Décor and ambiance here are meant to please, not astonish. The same is true of the food, an uncomplicated pastiche of pastas, parillada items, and other popular Italian and Argentine dishes -- with a couple of global accents thrown in. Bartolome can be a hit-or-miss proposition. The Bartolome salad features crab, hearts of palm, lettuce, tomato and Kalamata olives in a "Golf" sauce. Pastas are far from light beach fare, from ravioli neri di sepia, stuffed with lobster in a light cream sauce, to the tortelloni stuffed with ham and mozzarella in a mushroom leek cream sauce. The "From the Kitchen" section's entrees are also on the heavy side, and reminiscent of the pasta dishes. Mahi-Mahi comes in a "seven peppers seasoning" with a citrus beurre blanc and sweet mashed yams, and the steak parmigiana features breaded chicken or beef with cherry tomatoes, ham and mozzarella. The affordable wine list is mostly Argentine/Chilean/Italian, and desserts are mostly forgettable. All in all, though, Bartolome is an affable addition to South Beach's blossoming Purdy Avenue.