Jumping the Snapper

This time you got it wrong. At least that is this critic's opinion.

As a Design District local who frequents all restaurants in the District (almost on a daily basis), I must ask myself, "Why would I ever take the advice of a New Times critic?" With respect to the New Times' critics and their opinions, the fairness in which many Design District restaurants have been evaluated is "half empty" by my standards.

First and foremost, restaurants such as Brosia and Domo Japones were reviewed one month into operation. For an area that is developing and being revitalized, this does not even allow for "trial and error" or time to correct imperfections. If the Times would have waited a three month period, I am sure their experience would have been far better at Brosia. The notion that a restaurant should be up to par on opening day is not realistic. This is not the 2008 Democratic political slogan, "Get it right on day one." There is no such thing as opening day perfection in the food and hospitality industries. What puzzles me is there are restaurants that receive a review months after opening day, but the Design District's restaurants have been reviewed shortly after opening. Is it due to the proximity of the New Times' offices? There's just no balance.

Also, I was truly insulted with Domo Japones' glowing article a few weeks ago, which I believe they did not deserve. Domo, on many nights, is much like Lee Klein's comment about Brosia, "half empty". Quite frankly, it tends to be rather vacant unlike Michael's and Broasia which is bustling with patrons. To me, this says something about the ambiance and food at these two restaurants and begs me to question are food critics partial or unbiased food journalists? My experiences at Domo have never been favorable, and due to poor food and service I have vowed not to return.

I am not trying to say Lee is wrong on all levels about Brosia. There is room for improvement, but that is also the case for almost every restaurant in South Florida. I will say this about Brosia's food, "The food is promising." This is being said by a foodie. I also agree Mediterranean food is the "New Florida" cuisine now, but as a world traveler with plenty of frequent flier miles to Europe, the backdrop at Brosia does lend itself to this type of cuisine.

To a chef, a plate is a palette. It is subject to their interpretation. At most restaurants, if something is not to your liking you can request it be cooked in a different manner. Brosia, Elements, and Michael's have been the most accommodating restaurants in the Design District when I have dined with guests who have special requests (in terms of how their food is cooked). Some like plain food, others saucy. As a consumer, ask and most places will oblige.

Last, but not least, I saw a reference in the Brosia article to "limited bill of fare". Good for them! I am tired of those extensive menus at South Florida restaurants. Maybe not in this review, which seems more like a personal preference statement, but I believe they are heading in the right direction.

- Nicole, Design District Resident

As a native New Yorker I have struggled for years to find interesting restaurants in the Miami area. Unfortunately the very good restaurants are not grouped very close together. South Beach establishments as a whole are quite dissapointing, Coral Gables has a few decent restaurants and the others are scattered about the city. That is why I became very excited at the prospect of having the Design District become a destination for new and innovative restaurants. I have enjoyed Michaels and to a lesser exent Domos. But of the new places in the DD I have enjoyed Brosia the most. The rabbit is incredibly tasteful and the steak was excellent as well. I have been there on four seperate occasions and been very satisfied everytime. I enjoy discovering new places to dine and have gone with different friends on every visit and they have also loved it. I felt the review was not indicative of my or my friends' experience. The references to "dog food" were pretty insulting and not very creative. I felt a reviewer of your stature would not indulge in such pedestrian rhetoric. Yes the restaurant is new and it obviously could use polish in some areas. But as far as the food goes it has great promise. Perhaps the DD can one day mimic the upper west side of NYC as a great dining destination.

I have attended Brosia in many, many occassions and I cannot disagree more with the article. The food at Brosia is not only incredibly tasty but the presentation and the attention is exceptional. The steak is delicious, the chicken is exeptional and the shrimp is dreamingly excellent. Sorry but this article is far from the truth and everyone should attend and eat at Brosia Miami. I, a Miami native have attended many restaurants in Miami, NYC and Chicago and among these cities Brosia is at the top of my list!!!

I have attended Brosia in many, many occassions and I cannot disagree more with the article. The food at Brosia is not only incredibly tasty but the presentation and the attention is exceptional. The steak is delicious, the chicken is exeptional and the shrimp is dreamingly excellent. Sorry but this article is far from the truth and everyone should attend and eat at Brosia Miami. I, a Miami native have attended many restaurants in Miami, NYC and Chicago and among these cities Brosia is at the top of my list!!!

Ok this was not a review this is a fictional story of what a tired lame Lee Klein thinks he knows food. I dined at Brosia for over a month and was looking for an alternative to Michaels which has the rudestet front the house staff....I found Brosia to be fresh light and a lovely alternative to the rest of the district. I would hope that the fictional story about Brosia is recantetd but then again Klein is not a very talented writer and frankly does not undertand food so my suggestion is to let this man go as he is clearly of a different decade and not of the world today. Lee Klein is a relic and time to dispose of a relic who has nothing creative to povide. adios