Along with Michelle Bernstein, Willis Loughhead headed South Florida's "hottest rising young chef" list for years -- enough years that a new name for the list (say, "hottest aging young chefs") seemed imminent. Quick moves from a brief stint at Tantra through her own venue at South Beach's Strand to Azul at the Mandarin Oriental finally vaulted Bernstein from "rising" to "respectable." But Loughhead, her Tantra successor, gamely stuck it out there, cooking serious food in a silly venue, for three years. When the new Ritz-Carlton Coconut Grove opened this past September, however, its flagship Bizcaya Grill offered Loughhead a chance to get seriously serious. Ritz decorum, as well as supervision by dining-operations chief Roberto Holz from Germany, means that Loughhead's creative impulse is somewhat trimmed here. But the overall result is most interesting. Menu items like an heirloom-tomato salad with fig carpaccio reflect Loughhead's New American passion for locally produced, seasonal ingredients. Sautéed foie gras with Doktorenhof vinegar showcases Holz's classy Old World influence; and a "simply grilled" list enables diners to indulge their own creative impulses by pairing premium-quality meats or fish with a choice of imaginative sauces (lobster basil Hollandaise, Barolo wine/foie gras butter, saffron aioli, many more). An elegant outdoor courtyard and an indoor dining room accented by muted music also make Bizcaya a best bet for a business lunch or dinner.