tag:blogger.com,1999:blog-8360180337648262818.post117801417088802446..comments2024-02-25T05:23:15.261-05:00Comments on food for thought | a miami food blog: Lüke - New OrleansFrodnesorhttp://www.blogger.com/profile/03830756373260010912noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8360180337648262818.post-13995055934364228802010-01-07T09:29:29.035-05:002010-01-07T09:29:29.035-05:00You're right, the full line-up is: August, Bes...You're right, the full line-up is: August, Besh Steak, Luke, La Provence (Provençal), Domenica (Italian), and The American Sector (southern comfort food, in the WWII Museum).<br /><br />And I agree, what Besh seems to have a knack for is to delicately incorporate the contemporary with the classic, and to be able to veer in different directions while still keeping things tied to home.<br /><brFrodnesorhttps://www.blogger.com/profile/03830756373260010912noreply@blogger.comtag:blogger.com,1999:blog-8360180337648262818.post-69964816636133267142010-01-07T08:50:46.457-05:002010-01-07T08:50:46.457-05:00You forgot La Provence on the north shore complete...You forgot La Provence on the north shore complete with it's own garden and farm animals (Chef Rene Bajeux, who is a complete badass of a chef, was head chef for a minute there).<br />Although I've never experienced his cuisine, I'm always intrigued by what Besh is doing. He seems to successfully weave modern nuances into 'safe' regional fare. My mother mails the local chadzillahttp://chadzilla.typepad.comnoreply@blogger.com