A Guide to Wine, Food & the Good Life

diners

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CHEF ROBERTO CREATES A NEW DINING EXPERIENCE

Chef Roberto Cortez has created a new concept in dining. He calls it CR8. Basically, it involves creating a new environment in the dining realm while utilizing and exploring all sensory actions that leads to a new experience. With CR8, every element of the room, tablescape, auditory environment along with food and wine strategically structured with ever changing concepts brings new experiences to the diner.

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The Fontainebleau Hotel’s Hakkasan Restaurant in Miami Beach & The World’s Most Unusual Wine List?

On a recent visit to Miami Beach with my wife, Laurie and I visited the newly refurbished Fontainebleau Hotel for the first time in many years. It was nice to see the beautiful hotel and it is definitely worth a visit. The Fontainebleau, a revered Miami Beach landmark for over half a century, widely recognized for its distinctive curvilinear design, completed a $1 billion expansion and renovation the end of 2008. The 1950s era resort has been transformed into one of the country’s most sought-after beachfront resort properties, a blend of Miami’s glamorous golden era and stylish, ultramodern luxury.

For dinner, we chose Hakkasan, one of three, world-class signature dining experiences at the hotel. Opened in early 2009, Hakkasan also has locations in London and Istanbul. The award-winning restaurant was rated by Zagat as Top Newcomer in South Florida in their 2010 survey. Heading up the Miami kitchen is Chef Wen Sian Tan, formerly of My Humble House restaurant in Beijing. Chef Tan offers diners a diverse menu of modern Cantonese cuisine and house specialties reinterpreted for a contemporary palate, with a wide array of wines, sake and cocktails.

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