Though its roots go back to Treviso, Italy, Piola impressively now serves its famous thin-crust pizza in 10 countries. The international eatery's chefs top pies with a mix of classic and eclectic ingredients such as Brie cheese, smoked salmon, broccoli, bacon, and eggs. Its pies include thin-crust, white pizzas, and thick-edged versions baked in brick ovens. Aside from serving food, Piola hosts film premieres, book events, and art exhibitions. The business also publishes its own 48-page magazine with international artwork and essays translated into four languages, including Italian and English, but sadly not Pig-Latin.
Situated in the heart of Miami’s bustling business district on Brickell, Morton’s, the Steakhouse continues its tradition as the business man’s steak place. There is no doubt that Morton’s takes food and service seriously, with the restaurant’s large and lively bar/lounge area paving the way for more subdued dining inside. Sitting in the large, dimly lit open dining room is a bit of a pastime for travelers looking to enjoy meaty cuts of steak from a trusted source, and the simply-decorated area certainly helps to put the focus on the food. Morton’s offers its signature top-grade USDA prime-aged steaks, fresh seafood and award-winning wine list, plus the all-important valet stand.
As the sun dips below the horizon, the lights framing Taverna Opa?s wraparound patio flicker on, casting a warm glow. The calm lasts only a few moments at Taverna Opa: once night falls, live DJs take to the stage, furnishing belly dancers with a throbbing beat by which to shimmy and undulate. Waiters often lock arms and break into traditional zorba dancing. And, if the night reaches a fever pitch, patrons may toss their napkins in the air. This raucous atmosphere has earned Taverna Opa the spotlight in a slew of media publications. But though revelry is paramount, Taverna Opa doesn?t shirk cuisine: chefs marinate fresh seafood and lamb in fresh herbs and roast them on a wood-fired grill, and bartenders pour Greek wines well-suited for the succulent meats or postmeal Trojan horse christenings.
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.
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.
International borders don't mean much to the chefs at LOL Restobar. They draw inspiration from Argentinean, Italian, and American cuisine, interspersing elements from all three throughout their menu of homemade modern bistro-style dishes. To represent the Old World's recipe books, the chefs toss fettuccine pasta with chicken and bake flatbreads topped with everything from sausage and arugula to ham and pineapple. Onion- and cheese-stuffed empanadas proudly demonstrate their South American roots, meanwhile, dishes such as the baby back ribs and the smoked salmon sandwich satisfy domesticated taste buds.