SBWFF 2010: The Best of Best of the Best – Miami Restaurants and …

Best use of pork belly (and there was a lot of pork belly) was this satsuma glazed square with cilantro and marinated beets on the side from Susan Zemanick, chef of Gautreau’s in New Orleans: … Scallop and braised short ribs with black truffle sauce from Pascal Oudin’s Pascal’s On Ponce. The best damn hamachi sashimi I’ve ever had (and spiciest!) from Tim Cushman’s o ya restaurant in Boston. I snatched their last piece, which served as my final bite of the night. …

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