonduta;a salad of lightly wilted spinach and thinly slivered red onion in a mustardy dressing topped with slices of rosy seared duck breast, with a duck-liver shmeared crouton alongside;calamari sauteed with chunks of salami and hot peppers;sweetbreads, with bacon, honey and balsamic;a great tripe stew served in a bubbling clay pot (haven't seen this one for years, I may have been the only person ordering it!);

pizzas, with a thin crispy crust and done in several variations (I've liked the one with porcini and sausage, and also the "black and white" with ricotta and shaved black truffles; these are a hit with the kids too);fettucine with pulled chicken and mushrooms in a cream sauce was a rich treat;grouper with white beans and escarole;a nicely done simple skirt steak with a pile of thick steak fries is Frod Jr.'s usual meal.Some of the vegetable sides are also very good, including the "Roman-style" peas with pancetta and tomato, and the roasted beets tossed lightly in a vinaigrette with a sprinkle of goat cheese. Like many places, I typically prefer the small dishes to the entrees. Given the neighborhood and clientele, I think there's some pressure to have pretty sizable portions (this can still be sort of the "The food was lousy - and the portions were too small!" crowd) and I find that often palate fatigue sets in, though this is mitigated somewhat by several fish options.The service is worlds apart from typical South Beach incivility or incompetence.