Description
Chef Dean Max returns as a group of partners take over this albatross space. Cibo Wine Bar built a fancy new restaurant here without bothering to get any permits; and the debacle is apparently coming to a close.
Max is a "fake" celebrity chef who manned the kitchen at the Marriot's 3030 Ocean for a decade; he's been consulting since; it not clear if he's been doing any chef'ing; nor is it clear if he's more than a consultant at this restaurant. Max doesn't even list this project on his web page.
Contractors have been working to bring this building into code and it's not clear how far along they are; but it's possible that this place could open this season.
Still the same old seafood you can get everywhere: snapper, grouper, scallops, salmon. They have a gumbo with rock shrimp and 'crispy okra'. Where do they get this nonsense, from magazine recipes? It looks like you get a cup for $12.
They seem focused on "local" seafood; the problem is local seafood sucks. Red Snapper, Tilefish. Spiny Lobster. Warm Water Shrimp. All Junk.
If the menu is going to change "daily", why are the Stone Crab Claws "Market Price"? Why not just tell us what they are so we don't have to ask? The supermarkets have been selling them for the same price all season.
Of all the bad ideas restaurants have, the menu that changes daily is the worst of them all.