Of course I'm not the only one back again in the grand closet we call Miami. Dale and Dewey LoSasso have returned with their family from the chill Northeast. While Dewey, former Tuscan Steak chef first in South Beach and then in Manhattan, chews over his opportunities, Dale, a past manager of both Chef Allen's and Mark's South Beach, has wasted no time. She accepted the position of general manager at Carmen the Restaurant, a move that could make a misogynist cringe in misery but warrants the rest of us to praise girl power. As for Tuscan Steak, Barbara Scott has taken the helm at the South Beach location. The ex-head chef of Red Square, Scott left parent company China Grill Management to become chef de cuisine at Ortanique on the Mile's Las Vegas and Washington, D.C. outposts. Judging from general manager Steve Haas's official response -- "Her management and organizational skills combined with their creative and culinary artistry will most certainly benefit Tuscan Steak" -- Scott's no prodigal daughter. Her welcome back to the CGM family feels as genuinely warm as a perfect South Florida winter day.
And diet another day, because January also brings some tempting openings: Look for the Ritz-Carlton South Beach -- yup, it's finally arrived -- to debut its Americana restaurant and DiLido Beach Club menus, featuring items such as pizza with garlic confit shrimp and avocado; spiced caesar salad with tempura dates; and balsamic-glazed yogurt cheesecake and jellied watermelon. In Boca Raton, the 7000-square-foot, 200-seat, $2.7 million restaurant Bong, owned by Filipino native Ernesto Sta. Maria, Jr., who claims the appellation as his nickname, will be smoking. "Bong will offer traditional Asian cuisine that many people are familiar with, with a unique flair ... [but] our signature specials will be a menu of Asian fusion creations perfected by our chef Tep Vichyavichien and his staff," Bong says. Translation: "Crispy dunkin' chicken with seaweed" with pickled ginger, sliced cucumber, and sesame-soy dipping sauce; "Wok-seared tri-peppercorn crusted filet mignon medallions" with Cebu Island scallops, taro fries, and sake-cream peppercorn sauce; and "cashew meringue cake and roasted black sesame seed ice cream" with vanilla essence, crème de cacao, Grand Marnier, and chocolate curls. And the Four Seasons Hotel Miami is now serving Sunday brunch from 11:00 a.m. till 3:00 p.m., for $50 per. In addition to classic breakfast fare, brunch offerings are being described as "Northern Italian specialties such as wild mushroom risotto with truffle butter and Parmesan; garlic-rosemary roasted leg of lamb, and mini desserts" courtesy of pastry chef Franck Mounnier.
Wig or no wig, it's good to be home.
