Shrimp cocktail makes a great finger food for holiday parties. Right? Only if you have no idea how those crustaceans were produced. Because if you did, you wouldn’t want to eat shrimp again.
The downstairs dining room at Catch & Cut, a new steak and seafood restaurant from Chef Andre Bienvenu, who spent 26 years in the kitchen at Joe’s Stone Crab in Miami Beach. Like most of the people he ...