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1 week ago | 
theadventuristmagazine.com | Eric Barton
MIAMIWritten by Eric Barton | June 19, 2025 Claudie wagyu skirt steak AUTHOR BIO: Eric Barton is editor of The Adventurist and a freelance journalist who has reviewed restaurants for more than two decades. Email him here. Most chefs would figure they’ve made it after earning a couple of Michelin stars. Michaël Michaelidis has racked up 26.
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1 week ago | 
theadventuristmagazine.com | Eric Barton
Written by Eric Barton | June 18, 2025 AUTHOR BIO: Eric Barton is editor of The Adventurist and a freelance journalist who has reviewed restaurants for more than two decades. Email him here. There’s something both wildly ambitious and perfectly inevitable about dropping a 150-year-old New York seafood institution into the middle of Atlantis Paradise Island.
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1 week ago | 
theadventuristmagazine.com | Eric Barton
Written by Eric Barton | June 16, 2025 >>>READ IN ENGLISH>>> BIO DEL AUTOR: Eric Barton es editor de The Adventurist y periodista freelance que ha reseñado restaurantes durante más de dos décadas. Escríbele aquí.
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2 weeks ago | 
theadventuristmagazine.com | Eric Barton
THE SOUTHBy Eric Barton | June 13, 2025 AUTHOR BIO: Eric Barton is editor of The Adventurist and a freelance journalist who has reviewed restaurants for more than two decades. Email him here. Chef Vivian Howard has made a career out of honoring the South without romanticizing it. Her food tells stories—of farms and front porches, of aging cookbooks and aunties who never wrote anything down.
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2 weeks ago | 
theadventuristmagazine.com | Eric Barton
Beef tartare with black truffle and piquillo pepper THE SOUTHWritten by Eric Barton | Photos by Brandon Amato | June 13, 2025 AUTHOR BIO: Eric Barton is editor of The Adventurist and a freelance journalist who has reviewed restaurants for more than two decades. Email him here. Chef Joseph Harrison has a habit of turning up in my life in the best possible way.
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2 weeks ago | 
theadventuristmagazine.com | Eric Barton
FLORIDAWritten by Eric Barton | June 13, 2025 AUTHOR BIO: Eric Barton is editor of The Adventurist and a freelance journalist who has reviewed restaurants for more than two decades. Email him here. There are omakase counters that play like theater—knife flourishes, big smiles, uni for drama. Then there’s Oku by Takato, which whispers instead of shouts.
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2 weeks ago | 
theadventuristmagazine.com | Eric Barton
Written by Eric Barton | June 11, 2025 AUTHOR BIO: Eric Barton is editor of The Adventurist and a freelance journalist who has reviewed restaurants for more than two decades. Email him here. There’s something audacious about opening a fine-dining restaurant in a cozy, 36-seat space. But for chef Alec Schingel—who has trained at some of the world’s most obsessive, detail-anchored kitchens—this feels like exactly the point.
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2 weeks ago | 
theadventuristmagazine.com | Eric Barton
MIAMIWritten by Eric Barton | June 10, 2025 AUTHOR BIO: Eric Barton is editor of The Adventurist and a freelance journalist who has reviewed restaurants for more than two decades. Email him here. Just when you thought Miami Beach had enough fancy restaurants serving truffle this and wagyu that, along comes Cleo, where the pita is baked in-house and the olive oil is Greek enough to vacation in Mykonos.
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2 weeks ago | 
theadventuristmagazine.com | Eric Barton
THE SOUTHBy Eric Barton | June 10, 2025 AUTHOR BIO: Eric Barton is editor of The Adventurist and has reviewed restaurants for two decades. He splits his time between Miami and Asheville, N.C. Email him here. When I returned recently to Atlanta, it wasn’t the scent of the peach tree blooms that grabbed me—although those were captivating. It was the sizzle of something real in kitchens all over town.
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2 weeks ago | 
theadventuristmagazine.com | Eric Barton
FLORIDAWritten by Eric Barton | June 9, 2025 AUTHOR BIO: Eric Barton is editor of The Adventurist and has reviewed restaurants for more than two decades. Email him here. There’s a certain tell when a restaurant is aiming for a Michelin star. Maybe it’s the perfect searing and slicing of a 48-ounce Bistecca Fiorentina. Maybe it’s the crudo, arranged with the kind of geometric precision usually reserved for lunar landings.