Splitsville explores contemporary consumption within a bowling framework, combining swankiness with three bars, and a full-service restaurant. Splitsville’s menu, developed under the guidance of one of Food & Wine magazine's Best New Chefs of 2008 Tim Cushman, stacks up and knocks down a cadre of ville plates ($5–$14) including spicy edamame and three-pepper calamari, stomach-stuffing signature plates ($14–$19) including the mahi mahi with voodoo shrimp and filet mignon, and big bowl drinks ($21) including the rum bowl and voodoo juice bowl. Diners sprinkle the restaurant with chatter as they dive into their choice of sauced steaks, generous pizzas, and rolls from the on-site sushi bar to the musical vibrations blowing from the speakers. After 8 p.m., all diners younger than 21 turn into pumpkin-shaped bowling balls and the fine hobby-sport decorum requests an evening-casual dress code as the crowd usurps the restaurant’s reins for nocturnal nourishment with energetic music.
A man seizes a bottle of liquor by its neck, lifts it off its grooved feet, and hurls it into the air. Eyes forward, he catches it behind his back with his left hand as his right pours the first ingredient in a mixed drink. Off The Hookah's flair bartenders juggle flaming concoctions and fix classic cocktails inside a 14,000-square-foot restaurant with Moroccan décor and cushy beds and couches. After high-fiving the two pharaoh statues stationed by the door, guests can dig into tapas, sushi, and artfully arranged Mediterranean cuisine. Outdoor seating wraps around the entire main hall, providing plush couches from which to exhale hookah fumes and watch mariners tying up their boats or saddling their sharks at the marina. On the weekends, DJs spin Mediterranean, Latin, and American records, while belly dancers undulate around indoor and outdoor areas.
With a focus on the fiery salsa style, Karibe Dance Studio teaches pupils of all ages how to set dance floors aflame. Beginner, intermediate, and advanced salsa sessions help initiates steadily build their repertoire and shuffle-savvy veterans to boost fine-tune their moves. Bachata and hip-hop lessons give curious hoofers a chance to branch out, and regular socials give dancers the chance to practice in a laid-back, group setting, cutting rugs to the latin beats of the floor-side DJ.
Lucky Strike throws state-of-the-art bowling and a pinch of swanky atmosphere into a blender, presses "puree," and serves you a thrillciting bowling smoothie. Saddle up to one of 14 lanes and spend two full hours basking in bowling-induced merriment ($45 per hour). Lace up the Louboutin-designed foot coverings (shoe rental is $4.95 per person) to achieve the ideal footing for perfecting your roll, bagging some turkeys, and settling a long-running score with a shifty-eyed mail carrier. Included in the deal is a $10 food voucher, so when stage fright results in trembling limbs and fingers, you can quell the shakes with some homemade roasted-garlic hummus or mac 'n' cheese bites.
The Burgundy Room's kitchen serves up a mouthwatering menu of contemporary coastal cuisine in a hip open lounge. Kick off gastronomical journeys with crispy Serrano ham and gorgonzola croquettes served with poblano aioli ($6), great for sharing. Those that want to cool off mouths without chewing on an air conditioner can nosh a salad of chilled Key West pink shrimp, mingling in a party of roma tomatoes, feta, red onion, and diced apples, all running through a sprinkler of balsamic vinaigrette ($12). Alternatively, famished foodies can chow on esculent entrees, from a seafood linguini populated by lobster, scallops, shrimps and mussels in a white wine lemon sauce ($20), to the grilled filet mignon, bedecked by brandy-drunk mushrooms that stumble over onions and fall into herb-roasted red potato pillows ($24).
Dip your tongue into an ocean of tasty, crustaceous dishes at The Fish House, Miami's home for brilliantly prepared seafood. With today's deal, $10 gets you $20 worth of fishalisciousness served in The Fish House's relaxed, nautical dining room. If the salmon being served to you is raw and not on a plate, but is instead leaping upstream in an indoor trench, dug with merciless claws to redirect the course of a river: You are in a bear house. Leave as silently as possible, or failing that, try to make yourself look big.