Behind The Line: STK at The Gansevoort South Beach

• if you see the skirt steak on the second to last picture, there is a pool of blood on the corner of the plate thats how this "chef" sent out his food. Does not care at all. Feel bad for The local in Coral Gables thats where he is now.

• Alain, you are completly right, I had the chance to work with Alberto at Karu and Y, and the funny is, my grandma , she cooks outstanding, but roll up a restaurant, working with those kind of huge costs and to become a rising star chef, thats all you can do when you do money laundry, by the way I never have the chance to see him cooking other than drinking, yelling at people and using drugs...the worst Chef I have work with...!!!!

• Alain, Do you even have a job? Should find one instead of tracking others online in cyberspace.

• A Mediterranean theme is a failure before the doors re-open. Keep Karu as a club and leave the idea of a restaurant alone. Cabrera proofed that there was a reason why he was fired from the previous 4 restaurants he worked at. Plain and simple, he is just not a very good chef. Karu's problems are more than just the food, no one will go there for any theme concept. Maybe in 3 to 4 years when the area builds up. Posted by: Alain Fetengier | February 12, 2008 04:10 AM Another closing to report. The Restaurant at St. Michel in Coral Gables previously Chef Innocent at St. Michel, closed it's doors last week. The two partners whom were leasing the restaurant from owner Potamkin, simply ran it into the ground. Now, will Potamkin get back into the restaurant business and re-open St Michel?? Posted by: Emily Contreras | February 12, 2008 04:16 AM Thanks Emily for the heads up! As for Karu, I agree with you Alain. It's going to take a few years for that area to improve. Not that I'd discourage a restaurant from testing the waters and possibly bringing some change; it just seems stupid to pump $25 million into the venture. Posted by: Carolina | February 12, 2008 09:46 AM Alain, I was never fired from a job I don't know where you get your facts. As far as me being a good chef, you can come and try my food at the at the award ceremony for the national rising star chef. You are what's wrong with Miami. I grew up in Miami and I am dissapointed in hearing such attacks. I have sat back and read all of these ridiculous blogs and the fact is we did an outstanding job at Karu. Posted by: Alberto A. Cabrera | February 19, 2008 11:15 AM I have been to Karu and it was horrible your dishes don't make sence. From my sources you were fired from Chispa, La Broche, the Diner and Karu and Y. I don't need to go there, you have proven yourself at Karu. Don't you read the reviews!!! Posted by: Alain | February 20, 2008 07:18 PM and just recently let go from stk.9/14/10

• Great photos, here & in the slideshow...Now I'm hungry! Thanks!

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