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The caring servers are very hands on, showing off professional table side French service, making sharing with everyone at the table much more enjoyable and effortless. Under the watchful eye of General Manager Gabriel Salas, previous training and planning was evident, as tables settings were marked with military proficiency and table cloths crumbed between courses. Read more...

Welcome To The New©

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In January 2011, the new Global© launched after much anticipation. Using only the latest in Internet technology, featuring a fully interactive, browser friendly format, this dynamic Internet Magazine is now being read all over the world. Read more...

Muriel’s Jackson Square,French Quarter, New Orleans

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Muriel’s on Jackson Square is a testimony to Cajun Cuisine, yet tastefully combines the style with a more modern approach, offering Modern Cajun Cuisine, which struck this author as contemporary American with a Cajun twist…and a delicious twist, at that! The history of Muriel’s is truly the history of New Orleans, itself. Read more...

Good Habits are Hard to Break

Back of House
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I have come to realize that to be a server or a bartender in a busy restaurant…especially a fine dining restaurant…you must have the gift of gab as well as the patience of a saint. Everything depends on your ability to withstand and survive in the vortex of the organized chaos of your very busy surroundings. Creating good habits and sticking with them while you work is the key! Read more...

Rack’s Fish House & Oyster Bar – Delray Beach, Florida

Food for Thought
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Our starters were promptly delivered… we shared and enjoyed thoroughly! The ceviche was a perfectly sized portion, both beautiful and delicious! When our server returned for his obligatory check back, I ordered a second glass of wine which sadly never arrived. I had to ask another server to help out, and it was then delivered almost immediately. Ouch! Read more...

Cena Modern Italian, Delray Beach, Florida

Channel 7 News Feature Stories
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Soon we were enjoying a pasta course of Risotto con Gorgonzola & Porcini mushrooms, finished with truffle emulsion and Pappardelle Ragu of Braised Short Ribs, chanterelle mushrooms and Chianti demi-glace. The risotto itself was not cooked enough, but the flavor of the recipe was spot on. The wide pappardelle noodles were coated perfectly with the red wine sauce, with a generous amount of mushrooms and short rib too…delicious! Read more...

Bistro Mezzaluna, Ft. Lauderdale

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Our positions were properly marked with necessary cutlery, hers a large spoon and mine a steak knife, after which the entrees arrived in prompt fashion. Very impressive timing from the kitchen and our server I must say. My guest had opted for an Italian Classic, “Shrimp Scampi with Linguine”, while I chose the “Skirt Steak, Frites and Arugula Salad” served with Chimichurri. Read more...

Yakuza Modern Japanese & Thai Restaurant, Pompano Beach, Fla.

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Yakuza Modern Japanese and Thai Restaurant opened January 18th, 2016, and has already made an indelible impression on the Pompano Beach restaurant scene. Chef Jay and Mini Areechot, are the young, energetic owners of this new hot spot. Their hands-on approach and dedication to high quality food and comfortable service is made their restaurant an early success. Read more...

Malt House American Tavern, New York City

Main Course
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What you can expect from The Malt House is pub food that is satisfying because of the execution. What separates Malt House from your “traditional” pub is their use of the freshest ingredients they can find for their dishes. The heaviness of items on the dinner menu in addition to the large portions makes dishes suitable for sharing family style. Read more...

Sage French Cafe and Wine Bar – Ft. Lauderdale, Fla

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The Salmon dish on the other hand was a disgrace. It was “hammered” (over-cooked) quite dry and served with 6 pieces of balsamic onions, dry mashed potatoes and banquet style vegetables. I am quite sure the chefs who let this go out of their kitchen have stopped caring and are just ” working”. I Have coined this phrase a long time ago… CONSCIOUS COMPROMISE. C’mon chefs!!! Read more...

Dinosaur of the Restaurant Business

Editor's Bite
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Training is what is missing today, as well as personal pride and interest in becoming highly skilled at handling people…a powerful skill that is used throughout our lives and in all the business endeavors we do. I cannot teach someone to have pride or not be lazy…but I can inspire them to be better. That is why I started restaurant consulting. It works! Read more...