At Siga la Vaca, diners can head to a chef-run grill to fill up on roasted cuts of beef, pork, and chicken prepared in traditional Argentinian style, or they can make a beeline to a salad bar with more than 20 fresh and cold-cut items. Chefs can fine-tune any cut of meat to suit a customer's precise specifications or a current measurement of the Earth's magnetic field. The fixed-price, all-you-can-eat format provides diners with a staggering amount of food, including a selection of desserts with fresh fruit and flan. Within the fixed price, patrons can also imbibe a half bottle of house wine, a pitcher of draft beer, or a soda.
The Miami New Times magazine named Rincon Argentino the Best Argentine Restaurant in 2009. TripAdvisors give its Coral Gables location an average of 3.5 owl eyes. Yelpers give the Coral Gables location an average of 4.5 stars, and seven Yelpers give the Kendall Drive location an average of 3.5 stars.
Don Davis arrived in America from his native Uruguay with a dream of opening a restaurant and introducing his newfound neighbors to the tender steaks, fresh salads, and hearty pastas of his youth. He named the restaurant after his beloved grandmother, Dona Paulina, and soon began inviting guests inside to sample plates filled with sizzling chicken, spicy sausage, breaded milanesa cutlets, and flaky filets of swordfish and sea bass. Pitchers of sangria enliven feasts, and each serving of caramel-covered flan is as sweet and wobbly as a fawn taking its first steps high heels.
Wine racks the color of warm wheat chaff crisscross the walls at Holleman’s Restaurant, the sleek bodies of the bottles reflecting servers as they slip through the dining room. The vessels, stamped with labels from France, Argentina, and Italy shimmer beneath visions of Black Angus steaks, fresh pasta, and racks of New Zealand lamb. From the kitchen drift the scents of garlic-and-rosemary demi-glace and cognac-and-peppercorn sauce. In that busy room, New York strip steak crackles against the open-flame grill and chefs busily mold crabcakes.
Beneath wrought-iron chandeliers, the high-topped tables are covered in crisp white cloths like ghosts appearing in traffic court. On some evenings, the smooth twang of an electric guitar fills the room, flitting softly beneath a crooning singer.
Though its roots go back to Treviso, Italy, Piola impressively now serves its famous thin-crust pizza in 10 countries. The international eatery's chefs top pies with a mix of classic and eclectic ingredients such as Brie cheese, smoked salmon, broccoli, bacon, and eggs. Its pies include thin-crust, white pizzas, and thick-edged versions baked in brick ovens. Aside from serving food, Piola hosts film premieres, book events, and art exhibitions. The business also publishes its own 48-page magazine with international artwork and essays translated into four languages, including Italian and English, but sadly not Pig-Latin.
Waiters whirl through Grimpa Brazilian Steakhouse's streamlined interior, dancing with swords that skewer more than 15 kinds of meat. Diners can sample steaks and an 18-item salad bar and hot buffet in the art-strewn dining room or on the outdoor patio, where swaying palms and ghost cowboys bring to mind traditional gaucho camps. An onsite wine cellar accommodates international vintages of red, white, and bubbly, and an à la carte menu allows chefs to pair tender cuts of beef and fish with gourmet sauces and sides.