REVIEW / Lucca Ristorante in Fort Lauderdale: Lasagna So Good, It Takes Three Days to Make

via Jamie Long @ New Times
BUZZ "I've driven past here 100 times, and I never noticed Lucca," Brent proclaimed. And they're Fort Lauderdale natives... We snagged the last of only 12 tables.
MENU  Appetizers.. tender grilled octopus ($13)... sumptuous veal meatballs ($8) capped with velvety tomato sauce. Entree...Smoked salmon ravioli ($18) was a creative alternative to standard cheese-filled ravioli....grouper with clams and mussels ($30)... a hearty portion of lasagna ($17)
>>> read the entire review here 

HOW 2 / Broccoli with Chile-Almond Dressing: Health Starts Here™ via Whole Foods

A highly flavorful dressing featuring almond butter, ginger, garlic, dates and chile pepper makes a delicious accompaniment to broccoli and bean sprouts.

DEAL / BOGO Honeybaked Ham Company - Free Sandwich

 Buy any sandwich (at regular price) and get a sandwich (equal or lesser value) FREE. Sundays only
Click for participating stores

HOW2 / Food writer Mark Bittman talks about different ways to prepare fish: broiled, roasted, poached and sautéed.

>>> recipes here

NEWS / FACES / Ted Inserra Joins O.B. Breakfast House Today

"starting this am at O.B. BREAKFAST HOUSE in the Himmershee Village, prepping today and thurs, then open friday, also we offer some "lunch style" plates, and with the Jazz Brunch this sunday, we will be off and running, come by and say hello!"

>>> facebook page
>>> restaurant website
>>> new times article

HOW2 - How to make ice cream in a coffee can

LOL / The 10 Worst Restaurant Names by Kelly Dobkin @ Zagat

Big Wong
This Manhattan Chinese restaurant is a Chinatown legend but its name makes us immature Americans snicker like frat boys.
Goat Lips
The owners of this Florida deli really should have run this name through Urban Dictionary before rolling with it. Just sayin'.
Phat Phuc
While "Phuc" in Vietnamese actually means blessings and luck, the swear word it sounds like in English makes for a silly name for a London noodle bar. But phuc – we kind of love it.
>>> more 

HOW2 / RED, The Steakhouse - South Beach , Lemon Garlic Shrimp Appetizer

Executive Chef, Peter Vauthy demonstrates the preparation of his Lemon Garlic Shrimp Appetizer as the restaurant prepares for Miami Spice 2011

THE BEST / Miami Spice "Must Do List" from South Florida Food & Wine

Vita

South Beach... a lush tropical covered garden, serving a mix of contemporary French and Italian cuisine, DJs spin tunes ranging from lounge to upbeat
Por Fin

Welcome to the tantalizing world of Spanish and Mediterranean cuisine with hints of Italian and French influence

Quinn's

Dramatically atmospheric, with diaphanous drapes, impossibly high ceilings, terrazzo floors, and a Havana-in-its-heyday vibe, Quinn’s oozes classic Miami style.
Michy's

James Beard award-winning chef Michelle Bernstein and her team create whimsical bistro dishes that reflect Chef Michelle’s classical French training and a love for all things Spain with a sprinkling of homey Italian.
Meat Market

hotspot boasts a sophisticated ambiance sizzling with energy, a spectacular contemporary design and unparalleled cuisine
Asia de Cuba

one of the most exciting dining destinations to open in Miami in recent yearsthe best of Asian and Latin flavors into sensational dishes intended for sharing. 

>>>> five more "must do" and more info

MIAMI SPICE/ South Florida Food & Dine Visits "Bourbon Steak"

Wahoo - photo s.fla food & wine

BUZZ   "I was invited to the Bourbon Steak Miami Spice preview dinner. I've been here a handful of times and Bourbon Steak is one of those restaurants that does just about everything right....everytime"
MENU  "Prosciutto de Parma and House Smoked Salmon with Roasted Beets and Fennel.. no run-of-the-mill, ho-hum choices here... Grilled local Wahoo marinated in a Thai lobster consomme and served with Japanese eggplant and sugar snap peas... Chocolate Chip Cheesecake with the tart Michigan Cherries...  I would eat this dessert every day, it's just that fantastic."

>>> read the full article