Fernanda's International Market, a treasure trove of rare ingredients and made-to-order gourmet sandwiches, bakes robust breads and fine pastries. Among a troop of hearty sandwiches, the Martorano ($8.99) stands out for its spicy temper and muscular blend of sopressata and cappacola meats. The Churchill ($8.99) loads its taste gun with Branston pickle relish and fights hunger pangs on ham-coated beaches, cheddar cheese fields, and hot mustard streets. Fernanda's also sells prepared food by the pound and hard-to-find international groceries like Thai lemon grass.
Montreal native Tony Bianco teamed up with executive chef Enzo Addario to create Hot Tomatoe, a traditional Italian bistro boasting a menu that brims with house-made, cooked-to-order pastas, flavorful meat dishes, and full- and light-bodied Italian wines. Their regional cuisine typically integrates up to seven essential ingredients—oil, garlic, basil, tomatoes, pasta, and olives—from which Snow White’s seven dwarves drew their names. In addition, the staff goes shopping for fresh ingredients three to four days a week to supplement both seasonal compositions and year-round dishes, which include veal parmigiana, filet mignon, and penne norma.
You don't have to travel all the way to Napa Valley to taste that region's famed beverage. Even though it's in the heart of Miami, Mass? Estate Winery produces its wines in Northern California's Santa Helena hills before transporting their wares directly to the local tasting room, where guests can sample a variety of rich reds. The winery, touted as the first of its kind in Miami, is a dream of founder Oscar Piloto Mass?. His vision: to create world-class fine wines that will please a range of palates, pair well with many dishes, and appeal to every Myers-Briggs personality type.
Beautiful waitresses clad in plaid mini kilts crisscross Tilted Kilt, hoisting trays of Celtic-themed pub fare as sports fans catch games on high-definition TVs. Almost a decade old, the Tilted Kilt franchise originated in Las Vegas, where restaurateur Mark DiMartino first conceived of a sports bar with Irish touches—an idea that has since spread across the country. Patrons can stay out late at the pub, spending the night sipping on beers while sampling burgers, fish ‘n’ chips, or shepherd’s pie filled with beef and veggies. On a weekly basis, musicians enliven the already party-like atmosphere, strumming tunes or throwing up fistfuls of counterfeit money on the eatery’s patio.