Musings: South Beach Wine & Food, Midtown and Root Beer

In light of the upcoming South Beach Wine & Food Festival, I propose a law requiring that no posted photo of any Food Network personality ever exceed the size of a postage stamp. Our fine dining establishments are much improved in terms of the quality of cuisine served, but they've...

By Lee Klein

January 21, 2009

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In light of the upcoming South Beach Wine & Food Festival, I

propose a law requiring that no posted photo of any Food Network

personality ever exceed the size of a postage stamp.
Our fine dining establishments are much improved in terms of the

quality of cuisine served, but they've still got a ways to go

concerning desserts.
The Shops At Midtown boasts a roster of incoming restaurants, none of which seems to be exactly rushing to open.
Speaking of Midtown: If anyone wants to start up a really big dining

establishment, there's about to be an empty Circuit City space

available real soon.
Root beer is an underutilized food flavoring. How about root

beer-braised brisket? Venison in root beer gastrique? A root beer-foie

gras float? On second thought, forget I mentioned it.
Oh Wagamama, where art thou? Or, for that matter,

where is any similarly cool, low-priced noodle shop in these parts?
Every upscale restaurant seems to be serving hamburgers these days.

Also macaroni & cheese. The economic downturn is presumed to be the

impetus behind this trend, but I don't recall seeing coffee shops and

diners adding foie gras and caviar to their menus during heady times.
I can't help but note that Yoo-Hoo, too, is universally shunned by chefs.

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