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Bizcaya Restaurant Review: This Ritz-Carlton restaurant was, in its early days, one of the most cutting-edge dinner and weekend brunch destinations in South Florida. Since then, it has changed direction several times, always heading toward more conservative concepts. Bizkaya is now firmly in the middle of the road, serving generalized resort fare that is well-executed but not definitive of any specific locales in the world, including Florida, beyond the occasional use of regional seafood and slightly more attention to area and/or organic produce. Pan-seared cobia with couscous and citrus vinaigrette is a staple; with luck, you may find a mahi mahi sandwich with spicy mango papaya relish and avocado mousse. Otherwise, the menu leans toward dishes like herb-crusted salmon or grilled chicken with two elegant continental-type vegetable preparations, perhaps potato mousseline or glazed asparagus. Bizcaya is still very popular as a power-lunch destination; the $24 three-course “Executive Lunch” is a value. The exotically planted outdoor terrace, with its cascading waterfall, is one of Miami’s most lushly tropical settings.