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If Bal Harbour's Mister Collins were a man and not a restaurant, he'd be the kind to give red roses -- but never yellow tulips or a single orchid. He'd favor ocean views and tea lights over cityscapes and Dixon lamps. He'd drink Manhattans. He'd wear black leather loafers, lavish women with compliments, and occasionally smoke a cigar. He wouldn't set trends, yet he'd be quite fashionable. Mister Collins would be a gentleman. But Mister Collins is in fact a restaurant. It's one where the cuisine is not innovative or precisely defined. The restaurant's catch phrase is "made from scratch American cuisine." Most dishes are old-school resort classics; very few are original creations. At dinnertime, there is guacamole with yuca chips, chopped caesar salad, and filet mignon with black truffle hollandaise and fennel-and-potato hash. There's no chef at Mister Collins. For nearly two years after its 2011 debut, the restaurant was helmed by Laird Boles, a toque who worked at San Francisco's Waterbar and Spire. But Boles left in early 2013. Adam Postal, director of food and beverage for the One Bal Harbour Resort and Spa, says, "Mister Collins has never been a one-chef show, nor has it been a chef-driven restaurant," Postal says. "Our identity doesn't really change with each chef. This is a team effort."