good food, good service.
the service was excellent; they were attentive and friendly -- although i don't know if it was because it was not crowded when we had dinner there. my friend who had the filet mignon loved it. i ordered the salmon and scallops, which was good, but not excellent. i thought the salmon was a tad (just a tad) bit overcooked. we started off with the black truffle ravioli, which was EXCELLENT! the crab cakes were good.
is that scales in my snapper?.
very unimpressed! my snapper came with an extra serving of scales and bones which i did not appreciate. at this price level i would at least expect for the fish to be properly cleaned.
the singer was great though... fantastic voice and great attitude. if it wasn't for her it would have been altogether an awful experience.
Daring French fusion and an "ooh-la-la" water view make this romantic South Beach hotel eatery a feast for the senses.. The Scene Inspired by the works of art-deco painter Tamara de Lempicka, whose gloved likeness watches over patrons from a ceiling mural, Tamara's limited number of indoor tables spill onto a more scenic outdoor seating area. From under outstretched awnings, the view of the National Hotel's narrow 205-foot infinity pool greeting the sandy Atlantic coastline is stunning.
The Food Executive chef Frederic Delaire brings innovative Latin and traditional American bents to French dining, creating uncommon pairings that gel flavorfully. Lobster bisque poured over sour cream-coated shrimp works to silky smooth perfection; sweet sun-dried tomatoes in a Caesar salad provide a palate-pleasing contrast. Entrees also gamble successfully: The vol-au-vent puff pastry surrounded by shrimp and scallops and the peach-saddled filet mignon each offer fresh, unique sensations. Clafoutis for dessert, coupled with explosive blueberries rather than the traditional cherries, makes for a light yet dramatic finale.