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From Food & Wine , DEC 2005
The three-month-old venture from Tim Hogle, owner of the long-running Tantra, has quickly become a South Beach destination. Chef Michael Schwartz prepares everything from Vietnamese-style bison seviche with wild jungle peanuts to a vast selection of raw dishes, including tartlets filled with squash and pine-nut ricotta. For dessert, there's an outrageous milk-chocolate cream sprinkled with sea salt and accompanied by sourdough crostini. The restaurant's 'sprout room' provides Schwartz with more than a dozen organic varieties to cook with, including milk...MORE
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