From the outside, China Steak House's diner-style windows and corner location almost make the restaurant feel torn from an Edward Hopper painting—with the addition of red lanterns hanging from its awning. But within, it’s the eatery's commitment to a variety of regional Chinese flavors that’s the main draw. Cantonese noodle dishes find good company alongside the menu’s spicy Szechuan entrees and occasional Miami-style touches—such fried plantains—find their way into the mix. The dining room incorporates a bit of a ballroom vibe with its high-backed booths and heavy wood chairs surrounding lacquered tables that add class to an already refined dining experience.
Los Ranchos makes sure that nearly everything on your plate is prepped in-house. There are homemade pork sausages, homemade french onion soup, and homemade sauces, from a spicy jalape?o cream to a mushroom and sherry wine sauce. The latter covers the petit mignonetas?two 3-ounce beef tip medallions from the menu's steak section.
All of the charbroiled specialties have Spanish monikers, speaking to the restaurant's Mexican and South American influences. The signature steak churrasco is 12 ounces of center cut tenderloin steak, a much lighter cut than sirloin or a two-story porterhouse. Rancheros and fajitas round out the list. Los Ranchos serves seafood as well, with plenty of shrimp dishes in addition to lobster and fish. For dessert, try sweet bites of tres leches cake and flan.
Laughing children. Chattering dominos players. Whispering breezes passing through coconut trees. These were all common sounds at Cayo Esquivel, a pristine Cuban beach that grew from a secluded getaway into a well-known destination with a vibrant community. The two Cayo Esquivel locations in South Miami and Hialeah attempt to capture the spirit of this Caribbean destination by luring diners with flavorful homestyle Cuban cuisine—with a few extra creative touches. It’s not a surprise that seafood dominates most of the menu. Grouper, salmon, snapper, shrimp, and tuna emerge from the kitchen seared or fried and garnished with simple olive oil or a more flavorful sauce, such as tomato-ginger relish or cumin-lime vinaigrette. From time to time, the chefs even incorporate Jamaican or Asian flavors into their Latin American soups, sandwiches, and entrees, taking cues from cozy beach-inspired cuisines across the world.
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.
Shula’s Athletic Club—named for Don Shula, the NFL Hall of Famer who coached the Miami Dolphins to a Super Bowl trophy in 1972—doesn’t find it hard to fill its sprawling 40,000 square feet of space. A cardio room with more than 50 pieces of equipment, a spinning center, weight rooms, fitness-class studios, and basketball courts spread through the facility, luring athletes for independent workouts and personal-training sessions. Dozens of weekly fitness classes range from calorie-burning Zumba workouts and Vinyasa-yoga sessions to spin classes that help students practice for the day they have pedal-powered cars.
The athletic club also accommodates older exercisers with aquatic aerobics and seated Silver Sneakers workouts, and it keeps kids busy with confidence-building youth sports programs. Young legs run over a new 60-yard athletic field or nine lighted tennis courts where kids whack tennis balls and low-flying hot-air balloons with rackets.
As the name suggests, Cuban Guys is the brainchild of two guys from Cuba, Jorge and Isaac, who have a strong passion for the cuisine of their homeland. After years of working in the restaurant industry, the pair joined forces to open a restaurant focused on some of Cuba's most beloved sandwiches and street food.
Their fast-casual eatery's signature dish is the original frita?a fresh seasoned beef patty served on a toasty Cuban roll. What makes this sandwich special is that, much like a rebellious debutante, it ignores typical dining conventions, piling crispy, freshly cut string fries right onto the sandwich.
Cuban Guys serves up a variety of other sandwiches stuffed with fries, including the choripan with chorizo and the sandwich de pollo with grilled chicken breast. In addition to the sandwiches, cooks quickly whip up hearty Cuban bowls filled with your choice of protein, plus white rice, black beans, and plantains.