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
When I grilled Diaz at Bambú's eventual opening party about her motives for co-owning Bambú, however, she seemed slightly shocked at the idea she might merely be an absentee owner rather than an enthusiastic diner. "I love Asian food! The truth is I got involved in this restaurant for purely selfish reasons. I spend a lot of time in Miami, and I needed someplace to eat." As an Asian-food fan, I empathized. Sure I have a few tasty take-out faves in town. But in terms of world-class Asian cuisine, Miami has a problem.
Bambú looked to be the solution, owing to the much-trumpeted involvement of yet another superstar, New World cuisine cocreator Norman Van Aken, as consulting chef. By the time Bambú finally opened, I'd been drooling for months over the menu Van Aken had faxed to me in early November, a mouthwatering assortment he nevertheless described as "fairly standard authentic Asian items -- well, as authentic as a boy from the Midwest can be -- that, with continued work, I would flesh out with more witty, unique, et cetera, offerings, to develop a menu that would be a corollary of Norman's but with Asia as her guide." Toro "flower" with osetra caviar, fresh wasabi, and Asian pear gelée standard? Better stuff to come? And, with the appointment of gifted Van Aken protégé Rob Boone as executive chef, a seeming guarantee of flawless recipe execution? Yesss!
Then again, maybe no.
It's been obvious since the first opening bash that Bambú is at least as much nightclub as restaurant, notably because of what was present (a Franco-frat party ambiance; a house soundtrack way too pumped to be conducive to conversation or digestion; and celebrities, including Diaz's less-famous film-star date Jared Leto, Latin singing star Javier Iglesias, ex-basketball star Rony Seikaly, plus limo loads of very skinny models), and what was not present: food. The place continues to be packed with rail-thin fashion-conscious folks who either are actors/models or desperately are trying to look the part.
So it's no surprise that Bambú's best food focuses on light designer dishes that don't drip on the designer duds. Sushi especially was super on all three of our visits, partially thanks to Van Aken's original culinary vision, partially to the impeccable execution of Bambú's skilled sushi chef Iwao Arai, and partially to stupifyingly luxe ingredients. Envision, for example, a piece of typical nori-encircled sushi rice topped with atypical tobiko roe, and with a generous dollop of fresh Russian beluga or osetra caviar.
Even better was a panko-crusted maki roll, a masterwork of contrasts featuring buttery raw toro, sweet yet refreshingly crunchy pickled ginger shoot, and tangy-rich XO sauce, all enclosed in seaweed and greaselessly deep-fried in a crisp coating of light Japanese rice "breadcrumbs." Just as good: a silky maki of hamachi, shiitakes, masago, and mango; and a tiger-shrimp hand roll with snapping-fresh shrimp, a light Asian chili bite, a drizzle of sweet vinegar, and an unusual but perfect Thai accent, basil.
As for the rest of the menu, here's the summary: Everything my dining partner and I eagerly tried on our first visit, practically the first hour Bambú opened, was promising enough. On my second visit weeks later, some food (notably sushi) still was terrific, but other items were problematic enough to make me feel uneasy about a rave review. And on my third visit, two months after opening, uneasiness escalated to queasiness; several dishes, in fact, were so unpalatable they verged on inedible, including one that had been so good on my first visit that I'd praised it to a visiting professional colleague, a national food editor. She sent the ill-spiced mess back.
The explanation for this puzzling reversal (promising restaurants are supposed to get better once they settle down), in my opinion, probably lies in Bambú's disassociation from Van Aken shortly after opening. The chef himself ain't talking on the record, except to say, "I have had nothing to do with Bambú's 'as delivered' food. I was paid a mutually acceptable amount of money for the up-front work I did. The personal stamp and style I would have chosen will be saved for ventures that are 'Norman Van Aken, beginning to end.'"
Here's the detailed replay. Aside from sushi a first-visit standout was rock-shrimp tempura with cucumber salad, small Asian lettuces, and two sauces (refreshingly sour citrusy yuzu emulsion and a creamy mayo-type drizzle) -- a perfectly light, innovative Asian take on a classic Florida raw ingredient. Indonesian oelek sambal, kaffir lime leaf, and Thai basil gave fried chili stone crab claws striking pungency despite virtual greaselessness. Thai green curry chicken (reportedly Diaz's favorite dish) verged on too greaseless for a good ol' Southern fried chicken lover, but a kaffir lime/coconut milk bath kept the organic bird juicy. Most impressively, soy-laquered cod with honshimeji mushrooms, and chrysanthemum-leaf tempura recalled the succulent subtlety of Asian fusion pioneer Nobu Matsuhisa's signature black-cod preparation.