While tallying results of this year's ballot winners for New Times Pairings, we stumbled upon the most compelling item:short rib buns from STK Miami. Turns out, it was the most divisive dish. Two judges loved the sandwich, awarding it a

4 out of 5, with five ranking the highest.

Another

judge's shorthand read, "Bread smells funny. Meat cannot redeem this,"

and gave it a one rating.  I thought the bun was too sticky

and the short ribs too dry and sweet.

"It tastes like sugar is sprinkled on beef," said a guy who I stood with talking through the sandwich as

we ate it. Another judge said he grew to like it more after the first bite. He could not put it down.

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We're still talking about it a day later- I think- because of anise in the beef: it's such a polarizing flavor. So I decided to called the chef, Ralph Pagano. Turns out it's not a Sambuca reduction (as someone guessed). It's short ribs with star anise and tamarind, served on a pork bun glazed with honey and garnished with sesame. "Goes well with beer," said Pagano. "I prefer Stella."

I'm intrigued enough to go back but it's apparently too late: Corporate just took pork buns -also known as Char Siu Bao- off the menu today, confirmed an STK spokeswoman.

Follow Clean Plate Charlie on Facebook and on Twitter. Follow me @melissamccart

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