Industry Experts & Eater Friends on Restaurant Breakups - Year In ...

Our 2012 survey is coming to a close today. We asked our friends, industry types, bloggers, and food lovers to describe the dining in Miami over the past year, from Biggest Dining Surprises to Best Meals. Readers, please add your thoughts to the comments.

[Photo Courtesy of CitieSUNdercovers]

Q: Were there any restaurants that you broke up with in 2012 -- eg, places you stopped going to?

Chelsea Olson, Miami Editor, Eater Miami: Not really. I make an effort to constantly try new places so it's hard to have any I've broken up with.

Frodnesor, of Food For Thought: A Miami Food Blog: Not by choice. But plenty of favorites closed on me. Sra. Martinez, Sustain and Red Light will all be missed.

Sara, Editor for Urbandaddy Miami: I took a break from Carpaccio in Bal Harbour, couldn't deal with the rushed service and ridiculously bad wine list.

Ryan Roman, of Miami's Restaurant Power Rankings: Each year I stop going to the places that go out of business. I'm stubborn like that. This year I am angry at the restaurant gods (I'm not talking about you, Lee Schrager) for closing Red Light and Sustain. Apparently, calling a restaurant Sustain does not mean that it will, well, sustain. At least Red Light was aptly named, although I'm sad to see it go.

Cari, of Fatgirl Hedonist: I didn't break up with any restaurants, I put restaurants in time out. Most recently, Pride & Joy was a big disappointment for me and it will be a long while before I go back.

Steven, of Chowfather: No Comment.

Liz, Editor for Thrillist Miami: Morgan's. It used to be one of my brunch go-tos, but once spots like Blue Collar and Acme came in to my life, we were over.

Aleksandra Marcotte, Eater Contributor: Joey's; once a favorite, in the last year I found the restaurant stuck in a bout of depersonalization. Lackluster service and food ensure a forgettable experience. Sugarcane; food fare here is simply an over-zealous serving of improvised food trends. It storms together raw bar flair, robatta grill torch and artisanal traces, leaving the diner in a flavor frenzy.
?Aleksandra Marcotte

Source: http://miami.eater.com/archives/2012/12/28/industry-experts-friends-of-eater-on-restaurant-breakups.php

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