MIAMI SPICE; TWO INNOVATIVE CHEFS LEND SIZZLE TO THE LOCAL RESTAURANT SCENE.(Azul and Vix.)(Restaurant Review)

From: WWD | Date: July 7, 2005 | Copyright information

Byline: Rebecca Kleinman

QUICK-CHANGE CUISINE

Blame it on MTV's rapid-fire stimulation or the small-plate trend, but eating all of one dish can be a bore. So leave it to Azul's new chef, Clay Conley, to create multiple variations, almost artistic studies, built upon one ingredient.

"I just think of how bored I am after five bites of anything," said the 30-year-old chef who worked for Todd English's Olives restaurants for nearly a decade before taking over Mandarin Oriental Miami's gourmet venture in 2005. "The trick is to keep people interested, but dishes have to ...

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