When preparing their eclectic lineup of dishes, the cooks at Paprika Mediterranean Restaurant and Hookah Lounge borrow a little something from all of the diverse regions bordering the Mediterranean Sea. From the southern waters, they take the Moroccan lamb carpaccio appetizer and the Tunisian churba soup. They also make their way up north, plumbing Greece's vast culinary traditions to assemble dishes such as the Athena salad with kalamata olives and the salmon filet wrapped in phylo pastry.
After meals, guests can head to the adjacent hookah lounge and partake in the old-world tradition of enjoying a beautifully ornate hookah, which they can load with one of 25 different flavors. Those interested in immersing themselves in the culture even further can make a reservation on Friday night to catch the weekly belly-dance show.
Created 15 years ago by gourmands from Peru and Costa Rica, El Gran Inka's only three US locations serve up a menu of fresh Peruvian fare featuring influences from Spain, Japan, and Italy. Since its inception, the restaurants have charmed diners across Central America and the United States with an impressive culinary and cultural celebration of Peru. The menu presents a contemporary twist on traditional cuisine, plating tangy ceviches, flavorful seafood stews, and tender cuts of sauce-draped meat on elegant plates. As guests sip cocktails made from exotic South American fruits and spirits or mingle over plates of succulent sea bass, the classy saxophone wails of jazz riffs and the ancient dead language of scat singing serenade audiences on Thursdays, Fridays, or Saturdays.
Amid the mood lighting and luxuriant atmosphere of C Lounge & Cigar Bar, visitors enjoy premium liquors, fine cigars, and flavored hookahs late into the night. Eyes and ears stay focused on regular offerings such as Monday-night football, spy-movie night, and live jazz. On Saturdays, DJs set the air pulsing with tunes designed to fill the space's ample dance floor with bodies. Sumptuous leather couches and low-slung footstools crowd around ornately carved, darkly stained wooden tables, maintaining their shapely leather curves by holding in smoke stolen from unguarded hookahs. Blue and green lights hung far above the dancing action pierce the hazy darkness with spears of color. Out back, the bends of a boardwalk reveal spectacular views of Miami's sparkling skyline across the water.
Yes Pasta! owner Flaminia Morin migrated from Rome to Miami with her prized collection of family recipes in tow. Stateside, she teamed up with chef Paolo del Papa to continue her family’s culinary traditions with the aid of fresh local and imported Italian ingredients. Seven kinds of pasta team up with 15 sauces and add-ons that seduce palates with flavors of wild mushrooms, fresh-crushed chili, and tart green capers. The menu’s aura of authenticity extends to the dining room, where cerulean-blue and white hues recall the airy Italian trattorias and olive-oil-gorged rain clouds of Rome.
Since 1969, the cooks at Mario the Baker have followed the same tried-and-true recipes, resulting in pizza after fresh-baked pizza emerging from the oven with the same flavors as the restaurant's very first batch. Diners settle into red and black booths to split signature pizzas, including La Maflosa pizza with sliced eggplant and mozzarella. As part of an unrefusable offer, the Godfather pie comes topped with capicollo, ham, and salami and is served with a side of housemade italian dressing.