Waiters whirl through Grimpa Brazilian Steakhouse's streamlined interior, dancing with swords that skewer more than 15 kinds of meat. Diners can sample steaks and an 18-item salad bar and hot buffet in the art-strewn dining room or on the outdoor patio, where swaying palms and ghost cowboys bring to mind traditional gaucho camps. An onsite wine cellar accommodates international vintages of red, white, and bubbly, and an à la carte menu allows chefs to pair tender cuts of beef and fish with gourmet sauces and sides.
Doma Polo Bistro is a Buenos Aires–style bistro that pays homage to the sport of kings, both in its decor and in its menu of proteins hearty enough to replenish famished polo players. In reality, it might be more likely to fill the bellies of another kind of athlete—the Miami Heat play just across Biscayne Boulevard at American Airlines Arena. The most outrageously carnivorous option available to mighty appetites may be the picada de parrilla, a trove of grilled skirt steak, blood sausage, chorizo, golden sweetbreads, veal kidneys, and beef or chicken empanadas, served with an ode to meat recited tableside. Even in less decadent feasts, the Argentine taste for beef makes itself known via rich stews and subtly spiced salads.
As the wait staff—which the Miami NewTimes called “extremely attentive, friendly, and timely”—help them rifle through the menu, Argentine transplants and other Miamians alike dine in an enormous space built to resemble an elegant barn. Below raw wooden rafters, leather booths are cut into stalls that are lit softly by copper fixtures. On one wall, some 2,500 wine bottles bearing more than 150 different labels peek out from a metal grid of cubbies.
It's not uncommon to spot the head chef at 530 Ocean's Grill, cheerfully greeting customers as he strolls beneath the crimson umbrellas and leafy palms of the outdoor terrace. After waving goodbye to the party clinking glasses of wine on the upper patio, the chef heads back into his kitchen to craft the Argentina-inspired specialties lauded by reporters from Qué Rica Vida. Argentinean recipes, along with Italian and American influences, inspire a variety of tapas, steaks, and pasta dishes. The chef showers pizzas in housemade tomato sauce and Argentinean chorizo before returning his attention to the juicy Angus steaks sizzling on the grills. For dessert, guests fork bites of decadent regional treats, such as sweet flan with a cloud of whipped cream and dulce de leche cheesecake decorated in a sprinkle of Argentinean pesos.
920 Grill's elegant dining room sets a decorous tone for an evening out. Sterling-silver-framed mirrors reflect the light glinting down from ornate chandeliers and send it scattering across tablecloths and diners’ wineglasses. As diners sink into their upholstered chairs to peruse a menu of steak, seafood, and pasta, Chef Gus Lamendia is hard at work preparing meals that include juicy, 16-ounce boneless rib eyes, sesame-seared ahi tuna, and house-made fettuccini bolognese. The restaurant's friendly staff can make a recommendation from the accessible but carefully curated wine program to complement the meal or make one's imaginary friend more interesting.
Offerdahl's, the brainchild of former Dolphins linebacker John Offerdahl and his wife, showcases a menu loaded with fresh bagels, sandwiches, burgers, and exotic entrees. Head south of the border with the Fiesta bowl ($7.79–$9.29), a tango of grilled chicken, black beans, cheddar, yellow rice, and guacamole; or make a western voyage with the Pacific Rim grilled salmon ($8.99–10.49), accompanied by ginger slaw, rice, and teriyaki-sesame sauce. The hot chipotle steak sandwich ($7.99) features an all-star lineup of caramelized onions, bleu cheese, and mushrooms. Stomachs left growling after a full night's sleep can tuck into the breakfast bounty at Offerdahl's, which includes bagels ($0.94) and egg scramblers ($4.49) served with cheesy potatoes and a choice of a bagel, toast, or a cassette of The Best of Bread.
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.