Tasting Menus: Miami's Gateway to the Big Leagues

A growing group of South Florida chefs offers wildly expensive, lengthy, creative meals to a new generation of Miami diners who demand sophistication and off-menu experiences. In doing so, chef Gregory Pugin of the Biltmore Hotel's Palme d'Or, Michael Shikany of Wynwood's Shikany, and others are moving Miami into a...

By Zachary Fagenson

July 10, 2014

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A growing group of South Florida chefs offers wildly expensive, lengthy, creative meals to a new generation of Miami diners who demand sophistication and off-menu experiences. In doing so, chef Gregory Pugin of the Biltmore Hotel's Palme d'Or, Michael Shikany of Wynwood's Shikany, and others are moving Miami into a more sophisticated league, approaching more refined culinary capitals like New York, Chicago, and San Francisco, where over-the-top menus stretching beyond 20 courses and bills of $400 per person are commonplace. Read the full article "Tasting Menus: Miami's Gateway to the Big Leagues," now posted on Short Order.

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Zachary Fagenson became the New Times Broward-Palm Beach restaurant critic in 2012 before taking up the post for Miami in 2014. He also works as a correspondent for Reuters.

Contact: Zachary Fagenson

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Twitter: @ZachIsWeird