Though the menu at Top Burger may be simple, the chefs believe the preparation speaks for itself. Classic burgers, chicken sandwiches, and all-beef kosher hot dogs are made to order and paired with American staples such as hand-cut sweet-potato or classic fries. To make the shop?s signature Black Angus burgers, chefs pat together and grill patties, then top them with premium ingredients such as applewood bacon, jalape?os, and blue cheese. Tall glasses of soda and hand-dipped milk shakes complete the shop?s retro diner feel.
After more than 40 years, the Hard Rock Café restaurant chain is still rocking and rolling, and this Miami outpost’s position at the Bayside Marketplace keeps it thronged with passersby and gawkers looking to get a glimpse of the memorabilia held inside – or the spectacular views of the bay. Outside tables are preferred by many, though the dim interior manages to light up with old guitars, autographed photo prints and other bits of hard rock memorabilia. This isn’t the place to go for a healthy meal, but fun, relaxed dinner entrées and overloaded lunches make for a filling once-in-a-while experience. Guests can dine on everything from nachos, wings and potato skins to burgers, salads and hefty plates of chicken. Desserts are equally as dangerous, and often come laced with decadent chocolate.
From morning through evening, passengers motor to nine sightseeing hotspots on Water Taxi Miami’s aquatic coaches. Watercrafts ferry riders to and from ports such as Miami Beach Marina—from which they can access South of Fifth shopping and dining—and Finnegan’s River, a sports bar where patrons can stop in for an evening drink or gaze at views of the Miami skyline. Kids ages 3 and younger ride the environmentally friendly taxis for free, and discounted tickets and saying "please" in song facilitate passage for youngsters 12 and younger.
Chefs at High Steaks BBQ prepare barbecue classics from across the south. They expertly slice some cuts into brisket before slowly smoke roasting them in a red wine and BBQ spice marmalade; others they grill into juicy ribeyes. There’s Carolina-style barbecue pork—which chefs slow-smoke and hand chop from the bone—and Memphis-style ribs rubbed with natural spices and kissed by Elvis’s ghost. Drawing inspiration from the Lone Star State, the chefs also smoke-roast certified Angus brisket in a spiced red-wine marmalade. Organic-cornmeal hush puppies and a handful of homemade desserts round out each meal.
High Steaks BBQ accommodates guests in their main dining room or 60-seat private dining room, where visitors can watch the game on a high-definition TV or ritually torch the opposing team’s jerseys in the brick fireplace.
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.
The recipes at Tabu Bistro are no accident. Owner and Head Chef Marcelo Bonti makes 15, sometimes 20, attempts at perfecting a recipe before the dish makes it on the menu. "I work backwards," he says. "I'm never really sure what I'm looking for. I start with the basic, then I go from there." The menus' fusion flavors just as often clash as complement each other, much like pants with pleats in all three legs. The Tuna Tataki—with its barley risotto and pepper-crusted tuna—is a signature example of the way Tabu Bistro paints the palate with surprising and refreshing tastes. The cuisine's influences spring from the mountains of the Basque region and the coasts of the Italian peninsula. Tapas dishes offer up the region's best bite-sized samplings with potato and cod croquettes and shrimp pesto bruschetta.
Marcelo's inventive nature is not limited to the culinary arts. As a builder, he also constructed Tabu Bistro's cozy dining space of dark woods, metal, and stone, which cradles conversations between couples and groups. Outside, paver bricks raise a terraced patio off the sidewalk where lush planter boxes and umbrellas frame the space.