Translating Florida and Italy

Three restaurants give a Calfornia twist to foreign cuisines
Harvey Steiman
Issue: August 31, 2004

In the 1980s and '90s, when Wolfgang Puck was busy melding Mediterranean cooking with Chinese and Japanese dishes in Los Angeles, a gang of Florida chefs was perking up down-home American food with Caribbean elements to create their own stir.

For the full article, check out the new issue of Wine Spectator, on newsstands August 31, 2004.

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