By David Minsky
By Jen Mangham
By Bill Wisser
By Laine Doss
By Bill Wisser
By Dana De Greff
By Laine Doss
By Zachary Fagenson
Some of my friends and family members have fallen victim to a similar disease. It's called Dr. Atkins' Diet Revolution.
The Atkins Diet, which made a splash in the get-thin-quick Seventies, is enjoying a comeback. Based on the eating habits of Eskimos, it advises high-fat, high-protein foods over complex carbohydrates and simple sugars. In other words, consume no bread, pasta, potatoes, rice, corn, beans, sweets, or alcohol. Feast on meat and you'll lose a ton fast.
Sounds pretty unhealthy, given what we know about demon cholesterol. But medically speaking, some doctors say, it's sound. Carbohydrates stimulate the release of insulin, the hormone that allows us to store fat; an absence of this hormone in our bodies promotes the breakdown of fat, no matter how much of it we consume. And cardiologist Robert Atkins, M.D., prescribed the diet for his heart patients.
I've never been an advocate of fad diets. Invariably, some people misinterpret the instructions or take them too far, making themselves ill in the process. I also worry about the rebound effect, as dieters revert to old eating habits. Then there's the boredom factor -- without the wonderfully varied diet that's available to us, life loses some of its savor. But I dislike the Atkins Diet most because I am a carbohydrate queen, and the thought of giving up grain products is anathema. Not to mention literally impossible if I want to keep my job.
Still, unlike other one-note plans, the Atkins Diet has an interesting plus on its side. Ignore the bread basket, and you can easily follow the rules at a restaurant. Especially if that eatery is a steak house like the Palm Restaurant, where a huge slab of meat or fish on a plate -- and nothing else save for an herb garnish -- is the norm.
Located in Bay Harbor Islands just across the bridge from the Bal Harbour Shops, the Miami Palm is the fourteen-year-old branch of the New York Palm steak house, which opened in 1928. (Other cities in the dozen-restaurant chain include Las Vegas, Dallas, and Chicago.) Its reputation as a pricey power brokerage is well-earned -- a la carte steaks hover at the $26 mark, and lobsters (ranging from four to seven pounds apiece!) go for $17 per pound. Only those on expense accounts or with best-selling diet plans under their belts can afford to dine here. Dr. Atkins, no doubt, would be a regular.
Expectations based on that reputation can intimidate. Anticipating the Palm to be snooty, my girlfriends and I dressed up. Then I got lost, mistaking the Palms Restaurant & Lounge (9449 Collins Ave.) for the Palm. When I sent my miniskirted friends in to inquire, they came back flustered. "It's an old-age center," they protested. "We looked like hookers."
Fortunately, even hookers aren't denied directions, and we found the right place a few minutes later, feeling more appropriate as we valet-parked under the brightly illuminated dark green awning. But my companions got mad at me again when we entered the dining room. It wasn't because everyone was wearing jeans and casual shirts (they were). Or because the noise level could have registered on the Richter scale. It was because the patina on the oak floor was so slippery that we were virtually hydroplaning in our high heels, requiring restroom visits to be undertaken in pairs to avoid embarrassing pratfalls.
Food is the best way to buy forgiveness. I began patching things up with my friends by ordering a shrimp cocktail from the short list of appetizers. The shrimp, satisfyingly large and meaty but not particularly sweet, were better after being squirted with lemon and dunked in a zesty, horseradish-heavy cocktail sauce. But we found fault with the presentation: five peeled shrimp (at $11.75, that's more than $2.25 per shrimp) were laid out on a few limp leaves of lettuce. No-frills dining is part of the charm here, but this took it to extremes.
Clams casino was another starter that was more appealing in theory than in execution. A dozen of the shellfish were big but rubbery, flavored by an unholy amount of garlic. Finished under the broiler, each of the clams featured a strip of bacon that was singed in some places and raw in others. Clams oreganata, the only other hot appetizer aside from soup of the day, may have been a wiser choice.