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Compass C o nn o isseur RESPONSIBLE REPAST For a moral morsel of the future of fast food, look no further than Miami’s newest taste sensation Grown. Incepted by Miami Heat star spouse Shannon Allen, don’t make the mistake of thinking this is some basketball wives’ after-practice pastime. Gearing toward nationwide franchisement with a menu of nutritionally rich breakfasts, lunches, dinners and snacks, these homegrown heroes have a real chance at changing North American food ways for the better; Grown.org. — RYAN JAR R E LL ISLAND EATS An exciting addition to the island’s culinary culture, Lightkeepers at Ritz-Carlton Key Biscayne is intent on bringing seasonal seafood-focused fare to islanders and visitors alike. Helmed by Executive Chef Raul A. Del Polzo, formerly of neo-American experimental eatery Barton G., Lightkeepers will offer a crafty cocktail menu and a beachside indoor/outdoor bar to complement the exploration of its coastal menu; RitzCarlton.com. — RYAN JAR R E LL SKILLED SERVICE Interested in determining if your waiter is a professionally- trained attendant or just another amateur dish jockey? Here are a few signs that you’re under the care of an expert in the art of table service. TEX T BY RYAN JARRELL 58 PROPER PROTOCOL In the European style of table service, everything should be carefully orchestrated. A professionally trained waiter’s arms should never be crossed in front of a guest and diners should always be served from the left. CLEARANCE CUSTOMS Tables should always be swept free of crumbs between courses, and napkins refolded if a diner must excuse themselves. Just as one should be served from the left, a diner’s dishes should always be removed from the right. STRAIGHTEN UP What’s the most important indicator that your server is a pro? Posture. An expert garcon should always stand with the self-confident stance of someone aware that their smallest action affects their restaurant’s reputation.