This winter Miami was hit hard by the tiresome recession; rumours of Saks closing flooded the banks of South Beach and the beaches themselves were all but evacuated due to the in-flux of new burger joints in the city. How's a dude supposed to have a six pack, or ever heard of a lady capable of sunbathing, when greasy ground beef spots are the only new and trendy haunts in the city? In Miami the fashion world suffers when people get fat and people get fat when the economy is failing; sad, blunt, but true. Of late, however, things are getting better, the tides have blown in a healthier economy. But don't take my word for it, you can see DOW Jones for details, or simply check out Miami's newest culinary acquisition, Caviar Kaspia the luxurious restaurant located within the ambitious fashionista's dream venue, The Webster.

Originating in Paris, Caviar Kaspia has played host to writers, artists, food connoisseurs, political figures, fashion designers, style icons and Hollywood’s elite. The first 'Kaspian' ouput in the U.S, this little piece of better days intends to create the same kind of buzzing hub in this locale. In the heart of South Beach, the art deco inspired space is full of tantalizing little design details. Everything from the flowing champagne wall to the curvaceous travertine bar to the speckled, boldly patterned, original terrazzo flooring, to the Eames style chairs, creates a milieu with an unparalleled, old-Hollywood charm.

The restaurant's strikingly original design showcases a polished marble fireplace and lengthy cocktail bar, all in the appropriate Art Nouveau schematics. But the eponymous Caviar Kaspia is not all just show. Rather, the spot has a caviar card that features a variety of the sea's hidden treasures, including: Oscietre, Sevruga and Imperial Baeri, all starting at 0.5oz and increase in 0.5oz increments. In addition to their selection of caviar, Kaspia also has an interesting array of sea-inspired fare. Among the signature dishes are: the classic baked potato with caviar, a mélange of cream and chives served in a twice-baked potato and served the your choice of caviar; are he Webster salad, a light mix of string beans, Scottish smoked salmon and crayfish and dressed with a lemon vinaigrette; and the Balik salmon (not beef) blini burger accompanied by dijon mustard mayonnaise, tomatoes, caramelized onions and salmon roe. If you are in the mood for pure indulgence, you can always go for the eggs Benedict topped with caviar; it is Miami after all.

Speaking of Miami, the restaurant certainly could not survive if it did not serve alcohol. Whether enjoying fish eggs in the dining room, or blinis on the patio, you can always toast your locale with one of Kaspia's own labeled vodkas, wine or champagnes; a glass of Dom Perignon; or, if you're going for extravagant, try the house cocktail, a titillating blend of Piper Heidsieck champagne, Remy Cointreau, house vodka, violets and pearls.

Although Caviar Kaspia's rich design may hearken back to the impressive architecture of the dirty 30's, thoughts of the recession do not arise. The ritzy restaurant points to a time that is anything but depressing. – E.H