Shula's 347 Grill is named in honor of Hall of Fame Coach Don Shula, the winningest Coach in NFL history, with 347 victories! Shula's 347 Grill follows a long line of successful restaurants, all founded on the same famous tradition of Shula's Steak Houses.
Splitsville explores contemporary consumption within a bowling framework, combining swankiness with three bars, and a full-service restaurant. Splitsville’s menu, developed under the guidance of one of Food & Wine magazine's Best New Chefs of 2008 Tim Cushman, stacks up and knocks down a cadre of ville plates ($5–$14) including spicy edamame and three-pepper calamari, stomach-stuffing signature plates ($14–$19) including the mahi mahi with voodoo shrimp and filet mignon, and big bowl drinks ($21) including the rum bowl and voodoo juice bowl. Diners sprinkle the restaurant with chatter as they dive into their choice of sauced steaks, generous pizzas, and rolls from the on-site sushi bar to the musical vibrations blowing from the speakers. After 8 p.m., all diners younger than 21 turn into pumpkin-shaped bowling balls and the fine hobby-sport decorum requests an evening-casual dress code as the crowd usurps the restaurant’s reins for nocturnal nourishment with energetic music.
Old Lisbon brings the cuisine of Portugal to Miami, saving diners a 3,400-plus-mile trans-Atlantic swim and complicated lessons on how Portuguese grammar uses mesoclisis. The estrela of Old Lisbon's menu is the classic Portuguese dish of bacalhau, or codfish, and the restaurant features several variations on it—including grilled bacalhau with steamed potatoes, olive oil, garlic, and onions ($19.95) and deep-fried bacalhau flanked by shrimp, mashed potatoes, and a creamy garlic sauce ($20.95). For diners who love seafood but hate fish for stealing their boyfriend, Old Lisbon offers other oceanic entrees, such as a fresh seafood and fish stew served with steamed potatoes ($22.95) and a seafood rice for two with lobster, New Zealand clams, New Zealand mussels, squid, and shrimp ($44.95). Old Lisbon draws from the lay of the land as well, with meat dishes and vegetarian dishes. The Delicia de Fatima dessert tops egg-yolk custard with cookie crumbles and cream to create a sweet treat with the untested ability to distort the space-time continuum, while Old Lisbon's extensive selection of wines offers definitive proof that, despite mounting scientific evidence to the contrary, grapes aren't inherently evil.
Pastazzi's culinary crackerjacks curate a menu replete with homemade twists on traditional Italian cuisine for noshers on the go. Diners design their own edible masterpieces from many possible combinations of handcrafted pastas and fresh sauces such as penne with bolognesa, cheese ravioli with pomodoro, and gnocchi with creamy alfredo ($7.85–$10.50). Flex jaw muscles like a contestant in the world’s-strongest-jaw competition before decimating the roasted eggplant lasagna ($8.95), or the salami and manchego-cheese panini ($8.25). Mollify insurgent sweet teeth with sugary selections such as the berry tartlet ($4.95) and tiramisu, the traditional italian cake made from lady fingers and espresso whose name translates as "tiramisu" ($4.50).
Town Kitchen & Bar's Executive Chef Michael Altman earned his whites in New York City, working under renowned restaurateur Charlie Palmer. When Altman moved to Miami in 2005, he brought with him a flair for crowd-pleasing American cuisine that can be seen in his menu of brick-oven pizzas, Black Angus burgers, and shareable bar nibbles. Classic egg and pancake breakfasts fill bellies on the weekends and come accompanied by mimosa and bloody mary specials. Town’s decor blends the industrial with the sleek, mixing exposed ductwork and high ceilings with leather booths and pendant lights. The bar stays hopping seven days a week, offering a daily happy hour that lasts three hours, as well as ladies’-night promotions. As they listen to a DJ’s tunes, revelers can sip microbrews, specialty shots, and signature cocktails such as the Spring Samba—Veev açai and St.-Germain elderflower liqueurs with agave nectar, lemon, and cucumber. The bar discounts many bottles from its nearly 200-strong list of domestic and imported wines throughout the week; it won a Wine Spectator Award of Excellence in 2012.