Shula's 347 Grill is named in honor of Hall of Fame Coach Don Shula, the winningest Coach in NFL history, with 347 victories! Shula's 347 Grill follows a long line of successful restaurants, all founded on the same famous tradition of Shula's Steak Houses.
Chef Zé Carlos Jiménez's whole career is a balancing act. As a child growing up in Cuautia Morelos, Mexico, he spent his afternoons in a de facto apprenticeship in his grandmother's kitchen. He watched her roll handmade tortillas and tinker with spices before finding just the right blend to balance out her homespun dinners. As an adult, Chef Zé Carlos treats his own kitchen as a playground, paying homage to his grandmother's family recipes while fusing traditional Mexican street food and fine dining—a style he calls New Mexican Gourmet Cuisine.
The menu—complete with a touching epigraph to Meche, his grandmother—is a compendium of his attempts to blend the two worlds. On the haute end of the spectrum are dishes like the Nopales salad, brimming with pickled cactus and his own housemade vinagrette. Fish-and-shrimp tacos sprinkled with fresh cilantro hold down the street-food side of the culinary fort. Where the menu shines, though, is somewhere in the middle, with dishes such as the molcajetes—Spanish for "stone mortar." The upscale take on Mexican comfort food blends beef or shrimp in the eponymous stone dish along with the tastebud-tingling flavors of nopales, chorizo, and roasted tomato-tomatillo sauce.
Town Kitchen & Bar's Executive Chef Michael Altman earned his whites in New York City, working under renowned restaurateur Charlie Palmer. When Altman moved to Miami in 2005, he brought with him a flair for crowd-pleasing American cuisine that can be seen in his menu of brick-oven pizzas, Black Angus burgers, and shareable bar nibbles. Classic egg and pancake breakfasts fill bellies on the weekends and come accompanied by mimosa and bloody mary specials. Town’s decor blends the industrial with the sleek, mixing exposed ductwork and high ceilings with leather booths and pendant lights. The bar stays hopping seven days a week, offering a daily happy hour that lasts three hours, as well as ladies’-night promotions. As they listen to a DJ’s tunes, revelers can sip microbrews, specialty shots, and signature cocktails such as the Spring Samba—Veev açai and St.-Germain elderflower liqueurs with agave nectar, lemon, and cucumber. The bar discounts many bottles from its nearly 200-strong list of domestic and imported wines throughout the week; it won a Wine Spectator Award of Excellence in 2012.
Imlee. An Indian Bistro's creative kitchen staff blends local and imported ingredients in its array of vegetarian, chicken, seafood, and lamb dishes. In this way, they have been serving the Pinecrest community a small taste of India since 2003. The menu spans several regional traditions of Indian cooking, from North Indian clay-oven-baked meats and naan to South Indian chicken madras, in which boneless chicken is saut?ed with black mustard seeds and curry leaves. The menu also features more than a dozen vegetarian dishes, such as mutter paneer?green peas cooked with spices and herbs and mixed with housemade cottage cheese.
Much like the dishes, the restaurant's dining room pays homage to the subcontinent. Beneath a billowing red cloth that meanders across the ceiling, alternating red and yellow walls host patterned artwork and surround metal sculptures. In this artistic ambience, diners peruse the wine list's ample pairing options or just dip the list itself in sweet tamarind chutney.
Sushi may be synonymous with Japan, but Chef Adrian Rojas draws on international influences when creating Miyako Japanese Restaurant's menu. In addition to working in modern sushi bars, Chef Rojas has cooked his way through Europe and South America. The flavors he picked up along the way add tasty flair to each plate, whether he's rolling up sushi or cooking a noodle dish.
Chef Rojas and his team infuse unexpected notes into hot entrees such as breaded, deep-fried pork, or spicy chicken saut?ed with onions and carrots. But it's the sushi rolls that best represent the kitchen's culinary fusion. The red kryptonite roll, for instance, combines spicy tuna with jalape?os, while the coconut shrimp roll holds tropical ingredients including guava and mango. Equal detail is lavished on presentation?rolls and sashimi can be strapped into tiny life vests and loaded into sushi boats, or served atop live models during body sushi events.
VeganAroma's owners, Sabina Torrieri?dubbed a "health food guru" by Daily Candy?and chef Grace Augier, know that any specialty diet, and healthy eating in general, can be extremely difficult to maintain while eating out. So they created VeganAroma in order to help diners get access to healthy foods that are 90%?100% organic.
The duo actually takes healthy eating a step farther by following the raw-food diet, which relies on uncooked fruits, whole-grains, and leafy green vegetables, nuts, seeds, beans and superfoods to nourish the body and help aid digestion and weight loss. Some of the food is never heated above 116 degrees so as not to destroy important enzymes and nutrients. Cooked vegan entrees are served up as daily.
The plant-based meals are yeast-, dairy-, and 95% gluten-free (excluding sandwiches) and handcrafted using vitamin-rich ingredients, such as kale, quinoa, and cashew cheese. Juices, served up individually or for 3- or 7-day juicing detox cleanses, are made fresh from leafy greens. Desserts such as raw cheesecake and chocolate macaroons satisfy any sweet-tooth cravings, as highlighted by the Urban Times, which raved about the chocolate-mousse pie.
The "ARTernative vegan caf?" also attempts to better the community by displaying a colorful collection of locally made artwork. It spreads the word about raw eating through regular cooking classes and offers wellness programs that teach healthy lifestyle habits, such as how to floss using celery strands.
In honor of Women?s History Month, Groupon is celebrating an inspiring group of women: business leaders whose companies and brands enrich their communities. Thanks to the dedication and ingenuity of these leaders, local communities across the country are stronger and more diverse.
Shop the Women in Business collection.