Letters from the Issue of March 17, 2005

Glitz and glam, rude boys, lost kids, and raging restaurateurs

The fettuccine carbonara is notserved in a tomato-cream version, as Mr. Klein stated. It is served with pancetta and onions in a cream sauce. There is notomato. Also we do not serve it with peas. In fact we have never used a pea in our food at Grazie.

Our pancetta is authentic and has fat in it. We use Fiorice brand pancetta, which is the best, and we do notcut the fat out.

All of our stock is made with bones. Everything is made from scratch -- for example, chicken stock with bones. We make demi-glace with osso bucco bones and fish stock with whole fish heads and bones. Mr. Klein really offended us by saying we don't use stock, especially since that is not true.

Our tiramisu does notcontain marsala -- never has and never will.

With all due respect, because of inaccurate information by Mr. Klein, we could lose potential and/or current customers. Since he was so diligently trying to make such a credible point and then provided incorrect information, we would sincerely hope New Times would show some integrity by printing a correction.

Solomon Spurgeon

Moshe Petel

Grazie Italian Cuisine

Miami Beach

Lee Klein replies: I praised the tiramisu, but will take Spurgeon and Petel's word that it did not contain marsala. Nor did I find fault with my pink (but apparently pea-less) carbonara, or with what I can definitively say were fatless cubes of pancetta. Stocks made with bones? If Spurgeon and Petel say so, but my bone of contention about slow-cooked food went deeper than that. As for the John Dory, I'm afraid this was a miscommunication on the part of the Grazie waiter. No great harm done, though. I extolled the fish for being sweet and succulent. In fact the entire review was very positive and kind to the restaurant as well as its two owners.

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