Victoria Pesce Elliot makes a happy stop at Tongue & Cheek, where chef Jamie DeRosa "has combined his talent with a homey sensibility to create a something-for-everyone spot". She awards the restaurant three stars for its "seriously good cooking". Though the "clunky chicken skin" and a "salted pretzel ice cream that is for teenage slumber parties" didn't impress her, just about everything else did; see: "perfect puffs of cheesy gougéres", "a pristinely cooked delicate trout" and "delightfully composed salads". [Miami.com]
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