When Rashné Desai took over Stephans in March 2001, she immediately updated the heavily Italian menu of her predecessor. Her idea was to offer presentable gourmet food and sell it fast as take-out or eat-in. (Located in Miami's Design District, Stephans has 30 Berliner-style tables on the second floor and sidewalk.) A delicious sandwich, drink, and cookie; or soup, quiche, and side (try the rosemary-roasted vegetables and fresh bread from Spain) should price out at ten bucks or less. Rashné learned her stuff at Dean & DeLuca in SoHo before that food-and-wares store went corporate and lame, and is a graduate of the French Culinary Institute in NYC, where she studied with Gaulist master Jacques Pepín. After that kind of training you know the rules so well you can break them. So Stephans presents the best of various culinary disciplines: a black forest ham sandwich on a baguette with French Brie, crisp lettuce, tomato, and olive oil; pasta with roasted chicken, fresh basil, garlic pesto, sun-dried tomatoes, and shaved Parmigiano; the Ultimate Supremo of imported prosciutto, Genoa salami, hot capicollo, and fire-roasted peppers; or curried turkey chili. Presentation is half the battle. "When you work in restaurants," says Rashné, "you're down in some basement kitchen with a lot of smelly people. Here we make food meant to be consumed fast and that looksreally good." Call it eat couture.