Bold Bites is Void Magazine’s food column. If it’s BOLD and ridiculously tasty in the 904, we’re here for it. Follow @boldbites on Instagram.
The First Coast now has an authentic Nashville-style hot chicken with an actual Nashvillian behind the wheel.
When a Canadian chain with an existing trademark on the name Moxie announced its intentions to enter the Florida market, Chef Tom Gray and his wife and business partner Sarah Marie Johnston took advant…
Over the last few weeks, we've been serving up little tapas-style tastings of the four course meal that was a recent feature from our Bold Bites issue wherein we asked Northeast Florida writers, creati…
For our Bold Bites issue we asked Northeast Florida writers, creatives, foodies, and personalities to dish on the boldest bites they’ve taken of late. Dig into Part III of that feature below. You can f…
For our Bold Bites issue we asked Northeast Florida writers, creatives, foodies, and personalities to dish on the boldest bites they’ve taken of late. Dig into Part III of that feature below. You can f…
Carmelo’s Marketplace is damn near the most convenient place in St. Augustine. Are you hungry? They make delicious pizza. Thirsty? Hop into the beer cave to find a cool beverage. Need windshield wiper …
I’m lucky, in that food insecurity for me, for months has been defined by just two points of scarcity: 1) Those long lines at Popeyes and 2) The vast stretch of highway between Void HQ and the veggie-b…
Woven from diverse global influences, Peruvian cuisine is a rich tapestry that Marcel Vizcarra of Llama Restaurant in St. Augustine uses to creatively blend tradition and innovation in his telling of t…
For our Bold Bites issue we asked Northeast Florida writers, creatives, foodies, and personalities to dish on the boldest bites they’ve taken of late. Dig into Part II of that feature below, and stay t…
For our Bold Bites issue we asked Northeast Florida writers, creatives, foodies, and personalities to dish on the boldest bites they’ve taken of late. Dig into Part I of that feature below. If you're n…
What makes a bite bold? Welp, I can offer some broad parameters—bold bites are loud; they tend to photograph well; they tend to flout conventions about what ingredients “go together”; and they’re delic…
Last summer in Thailand, 12 teenage boys and their soccer coach found themselves trapped in a cave for over two weeks. After the lengthy ordeal, the boys were understandably quite hungry and requested …
There are more people in Mexico City than there are in New York City, and for the most part, they subsist almost exclusively on tacos. It stands to reason then, that there’s no better place on Earth to…
You don’t need a cocktail to enjoy street food. A humble lager, wheat or white ale is often a solid choice. But ever since Hawkers Five Points expanded their offerings to include their own menu of craf…
When life gives you lemons, you make lemonade. When an established brand with a claim on your trademark rights comes to town, you shell out boatloads of cash to fight them in court, or you change your …
While the rest of us are just getting ready for the day, enjoying our morning coffee, or commuting to work, volunteers at a small workshop garage in Orange Park feverishly sort cinnamon rolls, cookies,…
Not long ago, Chef Kenny Gilbert announced that he was parting ways with the ownership team behind the multi-concept group of restaurants including Gilbert’s Beach BBQ, Gilbert’s Hot Chicken & Fish…
It is officially (more-or-less) hoodie season. That means it’s time to pretend we have seasons in Florida and roll out the fall menus. Autumn is actually a great time of year for food on the First Coas…
Chicken wings rank very near the top of my list of desert island foods—the handful of dishes I wouldn’t mind eating for the rest of my life should I inexplicably find myself marooned without hope of re…
Ready… BITE! Or in this case, SLURP! Crane Ramen’s annual Street Fighter Ramen tournament has begun. In the coming weeks, diners at the Five Points location will be able to sample two special bowls …
The pop-up is one of the most exciting trends in dining right now. While it’s not a new concept, it’s one that is at its best when it gives up-and-coming chefs the freedom to flex their creativity and …
Chancho King is a street food pop-up that serves up one mean roast pork sandwich based on the sanduche de chancho hornado as seen on the streets of Ecuador. You can find them selling sandwiches at spe…
A few weeks ago, I heard about a new Texas-style BBQ spot opening at the Beaches. “Hmph,” I arrogantly interjected to myself. “I’ll be the judge of that!” So I made the trip down Atlantic Boulevard to…
The word curry means different things to different people. For some, it’s a blanket idea of Indian or Thai cuisines. Some think curry powder, curry paste, or curry leaves or even associate it with a s…
Da-Vi Em (26) launched her Murray Hillbilly concept at VegFest 2017 serving a limited menu of fried and bbq-inspired vegan dishes. “The response was overwhelming,” she recalls of that fateful day. “We…