For a restaurant to work, everything has to jell: location, décor, fare, service. And for six months or so, Bex worked. It was situated on the Intracoastal, and executive chef Robbin Haas -- who's received accolades from Food & Wine, Esquire, Food Arts, and Bon Appétit -- served unique New World cuisine. His luscious Alaskan king crabcakes with roasted corn sauce, beautifully seared tuna over somen noodle salad, and chicken-and-wild-mushroom "hash" were warmly received, as was the restaurant's supper-club atmosphere and proprietor Peter Beck's management. Then, after a few months, Haas departed, and a second chef couldn't maintain the New World order. Now Haas cooks at Red Square on South Beach, and Bex has become the Fisherman. While the former restaurant may have had a short life, it will long be remembered.
Recommended For YouPowered by SailThru
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!