Transit Lounge, one of Miami's favorite bars and live music venues, is located in Brickell just a block away from Mary Brickell Village. Transit features live music and entertainment all week long on its main and patio stages, including showcases by local and national bands. Come sing Karaoke with a LIVE BAND every Tuesday
A local landmark for more than 50 years, Duffy's entertains patrons with 20 draft beers and an eclectic menu of hearty pub fare staples. A selection of 16 burgers anchor the sumptuous spread, with selections ranging from the jalapeno-topped Mexicali burger ($7.25) to the Italian burger ($7.25), smothered in marinara sauce and parmesan cheese. Fish fans can incite a feeding frenzy with an appetizer of fried shrimp ($9.99) perched next to a choice of onion rings, potato salad, or steak or cheese fries, while fried clams ($6) escape an otherwise chowdery death in the company of fries and homemade tartar sauce. Though a food purchase is required with this Groupon, Duffy's offers a full drink menu including domestic, imported and craft beers.
Protective covers, automobile chargers, and audio aides adorn the walls inside South Florida Communications stores. iPhone surfaces luxuriously resist scratches with a signature leather case ($29.99) and deflect over-the-shoulder-reading suns with an antiglare screen protector ($19.99). A Samsung WEP460 Bluetooth headset ($34.99) frees hands for more important tasks, such as plugging a Motorola phone into a sleek car charger ($19.99). South Florida Communications' staff of more than 65 employees stays abreast of current technologies and trends to ensure customers find the ideal items to fit their handset and intended task, such as traveling or digitally peeling potatoes.
Waxy O’Connor’s crafts an authentic Irish dining experience, from the menu of classic pub eats to the interior décor—each piece, including Waxy’s warm-toned, ligneous bar, stools, chairs, and flooring, was built by Truwood Joinery Shop in County Monaghan and shipped to America on giant four-leaf clovers. Cheer on your favorite rugby team while gulping a meaty shepherd's pie ($9.95) or a plate of bangers and mash ($9.95), then sip one of the 14 beers on tap, which include Guinness, Smithwick's, Stella Artois, and Chimay, before your throat is forced to start shedding its own thirsty tears. While their Irish-fare-filled bellies simmer in anticipation of authentic Irish eructation, diners can listen to traditional tunes or live music and enjoy the waterside views provided free of charge by the Miami River.
The Burgundy Room's kitchen serves up a mouthwatering menu of contemporary coastal cuisine in a hip open lounge. Kick off gastronomical journeys with crispy Serrano ham and gorgonzola croquettes served with poblano aioli ($6), great for sharing. Those that want to cool off mouths without chewing on an air conditioner can nosh a salad of chilled Key West pink shrimp, mingling in a party of roma tomatoes, feta, red onion, and diced apples, all running through a sprinkler of balsamic vinaigrette ($12). Alternatively, famished foodies can chow on esculent entrees, from a seafood linguini populated by lobster, scallops, shrimps and mussels in a white wine lemon sauce ($20), to the grilled filet mignon, bedecked by brandy-drunk mushrooms that stumble over onions and fall into herb-roasted red potato pillows ($24).
Ryan Martin likes to play with his food, not because he's bored with it, but because he's passionate about it. As the chef at 180? @ the DRB, he employs everything from blowtorches to liquid nitrogen, all in the name of gastronomy. Soon, he?ll be introducing a small-plates menu that utilizes molecular gastronomy in each dish. For now, try the chef's casual menu, which features some of his favorite ingredients and techniques.
Instead of searing food, the Anti-Griddle flash-freezes it instantly. The restaurant uses this tool for a mixed-green salad topped with candied peanut and frozen rice wine vinaigrette, which melts slowly atop the greens.
Every day, the chef and his staff craft ice cream to order using liquid nitrogen, which freezes bases instantly without using binders or additives.
?It?s one of the oldest techniques,? Ryan said. He even uses it to make garlic and onion powders for the eatery, evidence that he takes the term ?from scratch? very seriously.
Marrying two culinary favorites, candied bacon pops up in several dishes at 180? @ the DRB, including its grilled-cheese sandwiches and tuna tataki. The sweet and savory treat can even be ordered by the slice.