Event Details

Diane Sukiennik, Associate Editor, Food and Wine Access
Michael Reiss, Editor, Food and Wine Access

Miami has become a great culinary destination. It is one of the most unique and international cities in the United States. The warmth, conviviality and vibrancy of the city can be felt from the moment you arrive. The fine selection of restaurants is dizzying. However long your stay, you will regret leaving so soon and vow to return. Miami captures and captivates.

Here are some options for your visit!

Hot Picks: Miami

Where to Stay

Diane Sukiennik, Associate Editor, Food and Wine Access
Michael Reiss, Editor, Food and Wine Access

The Biltmore Hotel

Coral Gables, Florida

Photo by Michael Reiss

The Biltmore Hotel, Coral Gables, Florida, is a member of the Leading Hotels of the World and Historic Hotels of America, as well as a recipient of numerous awards.

Photo by Michael Reiss

This Mediterranean Revival gem,The Biltmore Hotel, Coral Gables, Florida, opened in 1926 and impeccably restored is not only a noteworthy landmark but a distinguished and distinctive resort destination.

Photo by Michael Reiss

Located in elegant Coral Gables, guests choose this property for its, calm, relaxed, gracious setting knowing that the high voltage action of Miami and its beaches is just minutes away.

Photo by Michael Reiss

Guests are delighted by stunning architectural features inside and on the spacious grounds, as well as the world class dining, golf, tennis, conference facilities, spa and fitness center all offered in a boutique hotel setting where every guest is treated as royalty.

Photo by Michael Reiss

In fact, the roster of guests includes an almost endless list of international heads of state, dignitaries, sports, entertainment and business luminaries all of whom value their privacy and insist on unobtrusive, professional service.

Photo by Michael Reiss

Whether a guest or visitor, the dining options are not to be missed. Among the many choices is the gourmet, Palm D'Or, offering the finest in contemporary French cuisine and the chic, 1200 Courtyard Grill offering breakfast, lunch and dinner as well as an outstanding Sunday Brunch in a stunning courtyard setting.

Photo by Michael Reiss

The legendary brunch features live music and unlimited French champagne to accompany the impressive array of quality items icluding fresh seafood, sushi, caviar, pasta, omelette, waffle and carving stations. These are dining venues that stand on their own well deserved reputation and are destinations in their own right.

Photo by Michael Reiss

The Biltmore Hotel, Coral Gables, Floridahas a history and a legacy to uphold and it does so with grace, ease and a timeless sense of tradition.

The Biltmore Hotel
1200 Anastasia Ave.
Coral Gables, Fl.
305 445 1926

http://www.biltmorehotel.com/

Diane Sukiennik, Associate Editor, Food and Wine Access
Michael Reiss, Editor, Food and Wine Access

At Christabelle's Quarter you can close your eyes, pinch yourself, click your heels and you are in New Orleans! The sounds, sights, smells and look of this uniquely American city are all duplicated in a building lovingly replicated from scratch.

At Christabelle's Quarter experienced restaurateurs John Masry & Kim Koch have lovingly created the three story edifice that is an homage to the glory of New Orleans. Every detail is accurate and meticulously presented. As you walk up the three story building, you gasp in disbelief that something so authentic could have been built outside the city walls: beautiful wrought work, actual architectural features, such as window shutters from New Orleans, colorful stain glass, and more. Ask for a tour of the building so you can appreciate the love, care and genuine items that have been imported from New Orleans to its Coconut Grove setting.

Now, let's focus on the food at Christabelle's Quarter. There isn't a better gumbo, etouffee, jambalaya or fried oyster to be had in Miami. Consulting Chef, Alex Patout (with 30 years New Orleans chef experience) taught current Executive Chef Rod Chitikov well.

Not only can he duplicate the classic repertoire, but he has added his own culinary flair to the menu, so that everyone will find a favorite dish to savor. Besides wonderful classic New Orleans fare, the discriminating dinner can find Continental and creative fusion dishes created by Chef Chitikov.

The wine list is broad and offers selections from the Old and New World to pair with the bold, assertive flavors of the cuisine. Whether you try dinner, lunch, brunch or the late night DJ scene on the weekend, Christabelle's Quarters is the place in the Grove to groove!

Louisiana Style Crab Cakes

Lump crab tossed with Imperial Cream Sauce, then deep fried to a golden
brown and served with roasted Red Pepper Sauce and crispy Leek Straws

Oysters Rockefeller
Baked Oysters on the half shell, with a traditional spinach topping,
Hollandaise Sauce and Parmesan Cheese

Favorite Entrees:
Andouille Studded Sea Scallops pan seared, and infused with the flavor of Andouille Sausage. Served with a gorgonzola spiked Polenta Cake, and Tasso Ham Cream Sauce
Veal Louisiana

Panned baby Veal Cutlets topped with fresh Louisiana lump crabmeat,
shrimp and crawfish in a cream sauce. Served on angel hair pasta

Cajun Smoked Duck Breast 24 Served with Marchand de Vin Sauce, Andouille Jambalaya
and Maque Choux

:Favorite Dessert

New Orleans Style Bread PuddingWith a Southern Comfort Sauce and Chantilly Whipped Cream

At Christabelle's Quarter the cuisine is creative, fresh and beautifully prepared.

Christabelle’s Quarter
3157 Commodore Plaza
Coconut Grove, Florida 33133
Phone: 786-517-Jazz (5299)
786-517-Blues (2583)

What makes one Italian restaurant stand out among the pantheon of choices? Authenticity, quality, creativity, artistic presentation and professional service are essential components for success. Add the elements of superb wine pairing and impeccable organic ingredients and you have the winning formula that makes Escopazzo a stellar example that has stood the test of time.

Fifteen years and many transformations of its South Beach location have only strengthened Escopazzo's firm establishment as one of the finest bastions of contemporary Italian cuisine. Add to that, Chef/Owner Giancarla Bodoni's passion for the organic, raw and slow food movements and you have a thoroughly unique, exciting and delicious dining experience.

Sommelier Rich DiGiacomo ensures that your menu selections will be enhanced by his knowlwedgeable and eclectic selection of wines from Italy and beyond. The cozy,old world, romantic space complete with wall frescoes defies the bohemian ambiance of its location, making Escopazzo a destination worth the detour.

Chef/Ower Giancarla Bodoni of Escopazzo stands with Sommelier Rich DiGiacomo. Together, they offer a winning combination of memorable food and wine pairings.

Caprese, a raw food salad made with tomatoes,a nut based "cheese"and a basil vinaigrette
Asparagus flan with a 'fonduta"of fontina and provola cheese, crispy shitake mushrooms and white truffle - infused oil

Favorite Entrees:
Espresso dusted Kurobuda pork tenderloin filled with smoked scamorza and Madeira sauce over parsnip puree
Barbera braised beef short ribs with chocolate and lavender over Parmigiano cheese risotto

This creative interpretation of butternut squash ravioli at Escopazzo is a delight to all the senses.

When Executive Chef Edgar Leal chose the name "Cacao," Spanish for chocolate, he meant to evoke the concept of dining as an overall sensuous, delectable experience. That is exactly what he serves up nightly at his chic, contemporary Latin American restaurant.

With dishes spanning the Pan-Latin cuisines, Chef Leal, an accomplished and passionate master, adds his unique interpretations and offers an array of refined gustatory pleasures.

