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The resplendently decorated Bizcaya opened at the Ritz-Carlton Coconut Grove in September 2001 and under skillful chef Willis Loughhead soon became a highly touted dining destination. When Loughhead headed to New York in mid-2004, Alfredo Patiño took over the helm. The style of cooking remains in the same realm: clean, high-concept, contemporary continental cuisine. Nowadays, however, the concepts aren't quite as lofty, nor is the food as seasonally focused. The menu encompasses two soups (including a decent gazpacho with crabmeat), two salads (citrus lobster and blackened tuna Niçoise), five appetizers (try the succulent scallops with polenta cake and lemon-truffle vinaigrette), and a number of entrées (lobster and seafood cazuela being the most noteworthy), some straightforwardly cooked and served à la carte with choice of sauces. The most interesting sides are polenta fries with a fondue of tomato sauce and melted cheese, and cheddar truffle mashed potatoes. Desserts, like much of the fare, are fresh and flavorful enough but won't knock your socks off. Neither will polite but unpolished service. The prices might, though.