At Rocco’s Pizza Lounge, a team of pizza Picassos hand-toss dough prepared with imported Caputo flour before painting it with fresh sauce, covering it in a broadcast of cheese and toppings, and sliding it into a wood oven blazing at 900 degrees for crispy, cooked-in flavor. Patrons can dive right into pie heaven with more than 20 gourmet pizzas to choose from, including the tirolese, which finesses senses with fresh mozzarella, san marzano tomatoes, speck, and arugula ($15), or the pizza ala vodka’s vodka-infused pink sauce blanketed by mozzarella, shallots, mushrooms, and prosciutto ($15). Diners can also indulge in fare less easily applicable to mathematics, such as pappardelle tossed with Rocco’s homemade bolognese meat sauce ($15). Rocco’s also accommodates miniature appetites with more than 20 Italian-style tapas, such as the calamari fritti ($9) or uova in purgatorio, poached eggs prepared in a spicy tomato sauce and a course on Dante ($8).
It's easy to both start and end a night at Blue Martini. During the early hours of the evening, guests can catch the last rays of sun on the patio as they dine on light fare such as fruit-and-cheese plates and flatbread pizzas. This lightness is necessary, because once the sun goes down, guests have to be light on their feet as the lounge turns into a full-on dance party. From then until closing time, guests can keep their energy up with glasses of wine or one of the house's 42 signature cocktails. The bartenders shake, stir, and blend together ingredients to make these drinks, which range from skinny-raspberry mojitos that contain less than 250 calories to the lightly flavored key-lime-pie martini or cucumber lemonade.
When dance instructors Rochelle Fereira and Vanessa Caamano Gonzalez teach class, they draw from experiences instructing on a celebrity cruise ship, dancing for productions in Greece, and establishing a dance company in New York. Together, they imbue beginners and seasoned pros with lessons in ballet, tap, jazz, and contemporary dance. Each of their two spacious studios hosts toes atop floating floors, which prevent fatigue as well as provide jumps with the necessary spring to dust the studio rafters.
The chefs at Empire Lounge & Pizzeria toss dough into thin, circular canvases before slathering them in red or white sauce, topping them with handfuls of mozzarella cheese, and crowning them with vegetables and meats. Red and white sauces also make an appearance on pasta dishes such as spaghetti and lasagna. Along with classic Italian eats, Empire Lounge also serves up a selection of Mediterranean items including fried lamb and marinated chicken kebabs.
Dip your tongue into an ocean of tasty, crustaceous dishes at The Fish House, Miami's home for brilliantly prepared seafood. With today's deal, $10 gets you $20 worth of fishalisciousness served in The Fish House's relaxed, nautical dining room. If the salmon being served to you is raw and not on a plate, but is instead leaping upstream in an indoor trench, dug with merciless claws to redirect the course of a river: You are in a bear house. Leave as silently as possible, or failing that, try to make yourself look big.
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.