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Kevin Nealon challenges Danny DeVito to wrestling match, piques AEW CEO Tony Khan’s interest

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Kevin Nealon challenges Danny DeVito to wrestling match, piques AEW CEO Tony Khan’s interest


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Danny DeVito revitalized his acting career on the comedy series “It’s Always Sunny in Philadelphia.”

DeVito, who plays Frank Reynolds on the show, entered the squared circle as the “Trash Man.” He explained in the episode that his gimmick was that he enters the ring with a trashcan, throws trash in the ring and eats garbage before bashing his opponent in the head with the can.

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Kevin Nealon challenged Danny DeVito to a wrestling match. (Getty Images/IMAGN)

There’s a slim possibility that the “Trash Man” could come to life.

Comedian Kevin Nealon challenged DeVito to a match in either WWE or All Elite Wrestling (AEW).

“I challenge Danny DeVito to a match in the WWE or AEW,” Nealon wrote on X.

He followed up after a few hours, “I’m here. You’re quiet.”

In the midst of the social media posts, AEW CEO Tony Khan appeared to have an interest in booking the match.

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Tony Khan speaking on stage at Collision 2023 in Toronto

Tony Khan, CEO, general manager and head of creative of AEW, speaks on the PandaConf stage during day one of Collision 2023 at Enercare Centre in Toronto, Canada. (Ramsey Cardy/Sportsfile)

“Do you guys own these outfits,” Khan wrote on X with a photo of Nealon and DeVito in the “Hans and Franz” skit on “Saturday Night Live.”

Nealon responded that he did have the outfits.

“Then you guys are in,” Khan responded.

For what it’s worth, a Reddit user pointed out recently that AEW star Chris Jericho appeared to be using Nealon’s “Mr. Subliminal” character from the comedy sketch show in his own way. If a match is set up, everything will soon come full circle.

Jacksonville Jaguars owners Tony and Shad Khan standing on the sidelines at Gillette Stadium

Jacksonville Jaguars owners Tony and Shad Khan stand on the sidelines before a game against the New England Patriots at Gillette Stadium in Foxborough, Mass., on Jan. 2, 2022. (Fred Kfoury III/Icon Sportswire)

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AEW has used celebrities in the past for some of their events. Comedian Wayne Brady got involved in a match at Revolution. Social media influencer “Big Boom” A.J. and his family have also been featured in matches on several occasions.

Ryan Gaydos is a senior editor for Fox News Digital.



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Can Spending More Improve Your Health and Prolong Your Life?

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Can Spending More Improve Your Health and Prolong Your Life?


Humans have — presumably — always aspired to living longer, healthier lives. Now that might be more possible than ever before — especially if you have enough money.

Think about the Fountain of Youth. Versions of the promise of a life-giving spring date to Ancient Greek philosophers, with variations through the centuries. But the basic concept was: Find the spring, drink its waters, and you’re young and spry again.

Today, people seem more inclined than ever to believe there is a path to better health, increased longevity and an improved healthspan — a term from the 1980s meaning that the quality and quantity of life can more closely align.

To meet this desire is a growing longevity and wellness industry.

Typically on the science side, in addition to doctors in traditional practices are the growing number of concierge medical practices across the country that offer a wide range of services to those who can afford them. Begun in the 1990s and expanding ever since, they eschew insurance in favor of annual retainers that can range from $4,000 to $45,000 or more.

The internal medicine or family medicine doctors who have started these practices are not necessarily better trained than the doctors who have stayed in the traditional insurance-model practices. But they have chosen to see fewer patients, spend more time with them, and offer in-house services — like scans, for example — that otherwise would have to be outsourced.

According to the Private Physicians Alliance, a membership group of concierge doctors, somewhere from 7,000 to 22,000 concierge medical practices operate in the United States today. That’s compared with nearly 400,000 insurance-based medical practices, according to the Bureau of Health Workforce.

Typically, a concierge doctor sees about 20 percent (or less) of the patients that an insurance-based doctor sees. That patient has the doctor’s cellphone and greater access to the doctor’s time.

The growing and expanding wellness industry doesn’t have criteria for entry. So aside from trained doctors, it also leaves room for those in the lucrative vitamin and supplement business, which has grown rapidly on the promise of enhancing health and longer life. In 2024, it was valued at $192 billion. Supplements can include tablets, capsules, powders and gummies.

Medications undergo stringent Food and Drug Administration review and are prescribed by doctors. Vitamins like D, B-12 and iron can be prescribed as well to address specific deficiencies that are identified in blood tests. Supplements, however — like collagen, creatine and fish oils — undergo less rigorous testing and are usually taken voluntarily, rather than prescribed by a doctor.

The F.D.A. puts more of the responsibility for their efficacy on the manufacturers. The American Medical Association has cautioned people from putting too much stock in supplements, which the F.D.A. treats as food and not medicine. Supplements often are sold in monthly subscriptions and frequently promoted by prominent podcasters and influencers, who often generate income through the sale of them.

Steve Mister, president and chief executive of the Council for Responsible Nutrition, a trade group for supplements, said the average person spent $50 a month on supplements and is more likely focused on longstanding ones that had proven benefits, like vitamin D, Omega 3 and calcium.

While he is concerned with influencers who make promises that aren’t backed up by science, he also pushed back against doctors who dismiss less-well-known supplements without understanding them. “They’re suspicious of these products because they’re not taught about them in medical school,” Mr. Mister said.

Combining standard drugs and supplements can be tricky — both for patients and for doctors.

“I had a patient who was on a statin but decided to add red yeast rice as a supplement to lower her LDL cholesterol,” said Dr. Cari Dawson, who runs the Colorado Center for Medical Excellence, a concierge practice in Denver. “The problem was she decided to take her statin every other day, and she took a supplement that you don’t know what’s in it all the time. She picked red yeast rice over a statin that we’ve studied for 30 years.”