A knowledgeable waitstaff enhances the experience with interesting, eclectic and uncommon wines that ably pair with each dish upon request. Consider the exceptional value of the tasting menu to ensure a memorable and most pleasurable dining adventure at Cacao.

Crispy Shrimp with Rocoto
Mashed Avocadoes and Lime Dressing Served in a Tortilla Basket
Salmon Tiraditos
Cilantro "Caviar", Aji Amarillo-Orange "Caviar",and Tomato "Caviar"

Favorite Entrees:
Slow-Braised Sea Bass with "Chancho en Piedra" Salsa Sauce and Rustic Potatoes
Braised Veal Cheeks with Yuca Mofongo and Wild Mushrooms

Favorite Dessert
:
Venezuelan Chocolate "Marquesa' with "Maria" Cookies Ice Cream

Executive Chef Edgar Leal and his wife make exciting and creative cuisine at Cacao.

What happens to a coveted AAA Five Diamond Awarded Restaurant when the chef moves on? The culinary world, ever full of talent in the wings, pulls a genius out of a hat and voila, the magic continues. At least this is the story with the happy ending at Azul, whose well deserved reputation for award wining dining was at stake when Chef Clay Conley, past culinary director of the entire Olives group of restaurants took the helm at Azul. His eclectic Mediterranean and Asian influenced cuisine offers bold and surprising flavors with dishes which combine startlingly different elements, yet magically work together in sleek, sophisticated combinations.

Sommelier Richard Hales offers brilliant wine pairings which serve to accentuate the cuisine and punctuate the dining experience as a truly memorable moment in time. The professionally trained staff offer impeccable service and attention to detail. The architectural drama of the space with floor to ceiling windows showcasing the stunning Miami skyline sets the stage for a flawless performance. Consider the exceptional value of the six course tasting menu to sample Chef Conley's repertoire and let the magic continue!

Grilled Wagyu Beef, Tempura Shrimp, Turnip Puree, Sesame Glaze, Peanut Vinaigrette

Among Azul's outstanding dishes is the "Seared Jumbo Sea Scallop, Crispy Pork Belly, Parsnip Silk, Cherry Glaze."

At The Oceanaire Seafood Room have it your way, seafood straight up or seafood with flair. Fresh from the raw bar, grilled or prepared with Pan Asian, Latino or European influences. This ode to the sea offers such a fresh global selection that menus are printed twice daily to reflect up to the minute availability.

There are plenty of tantalizing appetizers, salads and sides but the culinary creativity of Executive Chef Sean Bernal shines through in the specialties offered nightly.

There are two wine lists available, one printed on the back of the menu with a wide selection of wines by the glass and bottle offered at reasonable prices. The othe is a connoiseur's list, called the "Captain's List," with an impressive breadth and depth of selection for the true aficionado who is willing to pay the price for rare vintages.

Portions on many items are large enough to share. The waitstaff is knowledgeable and friendly. The ambiance is cruiseliner cool with lots of curves and wood paneling. At The Oceanaire Seafood Room the experience is totally satisfying.

Executive Chef Sean Bernal and Assitant General Manager/ Sommelier Jorge Morgado present diners with wonderful food and wine choices at The Oceanaire Seafood Room.

Favorite Appetizers:

Crispy Fried Gulf Coast Rock Shrimp, Aji Amarillo Dipping Sauce
Spinach Salad, Warm Bacon Dressing

Five Spiced Maine Diver Scallops, West Indian Curry & Caramelized Finger Bananas
Crispy Skinned Yellowtail Snapper Filet, with Sweet Chile Nuoc Cham and Cucumber Salad
"Seafood Stew 'A La Cubana' -Creole Fisherman's Stew"

"Seafood Stew 'A La Cubana' -Creole Fisherman's Stew" is one of the creative menu items found at The Oceanaire Seafood Room.

Leave the high energy Miami scene for a memorable evening on coveted Grove Isle. As you approach the restaurant, Baleen, exotic world music wafts through the lobby and beckons you to enter the chic, indoor dining venue with golden hued sheers and monkey themed chandeliers.

Better yet, stroll out to covered patio where dim candelight sets the stage for a stunning view of Biscayne Bay and the twinkling lights of the Miami Beach skyline. Best of all, request a table outside where you will be "dining on the rocks" listening to the waves lap and feeling the ocean breezes as you toast your dining companions.

Ah yes, at Baleen, the stage is set for Executive Chef Jason impeccable array of fresh fish, seafood, poultry and meat. The left side of the menu lists the restaurant's tried and true favorites, the right side features the chef's signature creations and the waitstaff announces specials of the evening.

Sommelier Tom has assembled a global wine list with an impressive selection of wines by the glass to pair with each course.

For an evening where great ambiance, fine food and the art of conversation awaits, get thee to Baleen on Grove Isle.

Favorite Appetizers:

Steamed Mussels Thai Style
Baleen’s Crab Cakes with Avocado Salad & Balsamic

Asian Bouillabaisse, Shrimp, Scallops and Fresh Fish in a Curry Broth
Simply roasted, grilled or sautéed choice of fresh fish of the day

This is one of Baleen's exciting, creative dishes reflecting Asian, European, and American influences, "Crispy Hudson Valley Duck Breast, Roasted Pumpkin Pappardelle, with Briased Duck Leg, Shiitake Mushrooms, and Arugula, swirled with Vermont Chevre, and a Delicate Butter spiked with Cream Sherry and Warm Spices, finished with Sun Dried Cranberries and Toasted Almonds."

Baleen
The Grove Isle Hotel & Spa
Four Grove Isle Drive
Coconut Grove (Miami), Florida (FL) 33133
305.858.8300

One of the new hip addresses on trendy Lincoln Road, Santo Restaurant and Lounge offers a gourmet indoor and patio dining venue, plus a swank ultra lounge and live performance lounge.

Acclaimed Executive Chef and Partner, Andrew Rothschild, raises the bar in the cometitive Miami restaurant scene with his contemporary American menu featuring dishes infused with Latin and Asian spices and textures.

With an unusually large, varied and scrumptious selection of appetizers from sushi to tiradito, to ceviches to mussels, calamari and duck confit potstickers, it is hard to save room for his signature mains, creative sides and yummy desserts!

At Santo Restaurant and Lounge the wine menu is eclectic and offers a global selection by the bottle and the glass for interesting pairings.

The chic, dramatic dining room flows into the lounge area. It is separated by 25 ft. velour drapes from the live performance lounge, which showcases a variety of music, including a live band from Wednesday to Friday.

Santo Restaurant and Lounge offers the unique combination of great food, drink and entertainment to make a night out on Lincoln Drive a memorable event.

This is Santo Restaurant and Lounge's main dining room, which spills into a chic lounge and performance area.

Favorite Appetizers:

Mussels Poached In Coconut fire roasted poblanos, sake, cilantro, lemon grass, lime, tomato and ginger

Pan Roasted Red Snapper and Black Truffle Asian Mushroom Ragout napa cabbage, scallion and sake butter

Coriander and Mint Marinated Rack of Lamb, lamb empanada, pea shoot salad, tamarind reduction

Gourmet creative sushi is one of the choices available at Santo Restaurant and Lounge.

Barton G. The Restaurant is the place to bring your party or your party attitude with you to this hip South Beach eatery, where the mantra is "fun dining."

The presentations are "over- the- top," inspiring awe and stares from diners who wished they had ordered whatever you're eating.

The items can be shared "party style" and the food is finger- lickin' good with surprising gourmet finesse.

