Everything is better...In Bed
Written By: Randy Torban on Tue, Mar 11th 2008
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.
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.
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
