Salad, Greens & TomatoesThe Sous Chef of Seasons 52 Esteban Scallops and Asparagus

Season’s 52 changes its menu four times a year and here’s the surprise: mostly everything on the menu is less than 475 calories. From the flatbreads and appetizers, to all entrees and even the mini desserts the dishes are low in calories and very yummy.

Read more: Seasons 52 Fresh Grill in Coral Gables

Chef Pascal Oudin La Tour Eiffel Restaurant Moules Marinieres from Georges Restaurant

There aren’t very many French restaurants in Miami.  Not as many as there were fifteen plus years ago. An Internet search introduced about 25 of them to me.  Sadly I haven’t had the pleasure of enjoying nearlyhalf of them... but there’s always tomorrow.

Read more: Not So Many French Restaurants in Miami


Appetizer Fusion Dish Sea food

The Tarpon Bend Raw Bar and Grill in Coral Gables is a fun, exuberant, dare I say, highly excitable place at any given night.The massive crowd not only gathers inside the bar area but overflows onto the Miracle Mile car lane and usually manages to even block oncoming traffic.  However high spiritedness at Friday Happy Hours which starts at 3 p.m. and doesn’t end ‘til 10 features SEVEN hours of two-for-one drinks which include mixed cocktails, beers and wines.

Read more: Tarpon Bend Raw Bar and Grill in Miami or Where Can I Find a Good Otolaryngologist?

What did our ancestors eat?  Not 3 or 4 thousand years ago.  What did they eat 90,000 years ago?  How did they survive in the wilderness?  They weren’t at the top of the food chain yet.  In fact,humans were probably delicious hors d’oeuvres for an assortment of two and four legged toothy predators.

Read more: Fast Forward to the Ancient Past

Grand Crus Bertrand Girard Other Grands Crus

A selection of premium wines from Bordeaux and Languedoc, France, elaborated by wine expert Olivier Dauga for Val d’Orbieu has arrived in South Florida.  Monsieur Bertrand Girard, CEO of Val d’Orbieu wines introduced winemaker Olivier Dauga at a luncheon at Grove Isle Hotel & Spa recently. Dauga said, “We have many wine experts and we want to showcase our best features to America.  We value our growers and we’re looking forward to introducing some of our best products to people who really enjoy great wines.”

Read more: French Wines on the Menu