Restaurants in Doral

Before owner François Delfosse and his wife Lucia even set foot in George's in the Grove, they knew their way around the kitchen. Lucia had operated three restaurants in their native France, and upon taking over the Coconut Grove hot spot, they opted to keep the space as they found it on the theory that you shouldn't mess with success. The previous owner had placed Buddha statues all around to counterbalance his excitable personality. Now the statues remain to complement the soothing zen music that plays in the background and only stops when birthday celebrations transform the relaxed lounge into a dark nightclub. In this latter scene, patrons show off dance moves while Top 40 hits play and the birthday diner chows down on a sparkler-accented dessert.

A long glass pane stretches across one side of the dining room, giving patrons a look at chefs hard at work arranging French cuisine. François and Lucia's menu spotlights delicate dishes such as steamed mussels with white wine, garlic, and shallots, and rich morel-mushroom risotto with shaved foie gras and truffle oil. Hearty steak tartare—very rare meat with capers, onions, and spices—or lamb shank braised for three hours delight palates and imbue patrons with the strength to climb the Arc de Triomphe. As diners sip wine, they admire paintings along a café au lait-colored wall or take in sunlight on a sidewalk patio.

The flavors of Colombia sizzle beneath green lamps at the wooden tables in El Cartel. Chefs form corn masa into patties for arepas filled with shrimp or beef, and pile the bandeja paisa plate with an assortment of meats—savory Colombian-style sausage, grilled steak, pork crackling, and blood pie. They fry green plantains for tostones and yucca to create earthy root-vegetable fries, and cook sweet plantains until they caramelize or admit where they hid the diamonds. Beer, wine, and juices squeezed from blackberries or passionfruit wash down delectable bites.

Dark exposed rafters overlook yellow-and-gray checkered tiles and walls the color of melted butter. The dining room's rich color scheme echoes the dynamic flavor pairings in Torange Restaurant's authentic Persian menu and buffet. Accents of citrus, barberry, and pomegranate elevate steaming stews as well as plates of golden fried tilapia and marinated chicken. The chefs also warm kebab skewers with pieces of lamb, tenderloin, shrimp, and other meats, and each option is served with charbroiled tomatoes and hand-carved grains of rice.

At Ozzi Sushi Bar, innovative owners, helpful servers, and highly skilled sushi chefs turn lunches and dinners into a fully interactive experience, sending freshly-made Japanese delicacies on an kaiten-style merry-go-round. After preparing each meal, chefs load dishes onto a tiny boat, christen the vessel, and send it on a water-powered conveyor, resulting in a literally rotating menu of fresh sashimi, seafood pate, hand rolled maki, and delicate nigiri. While sipping glasses of sake, guests select their sushi, sashimi, or tartare of choice from the slowly moving conveyor, then pay for their meal based on a color-coded plate pricing system.

Inspired by the menus of neighborhood eateries throughout Naples, the chefs at Fresco Miami combine the traditional and modern as they assemble refined dishes using high-quality ingredients. Pastas, pizzas, and grilled entrees are speckled with familiar flavors such as buffalo mozzarella and imported Italian prosciutto, as well as imaginative adornments such as Maine lobster and edible microchips. Adhering to his own time-tested recipes, Alfredo Forgione and his handpicked team of chefs also churn out oven-crisped Neapolitan pizzas.

Fresco Miami’s décor, much like its cuisine, effortlessly blends contemporary and time-honored styles. The wall art's vibrant reds and purples stand in contrast to the dining room's hues of black, white, and brushed nickel. Outdoors, patio seating allows diners to enjoy their meals as they keep an eye out for the return of their favorite cloud.