Segafredo Brickell is a testament to the versatility of coffee. On weekend mornings, mugs of java steam alongside brunch plates of crab cakes and fried eggs. Come dinnertime, though, ristrettos and macchiatos mark a fitting punctuation to meals of pizza, chicken parmesan, and homemade pappardelle pasta with braised short ribs. And afterwards, specialty espresso drinks shift to fit the nightclub ambiance; coffee mingles with sambuca and mint cream in a Montecarlo, or with ice, sugar, and a liquor of your choice in custom Shakeratos, so named for the maracas in which they are mixed.
The adaptable espresso is but one signal of Segafredo Brickell's mutable nature. At once modern and classic, the café doesn't force its patrons to choose between a traditional Italian dinner and a dance party. The coffee bar shares the space with a standard bar, as well as with Spazio Nightclub, a boutique nightclub helmed by live DJs each evening.
Tutto's Mare chef Juca Oliveira draws on his own life experiences to craft his menu of international fusion cuisine. Inspired by his childhood in Brazil, he crafts escondidinho de camarão—shrimp creole layered with yucca mash and baked in a wood-burning oven. Drawing on his Italian culinary training, he simmers classic pastas such as al dente black linguine and gnocchi with wine-mushroom sauce. From the cosmopolitan culture of Miami—his home for more than 20 years—he borrows still more eclectic tastes, from Japanese miso to Peruvian spices. He also gathers seafood, fresh fish, and Cordon Bleu–trained mermaid sous chefs fresh from the ocean.
A thick white column supports the high ceiling of Tutto Mare's bright and airy dining room, filled with sleek black tables or cream-colored banquettes. Patrons may also opt to sit at additional outdoor tables or stay inside to pluck utensils from the food-themed graphic art on the walls.
Salad & Co. populates its hefty menu with a colossal selection of sammies and salads. More than 15 salads pack a green punch, including the cobb salad ($7.95) and spinach salad ($7.95), and dishes such as the falafel platter ($7.95) keep options open as wide as a pondering fence-sitter's mind. Salad & Co. also masters more than 25 sandwiches and wraps to appease the utensil-less gods, with gourmet and classic choices such as the Old English roast beef ($7.95+), the oven-roasted chicken breast ($7.95+), and the Cuban ($7.50).
Unveiling more than 25 varieties of 100% natural, low- and non-fat frozen yogurt accompanied by an enormous roster of toppings, Yuzu Frozen Yogurt allows sweet-seeking patrons to customize delicious, guilt-free creations ($.49/oz.). Start with flavors such as dulce de leche, sugar-free triple chocolate, or key-lime sorbet, filling froyo cups with miniature mounds or edible Everests of yogurt. Visitors can then pile toppings high, decorating their masterpieces with morsels of cheesecake, crushed oreos, fresh lychees, and raspberries, until they've created an edible likeness of Munch's The Scream.
Romanicos’ charming and intimate environment, which includes caramel-colored walls and an old-fashioned wooden counter, prepares palates for delectable chocolate treats. Woo your sweetie with sultry truffles from the tasting box ($18), including flavors such as passion caramel, wild coconut, and tipsy almond. A varied assortment of tasty chocolate art ($12+) decorated with vibrant colors and designs makes an ideal gift for a Wonka housewarming party. Gourmet chocolate bars ($8+) in exotic flavor combinations such as Japanese ginger, sea salt and soy beans, and nutmeg pistachio are great gifts or lunchtime treats for those whose tastes extend beyond the traditional.
The bakers at Mmmm…. Cupcakes whip up artfully decorated handheld treats in a scrumptious spectrum of traditional, gluten-free, and vegan varieties. Utilizing 30% less sugar and a full line of organic ingredients, the bakers craft cakes ranging from full-sized desserts to easily weaponized cupcake push-pops. All baking is done in the shop’s kosher-certified kitchen, allowing customers of all ilks to chomp into freshly baked bites of Butterfinger, cran-orange, or guava con queso cupcakes. Bakers also teach the basic skills of custom cupcakery in one-hour lessons, in which students learn how to decorate and devour cupcakes tastier than a fresh-baked vending machine.