Surprise! (Not.) It's him, for the umpteenth time. In fact this year we considered permanently renaming this award "Best Restaurant in Coral Gables Except for Norman's," to be fair to some of the Gables' other eateries, several of which could top Best lists in any town where Norman Van Akenwasn't cooking. Naturally if Van Aken were a normal chef, such a drastic step wouldn't be necessary. After a decade or so of garnering America's major culinary awards, he'd either be diluting his talent by franchising Norman's nationally or coasting on his many past greatest-hit creations like a culinary golden-oldies radio station. But Van Aken is still cooking day in and day out at the same address. His signature dishes like citrus-spiked creamy conch chowder with saffron and toasted coconut (updated in recent years with a hip foam "cloud") taste as terrific as ever. And imaginative new dishes -- "Seared Raw Tuna Trio with Three Cool Fillings" (braised oxtails, chilled crab salad, and shiitake mushrooms); seared foie gras on Venezuelan corn cake with cachaca-laced exotic fruit chutney; a sly and scrumptious take on surf and turf featuring rare tuna and beef mignons with three sauces (Bordelaise, Bernaise, and aigrelette); warm guava tarte Tatin; and an assortment of new tropical ice creams made with rare imported fruits from the Amazon -- indicate that Van Aken shows no sign whatsoever of burning out and giving the Gables' other chefs a shot at this award for many years to come.