Best Chef to Go Away (2007)

Robbin Haas

Gather round, kiddies. Gramps is gonna tell ya a story about the good old days on South Beach. See, there was this place called Colony Hotel on a glorious street called Ocean Drive — what's thatç Oh, very well, glad to see it's still around, but back in those days, the Colony was, as we liked to say, "the grooviest spot to be in with the in crowd." Or something like that. Oh, wait, no, this was the early Nineties, not the Sixties. Anyway, Robbin Haas was the talented young chef there, and it was the hottest restaurant in town, and the weather was hot, too. Which reminds me — it's a little drafty in here, noç What was I sayingç Oh, yes, thank you. Mr. Haas was a wild one all right — rarely got enough sleep, if you know what I mean. But he was talented, and the flavors of his food jumped off the plate like a frog from a frying pan. I haven't the foggiest idea what it means, it's just an old saying, now don't interrupt me like that. What was — oh, Bang was the next place he worked, and then that was the best restaurant in town. Next came Spleen, which was a great Grove Isle steak and seafood house when it first opened with Haas at the helm. Ehç Baleenç Yes, I suppose it could be — well, either way, Haas made it happen, and after that he put the spark in Chispa, and was consulting with restaurant groups all over the country. Then he went to Costa Rica, on vacation I think, and he came back ranting and raving about all the great foods and beautiful foliage and whatnot and then he moved there and we haven't really heard from him since. What's thatç Yes, you can all go now.


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