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Last week I jetted to Miami and, in less than 48 hours, had two stellar meals in hotel restaurants launched by star NYC chefs: Scott Conant and Michael Psilakis, both F&W Best New Chefs. I always get nervous when a chef I adore opens an outpost far away: It’s so easy for the quality or service to slide. But these two new Miami restaurants rival their spots in Manhattan.
Conant, who owns Scarpetta in NYC, opened his second Scarpetta in Miami Beach's legendary Fountainbleu hotel, which was fabulously renovated earlier this year. A true glutton, I tried nearly every dish on the menu. Conant’s signature dishes, like his supersimple spaghetti with tomato and basil and his roasted capretto (baby goat), were perfect. The Miami Scarpetta has more seafood options than the NYC one, including a crisp-skinned branzino served on top of saffron-ricotta gnocchi, cauliflower and lobster fricassee. After sampling six pasta dishes (I’m training for the NYC Marathon, which gives me an excuse to eat more pasta), I told myself I’d only taste the branzino, but somehow it vanished completely from my plate.
Check out this blog later today for details about my incredible meal at Psilakis’s Eos.