Shula’s Athletic Club—named for Don Shula, the NFL Hall of Famer who coached the Miami Dolphins to a Super Bowl trophy in 1972—doesn’t find it hard to fill its sprawling 40,000 square feet of space. A cardio room with more than 50 pieces of equipment, a spinning center, weight rooms, fitness-class studios, and basketball courts spread through the facility, luring athletes for independent workouts and personal-training sessions. Dozens of weekly fitness classes range from calorie-burning Zumba workouts and Vinyasa-yoga sessions to spin classes that help students practice for the day they have pedal-powered cars.
The athletic club also accommodates older exercisers with aquatic aerobics and seated Silver Sneakers workouts, and it keeps kids busy with confidence-building youth sports programs. Young legs run over a new 60-yard athletic field or nine lighted tennis courts where kids whack tennis balls and low-flying hot-air balloons with rackets.
Gerardo and Sabrina Seferlis, owners of Gerardo’s Marketplace, ensure that its bakery cases teem with freshly made bread and the salad bar and market shelves stay full of local, organic, and seasonal fare. The former manager of a gourmet marketplace in the same location, Gerardo decided to reopen the market himself after it closed, because "I knew all my customers and they're the ones that needed what I had to offer." Since 1998, the store’s deli counter has given personalized attention to customers and any confused club sandwiches that wander in.
Miami Dolphins and Heat logos adorn its walls, alternating with enormous flat-screen televisions. At Sports Grill, they entice you to come for the game and stay for the food. As customers cheer on the home team, they lick their fingers clean of the savory sauce dousing the eatery's specialty wings. These wings come prepared seven different ways, including with a fiery blend of five spices that makes taste buds dance. Guests also share big baskets of appetizers, including shrimp skewers and crisp onion rings accompanied by housemade chipotle sauce.
Tali's Crab Shack's specialty may be the garlic blue crab?two pounds of succulent meat doused in red spice?but they've got tons of other kinds of crab on the menu. The sea-feasts include clusters of golden crab and combinations of Dungeness and snow varieties. In addition to crab, this counter-service eatery serves up conch fritters, crawfish trays, oyster shooters, and plenty of fried fish. The sides are diverse, ranging from hardboiled eggs to sausage to hush puppies?which really are much quieter than real puppies.
As the name suggests, Cuban Guys is the brainchild of two guys from Cuba, Jorge and Isaac, who have a strong passion for the cuisine of their homeland. After years of working in the restaurant industry, the pair joined forces to open a restaurant focused on some of Cuba's most beloved sandwiches and street food.
Their fast-casual eatery's signature dish is the original frita?a fresh seasoned beef patty served on a toasty Cuban roll. What makes this sandwich special is that, much like a rebellious debutante, it ignores typical dining conventions, piling crispy, freshly cut string fries right onto the sandwich.
Cuban Guys serves up a variety of other sandwiches stuffed with fries, including the choripan with chorizo and the sandwich de pollo with grilled chicken breast. In addition to the sandwiches, cooks quickly whip up hearty Cuban bowls filled with your choice of protein, plus white rice, black beans, and plantains.
Laughing children. Chattering dominos players. Whispering breezes passing through coconut trees. These were all common sounds at Cayo Esquivel, a pristine Cuban beach that grew from a secluded getaway into a well-known destination with a vibrant community. The two Cayo Esquivel locations in South Miami and Hialeah attempt to capture the spirit of this Caribbean destination by luring diners with flavorful homestyle Cuban cuisine—with a few extra creative touches. It’s not a surprise that seafood dominates most of the menu. Grouper, salmon, snapper, shrimp, and tuna emerge from the kitchen seared or fried and garnished with simple olive oil or a more flavorful sauce, such as tomato-ginger relish or cumin-lime vinaigrette. From time to time, the chefs even incorporate Jamaican or Asian flavors into their Latin American soups, sandwiches, and entrees, taking cues from cozy beach-inspired cuisines across the world.