Dr. Dawson said she often debunked what people had seen online about statins and supplements, contending that the information had no scientific support.

“There’s a lot of noise about statins online,” she said. “Yes, about 5 percent of people will get achy muscles with them. We know that’s real. But 95 percent of people do fine on this drug. And there’s an argument that everyone over the age of 50 should be on a statin to lower their cholesterol.” (She ultimately persuaded the patient to stick with the statin, she said.)

“The F.D.A. does not allow supplement companies to market their products as a substitution for prescription drugs,” Mr. Mister said. “I worry about misinformation all the time.”

Dr. Dawson said she understood, though, where this searching came from. “If you have anyone who has any distrust of the medical system, they’re always seeking out alternative treatments,” she said.

Dr. Anton Titov, founder of Diagnostic Detectives Network, is a supplement opponent, contending that their advocates are driven by financial gains — and playing on the distrust people have in institutions far beyond medicine.

“You can sell gazillions of supplements and vitamins. You have to see the patient to prescribe the statin. You can’t make money telling people to get on the maximum dose of statins to improve their cardiovascular health,” he said, about the supplement business. His practice finds experts in specialty areas to help clients solve their often complex medical issues. He said he charged a flat fee of around $6,000, which escalates if more experts were needed or he had to do more to connect patients and doctors.

To sort through the various approaches to longevity, a key question might be: What’s the best way to invest money in my health so I live well for decades to come?

Dr. Jordan Shlain, the co-founder of Private Medical who is considered one of the earliest concierge doctors, said the focus for everyone, regardless of wealth, was similar. Putting aside fatal accidents, there are four major causes of death: cardiovascular, neurological, cancerous and metabolic, he said.

“Your genetics are critical, and they account for 50 to 70 percent of your longevity,” Dr. Shlain said. “Then you get to these foundation things: sleep, exercise, diet and social nutrition. Sleep and social interactions are the most important things to focus on.”

To manage care through nontraditional medical practices, patients should expect different things at different price points. While the concierge practices generally have smaller patient loads, the offerings can become even more personalized.

Dr. Ramon Jacobs-Shaw, a Harvard-trained doctor who is board-certified in internal medicine and pediatrics, is a private doctor, generally defined as one who operates in a self-owned practice outside a larger medical system. He makes old-fashioned house calls from his base in Fairfield County, Conn., and does not see patients in an office. The cost for him to focus on you is $25,000 a year.

“The hallmark of patient care is that doctor-patient relationship,” he said. “Right now, it feels transactional. Health care should not be that way. It requires a relationship, and that requires time.”

Some concierge doctors are part of practice groups. MD2, which first opened in Seattle in 1996 and now has offices around the country, limits its doctors to 50 patients and charges $30,000 a year. Private Medical, which Dr. Shain co-founded, charges $45,000 a year for each patient and sees just 1,500 families in six locations in California, Florida and New York. The Atria Health and Research Institute costs $60,000. Its two locations, New York and Palm Beach, have in-house specialists, including cardiology, neurology and women’s health.

“What’s different about our approach is we focus holistically on the prevention of disease,” said Alan Tisch, Atria Health’s co-founder and chief executive. “We’re primary care plus 15 other specialties. We’re also lifestyle and psychology. We integrate all the most cutting-edge technology in-house so we don’t have to send you out for it. And we’re here to keep you healthy, but we’re also responsible for giving the best care for you and your family when you get sick.”

Meantime, regardless of the medical practices one chooses, Dr. Titov said the two things anyone could do to promote their longevity was to focus on their cardiac health and weight. “G.L.P.s [not inexpensive injectable drugs for weight management] are showing that all these other ailments go away when people lose weight. So, get to your ideal weight, and then do exercise.”

Dr. Aaron Wenzel, a former emergency room physician and weight-loss doctor, runs a concierge practice in Nashville that is focused on overall wellness. He charges $10,900 a year. “When I was doing E.R. medicine, I had this epiphany that the only people I ever saw improve their health removed excess fat from their body,” he said.

While G.L.P.s make it easier today, he said his practice focuses on helping people optimize their metabolism. It’s hard work, which is why he has sympathy for people who seek supplements as an easier route.

“I’m seeing a lot of people, regardless of economic firepower, be drawn to the noise of the new thing. But their diet, their fitness, their relationships are fragile.”

Those, he said, are what people need to spend their time and money on the most.



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Fake SSA email alert: Spot this scam fast

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Fake SSA email alert: Spot this scam fast


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The email looks polished. It uses official logos, formal language and a serious warning about your account. That’s exactly what makes it so dangerous. It’s the kind of message many of us would open without a second thought, especially when it mentions security and a government agency. Candace T did pause. She took a closer look and trusted her gut before clicking anything. She wrote to us with three important words:

“Looks very fishy!”

She’s right. This email tries hard to look like it came from the Social Security Administration, complete with official branding and a serious tone. But once you slow down, the warning signs start to show. Let’s break it down so you know exactly what to watch for.

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SSA IMPERSONATION SCAMS ARE GETTING MORE PERSONAL

A polished email claiming to be from the Social Security Administration urges recipients to download a statement, but federal officials have warned this exact tactic is a scam. (Kurt “CyberGuy” Knutsson)

What this Social Security email scam claims

The message says there is a “Security Notice to Active Your Information” tied to a case number. It urges you to download a security update by a specific date to keep your account safe. There’s a big “Download now” button front and center. That’s the hook. This is a classic phishing setup designed to get you to click before you think.

Red flags in this Social Security email scam

Here are the warning signs that show this email is not what it claims to be.