The hip disco beat is so infectious that folks have been seen dancing on their seats and in between the tables. A live DJ on Friday night really rocks the house.

Be forewarned, at Barton G. The Restaurant, this fun, food-friendly place is contagious!

Coconut crusted Voodoo Shrimp, charred pineapple chutney
Popcorn Shrimp tossed lightly with sweet chili sauce

Honey glazed Norwegian Salmon with sweet corn succotash and haystack sweet potato
Kobe Chopped Steak , mushroom cream cheese hashbrowns and brown gravy

.
Barton G., The Restaurant serves up the dramatic at every turn...and the food is gourmet!

Photo by Michael Reiss

Barton G., The Restaurant
1427 West Ave. (14th Terrace)
Miami Beach
(305) 672 8881

Looking for a hip place on South Beach with cool vibes and stellar food? Cruise over to Vix at the Hotel Victor. From the visually stunning rich decor, replete with an aquarium filled with sensual jellyfish, to the electric hot opened kitchen, to the cool, breezy musical vibes, you know you are in for an exciting, exotic dining experience.

Executive Chef James Wierzelewski has traversed four continents over the past 20 years, and he has assembled a multicultural cooking team to offer his guests the best of the best from every corner of the globe. Starting with the complimentary signature Nan Bread and dips made a la minute in the only Tandoori Oven on the beach, you know you are in for a world class dining experience. As you scan the menu taking you to all parts of the gastronomic globe, you might wonder just how authentic the dishes will be.

Because Chef Jame's team is international, the results are true, creative versions of each menu item, aromatic, visually appealing, and full of the character and flavor of the region where it was inspired. The palette of flavors each diner experiences at Vixis complemented by the expert wine pairings suggested by well trained, genial waitstaff who enhance the full flavors of each item with their selections.

Chef James raises the bar, not only in South Beach, but in the ever evolving dining Mecca that Miami has become. Treat yourself to a culinary trip at Vix and then plan to return again and again.

Vix is found in the sleek lobby level of the Victor Hotel in the thick of the action in South Beach.

Favorite Appetizers:

baked hot and sour rock shrimp, sriracha-crab stuffing, hot and sour vinaigrette

foie gras "two ways" ...pan seared and cognac marinated torchon, cardamom brioche and pomegranate - pear relish, vanilla syrup

seafood "hot pot" ...lobster, shrimp,scallops and fish, coconut broth, straw mushrooms and Asian aromatics
spit- roasted rack and leg of lamb with casserole of aromatic melting shoulder, crushed green chickpea, Moroccan spiced tomato-eggplant relish and coriander jus

This is one of Vix's exciting, creative dishes reflecting Asian influences, "Seafood 'Hot Pot'...Lobster, Shrimp, Scallops and Fish, Coconut Broth, Straw Mushrooms and Asian Aromatics."

Prepare to be seduced by the stunning décor, bold cuisine and shimmering reflections of Biscayne Bay, as you dine at this upscale café, Café Sambal, that is part of the Mandarin Oriental's Miami property.

Chef Gerdy Rodriguez's menu presents distinctly Asian flavors along with a contemporary style from his Miami childhood . Menu selections are executed with flair and deftly handled to ensure that each dish retains the integrity of origin intended by the ambitious menu.

Wine and sake pairings are expertly handled by knowledgeable waitstaff under the direction of Assistant Manager Adrien Allez. If breathtaking outdoor dining is a must, put Cafe Sambal on your short list. Aiming to please the sophisticated palate of the locals and the hotel clientele, Café Sambal exceeds expectations!

This is the stunning and romantic outside dining area at the Mandarin Oriental's Café Sambal.

Photo by Michael Reiss

Sambal Roll - Fresh Water Ell, Avocado, Crab Meat
Asparagus Tempura with Mayo Foam, Salmon Roe and Lemon Zest

Citrus Salmon, with Baby Asian Vegetables and Yogurt Sauce
Tempura Calamari with Black Orzo, Garlic Sabayon and Cilantro Oil

This is the classic "Pad Thai" that your can find at the Mandarin Oriental's Café Sambal.

Photo by Michael Reiss

Café Sambal
Mandarin Oriental Hotel
500 Brickell Key Dr.
Miami
((305)) 913- 8251

Discreetly nestled on Andalusia Ave. just off Ponce de Leon Blvd. in Coral Gables, is La Cofradia, a restaurant whose name signifies brotherhood and familial association. Besides being a project of two brothers, the meaning extends to everyone who enters this genial, loft-like space, chic and sophisticated, yet exuding a warm and inviting ambiance. The dramatic lighting, rich materials and giant ceiling graphic set the stage for a meal full of intrigue and surprise.

Executive Chef Jean Paul blends Mediterranean and Peruvian flavors with his classical European culinary training to produce dishes that are full flavored with hints of aromas, tastes and textures from many exotic locales. The impressive wine list, developed by General Manager Michael Schikany offers well known and boutique selections from old and new world vintners with an extensive by-the-glass program designed to maximize the culinary experience. The welcoming vibes are extended by helpful waitstaff who are at the ready to make your dining experience at La Cofradia one that you will want to repeat.

Slow Braised Pork and Grapes with Pisco served with Fried Sweet Potato Rounds
Salad of Pears, Manchego Cheese, Tomatoes, Mixed Greens and Sunflower Seeds, Tossed in a Balsamic Vinaigrette

Risotto del Cofrade, Peruvian Yellow Chilies with a Fresh Grilled Seasonal Lobster Tail
Crispy Skin Duck Magret served with a Gruyere and Parmesan Potato Gratin with Sauteed Haricot Verts in a Peruvian "Sauco Sauce" Blackberry Gastrique

One of La Cofradia's creative and tasty dishes, "Salad of Pears, Manchego Cheese, Tomatoes, Mixed Greens and Sunflower Seeds, Tossed in a Balsamic Vinaigrette."

La Cofradia
2525 Ponce de Leon Blvd. (at Andalusia Ave.)
Coral Gables
305 914 1300

Michelle Bernstein's reputation at Azul follows her and her loyal devotees to the newly opened Michy's a neighborhood restaurant in a transitional area of Miami called the "Upper East Side."

This acoustically challenged venue with music to match may be just what the hood needs to gentrify the avenue. Chef Bernstein offers diners half portions of all menu items so that every diner can design his or her own tasting menu. She produces an eclectic mix of dishes that are pure, straightforward renditions with her own unique interpretations and surprises.

Wine pairings, suggested by Chef Bernstein's husband David are thoughtful and provocative. The servers are enthusiastic and eager to please. This is a small restaurant that could and does offer an haute-neighborhood dining experience.

Favorite Appetizers:

Foie Torchon, Brioche Crisps, Daily Marmalade
Beet Salad, Spanish Blue Espuma, Candied Walnuts

As you approach Ola on Ocean located located at the Savoy Hotel on Ocean Ave. in Miami Beach, you know you are in the presence of a culinary giant. Chef Douglas Rodriguez, globally acclaimed the "Father of Nuevo Latino Cuisine," is cooking up a storm, and you are his guest.

The pulse and the warmth of the continent embrace you and draw you into a dining room aglow with anticipation and action. Your senses are immediately awakened by an amuse bouche that is like nothing you've ever tasted before and you want more! Every bite of every dish is a tango of creative combinations, finely choreographed, expertly executed and bursting with flavor. Mouthwatering masterpieces at every turn and dip.

