Foodstuff

Fine dining has always carried a hefty price tag. World-class chefs know that those of us addicted to upscale fare will shell out just about anything for it; I for one never truly mind paying for my pleasure. But recently chef-proprietor Dick Cingolani of the renowned Lighthouse Point restaurant Cafe...

By Jen Karetnick

December 31, 1998

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Fine dining has always carried a hefty price tag. World-class chefs know that those of us addicted to upscale fare will shell out just about anything for it; I for one never truly mind paying for my pleasure. But recently chef-proprietor Dick Cingolani of the renowned Lighthouse Point restaurant Cafe Arugula (3150 N. Federal Hwy., Lighthouse Point, 954-785-7732) decided to lighten my load. He reduced the prices for his fusion entrees from the mid-to-upper twenties to the mid-to-upper teens. Now his signature items -- grouper baked with vegetables and potatoes in a clay pot, veal steak osso buco with saffron risotto, or pecan-crusted snapper with Frangelico sauce -- run me into a food coma, not into the poorhouse. Which means I can afford to get my fix that much more often.

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Jen Karetnick is an award-winning dining critic, food-travel writer, and author of the books Ice Cube Tray Recipes, Mango, and The 500 Hidden Secrets of Miami.

Contact: Jen Karetnick