The sender’s email is not from the government

The email comes from a random address that has nothing to do with the Social Security Administration. Official emails from government agencies come from .gov domains. This one does not.

The wording feels off

The subject line says “Security Notice to Active Your Information.” It should say “activate,” not “active.” Small errors like this are often a giveaway that something is not right and can signal a scam email.

The message creates urgency

The email warns, “You are required to download your updated statement by April 14, 2026.” It pushes you to act quickly with a firm deadline. Scammers rely on that pressure, so you do not take the time to verify. Real government notices rarely demand immediate action through email.

It tells you to download something

The email urges you to click a “Download Now” button to get your “updated statement.” This is a huge warning sign. The message is trying to get you to download and install a file which could contain malware that gives attackers access to your device or personal data.

It uses branding to look official

The Social Security logo and layout are designed to build trust. Scammers copy these elements to make emails look legitimate. The message even includes a line that says, “This email was sent to you by the Social Security Administration and was produced and distributed at the expense of U.S. taxpayers.” That kind of official-sounding language is meant to reassure you, but it does not mean the email is real.

It contradicts official SSA policy

The Social Security Administration has made this clear: They do not ask for sensitive information or send software downloads through email. That alone tells you this message is not legitimate.

SOCIAL SECURITY ADMINISTRATION PHISHING SCAM TARGETS RETIREES

A fake email claims to be from the Social Security Administration.

Fake Social Security emails use official branding and urgency to trick you into clicking before you think. (Kurt “CyberGuy” Knutsson)

What could happen if you click the link

If you click the “Download now” button, a few things could happen:

  • Malware could install silently on your device
  • Your login credentials could be captured
  • You could be redirected to a fake website that steals your information.

In many cases, you won’t even realize it happened until later.

Why Social Security email scams keep working

These emails work because they mix fear with familiarity. People trust names like Social Security. They worry about their accounts. That combination makes it easier to trick someone into clicking. The design looks polished. The message feels urgent. The goal is simple: get you to act before you think. 

How to protect yourself from Social Security email scams

These simple steps can help you avoid falling for this type of phishing email.

 1) Pause before you act

If an email asks you to download something or act fast, stop and take a breath. Urgency is one of the biggest scam tactics.

2) Check the sender’s address carefully

Look closely at the email domain. Government agencies use .gov addresses. Anything else is a red flag. 

3) Verify the message independently

If the email claims to be from a government agency, contact that agency through its official website or phone number to confirm. 

4) Avoid clicking links or downloading files

Do not click links or download attachments from unexpected emails. Instead, go directly to the official website by typing the address yourself.

BE AWARE OF EXTORTION SCAM EMAILS CLAIMING YOUR DATA IS STOLEN

Researchers examining manipulated email subject lines on computer screens

Social Security scammers are leaning on fear and urgency, sending polished emails that look official but route victims to fraudulent sites. (Lisa Forster/picture alliance)

 

5) Use strong antivirus software

Install strong antivirus software and keep it updated. It can help block malicious downloads and warn you before you open something dangerous. Get my picks for the best 2026 antivirus protection winners for your Windows, Mac, Android & iOS devices at Cyberguy.com.

6) Protect your personal data online

Consider using a data removal service to reduce how much of your personal information is exposed online. Less data available means less for scammers to exploit. Check out my top picks for data removal services and get a free scan to find out if your personal information is already out on the web by visiting Cyberguy.com.

7) Keep your devices updated

Make sure your phone and computer have the latest updates. Security patches fix vulnerabilities that scammers often target.

8) Turn on account alerts and monitoring

Enable alerts for important accounts so you can spot unusual activity quickly if something goes wrong.

9) Report suspicious emails

Forward scam emails to the Social Security Administration’s Office of Inspector General at oig.ssa.gov/report or report them through the SSA fraud hotline. You can also mark the message as spam in your inbox. Reporting scams helps protect others and can assist investigators in stopping these attacks.

Kurt’s key takeaways 

Candace trusted her instincts and flagged this email right away. That quick pause likely saved her from a bigger problem. Scammers are getting better at making messages look real. But the red flags are still there if you know where to look.

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If a message looks real and feels urgent, would you pause or click first?  Let us know by writing to us at CyberGuy.com.

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  • For simple, real-world ways to spot scams early and stay protected, visit CyberGuy.com – trusted by millions who watch CyberGuy on TV daily.
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Copyright 2026 CyberGuy.com.  All rights reserved.

Kurt “CyberGuy” Knutsson is an award-winning tech journalist who has a deep love of technology, gear and gadgets that make life better with his contributions for Fox News & FOX Business beginning mornings on “FOX & Friends.” Got a tech question? Get Kurt’s free CyberGuy Newsletter, share your voice, a story idea or comment at CyberGuy.com.



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The 25 Best Restaurants in Miami Right Now

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The 25 Best Restaurants in Miami Right Now


In the Where to Eat: 25 Best series, we’re highlighting our favorite restaurants in cities across the United States. These lists will be updated as restaurants close and open, and as we find new gems to recommend. As always, we pay for all of our meals and don’t accept free items.

