In 1954, Shakey's Pizza Parlor was created out of founder Sherwood "Shakey" Johnson's love of ragtime music, pizza, and fun. The eatery often incorporated live music and family-friendly arcade games into the mix, a tradition its descendants still hold today. At locations all across the United States and Mexico, beer flows from taps and pizzas emerge piping hot from the oven, the same way they did in 1954, a time when pizza and beer had just been invented by NASA scientists. Each location also cooks up crispy fried chicken and baskets of Mojos—lightly battered, sliced potatoes—to complement the pizzeria fare.
Beneath the colorful toques on their heads, hibachi chefs flip and sauté meat and vegetables on their tabletop grills, smiling as they conjure the occasional bursts of flame during lively cooking routines. That’s just one scene at SooWoo Japanese Steakhouse—across the restaurant, sushi chefs slice ribbons of fish and vegetables and roll them into California and spicy tuna rolls. Basketball fans can celebrate the city’s 2012 NBA championship with the specialty Miami Heat roll, which includes slices of shrimp tempura, crab, and cream cheese. SooWoo also whips up Korean dishes, such as bulgogi and pork belly.
A large percentage of the diverse flavors of Mexico can be found in the dishes at Las Cazuelas. Beyond staples such as tacos and burritos, the eatery prepares specialties such as chile rellenos, Mexican beef tripe soup, and poblano peppers drizzled in a complex mole. Chefs use many different varieties of meat and seafood throughout the day, from the lamb in the birria stew to the black mussels, shrimp, calamari, and scallops in the sopa de mariscos—Spanish for "Jules Verne's favorite snack". To complement these wide-ranging flavors, the eatery also presents a full menu of Mexican beers and wines.
It's hard to imagine that there's a libation out there that Crown doesn't carry. With a selection that spans vineyards, distilleries, and breweries from around the world, the bottles lining each location come from both small, artisan makers and those universally famed for their grapes or techniques. Home mixologists can cull inspiration for cocktails from a selection of top-shelf-brand mixers or pair their tipple of choice with gourmet snacks, from bush-pepper macadamia nuts to dirty martini party dip. But tastings may be the most distinctive thing about Crown Wine & Spirits. Whether customers stop in to try each location's daily offerings of wine or spirits—or for special tastings that cover dozens of wines, bourbons or beers—Crown's staff makes it easy to find a new favorite or to make up to your tongue for forgetting so many of its birthdays.
Cork and Bottle is a husband-and-wife beer, wine and spirits retailer in Miami, known for its offering of boutique items – including wines from smaller vineyards that don’t mass produce their vintages. The store’s often hard-to-find wines are arranged by regions rather than grape varietals, making the jammed space a near-international tour of possible bottle options. Thankfully, knowledgeable and pleasant staff members are on hand to guide customers through the regional differences, and can work to personalize shopping experiences based on an individual’s preferences. With wide aisles and plenty of wall shelving amidst the whitewashed interior, customers can also peruse a long list of beers and spirits, though – judging by the amount of wine-related paraphernalia that abounds in the sunny shop – this is truly a vino-lover’s destination.
The chefs at Del Sur Market aren’t trying to come up with new and crazy toppings for their dishes; they’re trying to enhance the dishes’ natural flavors with simple, complementary sauces and sides. The result is a fresh-tasting menu of artisanal dishes, ranging from the nuanced flavors of the cheeses on the house mozzarella bar to the grilled rib eye rubbed with rosemary sea salt and topped with kalamata olives and red potatoes. The chefs aren’t afraid to make unique choices when pursuing a dish’s natural flavor, however, and so they wrap grilled filet mignon in pancetta and serve it over cremini mushroom risotto and incorporate pears and gorgonzola into ravioli nestled in a marsala wine sauce. They can also recommend boutique vintages of wine that pair well with the dishes' natural flavors, creating well-rounded gourmet meals for both lunch and dinner.