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Papilles (pronounced “pah-PEE”) means “tastebuds” in French. We are a French restaurant inspired by the bistronomique movement in Paris. We strive to serve the same quality food as one might have at a Michelin starred French restaurant, but in a casual, bistro setting.

Wok Star Eleanor Hoh, cooking teacher, blogger and presenter. What I enjoy most is sharing my knowledge and love of wok cooking! My NO-RECIPE, NO-MEASURING, NO-CALORIE COUNTING technique for one-dish dinners uses a few fresh ingredients and only 4 seasonings! I'll show you how with the right wok, the right wok hei (high heat), the right technique and quality ingredients. Anyone can Cook Like a Wok Star using my Wok Star Kit. I hope you'll enjoy visiting my website which is full of information, videos, resources and tips to make you a Wok Star!

UMAMIcatessen is a 6,650 square foot 170 seat venue that is broken down into five separate restaurant concepts. Umami Burger: an expanded version of the Umami Burgers out there at the moment. PIGG: Chef Chris Cosentino’s pork park which explores pig preparations from around the world. The Cure: Inspired by the typical kosher deli, expect pastrami, chicken salad, sandwiches, matzo ball soup, knishes, that kind of stuff. Spring for Coffee: brewing beverages with beans from Stumptown, Handsome, and Sightglass. & a Donut: Fried to order donuts, soft serve ice cream made with Strauss organic milk, seasonal sorbets. The Back Bar: Adrian Biggs (Harvard & Stone) crafts reinterpretations of the classics, 10 craft beers on tap, a few bottled beers, and 30 bottles of wine. Phew, there’s more than a lot going on here. The first step to bringing back Broadway.

Executive Chef Timon Balloo: Executive Chef Timon Balloo brings to Sugarcane Raw Bar Grill a creative talent honed at such heavy-hitters at Domo Japones (Miami), SushiSamba (New York City), La Broche (Miami), Azul (under Miami’s own Michelle Bernstein), and the four-star Chef Allen’s in Miami. Balloo both embodies and imparts vivacity into the menu at Sugarcane, utilizing the three-kitchen approach to his culinary advantage. His signature creations such as the Bacon Wrapped Dates and Kobe Beef Sliders with tonkatsu and quail egg have garnered citywide acclaim. Under Balloo, Sugarcane has been named Restaurant of the Year Miami 2010 by Eater.com and was a semifinalist in the prestigious James Beard Foundation Awards Best New Restaurant category in 2011.

Legendary chef Norman Van Aken is known internationally as “the founding father of New World Cuisine” for his celebration of Latin, Caribbean, Asian, African and American flavors. He is also known for introducing the concept of “fusion” to the culinary world. He is the chef and director of restaurants at the Miami Culinary Institute, and chef-owner of the fine dining restaurant NORMAN’S, at the Ritz-Carlton Orlando, Grande Lakes, Florida. The New York Times described NORMAN’S as Florida’s best restaurant, “and Norman Van Aken its best chef.” He is the only Floridian to have been inducted into the prestigious James Beard Foundation’s Who’s Who of Food and Beverage in America.

After 30 years in real estate, Catherine Hughes was ready for a career change. “Let’s talk toffee!” Catherine said to her friends. Right then, she realized she had just named her delicious confection: Toffee Talk. It was the beginning of Catherine’s evolution from dealmaker to candy maker. In a matter of months, her new company, CJ’s Toffee and Toppings, had launched Toffee Talk. The toffee was exceptional, with a rich taste and melting texture people raved about. Catherine refined the recipe for weeks, trying out different brands of butter and chocolate before settling on the right combination for her “little pieces of conversation.” Recognition came quickly, with Toffee Talk winning “best of show” at the 2010 Marin County Fair. Catherine soon branched out from the traditional almond toffee, adding peanut, pecan and red walnut varieties. CJ’s Toffee and Toppings also introduced Crumble Mumble, a crunchy combo of chocolate, toffee and nuts to sprinkle over everything from ice cream to oatmeal.