The four or five course menu, with a trio of tastes in each course is the recommended way to sample a wide variety of Chef Rodriguez's culinary genius. The wine pairings are sophisticated and take you around the world. The waitstaff are knowledgeable and offer helpful suggestions in pairing and menu selection. Put yourself in the hands of a master for an exotic culinary adventure.

The energetic South Beach chic club-atmosphere at Ola on Ocean makes for an exciting dining experience.

Favorite Appetizers:

Foie Gras and Fig Empanadas
Anise empanada dough filled with foie gras wrapped in almond fig cake over watercress salad, duck serrano and black trumpet vinaigrette.

Black Lobster Empanada
Squid ink empanada dough, stuffed with poached Maine lobster and served with sliced avocado and salsa rosa

Pollo Criollo
Half a boneless chicken marinated in “criollo” and then grilled, served over a roasted wild mushroom mojo and garnished with grilled scallions and truffled aioli.
Sugar Cane Panela Salmon panela cured and crusted, creamy quinoa, broken black olive vinaigrette, jicama salad

Chocolate Cigar
Chocolate mousse and peanut nougat enrobed in chocolate almond cake served with vanilla bean ice cream.

At Ola on Ocean Chef Douglas Rodriguez presents his tasty and innovative Nuevo Latino Cuisine. This is the "Beef Tenderloin Churrasco" - Churrasco style cut, grilled asparagus, spicy crabmeat dressing and chimicurri.

OLA on Ocean
The Savoy hotel
455 Ocean Dr. (bet. 4th and 5th Sts.)
Miami Beach
305 695-9125

What makes Cafe Maxx the envy of every restaurateur? Solid gold success measured by customer satisfaction and loyalty over decades. What makes Cafe Maxx the repeated choice of loyal patrons? The consistent quality and and the excitement of new American eclectic cuisine, full of flavor and visual delight. The menu, composed daily by owners Darrel Broek and Oliver Saucy, includes a mix of favorites and new dishes meant to keep returning guests coming back for more. Each creation is complex and full of ingredients that span the globe with European and Asian influences predominating.

Cafe Maxx has the finest selection of wines from around the globe, personally selected to complement the restaurant's flavorful and varied cuisine. The professional waitstaff are at the ready to assist in menu and wine selections. Located in Pompano Beach, this renowned cafe attracts a following from the greater Miami area and with reason!

Favorite Appetizers:

Tuna Sashimi Pizza with wasabi cream cheese and tobiko caviar
Braised Beef Spring Roll and Seared Scallop with miso remoulade and cucumber-wakami slaw

Hoisin Tangerine Lacquered Grouper and Shrimpover Napa snow pea stir fry and coconut sticky rice
Blackened sea Scallops with jalapeno, roasted pepper risotto, corn coulis and cilantro green onion pesto

Hawaiian Vintage Chocolate Souffle Cake, warm, flourless chocolate cake with vanilla ice cream

The Forge has been an endearing Miami institution for over four decades offering diners an exceptional and distinctive venue for romance and celebrations. The stained glass walls backlit to illuminate and provide a thoroughly unique dining space set the stage for an evening of opulence and elegance. The impeccable team based service, overseen by Director of Operations Joseph Day, punctuates the evening as a special occasion and makes every diner feel like a VIP. The varied, abundant and perfectly prepared breads set the tone for what follows and what follows does not disappoint.

Chef Andrew Swersky has added new appetizers including dramatic presentations of oysters, crab, tuna and steak tartare, and irresistible brick oven pizzas all prepared with subtlety and flair. His main courses offer selections to tempt every palate including vegetarians. The bountiful seafood, steaks, chops and other main course offerings make selections unbearably difficult but whatever your selection, save room for the delectable dessert soufflés which need to be ordered in advance.

Wine selection from the list of 300,000 bottles is made simple and enjoyable by the knowledgeable sommeliers who can identify suitable selections at every price point. For those who enjoy a restaurant lounge experience, look no further as your waitperson will be happy to personally escort you into Jimmy'z, the happening lounge that is adjacent to the restaurant, where you will again experience VIP service into the wee hours of the morning. There is a reason why Miamians in the know keep The Forge on their personal A list, it made the list decades ago and it still belongs on top!

Forge Duet, sautéed diver scallops and foie gras, huckleberries, port wine reduction, crispy potato gallette
Smoked Salmon, Creme Fraiche and Caper Brick Oven Pizza

Boneless St. Louis arbecued Knife and Fork Ribs, Habana Nueva Style, mild barbecue pineapple jalapeno sauce, purple cole slaw
Bone-In Filet Mignon basted & grilled on an oakwood fire, Grand Marnier au poivre sauce

Tantra's glowing crimson sign invites you into into a warm space that has been thoughtfully designed and deliberately executed to awaken and delight all of the senses. True to its tantric and feng shui principles, the colors, sounds, lights, textures and tastes have been masterfully orchestrated to envelope and captivate your senses. Your toes will be tickled by thick blades of grass as you enter. Your nose will be titillated by the smells of vanilla candles, the aromas from the kitchen and the scents of swirling wine aptly chosen to perfectly pair with your dining selections by Sommelier Bernardo Teixeira. Your eyes will be seduced by the rich, visual surroundings that complement Chef Sandi Birdsong's cuisine, at once, baroque, traditional and modern.

Each dish is conceived and presented to exhilarate the palate by multilayering aphrodisiac elements known to produce a sense of well being and satisfaction in the diner. Edible flowers, intensely flavorful microgreens and herbs enhance and add to the multi-sensual gustatory experience. The restaurant / lounge concept was conceived by Owner Dr.Tim Hogle to provide diners with an entire evening of entertainment. Eat, drink and be merry for the night at Tantra is always young!

The French Kiss - Bibb lettuce and fresh Forelli pear curls, French Roquefort and red pearl onions, dressed with Lavender Honey and Pommery mustard vinaigrette.

Laughing Lotus - Petals of Succulent Lamb marinated in eleven spices surrounding a tower of Tahaitian Hummus, Roasted Red Peppers and a Lychee floating on a pond of Mango Mint Anglaise.

Roasted South African Rock Lobster with White Truffle Risotto - two 8 oz. South African Rock lobster tails with asparagus and truffle risotto finished with a lemon beurre blanc and roasted red pepper drizzle.

Sea Bass Aphrodite - Pan- Seared fresh Chilean Sea Bass with Spring Bean and Baby Artichoke ragout drizzled with a smoked shellfish fumet.

Triple Orgasm - Warm Dark Chocolate Bourbon Cake smothered in Black Cherry Godiva Velvet Liquor and topped with Hazelnut chocolate and Tahitian Vanilla Bean Ice Cream and Fresh Blackberries.

Tantra's "Sea Bass Aphrodite - Pan- Seared fresh Chilean Sea Bass with Spring Bean and Baby Artichoke ragout drizzled with a smoked shellfish fumet"
is a beautiful and tasty dish.

If you can't make it to Tokyo or Lima or Rio, just samba down to Lincoln Road for a trip to the tropics, Japanese style. Go to Sushisamba dromo. The sights, sounds, smells and tastes of authentic Japanese sushi and sashimi, Brazilian chuurrasco and Peruvian seviche dishes will put you in a carnival frame of mind.

The space is designed to resemble the samdromo where the Brazilian samba competitions occur. Sip on creative cocktails or premium sakes while you watch the performances of expert sushi chefs who thrill you with their skill, creativity, presentation and freshness of ingredients. Move on to delectable renditions of classics with a twist or try the Omakase Tasting Menu deftly prepared by Chef de Cuisine, Jose Mendin.