West Kendall | Cuban-Korean-Peruvian

Eileen Andrade grew up as Cuban restaurant royalty: Her grandparents founded Islas Canarias, which remains the pinnacle of great Cuban food in Miami, down to their jamón croquetas. Ten years ago, she created a casual standby for the restaurant-starved western suburbs with Finka, where she introduced the flavors of other cultures — Peruvian, Korean — into traditional Cuban dishes. Last year, she opened Amelia’s 1931, as an elegant, sit-down restaurant, named and styled after her chic grandmother. Yes, it’s in a strip mall. Ignore the facade disguised to look like a dry cleaner. Open the door, step through the hanging racks of clothes and into a golden-lighted room. Walls are hand-painted, and lettering is done in gold leaf. A jazz trio plays for diners sipping craft cocktails. Ms. Andrade experiments with a more robust and experimental menu here, like lomo saltado risotto, vegetarian boniato gnocchi, katsu-style chicharrones and juicy, tender mojo chicken. CARLOS FRÍAS

13601 SW 26th Street; 305-554-4949; amelias1931.com

Miami Gardens | Ethiopian

Eka Wassel and her husband, Fouad, opened the only Ethiopian restaurant in Miami-Dade County seven years ago on the Miami Gardens side of a mixed community of African immigrants (primarily Nigerian). And it happens to be great. Ms. Wassel oversees the kitchen, and Mr. Wassel is the face of the dining room. Start with crispy meat or lentil sambusas and head right toward the Taste of Awash, a bright mandala of flavors that includes meat dishes like a rich chicken doro wat and a vegetarian shiro. They’re served with a pyramid of sour-tangy injera bread. Finish with the Ethiopian coffee service. Pair it with — somewhat unexpectedly — the Matilda-rich chocolate cake, a decadent wedge of self-care, made daily. CARLOS FRÍAS

19934 NW Second Avenue; 305-770-5100; awashethiopian.com

Little Havana | Cuban

Café La Trova is the classic Miami Cuban experience distilled into one bright night out. Julio Cabrera, who grew up above his father’s speakeasy in Cuba, brought cantinero cocktail culture with him to Little Havana. He and his fellow bartenders stylishly toss and twirl expertly balanced cocktails, then dance in rhythm when the nightly live band leads them in Cuban oldies. The chef Michelle Bernstein came on to design a classic Cuban menu with her expert touches. Her Spanish-style creamy croquetas in fig jam are a trademark. The Cuban sandwich empanadas with house-roasted pork check every box. Pork masitas and a whole fried snapper round out the experience. Save conversations for breaks between music sets. You might find yourself dancing between the tables. Everyone else does. CARLOS FRÍAS

971 SW Eighth Street; 786-615-4379; cafelatrova.com

Little Haiti | Jamaican

No one can remember exactly when Sobre los Verdes Café officially became Clive’s, not even Pearline Murray, who bought the cafe in 1965 when she immigrated from Jamaica. But within a few years, Ms. Murray, known as Miss Pearl; her husband Clifford, who died in 1993; and her sister Joan Chin, switched from making grab-and-go sandwiches to the Jamaican cuisine the sisters learned from their mother back on the island. Everybody called it Clive’s, after Miss Pearl’s son who delivered the food, so they kept the name. Clamshell containers fly out at lunchtime, filled with stewed curry goat or tender oxtail in brown sauce, soaking into pigeon peas and rice. Ask for a hunk of yeasty coco bread (not on the menu) to sop up the saucy goodness. Don’t skip the flaky, golden spicy beef patties or a plate of charred, tangy jerk chicken with a side of sweet plantains. CARLOS FRÍAS

5890 NW Second Avenue; 305-757-6512; clivescafe.com

MiMo District | Chinese American

Dining out, particularly in Miami, is supposed to be fun. Double Luck never forgets that. Updated Chinese American classics with flare means your orange chicken is finished tableside with a flaming Hennessey sauce like a baked alaska. Overhead, 1980s Cantopop thumps recognizable favorites. And the dining room is toned in the red-orange glow of hanging lanterns. Adrian Ochoa, the chef and a co-owner, learned to love Sichuan cuisine from lifelong friends, the secret to spices running kitchens at Niven Patel’s Ghee, and how to make theater by cocreating the menu at Tâm Tâm, using bold flavors. His tender green tea-smoked duck is served Peking style, with pillowy bao. A fragrant fish sauce provides the theatrics for the crispy fried eggplant. You’ll grab crab leg Rangoons by the pincers to dunk them in a house duck sauce. And don’t miss the pastry chef Callie Pumo’s Black Forest cake. CARLOS FRÍAS

1085 NE 79th Street; 33138; 305-675-4287; no website

Coconut Grove | Barbecue

Raheem Sealey and Mark Wint embraced the flavors they grew up with in the Caribbean and applied it to low-and-slow techniques to create unmistakable Miami barbecue. Jamaican allspice, cloves and coriander perfume dishes here, from the prime-grade brisket, smoked 14 to 16 hours, to the jerk-seasoned spare ribs and the smoked chicken brined overnight. They build these flavors with patience, balance and care, as you’d expect from chef-partners who also run the Miami fine-dining restaurants Kyu (pronounced CUE) and Shiso. That goes for the supporting elements, too, including baked beans with brisket trimmings, some of the most delicate collards you’ll find, and the cornbread, which Mr. Sealey’s wife, Yohanir Sandoval, begins by shaving fresh-shucked corn from the cob. Pairing this expertly made barbecue with an old-fashioned as a breeze blows through an open courtyard under the hammocks in verdant Coconut Grove? Bliss. CARLOS FRÍAS

3444 Main Highway, Suite No. 16; 786-534-4244; drinkingpigbbq.com

West Miami | Cuban Fritas

El Mago de las Fritas and El Rey de las Fritas are as close as Miami gets to the Pat’s and Geno’s cheesesteak argument in Philadelphia. Here the discussion is over fritas, Cuban-style smash burgers with roots in Havana. Traditionally, fritas are beef patties (sometimes mixed with pork) seasoned with cumin and paprika and smashed on the griddle. They’re topped with crispy papitas (fried potato strings) and diced onions, and served on a round Cuban bun. Add a squirt of ketchup and Crystal hot sauce like a local. El Rey on Southwest Eighth Street is Miami’s longest running frita shop. Its founder, Victoriano Gonzalez, the self-appointed king, or rey, of fritas, taught his brother-in-law, Mr. Ortelio Cárdenas, how to make them in the late 1970s. Mr. Cárdenas christened himself the magician of fritas, el mago, and opened his own spot across town, Today you can find him sitting at the end of the counter every afternoon, at 89 years old, drinking a glass of wine and keeping an only-in-Miami tradition alive. CARLOS FRÍAS

