November 1, 2014

Chris Sherman

Florida Trend Restaurant Editor • Chris Sherman

 
Chris Sherman

Florida Trend restaurant editor Chris Sherman stuck his finger into Key lime pie 20 years ago. He has eaten his way up down and across Florida, tucking into grits, datil peppers, and medianoche sandwiches as well as the dishes of our grandest chefs, young and old. Florida sets a big and constantly changing table, so when you find a great new restaurant or have a grand meal, let Chris know. Ditto for those dinners that don't match the hype. He can't be everywhere... although he'd like to be. Share your thoughts with Chris.

Articles by Sherman:

Star Power: Celebrity chefs in Florida
More celebrity chefs are setting up shop in Florida.
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Belgian food and drink takes center stage in Florida
Just as Belgium broke into the World Cup quarterfinals, Belgian chefs have begun to put their best food forward, with a clear Belgian imprimatur.
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The chef checks in at hotel restaurants
New hotels across Florida, from grand luxury brands to boutique properties, have put food forward as their chief attraction to both guests and local diners — who may well bring other guests.
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Restaurants with a sporting chance
Once upon a time, a sports star could open a restaurant on name appeal alone, but that was before chefs became celebrities and food became a national pastime.
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Vegan offerings around Florida
Today's vegetarians and allied tribes have swarmed far from campus hummus shops and health food stores.
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Restaurant boom in Naples
A new crop of restaurants in Naples is spicing up local options.
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Florida restaurateurs delve deeper into Asia
Florida's Asian menu is changing. Contemporary restaurants are reaching into authentic flavors from Korea, China, Japan, Vietnam, Thailand and beyond...
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Combining shopping and eating in Florida
Some of Florida's most intriguing successes now put dining rooms and sales floors together.
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Food markets off the beaten path
Markets off of the main drag are catching on across Florida...
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Feeding and sheltering the army of utility workers who assemble from around the country when disaster strikes is a crucial if unnoticed part of the response to massive outages. Chef Paul Mattison is one of the most high-end restaurateurs to answer the call.
Read more »

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