Whatever you select, you are sure to be seduced by the warm glow, upbeat vibes and congenial staff, not to mention the festive food at Sushisamba dromo.

Crispy Oysters - Fanny Bay oysters, avocado aioli, roasted corn and pickled onions, sweet plantains

Whole Broiled Main Lobster creamed Peruvian corn & hijiki seaweed-panko crust
Vegetable Udon japanese wheat noodles with spicy peanut—red miso broth, japanese eggplant, baby bok choy & summer vegetables

Matcha Ice Cream Sandwich green tea sorvete in chewy chocolate cookies & bitter almond dipping sauce

"Crispy Oysters - Fanny Bay oysters, avocado aioli, roasted corn and pickled onions, sweet plantains" is an example of the multicultural creative cuisine served at Sushisamba dromo.

Sensual and seductive, Grass, located in the up and coming Design District evokes the exotic feeling of far off islands in decor and cuisine. Seated in the open air with sky, clouds and the moon as your ceiling or under the intimate space of an island tiki hut, you are destined to dine in an ethereal environment.

The cuisine, a mix of Asian and Peruvian influences, offers assertive flavors and textures as well as appealing visual presentations. This is a magical mecca of calm and casual elegance in the heart of hip, cutting edge, decorator row. The contrast is alluring and the palate pleasing dishes are thoroughly satisfying.

Malaysian Mixed Seafood Ceviche served with coconut ceviche dressing and crispy plantains

Mismaloya Salad - mesclun baby greens, red oak leaves, mango, nectarines, Korean pears, avocado, pine nuts and vanilla white balsamic vinaigrette

Seared Sechuan Tuna au Poivre served with sautéed spinach, sushi rice tempura and tamarind coconut sauce
Togarashi Pan Roasted Chilean Sea Bass with Asian ratatouille, sweet potato gnocchi and honey yuzu sauce.

The "Malaysian Mixed Seafood Ceviche served with coconut ceviche dressing and crispy plantains" is one example of Grass's highly creative and delicious cuisine.

Loewe's Hotel in South Beach is a microcosm of what's happening in one of the hottest spots in the world. At various times of the day the lobby is a coffee bar, champagne lounge, full services bar with sushi and entertainment and the entrance to Preston's, their all day dining venue.

On Friday evening the attraction is a resplendent seafood sensation. As you walk into the dining area your eyes begins to scan the many discreetly and artistically placed stations from sushi to cold seafoods to salads to hot items prepared in small batches so as to preserve flavor and taste. The dessert station, complete with fruit ready to dip into molten hot chocolate is a delight.

The preparations exhibit creativity, flair and a nod to the many cultures living in the area. This would be a value at any price considering the quality and quantity ( all you can eat) but at $ 38.00, it is the best kept secret in town. If you happen to forget about this Friday night feast, just look up in the sky and you might see a sky banner inviting you to the Friday Night Seafood Extravaganza at Preston's. Take their advice and go!

Whole Backed Hamachi with Asian Sauce
French Bouillabaisse with fish shellfish and lobster

Preston's "Seafood Sensation" on Friday nights has quality dishes with an emphasis on cooked-to-order seafood and fish.

Preston's
Loews Miami Beach Hotel
1601 Collins Avenue
Miami Beach
(305) 604 1601

Fasten your seat belt! A trip to China Grill is a world tour of global culinary traditions far beyond China's borders. The moment you approach this architecturally intriguing site, you are greeted by a welcoming doorman. You enter a space filled with electricity and high volume beat. As you make your way to your table, you observe the trendy bar scene and the groups of diners sharing large plates of beautifully presented food served family style. Try a signature sagatini or a mojito and some creative sushi from the adjacent Dragon Bar, a destination unto itself. Contemplate the delectable possibilities presented on a round menu, whose shape signifies a global dining experience. The excitement heightens as your first dish is presented, and you dig into the creative combinations. Flavors combine and delight as you make your way through this world tour. The desserts and after dinner drinks further accentuate Executive Chef Keyvan Behnam's world class approach to global cuisine. Welcome aboard!

Chinese BBQ braised beef short ribs, honey & cumin spiced acorn squash
Crackling calamari salad, lime miso dressing

Shanghai lobster, ginger, curry & crispy spinach
Sweet soy marinated skirt steak wok sautéed lo mein noodles & tempura shitake mushrooms

China Grill's "Sweet soy marinated skirt steak wok sautéed lo mein noodles & tempura shitake mushrooms" is a colorful and delicious dish.

"Not Just Steak "is the motto of Tuscan Steak, an American restaurant with traditional Italian influences. Tuscan Steak's classic wood hewn and candlelit setting features a spacious and lively bar scene and ample space between tables laden with bountiful portions of gorgeously presented food served family style to encourage sharing. This is an ideal place for celebrating and satisfying carnivores and herbivores alike. Signature dishes like the world class T-bone steak, mushroom and truffle risottos and truffle oil infused garlic bread are intermixed with new additions including tuna tartare and honey glazed duck. The servers are warm, welcoming and ready to introduce diners to wonderful wine selections that pair perfectly with the distinctive cuisine.

Chianti Braised Short Ribs, Chocolate Espresso Demi-Glace and Ricotta Cheese Cigars
Ahi Tuna Tartare, Lemon Mustard, Chives, Tomato Bruschetta and herb Avocado Coulis

Tuscan Steak's Famous Grilled Florentine T-Bone with Italian Hummus and Potato Chips
Truffle Honey Glazed Duck Mediterranean Fig and Gorgonzola Orzo with Duck Confit and Braised Escarole

The lively tropical atmosphere of Ortanique on the Mile beckons from the outdoor patio area regaled in Caribbean decor even before you enter the interior. True to its name, the fruit, ortanique, is a hybrid orange native to Jamaica, a sweet, exotic gem and that's just what you'll experience once inside. The atmosphere is electric, the cuisine eclectic and the mojitos are memorable! The menu provides a culinary journey to the spice islands and the food doesn't disappoint. The flavors are full bodied, original compositions of Executive Chef/Owner Cindy Hutson. Your palate will delight in the creative, passionate melding of Carib-Euro-Asian influences served by the spirited waitstaff. The expert wine pairings suggested by knowledgeable servers add to the recipe that makes this culinary experience a trip to the tropics.

Spicy Fried Calamari Salad - Tender calamari lightly dusted with Caribbean herbs and spices tossed with mescaline mix, julienne of carrots, dices tomatoes and tomato-basil vinaigrette

Tropical Mango Salad with braised sabal hearts of palm, julienne of mango gourmet greens, Caribbean candied pecans and passion fruit vinaigrette.

Pan Sautéed Bahamian Black Grouper marinated in teriyaki and sesame oil with an Ortanique orange liqueur and Barcardi Limon sauce topped with steamed seasoned chayote and carrots on a lemon orange boniato sweet plaintain mash
West Indian Style Bouillabaisse finest selections (refer to today's specials) from the waters of the worlds with aromatic jasmine rice in a coconut curried broth.

Mango Macadamia Nut Tarte Tatin served with vanilla bean ice cream & a crunchy macadamia nut brittle

At Ortanique on the Mile, Executive Chef/Owner Cindy Hutson presents exciting Carib-Euro-Asian food.