5828 SW 8th Street; 305-266-8486; elmagodelasfritas.com

Kendall | Southern Indian

Search Ghee’s menu for a seal that reads, “Rancho Patel.” That tells you the dish was created with produce grown on the chef Niven Patel’s two-acre backyard farm in Homestead. For the rest, he turns to small, local farmers. For the last seven years, he has turned that produce into the most original Indian cuisine in Miami, focusing on vegetable-heavy southern Indian food. That includes seasonal vegetable curry, and Backyard Pakora made with taro leaves grown in Mr. Patel’s actual backyard. Chana Masal might use Florida heirloom tomatoes, and other dishes are brightened with tiny, Everglade tomatoes that pop with flavor. Mr. Patel makes the Hakka noodles on-site, and what meat there is on the menu, like smoked lamb neck, comes from sustainable sources like Niman Ranch. CARLOS FRÍAS

8965 SW 72nd Place; 305-968-1850; gheemiami.com

West Miami | Spanish

Shelves made out of two-by-fours hold everything from Spanish albariño to Cristal Champagne at the West Miami wine shop and bar where the owners J.C. Restrepo and Joanna Fajardo are serious about the wine, but not about how to enjoy it. Reminiscent of the lively, chaotic tavernas of Seville, Happy Wine dishes out hot and cold tapas beneath string lights and live entertainment every night of the week. More than 1,000 bottles of Iberian, Italian and French wines piled to the ceiling and walls are scrawled with the graffiti of tipsy guests (“I got dronk here”). Tapas include tablas of jamón Pata Negra, huevos rotos with housemade chips, prosciutto panini and smoky garlic gambas. Longtime fans have a standing date with the Saturday-only paella. You can even order an only-in-Miami pairing: caviar and croquetas. Hey, it’s not called Uptight Wine. CARLOS FRÍAS

5792 SW Eighth Street; 305-262-2465; happywinecalleocho.com

West Kendall | Latin-American barbecue

Harry and Michelle Coleman spent much of their young adulthood working in bakeries. That led to the opening of Empanada Harry’s, which ultimately spawned the next-door business Smoke & Dough. This would be an unusual lineage for a barbecue joint pretty much anyplace besides South Florida, where the diversity of the Latin American diaspora is expressed in baked goods. Smoke & Dough draws on that heritage and its savory-sweet palette, and answers the question of what true Miami barbecue might taste like: ribs glossed with guava-ancho barbecue sauce, brisket rubbed with Cuban coffee, housemade pastrami tequeños, black beans baked with pineapple. And yes, the flan is smoked. BRETT ANDERSON

4013 SW 152nd Avenue; 786-362-5698; smokeanddough.com

Little Havana | Cuban seafood

La Camaronera’s pan con minuta is a sandwich containing a whole gutted fried snapper, minus the head but including the tail. It’s more fish than the lightly toasted Cuban roll can contain. The sandwich, the most popular order at this 50-plus year-old Little Havana seafood joint, is both hard to miss and hard to resist. The qualities that make it so delicious — notably the fried-to-order crispness of the fresh fish — are found across the menu, which contains some of the South’s best fried seafood and more. That great-looking hogfish for sale at the retail counter? Order a skin-on fillet of it grilled, with a side of black-eyed pea fritters. BRETT ANDERSON

1952 West Flagler Street; 305-642-3322; lacamaronera.com

South Beach | Italian

The chef Michael Pirolo’s restaurant has evolved since 2012 to become that rare thing: a favorite of locals and tourists alike, a special occasion treat and a weekly appointment. The highlights of the menu have always been the five or six pastas that change monthly. And now the restaurant has evolved again, expanding with a patio and turning the old bar area into Fluke, a martini and crudo bar where you can wait for a table or wait out traffic. At the main restaurant, share a bowl of creamy polenta with housemade sausage, a warm plate of cavatelli with tiny tender meatballs and a veal Milanese. Save room for the tiramisù with coffee liquor granita. Mr. Pirolo’s partner in work and life, Jen Chaefsky, learned to run restaurants from Stephen Starr (Pastis, Buddakan), and the attentive service shows. The sommelier, Mr. Pirolo’s sister, Jacqueline Pirolo, built an expert Italian wine list of lesser-known varietals. It might just be Miami’s perfect restaurant. CARLOS FRÍAS

820 Alton Road; 305-534-2124; macchialina.com

Design District | Greek-Turkish

The Design District in Miami is an urban playground of murals, chic furniture stores and modern architecture. That built environment converges with a natural one on the secluded outdoor patio of this confidently stylish Aegean restaurant. Served in the shade of bougainvillea, hanging plants and trees, traditional mezze of plump anchovies and grated tomatoes, or of simply roasted peppers, and larger plates of fresh seafood, adorned with little more than lemon juice, olive oil and char, go beyond satisfying. The food tastes like a logical extension of the setting, as if the kitchen is taking its cues from the natural beauty around it. Opened in 2009, Mandolin is a timeless restaurant in a city racing toward the future. If that sounds appealing, you’re not alone: Plan ahead to book your table. BRETT ANDERSON

