A chef who graduated from the culinary Institute of America and worked in such French restaurants as Maison Blanche, Le Bagatelle, and Le Pavillon would be expected to stick with French cooking in his first solo endeavor. Richardson named his place South Beach, after the art-deco section of Miami Beach. When he has a minute, Richardson will pop out of the kitchen to explain a dish or recommend a newly acquired wine from Argentina.
South Beach has a nice bounce to it.
It's fun to eat there. The menu is short, with just three appetizers, three salads, six main courses, and four desserts. Daily specials, an appetizer plus a main course, round out the options. Seasoning is often restrained, especially when it comes to salt. The food is nicely presented.