At Two Chefs the vibes are welcoming in this strip mall stunner, where food reigns supreme. Chef Jan Jorgensen produces creative continental cuisine with flashes of Asian inspiration and a few down-home American touches. Every dish is succulent,complex and full flavored. The eclectic menu is supplemented by daily blackboard specials that showcase the chef's versatility. The wine list spans the wine universe and the savvy waitstaff are eager to offer exciting pairings. Chef Jan and his staff offer a hands-on interactive cooking class every Saturday morning which is one of the most lively and informative classes we have attended. An exceptional three-course meal including a dessert soufflé , offered every evening from 6-7PM, is a generous gift from this accomplished chef for those in the know. The loyal staff and clientele have been part of this success story since it opened. So, whet your appetite and join the club!

A selection of blackboard specials are available daily at Two Chefs restaurant.

Wild Mushroom Gratin with Black Truffle & Sharp Cheddar Cheese Crust
Tuna Tartare with Smashed Avocado & Pommes Frites

Lobster Risotto with Black Truffles
"Asopao" with Shrimp, Clams, Salmon, Lobster Tail, Sage & Lemon Broth

Soufflés - choice of vanilla, granny smith apple, mixed berry, grand marnier, bittersweet chocolate, amaretto

.
Every dish is succulent,complex and full flavored at Two Chefs restaurant.

Who would ever have guessed that a non descript hole-in-the-wall Vietnamese restaurant, Hy Vong, in Little Havana on Calle Ocho would survive and thrive for 25 years with a fiercely loyal and devoted clientele that swears by this robust, country style cuisine. Who would ever have guessed that Kathy, a school teacher who took in Vietnamese refugees would partner with Thong, one of her guests to share the down home delicacies we still enjoy today. Who would ever guess that Thong's daughter, a Harvard graduate, is now looking to expand this restaurant so that its local fame might spread far and wide. Yes, the American dream is alive and well and thriving in this dive full of contented diners who hope that their secret find won't get out. The food is down home cooking with delicacy and finesse. The prices are modest, the specials are full of surprises and the desserts are sinfully decadent. Join the line, meet some new friends and savor a thoroughly satisfying neighborhood experience.

Bun Thit Nuong - Barbecued pork with Vermicelli Rice Noodles
Sautéed shrimp and Crab meat served in Curry Sauce

At B.E.D. no sign is needed for this hip, cool, sensual space where doorman announce your entry, if you're on the list. Once inside, slip off your shoes, hop into bed and relax. No, you're not dreaming, there are no tables or chairs in this supper club, dining lounge. Food and beverages are served on trays and placed on your huge bed where all you have to do is adjust your pillows to sit and sup. As the night goes on, the D.J. or live band bumps up the volume to entertain the throngs of late night revelers who have been waiting in line at the door for the chance to be seen and be part of the scene. It's Monday night in South Beach and tomorrow morning is after all hours away. But wait, wake up, what about the food. What a dream come true! Chef Michael E. Yerks is not asleep in the kitchen. This is far from bar /lounge fare. The menu and presentation rival any fine dining venue and the cuisine, inspired by three star Michelin Chef Claude Troisgros is ambitious and well executed. You may have come for the scene, but you'll be back for the cuisine in this dreamy, trance inducing South Beach spot.

At B.E.D. your food is served in an intimate setting, as guests lounge in their "beds."

Jumbo Shrimp Tempura Somen- Soba Noodle Salad and a Volcano Mango Sauce
Pan Seared Foie Gras, Encrusted with Hazelnuts Served with truffle Honey Sautéed Peaches, Black Currant & Pine Nut Bread and Prickly Pear Puree

Maple Leaf Duck Breast - Mascarpone Polenta, Duck Confit and Fennel-Leek Fondue with Yuzu Cherry Anise sauce & Vanilla Bean Aoli
Australian Rack of Lamb - Served with Ginger Sake Mushrooms, Yellow Pepper Risotto and a Soy Caramel Emulsion

Fire and Ice-
Molten Chocolate Cake filled with either Chocolate or
Peanut Butter Cream and topped with Vanilla
or Peanut Brittle Ice Cream

How can a Japanese restaurant on South Beach be named "Bond Street"? It's an offshoot of its namesake in New York City where "Japanese" means sleek, cool, low lighting, throbbing music. No tatami mats or rice paper shogees here. This is sushi with a beat! Get cozy and meet your neighbors as you sit elbow to elbow in this basement alcove that is part of the Townhouse Hotel. Study the menu as you sip on a sake or saketini and prepare your palate for some of the most creative sushi and sashimi preparations in town. Save room for the well executed "Miami Specialties" and the generous desserts. If you want more than just sushi in an intimate South Beach environment, check out the Bond Street Lounge.

Usuzukuri - Thin sliced White Fish Sashimi with Shiso Sorbet
Sesame Crusted Shrimp - Orange Curry Dijon Mustard Sauce

Steamed Sea Bass with Ginger, Scallion and Cilantro with Oyster Sauce and Sizzling Oil
Grilled Ribeye Steak Honey Teriyaki & Marinated Vegetables.

This is the elegant dinning room of the Palme d'Or restaurant located in the historic Biltmore Hotel.

The Palme d'Or restaurant located in the historic Biltmore hotel is as exciting, sensual and glamorous as the Cannes Film Festival award which bears its namesake. The space is chic, the live music seductive and the cuisine is delectable. Chef de Cuisine Philippe Ruiz has ingeniously modernized his interpretations of nouvelle French cuisine to dazzle even the most sophisticated palate. His style epitomizes the confident execution of classic French technique with 21st century flair and panache. His menu, composed of creations offered in tasting portions, allows for diners to customize their own tasting menu or to follow the suggested tasting formats proposed by the chef. In any case, the experience allows for a complex combination of taste sensations that is sure to elicit sounds and gestures of delight. The wine pairings, knowledgeably selected and professionally presented by Sommelier Sebastian Verrier make for a thrilling and thoroughly satisfying three star Michelin level dining experience.

Chef de Cuisine Philippe Ruiz and Sommelier Sebastian Verrier create a memorable experience at the Palme d'Or restaurant.

Maine Lobster & Creme Fraiche Cappuccino
Pan Seared Hudson Valley Foie Gras, Toasted Brioche, Fruit Chutney & Balsamic Reduction

Mediterranean Langoustine, Black trumpet Mushroom, Light Orange Bouillon
Seared Baby Lamb Chop, Vegetable Ragout, Chorizo, Sweet .Garlic & Spiced Harissa Sauce

.
Chef de Cuisine Philippe Ruiz's exquisite culinary creations are nothing short of magic.

Touch combines all of the elements that make for a great dining experience and notches them up to an even higher level. Touch awakens all of the senses. The exotic decor bathed in shades of red and splashed with broad brush strokes of vibrant color in motion evokes a timeless sense of intrigue and sensuality. The haunting sounds of the strolling flute player and the background music orchestrated by a D.J. create a high energy, hypnotic effect. The tables, placed deliberately at close proximity in the main dining room create intimacy and a sense of a communal bacchanal. Executive Chef Sean Brasel's menu tempts you to explore creative combinations of "New American Cuisine" which will surprise and delight your senses of sight, smell and taste. The cocktail and wine selection is designed to further enhance your dining pleasure. Touch invites you to an exciting dining adventure which epitomizes the glamour and style of the South Beach scene.

