Dude, we can't all be London or New York.
From an interview on the Zagat Blog:
ZB: Are there certain dishes on the Miami menu that are indigenous to the area, and can’t be found at your other places?
AY: We have a chicken with fresh coconut and local scallops, which are very different from Scottish scallops.
ZB: How much time will you spend in Miami?
AY: Once a month, weather permitting. I prefer low season, and I tend not to go into the hotel’s lobby. I didn’t realize it was going to be like an upmarket Club Med.
4 comments:
What I find notable is that he basically sees Miami as just a dry run for NY. I tend to agree with him on the Fontainebleau lobby.
Wonder if some people walk into Hakkasan and think it looks like an upmarket PF Changs. That lobby is pretty cheesy though.
"...upmarket?"
Sure the FB is cheesy but why not embrace that? We already have a Setai and Regent. It's nice to go lowbrow sometimes.
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