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.