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Florida Cookery's manager, an unflappable and poker-faced woman dressed in an austere black-and-white uniform, set a heavy spiny lobster dish on our table. Around her, the dining room lit up with that unique razzle-dazzle that South Beach restaurants often possess Saturday nights. It had been 25 minutes since we inquired about the lobster entrée, 45 minutes since our appetizer course, and more than two hours since we had sauntered into the restaurant at the ritzy James Royal Palm Hotel. The dish was late, late, late. Read the full review on Florida Cookery.
Published on February 27, 2013