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Everything is better...In Bed

Written By: Randy Torban on Tuesday, March 11, 2008

You may have heard of breakfast in bed, but how about a full course meal smack in the middle of South Beach?

Who knew that fortune cookie wisdom could be so right on the money? I had the opportunity to enjoy a great dinner in BED, the posh South Beach hot spot known for its night life and fine Latin infused dining. With a solid wine selection, Executive Chef Freddy Vega's creative tapas dishes, and great seating, eating in BED has never been so enjoyable.


BED is known for great food and unique ambiance.
The cool blue décor, white walls, and intimate beds instantly transform this restaurant into the iconic institution it is known to be. Once brought to your bed, separated by flowing walls of fabric, it is time to get comfortable among the throw pillows. The table that sits in the middle of the bed provides a stable resting place for drinks. We started off with Moët-Chandon White Star. Nothing sets the tone for a great dinner like Champagne. The acidity and crispness paired perfectly with both the oil in the tuna tartar, and especially well with the calamari. The sweet Thai chili sauce on the calamari reminded me of Nobu's Rock Shrimp. "I'll put my calamari up against any," Vega said as he served the dish. And after tasting, the smart money would be on Vega.

For dinner, we had the Drylands 2007 Estate Sauvignon Blanc to accompany the next dish -- grilled striped bass on a bed of sautéed spinach, topped with pico de gallo and a balsamic reduction. Believe me when I say that the striped bass was one of the tenderest pieces of fish I have ever had.

Raspberry Mousse and other fine desserts finish up an extensive meal.
And even though there was onion in the pico, it was integrated well enough that the wine did not offend the dish at all. In fact, the dry, grassy flavors of the wine really brought out the grilled flavors of the fish, complimenting the whole dish.

The meal finished with a créme brûlée style of flan as well as a raspberry mousse. After a meal such as this, dessert wouldn't be on my mind before a night out on the town. But both desserts were light and full of flavor, and so they were both finished in almost no time at all. I preferred the mousse with the fresh raspberry and strawberry on top, while my better half (and her love of créme brûlée) quickly finished the flan. And although I did not enjoy any wine with dessert, BED's long list of Champagnes such as Veuve Clicquot, Perrier-Jouet, Dom Pérignon, and Krug (to name a few) would have all done the job.

And so, I look forward to my next stay in BED, and this time, I'll stick around to see what's between the sheets after dinner.


Randy Torban is the Director of Business Development and contributing editor at ClassicWines.com

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Wines Featured In Everything is better...In Bed

Drylands 2007 Sauvignon Blanc Estate
Region: New Zealand > Marlborough

  

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JS12
Philadelphia, PA
Posted on 3/12/08

The closest thing I've had to "breakfast in bed" is fathers day breakfast. I wish they had things around like this when I was single!

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