A rising star in the hospitality field, Aniece has always been at the helm of Miami’s best restaurants. She is as well a social media consultant and strategist, via @EpicuriousChic, and a blossoming blogger/writer, former Wine & Spirits Editor for Haute Living Magazine and contributor to a multitude of local publications. In addition to honing her skills with the Ritz Carlton and Four Seasons Hotels, Meinhold’s impressive repertoire includes serving as General Manager of Mosaico & Salero Restaurants at the height of the vanguard, molecular Spanish food movement in Miami; working side-by-side with Chef Michelle Bernstein as Marketing & Media Relations Manager; and serving Fratelli Lyon, Miami’s hippest Italian Enoteca & Ristorante, as General Manager and Wine Director until February of 2010. Aniece then joined as Managing Partner of Blue Piano, afterwards launched the ever so popular “Phuc Yeah” pop-up restaurant and now – “The Fed“.

DaSilva secured a reputation as one of South Florida’s future culinary stars. The rest of the country got a sample of Paula’s aptitude when the chef appeared on season five of the popular FOX reality cooking show Hell’s Kitchen with Gordon Ramsay. DaSilva was instrumental in creating the concept for 1500°, which deftly blends farm-to-table and classic steakhouse cookery. To execute its acclaimed cuisine she meets frequently with farmers and fishermen to obtain the freshest of ingredients and stay in touch with seasonality and even had a vegetable and herb garden planted on-site at the hotel. And her dedication has hit all the right notes with diners and critics alike. The restaurant was voted “Best New Steakhouse” by Miami New Times and, since opening its doors, has been featured in a slew of high-profile publications. Most recently, 1500° was the only Florida restaurant to be named one of The Best New Restaurants of 2011 by Esquire magazine in its prestigious annual November feature of the same name, penned by noted food and wine author John Mariani.

Known for breaking the rules, Roy Choi's dropped a handful of LPs that've challenged people to eat with their souls instead of their brains. During the Kogi era, street food was crowned king as Roy tapped into his own veins, digging deep into the base flavors that raised him on the streets of LA. The Chego album glorifies college dorm food and rice bowls to the max with a swagger and braggadocio that only OG peasant food can carry. A-Frame is rife with hit singles, each one a simple pocket into the bright spots of his childhood. But for now, the history lessons are over and the nostalgia will have to wait for another day. There comes a point in every artist's career when he leaves in search of new sounds and flavors to challenge everything he already knows and everything he understands to be true. For Roy Choi, Sunny Spot is that one record that will change his entire game.

This week on Chat Chow TV, we meet Steve Green, Founder of NetUpNow and Host of the popular #FoodieChat. What's more fun that to eat and chatting with the world with what you're eating? That's the concept behind's Steve's #FoodieChat. Check it out!

This week on Chat Chow TV, we meet Felecia Hatcher, the Chief Popsicle of Feverish Gourmet Popsicles. We chat on how Felecia "fell" into the business, some of their unique flavors (including the popular "Spiked" varieties), Felecia's TEDxMIA story and we learn about Feverish's contribution to education.

Andreas Schreiner, managing partner of Pubbelly, Pubbelly Sushi and Barceloneta chats with us about the three restaurants and each ones' uniqueness, the masterminds behind their amazing menu as we drool over their dishes and find out why it's a favorite of local chefs.

Brendan Connor, owner and chef of Whisk Gourmet chats with us about the move to their new location in South Miami, we go over some popular menu items including their famous Friday Burger, his favorite restaurant in Miami and Brandon shares the key to their success – “Service with a smile!”.

In no particular order: • Dylan Terry of Ready-To-Grow Gardens • Bond of 2B Asian Bistro • James Petrakis of The Ravenous Pig • Micah Edelstein of neMesis Urban Bistro • Eric Davis of El Carajo • Monica Silvestre of Yelp Miami • Roberto Guerra of La Caja China • Chau of Sushi Pop • Francois Cahange of Croissant Gourmet • Ian Gutierrez of Oye Cuban Grill • Geoffrey Zakarian of Tudor House • Jeff Mcinnis of Yardbird

Bond, owner of 2B Asian Bistro in Little Havana take some sake bond (sake bombs) shots as we talk about the name 2B, the unique location of sushi/thai restaurant, a sample of their tantalizing menu and dare we ask about his hair???