Trio Tuna Tartar
sushi grade tuna tossed with ginger, scallions, chili oil and guacamole and paw paw mole finished with organic baby micro greens and crispy flour tortillas
Marinated Beef Strip Salad
thinly sliced marinated prime New York strip served with chayote, baby hearts of palm, coconut and pickled papaya salad tossed with preserved lime dressing

Potato Wrapped Black Grouper Filet
black grouper filet stuffed with red wine syrup and goat cheese served on sauté of baby spinach and golden raisin and parsnip puree with a spicy mango sauce
Duck Two Ways
cinnamon smoked duck leg confit with a “Chinese” cured duck breast paired with charred-banana mashed potatoes and a berry Goldschlager glace

Menage A Mousse - Decadent layers of Dark, Milk and White Chocolate Mousse Accented with a Praline Crisp

Perricone's Marketplace and Cafe is located near the high rise financial district just off of Brickell Avenue. This charming wood and stucco 18th century transplanted farmhouse is a dramatic contrast to the nearby skyscrapers. The building with it's large patio dining area set amid hundred year old trees, speaks to the bygone era when Italian families made everything from scratch and ate together every night. Longing for the nostalgia and great home-cooked food like Ma and Grandma used to make? You've only got to step inside Perricone's Cafe and Marketplace and be greeted by owner Steven Perricone to know that you've come home. As you review the menu, you'll see all your favorites plus the nightly specials which showcase the talented kitchen staff. No wine list here, just go to the market side of the house and choose a bottle to bring to the table. The food is as satisfying as down home cooking can get, the service is friendly and helpful and the clientele are mostly regulars who share their neighborhood find with lucky friends and savvy visitors in the know. This is indeed a place to celebrate the joys of life in a relaxed, tropical setting. Buon Appetito!

Perricone's Cafe and Marketplace's dramatic atmosphere created by hundred year old oak trees.

Mediterranean Mussels poached in White Wine, Fresh Diced Tomatoes, Garlic & Extra Virgin Olive Oil
Perricone's Organic Salad - arugula, watercress & Belgian endive with walnuts, julienne of pears and apples, topped with crumbled gorgonzola in a fine herb vinaigrette

Favorite Entrees:
Seafood Linguini Fra Diavolo - Lobster, Shrimp, Scallops, Mussels & Calamari
Chicken Parmigiana with Pasta Pomodoro - delicately seasoned and lightly fried chicken breast topped with Pomodoro sauce and melted mozzarella cheese, served over pasta prepared with crushed tomatoes, fresh basil, garlic and extra virgin olive oil.

Favorite Dessert
:
Banana Cake - layers of fresh cut bananas and cheese filling surround outrageous banana cake

.
Mama mia--the food at Perricone's Marketplace and Cafe is tasty and plentiful!

Perricone's Marketplace and Cafe
15 SE 10th St. at SE 1st Ave.
Miami
(305) 374 9449

Blu Moon Restro/Bar is discreetly tucked away on the second floor of the Doubletree Grand Hotel. It is a dining venue worth searching out. Long established restaurateur, Massimo Mancuso, has outdone himself in designing a sophisticated, sexy, bay view space to spotlight his Fusion Mediterranean cuisine. The menu intrigues and captivates your interest as Mediterranean, Italian and Asian elements comfortably intermingle. The wine list is as remarkable as the menu in presenting a variety of offerings so reasonably priced as to invite even the most timid to explore and try something new. Select from thin, crisp, wood-fired pizzas to superbly prepared al dente pastas. Go on to perfectly prepared meats and seafood. End with dessert, which should include the Italian version of doughnuts prepared to order. This is an irresistible and fitting conclusion to an evening as magical as the Blu Moon.

Designer/Owner Massimo Mancuso welcomes you to his sophisticated Blu Moon Restro/Bar.

Fresh Scallop Medallions in a Succulent Sauce with a touch of Red Caviar
Tuna Carpaccio in honey and ginger reduction served with Wild Mushrooms

Crunchy Roast Duck breast with William Pears and ginger served with a Rice Timbale
Flat Macaroni tossed in a succulent Truffle Sauce with Foie Gras

.
Thin, crisp wood-fired gourmet pizza is only one of the many delectable items found at Blu Moon Restro/Bar.

Blu Moon Restro/Bar
Doubletree Grand Hotel
1717 North Bayshore Dr.
Miami
(305) 373 8188

Located in the Alexander Hotel on Miami Beach's Millionaire Row, Shula's American Steak House is designed to spotlight the NFL's winningest coach and the 1972 Miami Dolphins "perfect season". The warm, clubby atmosphere created by dark, rich woods and plush seating offers a perfect backdrop to display prized memorabilia and to showcase the prized, Certified Angus Beef Steaks proudly presented for selection by the waitstaff. The restaurant's reputation is built on serving the "biggest and best"with Shula's custom cuts and aging resulting in tender, flavorful, exceptional steaks. Appetizers, salads and desserts are also generously sized, expertly prepared and presented. This is a perfect opportunity to experience a winning formula for a successful night out on the town.

Favorite Appetizers:

Barbecue Shrimp Stuffed with Basil
Oysters Rockefeller

Favorite Entrees:

Surf and Turf - 8 ounce Filet Mignon and two pound Lobster
22 ounce Cowboy Ribeye Steak

.
Some of "the biggest and the best" beef is served at Shula's America Steak House.

Shula's American Steak House
Alexander Hotel
5225 Collins Ave.
Miami Beach
(305) 341 6565

French cuisine is often lauded as the world's finest and if you wonder why, just try Pascal's on Ponce. This culinary gem has all the components of three star Michelin status without the pretense. The commitment to a perfect dining experience starts at the entrance with a warm reception, continues with attentive, professional service and is culminated by the perfect execution of contemporary French cuisine. The tasting menu, paired with wines, is an exceptional value and will allow you to experience the range of Chef Pascal's impeccable culinary genius.

Summer squash ravioli with wilted organic greens, vegetable sauce, olive oil
Moscovy Duck Terrine, onion compote, mesclun and apple gelee

Atlantic Salmon "En Croute", crab meat, peas, lemon confit, shitake mushrooms, sauce homard
Oven Roasted Duck breast with pears, cabbage, potato, natural duck sauce

.
At Pascal's on Ponce the "Oven Roasted Duck breast with pears, cabbage, potato, natural duck sauce" is done to perfection.

What makes for a quintessential South Florida dining experience? Take a renowned Chef/Owner, Mark Militello, a masterful Executive Chef, Larry LaValley, a polished dining room and superb waitstaff lead by General Manager Scott Klein and food of consistent high quality and voila! You will find every dish on this contemporary Floridian menu superbly executed, beautifully presented and palate pleasing. You can be assured of an exceptional fine dining experience.

This is the polished art deco dining room at Mark's on South Beach.

Photo by Michael Reiss

Phyllo wrapped fresh dates filled with gorgonzola and a red wine poached pear with goat cheese
Roasted red and golden beets with feta and a cumin-raisin vinaigrette

Farm raised cobia and Maine lobster with potato fritters and sautéed spinach on lobster tarragon veloute
Mango honey glazed seared duck breast and confit of duck with vanilla scented butternut squash puree and grilled vegetable bundle

Mark Militello culinary genius creates such Mediterranean inspired dishes as "Roasted red and golden beets with feta and a cumin-raisin vinaigrette."

Photo by Michael Reiss

If you're longing to be seduced by the addictive aromas and flavors of the Mediterranean but can't get away, venture to the Abby Dining Room for an authentic culinary journey. Housed in the restored Art Deco Chic of the Abbey Hotel, this gem awaits your discovery. Executive Chef Kira Volz and General Manager Keith Space are committed to taking you to a specific distinct region with every item. The dishes authenticity is only enhanced by the chef's creative touches. The effect being the sensation that you've never quite had a better rendition of the dish! Put yourself in the able hands of these culinary tour guides and enjoy the trip!

