The twenty or so stools (one or two are usually broken), are arranged around a horseshoe counter populated by two waitresses who alternate corny one-liners and sarcastic eye-rolling with aplomb. Inside, though, the smell of meatloaf and mashed potatoes, liver and onions and hot, black, coffee is reassuring in an old-fashioned way. still populated by hookers and crackheads. Just across the Venetian Causeway, the S&S Diner is an ancient landmark on a desolate strip of NE 2nd Ave. You didn’t know that fregula is Italian couscous, and that carignano is a type of grape? You can ponder your sadly limited food knowledge after your meal with a stroll through verdant Maurice Gibb Park, named after the late Bee Gee, and check out the mega-yachts moored close by on the Intracoastal Waterway. When you order their beautiful, rich cut ($28), it comes served with saffron fregula and drizzled with a carignano reduction. The lovely rooms here are all hushed curtains and rich, wooden wine racks, and the servers make you feel as though you’re in on a special secret hideaway. The scene is lively but fairly predictable, with more gold chains than your average Vegas pimp convention.Įvery sharp new Italian restaurant serves its own version of ossobuco, a braised veal-shank dish, and Sardinia on South Beach’s Purdy Ave. You probably didn’t realize the Aussies were famous for their candied ginger - at least one hopes they are, because the portion of foie gras, while very tasty, is diminutive, to say the least.
Here are some comparisons.Īt Prime 112, Bill Clinton’s favorite South Beach steakhouse scene, a starter of sauteed Hudson Valley foie gras with watercress, spiced pineapple jam, and Australian candied ginger will set you back $24. Perhaps not served on china by pouty model-types, and maybe no wine list or credit cards accepted, but the eating experience is not necessarily diminished by these factors. Skyrocketing prices and tiny portions at hip, haute cuisine restaurants can be alarming, especially considering the fact that there are delicious low-cost alternatives abound on the local restaurant scene, if you just take a closer look. Someone else is paying? Head to Sardinia.
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