Chef Frank Imbarlina feels that people should eat for locality and their environment.“It’s my feeling that when people go to a destination like Key West they are going there for a total experience, which should include the cuisine,” says chef Frank Imbarlina. “When I saw menus that included heavy dishes like braised short ribs in the middle of a Key West summer or more meat and chicken dishes than fish and seafood, all following the Northern or European trends in their preparation I just couldn’t figure it out.”

Source: Chef Frank Imbarlina Opening the Conch Shell Café In Bal Harbour | Miami New Times
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