Resort executive chef Thomas Connell stands in ldquowater worldrdquo where fresh fish are stored in tanks until they are cooked

Resort executive chef Thomas Connell stands in “water world,” where fresh fish are stored in tanks until they are cooked.

Must-see seafood at Fontainebleau

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How can you guarantee to diners that the seafood they’re eating is indeed fresh? Let them walk down into the basement and pick their dinner right out of the tank.

That is what’s happening at the four restaurants inside the iconic Fontainebleau Miami Beach hotel. When Turnberry Resorts bought the Fontainebleau in 2005, c.e.o. Jeffrey Soffer’s vision was to restore the property to what it was in the swinging ’60s: the center of nightlife in Miami Beach. To get there, he first focu

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