4312 NE Second Avenue; 305-749-9140; mandolinrestaurant.com

Design District | New American

Michael’s Genuine doesn’t follow trends. It sets them. Before anyone knew what a gastro pub was (was it one word? two?), Michael Schwartz had shown us in 2007: pork belly and duck fat, fried hominy and his own craft beer. Michael’s put the Design District back on the map and earned Mr. Schwartz a James Beard Award. Fifteen years later, the restaurant is still ahead of the trends. Mr. Schwartz revamped the space — what was black is now white, what was dark heavy wood is now rattan — doubled the size and opened it to the outdoors. And he revamped the menu, too. Peaches with stracciatella, or grilled prawns to start. Aromatic roast chicken, whole fish and five options for roasted vegetables, all come out of the wood-fired oven. Michael’s is now neighbors with Hermès and Tory Burch. Somehow it still fits Miami. CARLOS FRÍAS

130 NE 40th Street; 305-676-0894; michaelsgenuine.com

Juan Camilo Liscano learned about “micro-seasonality,” cooking with fresh ingredients that might only be available for a couple of weeks at a time, while interning at restaurants in Europe. At Palma, he and a staff of four cook a $85 seven-course tasting menu of seasonal ingredients — mostly from local farms during Miami’s winter growing season. He’s written 13 menus in eight months, varying everything except a sweet plantain brioche that arrives with the fish course, smoking from the oven and suffusing the 25-seat dining room in the aroma of fresh bread. Otherwise, expect one surprise after another: smoked oysters with ponzu granita; baby corn dusted with pecorino like a tiny elote; fish crudo and paper-thin plum slices over a cilantro tahini; and grilled Gem lettuce that has no business competing so competently against slices of aged beef. It’s a restaurant unlike any other in Miami. CARLOS FRÍAS

240 NW Eighth Avenue; no phone; eatpalma.com

South Miami | New American

María Teresa Gallina and Nicolás Martínez learned an important lesson in their first full-time kitchen jobs in Miami: “You can do big things in a small space,” Ms. Gallina said. They saw Brad Kilgore named a James Beard Award finalist at Alter, where she was a pastry chef and Mr. Martínez a line cook. They fell in love in that tiny restaurant, too. Mr. Martínez learned the art of butchering and aging fish, and Ms. Gallina how to run a business at the even smaller sushi counter Itamae, where the chef-owners Nando and Valerie Chang were each named Beard nominees. Big things are now coming from their 1,300 square-foot restaurant in South Miami, Recoveco, where minimalist dishes belie layers of flavors and skill. Pennsylvania Golden chicken is served with the claw and the unexpected fresh Florida green mango sauce with hoja santa. Florida black grouper waits beneath a coverlet of sweet potato leaves that perfumes the fish as if steeped in loose-leaf tea. Special crudos are made from fish harvested using the ikejime method, a fish butchering technique that ensures flavor. They’re brave enough to put beef tongue on the menu (mimicking a pâté, drizzled in chimichurri) — for that alone you should order it. And desserts, like a warm brownie over a cool slice of creamy mamey with tart finger lime pearls, are prettier than they need to be. CARLOS FRÍAS

6000 SW 74th Street, Suite 1; no phone; recovecorestaurant.com

North Miami Beach | Thai

Ricky Thai Bistro in North Miami Beach has been a local favorite long enough that Ricky, the boy it was named for, now works at his parents’ restaurant during summer break. There’s a reason the postage stamp of a spot closed for nearly a year to remodel, and when it reopened, at twice the size, that it was full from the first day (including with Miami Heat stars). The co-owner Majcha Manomai holds nothing back with powerful and fragrant Isan Thai flavors, flatly directing diners to order the larb spicy-sour salad hot or “Thai hot.” Her tom kha kai, with swirling chile oil in coconut broth, could cure a cold. Curries, especially the crispy duck, are layered with flavor and brightened by fresh, crunchy veggies that shine throughout Ricky Thai’s dishes like Christmas ornaments. Fat, succulent noodles in pad see ew are fresh pulled, and the whole fried snapper with house chile sauce is a dish worth ordering on every visit. CARLOS FRÍAS

1617 NE 123rd Street, 305-891-9292; rickythaibistro.com

Coral Gables | Spanish, Mediterranean

Señora Martínez is Señora Michelle Bernstein, who, with her husband and business partner, David Martínez, represent the best in Miami hospitality. This spot is the James Beard Award-winner’s first restaurant with her name on the door (so to speak) in almost a decade. What ties it all together isn’t one cuisine but the life experiences of Sra. Bernstein herself, from her Jewish Argentine mom’s kitchen to cooking with grandmothers in Israel, Spain, Hungary, Morocco and beyond — and melding those flavors to create something uniquely hers. Carbonara croquetas are salty and creamy, dusted with cured egg yolk. Rich rabo encendido paella combines oxtail, a Cuban comfort food, with Spanish tradition. And the whipped feta “Greek-ish” salad pairs puckery vinegar with sweet pomegranate. Sra. Martínez is Ms. Bernstein’s autobiography, and it’s a page turner. CARLOS FRÍAS

2325 Galiano Street; 786-860-5980; sramartinezmiami.com

Little River | Modern Steakhouse

Walk into Sunny’s and you find yourself almost immediately back outside, admiring a banyan tree shading an interior patio surrounded by dining rooms, their windows flung open. The restaurant is, improbably, every bit as good as it looks. Yes, this modern steakhouse in the Little River section of Miami will satisfy your craving for Wagyu and foie gras. Just bear in mind that the extensive menu contains no dead weight. The kitchen, overseen by the executive chef Aaron Brooks, effectively powers a destination steakhouse in addition to a blue-chip Italian restaurant (the pasta is superb) and a seafood restaurant that flexes its muscles with delicacy — order pineapple hot sauce with oysters and at least one crudo. Factor in the spectacular pollo a la brassa and you’ve got something new under the sun: a flamboyant South Florida steakhouse that feels worth it, even after you settle the bill. BRETT ANDERSON

