Cast ashore in Miami Beach Arena, Watersports Paradise occupies the tides with various water-devoted services. The company's environmentally friendly, 100-percent electric boats cruise groups of up to 10 across waves, including during tours helmed by an optional captain. For all things wake-related, such as boarding, surfing, skating, and skiing, certified instructors sharpen skills with lesson packages and clinics. Watersports Paradise can also pull out its map and help plan customized trips, from weekend vacations to corporate events.
Leafy palm trees and a canopy of umbrellas hang over tables outside both of A la Folie Café’s locations, setting the stage for low-key dinners of baguette sandwiches, sweet and savory crepes, and French cheese plates. Plates of niçoise salad, chocolate croissants, and buckwheat pancakes stuffed with brie add a refined air to meals, as do the gentle strains of French music and the rich taste of French wines. Visitors to the secluded Espanola Way restaurant dine amid pillowy cushions and couches and the leafy greenery of the garden seating, and those who stop at the Purdy Avenue location can expect breathtaking sunset views, even in the morning.
Nestled on the coastline of Miami Beach, Morgans On The Beach decorates plates with a menu of upscale homestyle comfort food, such as lobster cobb salad and truffle mac 'n' cheese. Diners can start gustatory forays with the yellowfin tuna tartare doused in a sweet-chili-ginger sauce, or the Prince Edward Island mussels swimming in a white-wine-and-ginger soy sauce. For dinner, tongues kick the tires on the 12-ounce new york strip steak, inspecting its coat of mushroom and blue-cheese sauce. The peking-duck wrap blends roasted duck, scallions, and grilled radicchio with a piquant hoisin sauce, and the mediterranean oven-roasted tilapia serenades palates with karaoke versions of "Under The Sea.” As waves melodiously wash up on the beach shore, visitors wash down comestibles with sips from included glasses of house wine.
Bella Napoli pizzeria fills the air with the aroma of New York?style pizzas, Italian heroes, and pastas. Chefs fling wads of dough into the air and spin them into thin crusts using the hand-tossing techniques and family recipes that have endured for more than 30 years. Bilingual English- and Spanish-speaking staffers then ferry out pizzas by the pie or slice to the dining room, which evokes a traditional neighborhood Italian eatery with its dark mauve tablecloths, red and gold accents, and portals to Naples on the wall. They also whisk out bruschetta, toasted meatball heroes, fettuccine carbonara, and veal parmigiana to hungry patrons.
Panizza Bistro woos patrons by serving up warming breakfast, lunch, dinner, and tapas in a friendly, casual atmosphere. Enter cozy confines influenced by Italy, Spain, and Argentina to send your taste buds on a sensory and passport-free excursion. Sample rise-and-shineables such as the ham, cheese, and egg croissant (small $4.90, large $7.40) for a cheerful wake up that's less disturbing than being tickled by a rooster. Daytime diners can nosh on light tapas such as the roasted red pepper and feta cheese crostini ($6.90), or sink their teeth into hearty mouthfuls of Argentine lomito sandwiches filled with grilled steak, ham, cheese, and eggs ($8.99). Continue snacking South American–style with flavorful empanadas ($2), or take a pleasantly dry paddle across the pond with Italian fare including pizzas and pastas. Carnivorous diners can sample Mediterranean-inspired meaty plates such as grilled steak sautéed in gorgonzola sauce and crowned with a tempting toupee of crushed nuts ($14.90). Finish with sweet homemade flan ($4.50), or raise a mug of hot café Panizza fortified with cream, Tia Maria, and Baileys ($4.90) to toast old friends or initiate a liquid food fight in honor of the winter solstice.
Michael Gordon and Vaughan Lazar wanted to make an impression without leaving behind an imprint. Noticing an apparent lack of casual organically inclined restaurants, the duo decided to create an eco-friendly eatery that featured familiar pizzeria staples with a socially responsible twist. Each pizza begins as a disc of freshly kneaded dough made with organic grains and flour and a layer of zesty sauce that contains an also-organic blend of vine-ripened tomatoes, herbs, and spices. The chefs also source ingredients from local producers to populate a menu of two dozen topping options, including free-range chicken, portobello mushrooms, and soy mozzarella. Along with these pizzas, they create sandwiches and salads that appeal to vegan and gluten-free diets.
In addition to working almost exclusively with suppliers and producers that value environmental sustainability, Pizza Fusion adheres to eco-conscious practices at each of its locations. The staff recycles every pizza box it can and serves food in cornstarch-based containers that biodegrade in as little as 50 days. Even the buildings minimize their environmental impact by recycling heat from the ovens and using it to warm the restaurants and prevent snowman infestations.