This is Executive Chef Kira Volz in the meticulously restored art deco gem, the Abby Dinning Room.

Photo by Michael Reiss

Favorite Appetizers:

Bruschetta Caponata, roasted vegetables, pinenuts, yellow raisins, fresh oregano and extra virgin olive oil served on grilled ciabatta bread
Wilted Spinach Salad, crisp spinach tossed in a warm oven-dried grape vinaigrette with red onions, pitted Kalamata olives, toasted walnuts and Feta cheese

Paella de Mariscos, jumbo prawns, fresh mussels and spicy chorizo simmered in a piquant tomato- saffron sauce with Valencia rice
Tajine of Bell and Evans Chicken with cilantro oil, a traditional Moroccan stew of chickpeas, dried fruit and seasonal vegetables served with cous cous and harissa.

Poached Pears in red wine syrup topped with golden puff pastry and cinnamon ice cream

.
"Bruschetta Caponata, roasted vegetables, pinenuts, yellow raisins, fresh oregano and extra virgin olive oil served on grilled ciabatta bread," a Mediterranean-inspired dish at the Abbey Dinning Room, has crunch and intense flavors beautifully blended.

Photo by Michael Reiss

Where do you go when you crave a great steak and your companion wants great seafood. Head for the South Beach outpost of this renowned New York establishment for prime grade beef dry aged in house. The stone crabs, giant lobster and fresh seafood impeccably served by waitstaff who are well versed in their strictly American wine list make this magnificent waterfront location a" must eat" spot for serious steak house aficionados.

Besides outstanding beef Smith & Wollensky serves the freshest seafood, such as this beautifully presented 3 lb live Maine Lobster cooked to order.

Photo by Michael Reiss

The fabulous desert cart is worth waiting for at Smith & Wollensky with gargantuan portions of classic desserts such as chocolate cake, coconut cake, and carrot cake.

Photo by Michael Reiss

Smith & Wollensky
1 Washington Ave. in South Point Park
Miami Beach
(305) 673 2800

For a unique and delicious twist on Sunday Brunch, try Two Sisters located at the beautiful Hyatt Regency Coral Gables. You will delight in the array of freshly prepared hot and cold items including seafood, a pasta bar, omelet station, carvery, hot dishes including paella and free flowing sparkling wine. The twist is a cooking demonstration offered several times during brunch hours. Consider the Two Sisters for dinner when the menu turns to "Mediterranean" a term coined by Executive Chef Michael Morris. Signature dishes include a custom stir fry with a choice of meats, seafood, and sauces; and the five spice duck breast in a hoisin plum sauce. In a city with so many restaurants to choose from, this hotel restaurant is worth a try.

At the Hyatt Regency Coral Gables Two Sisters Restaurant you can experienced the highly acclaimed Sunday Brunch, which is creative and elegant.

Consider the Two Sisters for dinner when the menu turns to "Mediterranean" a term coined by Executive Chef Michael Morris. Signature dishes include a custom stir fry with a choice of meats, seafood, and sauces; and the five spice duck breast in a hoisin plum sauce. In a city with so many restaurants to choose from, this hotel restaurant is worth a try.

At the Hyatt Regency Coral Gables Two Sisters Restaurant two master chefs serve up savory and creative cuisine, Executive Chef Michael Morris, assisted by ...

Prepare to be swathed in an iridescent coral glow as you walk up the stairs of this surreal South Beach restaurant and champagne lounge. Where to begin? There's the stand up sushi bar, the ultra cool lounge and disco bar complete with bubbling waterfall, the retro champagne bar in the round, the neon blue dining room and the open air terrace with lounging beds. All venues serve champagne, sushi and the distinctive cuisine of Executive Chef Brian Molloy whose Irish heritage dictates integrity and freshness in the use of ingredients. His selections reflect the seasons, his classical French training and a touch of Asian spicing for good measure. Pearl offers all the ingredients for a "hot" South Beach night on the town.

This is the retro- "way cool" champagne bar at Pearl Restaurant & Lounge where champagne is served and made-to-order sushi is always available.

Favorite Appetizers:

Duck Prusciutto Salad, Field Greens, Asparagus, Shaved Fennel, Orange Segments, Toasted Hazelnuts, and Parmesan Cheese
Iron Skillet Foie Gras, Puff Pastry Pillow, Poached Pears, Mache Greens, Port Syrup

Pan Roasted Yellowtail Snapper,Black Forbidden Rice, Baby Bok Choy, Thai Coconut Sauce
Lobster, Shrimp and Scallop Thermidor, Dutchess Potatoes, Fresh Tarragon cream, white Wine, Sprinkled with Parmesan Cheese

This fresh Main Lobster is the work of art of Executive Chef Brian Molloy who produces superb food dramatically served at Pearl Restaurant & Lounge.

No trip to Miami Beach would be complete without a stroll on Espanola Way. This quaint neighborhood of shops and restaurants is filled with a zest for life that is palpable. Stroll the avenue, browse in the shops and stalls and savor a meal at one of the eight neighborhood restaurants. Try Hosteria Romana where the vibes are authentic Italian. Host/owner Mario invites you to come and eat as if it were his home. Sit down al fresco and be part of the family. Enjoy the authentic fare, the street scene and the essence of Roman hospitality.

This is the entrance to the exciting and fun Espanola Way in Miami Beach, Florida, where one can stroll and find fine restaurants and shops.

Greek Salad, mixed lettuce, tomato, feta cheese, cucumbers and olives
Calamari Fritti

Hosteria Romana
429 Espanola Way
( Between Drexel and Washington Aves.)
Miami Beach
(305) 532 4299

Diane Sukiennik, Associate Editor, Food and Wine Access
Michael Reiss, Editor, Food and Wine Access

South Florida is the place to be in the winter. Snowbirds from the North and the Southern Hemisphere have long known this. But now, gourmets and gourmands have a host of world class culinary events to choose from, or better yet, to attend them all!

Among the many festivals, these offer stellar culinary experiences and a taste of the dynamic South Florida culinary scene, including cooking schools, food and wine festivals, and other important events like important art galleries and historic houses, musical events--all of which are an important part of the the Miami Scene.

Be a Wok Star! Create memories and make new friends...
Join Eleanor in unique spaces for an unforgettable experience - a perfect combination of socializing, entertainment and learning!
You'll only need one 3-hour class to learn her no-recipe, no-measuring, no-calorie counting approach. Her goal is to show you that with the right tools and skills, you'll be able to accomplish exotic, delicious Asian flavored dinners in less than thirty minutes with little cleanup!
Each dish demonstrates a stir-fry combination:
o Rainbow lettuce with ground turkey, hoisin sauce & crunchy pumpkin seeds
o Easy stir fry veggies with an Asian twist
o Shrimp with asparagus, carrot & topped with cashews
o Tilapia with zucchini, squash & bell peppers in spicy brown bean sauce

Eleanor Hoh Wok Star Cooking Class
phone: 305-865-9297address: 10250 Collins Ave. #307
Bal Harbour , FL 33154
email: eh@eleanorhoh.com

• WOK SET
14" Cast Iron Wok Set with lid, spatula & magnetic wok mitt.
• INSTRUCTI