7357 NW Miami Court; no phone; sunnysmia.com

Downtown Miami | Vietnamese

It’s no surprise that Tâm Tâm feels like a party. The downtown restaurant with vibey electronic funk, color-changing lights and karaoke in the bathroom, started as a backyard supper club at the owners’ house. The married couple Tam Pham and Harrison Ramhofer host the party with the Vietnamese cuisine Mr. Pham learned to cook from his mother in Saigon. They bring bold flavors — fish sauce, strong herbs, chiles — to every dish at Tâm Tâm. Cold lotus root salad delivers a vinegary-sweet bite on a hot night. Bone marrow with mint and pepper rings dissolves on your tongue like cotton candy. Crispy batter shatters on meaty, marinated fried frog legs. And the chicken wings — with crispy fried garlic, cilantro, lime and “fish sauce caramel” — leave no part of your palate neglected. CARLOS FRÍAS

99 NW First Street; 786-359-4647; tam-tam-mia.com

Coral Gables | Sandwiches, Coffee Shop

Tinta y Café set out to be a different kind of Cuban sandwich shop. Fluffy French eggs go into breakfast sandwiches. House-baked baguettes replace Cuban bread. And a lighter roast coffee makes for an aromatic cafe con leche. That’s what you get from second-generation owners, the cousins Carlos Santamarina and Sachi Statz, who each run a location of Tinta y Café like identical twins. Expect spins on classic Cuban sandwiches with housemade ingredients. The Bori, with prosciutto and Manchego over feathery eggs, is a breakfast favorite. The Madurito, stuffed with roasted pork, caramelized onions, cantimpalo chorizo and diced sweet plantains, packs a savory-sweet punch. Their Cuban, here called the Patria, adds mortadella to the roasted pork, ham, swiss and pickles. And their jamón croquetas are easily some of the best in Miami. CARLOS FRÍAS

1315 Ponce de Leon, Coral Gables; 305-285-0101; 9840 NE Second Avenue, Miami Shores; 305-456-0137; tintaycafe.co

West Kendall | Pizza

Carlos Estarita learned to marry flavors as a chef in fine-dining restaurants in Miami, London and Lima. During the pandemic, he came home to Miami and brought the flavors he grew up with to pizza. An old friend gave him space to bake in his restaurant. And the reaction to Mr. Estarita’s square pies was so positive that he opened Vice City Pizza in 2023. A hybrid Detroit-Sicilian-grandma style, the pies have a satisfying Goldilocks not-too-thick, not-too-thin crunch. His cold-fermented focaccia sourdough base stands up to heaping toppings. Homemade fennel sausage goes onto his saucy Ron Swanson with Nueske’s bacon and Rosa Grande pepperoni. House-pickled jalapeños add kick to his Hawaiian. Brie and homemade fig jam top another. He honors Miami flavors with what’s seasonal, including summer peaches, Cuban mojo pork or a pie topped like a Colombian hot dog with homemade pineapple preserves. CARLOS FRÍAS

2615 SW 147th Avenue; 305-392-0826; vicecitypizza.com

Downtown | Italian, Cocktail Bar

This place is loud. ViceVersa is busy, buzzy, and you’ll probably sit shoulder-to-shoulder at the bar or at one of a dozen tables cloaked inside of a hotel lobby. And that’s exactly what makes it cool. At ViceVersa you’re transported to one of the clubby crevices where Miami is at its best. Come early and you’ll find a hideaway where locals pregame. Stay late enough and you’ll drink with hospitality industry folks. Tart red snapper aguachile primes you for one of the Italian cocktails made by Valentino Longo. Come with three friends and order the Negroni punchbowl to go with a couple of the chef Justin Flit’s bold Neapolitan-style pizzas — one red pie, like the lamb and beef sausage with pickled onions, and one white, with Middleneck clams, scallions and bright lemon. CARLOS FRÍAS

398 NE Fifth Street; no phone; viceversamia.com

Little Haiti | Modern Italian

A slice of lasagna at Walrus Rodeo is thin, with a dark, charred surface. From a distance it looks like a healthy serving of parmigiana. Forkfuls reveal wilted mustard greens, tangy stracchino and lamb ragu hinting of moussaka. The food here toys with your expectations in this way, with dishes that look familiar, only to reveal flavors you didn’t predict. Servers mash carrot tartare, bound by espuma and salsa verde, as soon as it lands on the table; charred long beans hold dollops of lemon curd. The staff will make you feel lucky to be part of the scene unfolding nightly in this unassuming Little Haiti strip mall. And while the restaurant lives up to its “not just a pizzeria” tagline, you should order at least one pie. BRETT ANDERSON

5143 NE Second Avenue; walrusrodeo.com

Coral Gables | Asian Latin



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The legal showdown between Elon Musk and Sam Altman begins today. Here’s what to know.

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The legal showdown between Elon Musk and Sam Altman begins today. Here’s what to know.


Jury selection begins Monday in a high-profile case brought by Tesla CEO Elon Musk alleging that Sam Altman’s OpenAI, which was founded as a nonprofit research lab, prioritized profits over its original mission to benefit humanity as it ballooned into a corporate enterprise.

Musk originally sued in 2024, alleging that OpenAI, Altman, and OpenAI President Greg Brockman betrayed the company’s founding agreement to be altruistic stewards of a revolutionary technology that would eventually result in the launch of ChatGPT in 2022. 

Musk is seeking an unspecified amount to fund the charitable arm of OpenAI, as well as Altman’s removal from the OpenAI board. OpenAI, which Musk and Altman co-founded in 2015, is valued at $852 billion, according to the Associated Press.

