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FOOD, WINE &DINE It would be impossible not to enjoy an experience at Southern flavor. Each item promises in some way to put Mi¬ South Beach's newly debuted Florida Cookery at The ami on a plate, and each is more drool-worthy than the last. James Royal Palm. From the moment you walk in the Go daring to start with the cast-iron seared "Sunshine State" door, the unrefined simplicity of their layout immediately frog legs, or let your taste buds be your guide with the coolly invites you to relax in the unpretentious, earth-inspired refreshing "Grapefruit-Guajillo, Ceviche" with green pump- ambiance that can only be described as "modern Zen." kin seed and corn salsa. Work your way up to the mains, where the inspired "Sorrel-Lychee Glazed Florida Quail" As you get settled in, take note of the cooling slate panel- or the locally caught "Spiny Lobster" with pan-braised dry ing that lines the walls and ceiling, and let the mismatched sherry bisque are only two of many impressive recipes. chairs and colorful geometric tabletops remind you, with a smile, not to take life too seriously. Lastly, prepare your- Don't forget to save room for one of their signature specialty self for what is sure to be the only negative experience of cocktails, and of course, a delightfully succulent dessert for your evening: the inevitable plague of indecision that will chocolate lovers and fruit fiends alike. Leave satisfied, and hit you the moment you're confronted with their breath- be ready to tell all of your friends about this great new spot, taking agglomeration of appetizers, mains and sides. which, lucky for us, is also open for breakfast and lunch! Award-winning Chef Kris Wessel, a James Beard nominee www.jameshotels.com/miami/eat-drink/florida-cookery/ and Florida native, has constructed a menu of authentic, lo- cal cuisine that breathes influences of Caribbean, Latin and The luxury resort Fontainebleau plans to host its second monthly Cellar 1954 Wine & Dinner series at one of their signature dining locations in January. The evening promises a glamorous dining experi- ence, where guests will enjoy an exquisite menu concocted around specially selected fine wine pair¬ ings. For more information about this ticket-only event, check their events page at www.fontaine- bleau.com/web/specials/dining_events offers. 22 J A N U A R Y / F E B R U A R Y 2013 S 0 U T H F L 0 R I D A L U X U R Y G U I D E . C O M


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