We sat down with the owner of Riverside Market, Julian Siegel to learn why his and wife started the concept, what menu items foodies can’t resist and what’s to come.Read More
By Kerri Adams, Editor-at-Large
Dining and drinking have been a part of America's social fabric since colonial times, and the setting of this activity was often Taverns.
These establishments were and always have been where all different walks of life to socialize over a drink and some bites.
But, taverns have come a long way from what they used to be.
"From colonial times to the mid-19th century you had taverns, which provided food and lodging. They had a tapster in a cage—as opposed to at a long bar—and it was open to all members of the community, including women and children. Then you start to see the dedicated saloon, which didn’t necessarily serve food, and mixed cordials and spirits at a long bar. Women were rarely allowed. Hotel bars existed on the high end, catering to business travelers. During Prohibition there were speakeasies, and after that people went back to the term tavern, though it was more like the old saloon," said Christine Sismondo, author of "America Walks into a Bar," to "Smithsonian."
The concept of a tavern is still very much alive today. But now, taverns range from being small, dimly lit, dingy bars to high-end restaurants that offer an impressive bar menu.
One of the most popular restaurants in Miami (that is a Foodable top 25 veteran) is Cypress Tavern, a restaurant that channels the esthetics of a refined tavern, while serving top notch food and an array of hand-crafted cocktails.
A new year may be upon us but the demand for healthier dining options is a trend we don’t expect to fizzle out any time soon. With countless studies finding links between obesity and diseases like cancer, diabetes and depression, more consumers are actively trying to live healthier lifestyles. The only catch — they don’t want to sacrifice that salty side of fries or that oh-so sweet dessert on the road to wellness.
Enter the health halo effect, a phenomenon where certain foods or brands are perceived as healthier with the help of strategic menu options and branding. As a result, many fast casual brands are changing things up by using more locally-sourced ingredients, incorporating gluten-free and vegan menu options, and focusing more on overall freshness.Read More
By Ryan Ross, Foodable Contributing Writer
For as long as it's been in existence, the concept of happy hour has focused on quick, cheap and no-frills food and drink options...but not anymore. These four Miami restaurants are leading the way in redefining the happy hour experience in 2017 and beyond.Read More
By Kerri Adams, Editor-at-Large
Rubio’s Restaurants has officially acquired eight locations in south Florida. The stores were previously Lime Fresh Mexican Grills, but soon they will be converted to the first ever east coast Rubio’s Coastal Grills.
Before this expansion, Rubio’s had 200 stores on the west coast in California, Colorado, Utah, Arizona and Nevada.
Last fall, Rubio’s announced that the brand planned to venture to the east coast. Since then, Rubio’s and Florida Lime Fresh Mexican Grill’s parent company, Ruby Tuesday have been finalizing the deal.
The coastal grill’s newly acquired stores are projected to open in the fall of 2016 and are located in the Miami, Tampa Bay, Ft. Lauderdale, St. Petersburg and Winter Park areas of south Florida.
“The acquisition of these eight Florida locations is a huge milestone for our company as it marks our first expansion to the East Coast,” said Ralph Rubio, founder of Rubio’s Coastal Grill. “We’re incredibly excited to start transitioning the restaurants to Rubio’s Coastal Grill and look forward to opening the first location this fall.”Read More