Opening statements could begin as early as Tuesday. Judge Yvonne Gonzalez Rogers, who is presiding, will make the final decision in the case, with the jury serving in an advisory role.

The trial is expected to provide riveting theater, with contrasting testimony from two of technology’s most influential and polarizing figures: the 54-year-old Musk and the 41-year-old Altman.

OpenAI declined to comment on Friday. In a post on X on Monday, the company called the lawsuit a “baseless and jealous bid to derail a competitor.” Musk’s xAI operates the AI chatbot Grok, which debuted in 2023 and competes with OpenAI.

“We’ll also finally have the chance to question Mr. Musk under oath before a jury of Californians about this attempt to undermine our work to ensure that artificial general intelligence benefits all of humanity,” the post said.

Musk’s legal team did not respond to a request for comment.

The “core dispute”

Musk stepped down as co-chair of OpenAI in 2018 but continued to donate to the AI company until 2020, with his financial contributions totaling $44 million, according to legal filings. However, the Tesla founder grew displeased with the direction of OpenAI as it shifted toward a for-profit structure and eventually yanked his funding — leading to a bitter fallout between him and Altman. 

As Musk withdrew his financial support, Microsoft swooped in, becoming OpenAI’s biggest investor. 

Julia Powles, a technology law professor at the University of California, Los Angeles, told CBS News on Friday that the dispute centers on who will control the transformative technology and profit from it.

“Both are arguing in this case that they have the public good at heart, that’s essentially the core dispute,” she said. “But what I think the evidentiary record shows is that both like to tell you what you want to hear.”

Implications for the AI landscape

The trial comes at a pivotal moment in the development of artificial intelligence, a technology poised to bring breakneck advancement even as concerns swirl about its impact on the nature of work and humanity as a whole.

Wedbush Securities analyst Dan Ives said in a note on Monday that the case could heighten the AI arms race as OpenAI competes for dominance against other players like xAI and Anthropic, which operates the Claude chatbot. OpenAI is expected to go public later this year. 

The case could also reshape the corporate governance structure of AI research, Ives added.

The trial, which is taking place in federal court in Oakland, California, is expected to be a fiery showdown between two of the biggest names in tech.

“We believe any major damage to OpenAI and Altman will be more scrapes and bruises than real consequences to the company and his role as CEO,” Ives wrote. “That said, it’s Elon and never doubt him in these spots.”

Edited by

Aimee Picchi

The Associated Press

contributed to this report.

In:



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Claire’s closes all 154 stores in UK and Ireland with loss of 1,300 jobs

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Claire’s closes all 154 stores in UK and Ireland with loss of 1,300 jobs



All of the chain’s standalone stores have stopped trading in the UK and Ireland.



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All banks to make major account closure changes under Labour rules

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All banks to make major account closure changes under Labour rules


Britain’s biggest banks will begin following new rules designed to protect customers against their accounts being closed.

Under new ‘de-banking’ regulations announced by Labour, individual savers and small business owners will now be given at least 90 days’ notice before closing their account or terminating a payment service. This is an increase from the two months currently required.

The rules will affect all new contracts from Tuesday. It will include major banks like Nationwide, NatWest, Lloyds and HSBC.

Banks will also need to give a clear explanation for why they have closed a customer’s account, given in writing. The Treasury says this will give people greater power to challenge decisions through the Financial Ombudsman Service.

All banks will be subject to the new rules (AFP/Getty)

Speaking when the rules were announced, economic secretary to the Treasury Emma Reynolds said: “Delivering economic security for working people is at the heart of our Plan for Change and strengthening protections against debanking will protect people’s and businesses’ access to banking services.

“Under the new rules, customers will receive more notice of account closures, be entitled to an explanation as to why their account has been closed and have more opportunity to challenge such decisions.”

The new regulations are designed to give customers more time to challenge a decision they disagree with, and to find a new bank if their account is closed.

Under current laws, the UK’s nine largest personal account providers are already required to offer basic personal bank accounts to people who legally reside in the country and do not have, or are not eligible for, an account.

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The government says these changes will support existing customer protections, including rules which prohibit a bank from discriminating against a UK customer based on political opinions or beliefs when accessing a payment account.

Issues around ‘de-banking’ came to public attention in 2023 when Nigel Farage’s private bank account was closed by upmarket bank Coutts, owned by NatWest. The then-Reform leader obtained documents relating to the decision, which stated that his views were “at odds with our position as an inclusive organisation”.

Former NatWest chief executive Alison Rose resigned over the case after admitting to being the source of an inaccurate story about the politician’s finances, and the two parties later settled out of court in 2025.



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Germany’s Merz says US has no strategy in Iran war

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Germany’s Merz says US has no strategy in Iran war


NewsFeed

German Chancellor Friedrich Merz said the US has no clear exit strategy with their war on Iran, warning “an entire nation is being humiliated by the Iranian leadership”.

Published On 27 Apr 2026



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Eve Plumb reflects on

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Eve Plumb reflects on


Eve Plumb starred as middle child Jan Brady on the classic sitcom “The Brady Bunch.” While reflecting on her career, she told “CBS Mornings” the beloved show “put me where I am today.” Plumb also addressed “The Brady Bunch” not being an instant hit and why one of her iconic lines bothered her, which she discusses in her new memoir.



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Mali attacks: Russia’s Africa Corps confirms withdrawal from Kidal

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Mali attacks: Russia’s Africa Corps confirms withdrawal from Kidal


Fighting resumed in Kidal on Sunday, but shortly afterwards, FLA spokesman Mohamed Elmaouloud Ramadane said an agreement had been reached between them and the Russian Africa Corps with a “a view to ensuring their secure withdrawal from the fighting”.



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