Restaurants in Doral

Muscle Maker Grill grew out of a small smoothie shop, where owner Rod Silva prepared health-conscious alternatives to fast food. The restaurant has since expanded with a menu tailored to accommodate diners with vegetarian, carb-free, and gluten-free diets. The crew prides themselves in creating healthy versions of popular foods, and continues to serve the shop’s original protein shakes with favorites such as chocolate peanut butter and strawberry banana. Additionally, Muscle Maker Grill displays the calorie count for each dish on the menu.

Blending flavors from land and sea, the culinary talent in Costazul's kitchen draws on Peruvian recipes to concoct traditional yet modern cuisine. White fish slices intermingle with fresh lime juice, aji limo sauce, or caramel sweet potatoes in a trio of ceviches, and in tiraditos—a Peruvian take on Japanese sashimi—fish, salmon, or octopus soak in flavorful sauces. Alongside additional seafood entrees such as seared fish fillets, salmon, and tuna steaks, chefs also flambé beef and chicken to create popular Peruvian dishes. Glasses of wine and homemade sangria pair off with each meal, which servers dispense within a dining room whose walls glow with undulating lights.

Lamb chops sauté in a tomato garlic sauce as Alhambra's cooks shave slices of gyros and roast chicken, kefta, and jumbo sea scallop kebabs. In addition to lunch and dinner, the eatery serves a full Sunday brunch with spanish chorizo omelets and double or triple stacks of panquè. Inside the dining area, arched mirrors reflect light from the pendant lamps mounted above dark wooden booths, and round, wrought-iron chandeliers. Jingling from the spangled costumes of shimmying belly dancers fills the air every Friday and Saturday evening during three performances, and hookahs fire up nightly after 7 p.m. with a chorus of loud revving sounds.

Woody Mills is thinking of his mother, Grace Meyer. In 1980, she collaborated with Woody and his wife Yolanda to formulate three recipes that became Woody's sweet, hot, and tangy-mustard sauces—the linchpins of the first Woody's Bar-B-Q in Jacksonville. At that point, Woody became the guardian of the family's legacy of southern-style barbecue, which medal-winning pitmaster Paul Kirk and barbecue historian Ardie Davis went on to feature in their roaster's anthology America's Best BBQ. And while the recipes remain a secret, Grace Meyer's legacy is anything but. Today, Woody's Bar-B-Q franchises bring the celebrated marriage between pickles and pulled pork to eight states throughout the country.

The menu kicks off with battered okra—fried exclusively with trans-fat-free oil—alongside the hearty and hotly contentious Brunswick stew, which both Georgia and Virginia claim as their own unique creation. Two types of pulled pork and ribs star among a roundup of beef brisket, shrimp, and chicken, all of which can be packed into a sandwich for a quick drive-thru meal or spread on platters for catered events. Through helpings of garlic toast, Texas gets a special nod on nearly every plate, whereas signature baked beans and fluffy cream pies evoke a broader southern tradition of using rich comfort food for physical comedy.

At Decor Art'z Wine & Café Boutique, the smell of lightly fried sandwiches mingles with the taste of fresh vegetables, fruit juices, and rich coffee. In the kitchen, chefs brown the sides of croque-monsieurs—grilled sandwiches that pair fruit, meat, and seafood with various cheeses—serve up a multitude of cold wraps and sandwiches, and create entrees of chicken breasts and beef tenderloin smothered in cheese and mushrooms. Decor Art'z also brews its own fine wines and encourages customers to do the same. Using the café's equipment, patrons choose blends of fruit and spend time brewing the mixture at the store, then return for bottling once the wine accepts the fact that yeast has changed it forever. After eating or brewing, guests can peruse the eatery's boutique and florist for something to give to the kitchen as a peace offering for not using its appliances.