An umpteen-year veteran on the North Miami dining scene, this place is simply not what it seems. The outside is steel and chrome, a typical New Jersey or Philadelphia diner look. But while the outside says "Yo," the inside says "Bonjour." It shouts it with the homemade vinaigrette that dresses the steamed artichoke, the tuna-pasta, and the hearts of palm salads. It yells it with the superior sauces: Béchamel, beurre blanc, Provençale. And it positively roars it with the sautéed frog legs, the garlicky calf's liver, the veal chop garnished with mushrooms, and the grilled lamb chops. Desserts such as chocolate mousse are a subtler, quieter approach to your palate, but then, we should never underestimate the power of a whisper.