I was just as miffed as the diners when I saw Dale place scented candles all over his dining room. I was also completely confused by Howie and Sara M's heavy menu of wild mushroom risotto and braised lamb shanks, which appeared far too rich for the heat of an April night in Miami. I cannot imagine how any of their guests could have gotten through it. Why didn't they create a restaurant that fit their location?
Did seasonality get thrown out with the dishwater? In addition, Tre's smoked potatoes were the perfect example of a dish that worked in theory but should have been altered or removed when it did not work in practice. He knew those spuds burned in the smoker but sent them out anyway. Knowing how the judges feel about all these elements will hopefully allow the contestants to put out a truly excellent product next week. Until then, I guess we'll all have to stay tuned ... And as for the book about my adventures flipping fancy burgers, you never know what the future may bring, so stay tuned for that too!