Although Maya Tapas & Grill's chefs embraces the eatery's Latin roots by highlighting classic Argentine cuisine, they also push their boundaries by incorporating numerous pan-European dishes. The tapas selection includes small plates of housemade empanadas and grilled chorizo sausage, plus Mediterranean-style hummus and beef carpaccio for a bit of international flair. This flair is also evident in the various pizzas, pastas, and paninis that appear alongside traditional Argentine entrees, including grilled skirt steak with chimichurri sauce.
Diners can enjoy the dishes and their margaritas and mojitos inside or outside on the sidewalk patio. Large red umbrellas form a sturdy canopy over the tables, protecting crowds from sunshine during the day and from rogue shooting stars during the night.
The historic Plaza de España in the heart of South Beach may be a slightly trendier spot now than it once was, but Flame Caffe & Grill combines the area's modern allure with the neighborhood's inviting past. According to Miami New Times, the eatery "brings casual elegance reminiscent of the old days of Lincoln Road when little cafés that peppered the sidewalk were places to chill with friends." Although local, wild-caught seafood may be the star on the menu, these fresh catches appear in dishes that draw inspiration from cuisines throughout the world. New Orleans–style seafood gumbo and smoked Kansas-style barbecue ribs demonstrate the chefs' commitment to familiar American classics. The rest of the menu includes options with international roots, such as salmon ceviche and pan-seared yellowfin-tuna steak with ginger-soy glaze and wasabi mashed potatoes. The dining room's concrete floors and stark-white chairs embrace an industrial-chic aesthetic befitting the neighborhood's trendy vibe. However, Flame Caffe & Grill's outdoor section gives guests the timeless indulgence of alfresco dining beneath a canopy of leafy green plants, sun umbrellas, and awnings.
920 Grill's rustic dining room sets a comfortable tone for an evening out. Argentinian prints adorn the walls where diners sink into their upholstered chairs to peruse a menu of steak, seafood, and pasta, Chef Elias Vasquez 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.
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.
Individuals or groups who have only a few short hours for dinner and entertainment would do well to head to Samurai Japanese Steak and Seafood, where dinner is the entertainment. At the hibachi tables, patrons can watch chefs with incredible knife skills and presentation techniques cook in the traditional teppanyaki style. The hibachi cooking offers great combos of chicken, steak, seafood and vegetables, and customers can get theirs made with whatever combination they would like. Samurai Japanese even offers a slew of fun specialty cocktails including its Samurai Punch, made with Myers’ rum, tropical fruit juice and strawberry and peach liqueurs. An extensive offering of hot and cold sakes rounds out the drinks page, with flavor profile ratings that run along a scale from -20 (sweetest) to +20(driest).