Tasca de España is a one-stop shop for taking in fresh bakery aromas, loading up on jarred tomatoes, and burying fork tines in authentic Spanish dishes. Under high ceilings, plates pass over white tablecloths adorned with red napkins to deliver morsels from shareable small plates or scoops of golden paella. After polishing off a whole fish, diners can linger over a glass of wine or commission a cake replica of themselves to make a sweet impression at a high-school reunion.
When he opened Sushi-Mee, executive sushi chef Mikko Yamaguchi made four priorities for his eatery: quality, freshness, presentation, and speed. And the Japanese-born artisan delivers on all counts—not only in specialty rolls such as the ASU roll with shrimp tempura, but in actual delivery to sedentary diners within a 10-mile radius.
A savory blend of Italian and classic American fare bedecks the varied menu at The Italian Sports Grill. For starters, each of the Buffalo-style wings pack a piquant punch of spice ($7.95 for 10 wings; $12.25 for 16; $18.95 for 25), and the garlic rolls drip with decadence ($2.95 half box, $4.75 full box). Nosh specialty pies such as the Hawaiian for a thin layer of New York-style crust and Tom Selleck-certified ham and pineapple ($14.95 large, $16.95 extra-large). While catching the game, feel free to sneak gulps of hearty entrees, including the half-pound all-star burger ($6.95) or the ricotta- and mozzarella-fortified baked ziti ($7.95).
To the chefs at El Nuevo Tondero, every clean plate in their kitchen is a blank canvas waiting to be dressed in the bright colors and distinctive flavors of Peruvian cuisine. The culinary team specializes in fresh fish, ladling whole fillets with creamy hot pepper sauce, mixing lime juice into seven styles of ceviche, and even juicing these ceviche ingredients into a soupy beverage of lime and brine called leche de tigre. They spend just as much time perfecting presentation as flavor, as evidenced by artfully placed shrimp resting on nests of fettuccine and steamed seafood rice arranged into the shape of Whistler's mother.
Palomilla Grill has dished out its eponymous steaks and a range of other Cuban-style classics for nearly four decades. Ten varieties of palomillas, each made from top loin and tenderloin, include the traditional palomilla with sweet plantains and the Hurricanes palomilla, whose accompanying vegetable puree is served inside a sandbag. The menu also includes personal-sized paellas, grilled mahi-mahi, and slow-roasted baby pig shanks.
The second location spawned from the original Bella Napoli pizzeria in South Beach, Bella Napoli II fills the air with the aroma of New York–style pizzas, subs, and pastas. Just down the street from Tamiami Park, chefs fling wads of dough into the air and spin them into thin crusts using the hand-tossing techniques and family recipes that have endured for more than 30 years. The dining room evokes a traditional neighborhood Italian eatery with red-and-white tablecloths, wooden pizza paddles hanging on the walls, and a red accent wall colored with tomato-based paint.