Not that there's any hanky-panky going on, insists Oliver Count Hoyos, 33, an Austrian former investment banker who opened the South Beach eatery last December with his wife, Pascale, 34. Despite pajama-clad waiters, parties of 10 to a bed and a menu rife with double entendres (desserts include Ménage à Trois mousse and the chocolate Knees Are Knocking), "it's not an orgy," says Hoyos, who based the concept on the horizontal eating habits of the ancient Greeks. "We stay within legal barriers."
Maybe it's the pj's-optional dress code, but so many have clamored to get into B.E.D. (beverage, entertainment, dining), the restaurant takes reservations one day at a time, starting at 10 a.m. for an 8 p.m., 10 p.m. or 1 a.m. "lay." (Sheets are changed after each party.) By 10:15 each morning, all 14 beds are booked (couples may have trouble getting a mattress). "Great food and very cozy ambience," says singer and local Jon Secada. "It's almost as if you're having dinner in your own bedroom."
Almost. Gimmicks aside, patrons say the French food (entrées average $35) is the best reason to go to B.E.D. And what about the danger of dozing off after a big meal? "No problem," says Hoyos, who plans to open a B.E.D. in New York City in April. "We have a wake-up service, which includes an espresso."