Eating a meal in every country of the world without leaving the five boroughs of New York is a mission writer Richard Morgan described in a recent New Yorker magazine. He’s up to 150! It’s seriously doubtful any other city in the US will attain that variety but, to me, variety of cuisines is an important factor in the making of a culinary capital and holds great appeal. Which leads me to Miami. I’m very happy to say that we’re now seeing restaurants with more ethnic cuisines.  And one of these is Essensia in The Palms Hotel with its talented chef Diana Tandia whose food reflects the influence of her African heritage (from Mauritania) as well as her extensive travels in Asia. She has also worked with some of the best – like Jean-Georges Vongerichten and Daniel Boulud.