Cuisine Type: Greek-Mediterranean
Handicap Accessible: Yes
Number of Tables: 25?50
Parking: Parking lot
Most popular offering: Cheese Saganaki, Moussaka, Baklava
Alcohol: Beer and wine only
Delivery / Take-out Available: Yes
Outdoor Seating: Yes
Is there anything else you want to add that we didn't cover?
Yes. We have a large outdoor garden area, which is decorated to create an inviting place to dine. You can view it through Google Maps. The indoor dining room brings back memories of the Greek Islands, and we also have a small Greek market.
In your own words, how would you describe your menu?
Authentic and traditional Greek cuisine. The menu is simple, light, and healthy.
The sushi is sea-worthy at Buddha Sushi Bar. During meals, fresh rolls float in wooden boats down a stainless-steel-bottomed "river," inviting diners to pluck off a plate at will. But the paper lanters that line the counter-style tables also illuminate a la carte creations. Signature maki rolls pair fresh fish with surprising ingredients, such as pineapple chili, cilantro, and ponzu truffle. A selection of sake and imported beer keeps diners from distilling their own wine out of soy sauce.
Sister to a Jerusalem restaurant, Beit Burger cooks up all kinds of kosher Mediterranean and Israeli cuisine. All baked goods here are Pas Yisroel, and the meats and poultry are glatt kosher as well. The chefs craft a menu filled with falafel, chicken liver, shawarma, schnitzels, and more. They can also customize catering menus for special events such as birthdays, cocktail parties, office parties, luncheons, and meetings.
As its name implies, NY Bagels and Deli equips customers with all the stacked sandwiches and freshly baked bagels one would expect from a New York City deli. In the morning, cream cheese, lox, and eggs rest between bagel halves. In the afternoon, it's corned beef, baked ham, and salami. Even leafy salads, filled with grilled chicken and dried fruit, come with a choice of a bagel or bagel chips. Hot and cold coffee drinks, as well as more than a dozen smoothies, accompany dishes such as pizza and wings—two recent additions to the menu.
Earning the seal of approval from the Peruvian government is no small feat. Only a handful of restaurants have been given the authority to expand their franchise into other countries as ambassadors of Peru, and if MPP Brickell-Mi Propiedad Privada is any indicator of the quality required to do so, it's easy to see why the list is so small. Their classic Peruvian cuisine centers around the country's signature dish––ceviche––which is prepared by their chefs using skills learned during training in Lima, Peru. Fish, crabmeat, and assorted seafood simmer in a mild yellow-pepper sauce in MPP's traditional ceviche, while the old-style recipe calls for marinating fish in citrus juice longer than usual. The chefs also grill seafood and tender cuts of beef for their main entrees.
The chic dining room and lounge features stark red and white color schemes, and floor-to-ceiling windows bathe the room in Miami sunshine and evil glares from that mean old moon. The eatery is host to convivial nights seven days a week, many of which often pour out onto MPP's patio.
Though the dining room of Sake Room Express fills with the spicy and citrusy aromas of Japanese soups and steaming hot appetizers, the main attraction?sushi?doesn't steam at all. A spread of 26 rolls, with or without rice, ranges from the more traditional lemon-tuna roll to eclectic creations such as the Black Hawk roll, which combines shrimp tempura, cream cheese, asparagus, and spicy honey-lemon mayo. Cooked entrees, such as skewers of teriyaki-marinated or katsu-style breaded steak and chicken fresh from the grill, bring a different kind of heat.