While the small plates and seafood entrees at Brasileiro Steakhouse Miami are certainly tasty, the real draw is the rodizio. Gauchos escort fresh grilled meats?still on the spit?around the restaurant, carving slices onto diners' plates or into their purses to be saved for later. You can enjoy traditional Brazilian cuts, as well as American preparations such as St. Louis-style ribs and chicken wrapped in bacon. The modern, brightly lit dining room features warm colors and comfy leather seating.
Looking for the ultimate indulgence in fine dining to commemorate a very special occasion that is sure to blow all your senses away? Experience Truluck's with your loved ones or business associates for their understated but very upscale ambiance. Their cuisine is expertly crafted, from their top chefs to their award winning wine and liquor menu that will please every palette. They specialize in the freshest seafood, high quality steaks, and crispest crab house around! In fact, Truluck's is so committed to serving their clientele the freshest Florida Stone Crab around that they even own their own fisheries so that their crabs get to your plate in less than twenty hours. No matter what you order, you're bound to leave Truluck's satisfied, but wanting to come back soon.
Despite already having a pantry full of culinary accolades, including a Best New Chef award from Food & Wine and a Chef of the Year honor from Eater Miami, E. Michael Reidt continues to put his best work on the table as executive chef of Area 31. His sustainable seafood-focused menu features starters such as shrimp ceviche and tuna tartare, as well as entrees of scallops with braised pork cheeks and corvina with shellfish moqueca stew—a nod to his adoration of Brazilian cuisine. There are also meat and poultry options, as well as a gluten-free menu and accommodations for vegetarian diners. Located on the 16th floor of the EPIC Hotel, Area 31 boasts city views through the dining room windows and even better vistas from the outdoor terrace. There is also a more casual Pool Bar, where guests sip wine or creative cocktails while fishing for arm floaties from a pair of infinity pools.
Rice House of Kabob's signature sumac sauce is known for its versatility—so much so that several customers want to buy it by the gallon. The coveted marinade was invented by Ali Shabani, one of the restaurant's four founding brothers, and seems to complement almost any item on the Persian menu. By seasoning char-grilled chicken, sirloin, shrimp, and vegetables, it serves as one of two constants in the kitchen. The other, of course, is rice—the family describes it on the website as "the world's ultimate comfort food" and lays it as a base for several platters, including housemade falafel and combination meals of ground-sirloin kubideh and charbroiled tenderloin.
From the vegetarian dishes to the pan-seared tilapia wrap, every item is prepped from all-natural ingredients. The culinary team arrives early in the morning to slice the preservative-free eats, which they always cook to order instead of reheating them beneath lamps or the smoldering gaze of Yosemite Sam.
Bright colors and faux balconies decorate the interior of LaBoca Grill Cafe, recalling the vivid hues that residents of Buenos Aires often paint their homes. The eatery's menu recalls the flavors that might be found in the kitchens of those homes: grilled salmon with ginger-orange sauce, lobster ravioli, and breaded steak milanesa are a few specialties. Earlier in the day patrons can devour brunch classics such as lox platters, brioche French toast, and eggs Benedict with skirt steak.
Fusion cuisine is exciting because it can be a maze of unexpected flavors and startling twists on tradition. A certain level of compatibility is also important, though. It's a relief, then, that chefs at SuViche—voted the No. 1 favorite at Grand Tasting Village—chose two culinary traditions that draw heavily from the sea. Plates here blend Peruvian and Japanese ingredients and techniques, allowing sushi rolls to shine alongside fresh ceviche. The acidity of pickled ginger makes flavorful sense in bowls of ceviche, in which citrus juices already sparkle sharply, cooking sashimi-like cuts of fish. Wonton chips and teriyaki traditional in Japanese dishes also give ceviche a crunch and a sweetness that seem obvious in retrospect. And the exchange works both ways: golden aji peppers and cilantro give sushi rolls hints of spice typical of South American cuisine. Diners can watch the chefs roll maki or hold retirement parties for popular spatulas in the open sushi bars.