Since its debut as the Miami New Times’s Best New Bar of 2010, Brickell Irish Pub has been dishing up hearty Black Angus burgers with porter-beer mustard and aged white cheese washed down with beer, whiskey, and cocktails, frequently to the tunes of live bands. Sports such as football, basketball, and thumb wrestling light up 20 HDTVs and a vast projection screen, and poker nights, sports nights with pool and darts, and other events keep crowds lively. The kitchen, meanwhile, infuses the air with the heady scent of glazed korean barbecue ribs, irish crab cakes, and chicken marinated in dijon mustard and topped with pecan-wood-smoked bacon and whole-grain avocado mustard.
The decor follows suit, traipsing along in the Irish trail that the beer and bites carve. Barrels of Guinness and Jameson lean against green walls in the mood-lit bar, and intricately carved dark woods and overstuffed booths lend the space a spirit soaked in heritage. Every year, Brickell lends its party-ready attitude to a rollicking St. Patrick's Day street festival, whose crowd toasts inside and in the streets.
After journeying through France and studying at Paris's Le Cordon Bleu culinary school, Gerardo Barrera returned to the United States still pining for French culture and cuisine. Rather than pass the time by reciting his favorite Camus passages in an empty kitchen, Gerardo pays homage to the country as the executive chef of Dominique Bistro. His authentic dishes include terrine, roasted duck breast in a honey-and-balsamic reduction, and an original crème brûlée recipe with vanilla seeds. Barkeepers complement Gerardo's edibles with craft cocktails and wines imported from France, Spain, and Italy. Late into the night, the bistro's romantic ambiance transforms into a lounge atmosphere as guests groove to European electro music.
Segafredo Brickell is a testament to the versatility of coffee. On weekend mornings, mugs of java steam alongside brunch plates of crab cakes and fried eggs. Come dinnertime, though, ristrettos and macchiatos mark a fitting punctuation to meals of pizza, chicken parmesan, and homemade pappardelle pasta with braised short ribs. And afterwards, specialty espresso drinks shift to fit the nightclub ambiance; coffee mingles with sambuca and mint cream in a Montecarlo, or with ice, sugar, and a liquor of your choice in custom Shakeratos, so named for the maracas in which they are mixed.
The adaptable espresso is but one signal of Segafredo Brickell's mutable nature. At once modern and classic, the café doesn't force its patrons to choose between a traditional Italian dinner and a dance party. The coffee bar shares the space with a standard bar, as well as with Spazio Nightclub, a boutique nightclub helmed by live DJs each evening.
The therapists at Medical Massage Professionals don't simply point and push. Instead, they tailor their services to each client's needs—something they've been doing for the last decade. Founder Marian Sotelo-Paz has more than 20 years of industry experience under her fingers. At three locations around Miami, she's built a team of similarly seasoned professionals. All that experience is reflected in the team's versatility, which allows it to offer massage services for pain management, injury recovery, simple relaxation, and a variety of other ailments and issues.
Pasha's Healthy Mediterranean Cuisine has expanded to seven locations throughout the Miami area, each characterized by eye-catching, contemporary decor. Bright-blue umbrellas and swaying palm trees pop up in sunny outdoor patios while soothing music filters through dining rooms of arched columns and white-leather seats. The elegant surroundings provide a suitable backdrop for fine Mediterranean dishes—fresh, wholesome wraps, kebabs, and spreads that won accolades from an abundance of newspaper and magazine publications. Backed by a team of fitness specialists and nutritionists, Pasha chefs take healthy approaches to cooking, using fresh produce, measuring proper portion sizes, and lecturing all their cows on the importance of routine exercise.
When the first 100 Montaditos opened in the Spanish seaside town of Islantilla in 2000, the owners had in mind a vision of recreating the classical comfort of old-fashioned Spanish taverns. What they didn't realize was that they were about to start a worldwide phenomenon. Today, more than 300 outposts of 100 Montaditos have opened on three continents, and it's all thanks to their titular menu item?and its 100 variations.
A montadito is a tiny piece of bread, about as long as a finger and as wide as a giant's finger, stuffed with fresh, Spanish-tapas-inspired ingredients. Diners build their meal from a selection of the bite-sized sandwiches off a menu that includes meat-and-cheese combos, all-vegetable nibbles, and even a few dessert sandwiches. Sampler plates let you taste a few popular montaditos in one easy order: the Meat Lover's Collection, for one, includes the chorizo sandwich, the meatballs sandwich with marinara, and four others. Everything goes down all that much smoother with a crisp glass of beer, a Spanish wine, or fresh and fruity white sangria.