A sprinkling of mediterranean spices makes its way into many of the dishes at Venicia Cafe & Grill. Chefs toss flavorful handfuls atop filets mignons, hide them inside falafel patties, and allow them to seep inside salmon with a wine-and-lemon marinade. Other staple Mediterranean dishes that leave the kitchen include creamy hummus with gyro, stuffed grape leaves, and spinach pie. After meals, puffs of scented smoke float around hookahs and a disco ball lights up the dance floor as patrons sway their hips, stomp their feet, and toss one another in the air.
The Seminole Hard Rock Wine & Food Festival is a new tradition—it started in 2010—but its creators hope to make it a lasting part of South Florida foodie culture. Amidst cuisine from renowned local eateries such as Tatu and Council Oak, guests can relax in several different lounges, from a spa area for women to a men's lounge with a big screen TV. The Caribbean lounge surrounds festival goers with assorted rums and tropical rubs, all cooked up by Chef Creole. Sponsors include NBC 6, Lite-FM, and the Miami Herald, and a portion of the profits will benefit the Joe DiMaggio Children's Hospital Foundation.
America’s Backyard facilitates late-night revelry with five bars and a full menu of five-star all-American fare served until 4 a.m. Wednesdays–Saturdays. Merrymaking patrons can sip on a chilled mug of imported draft beer ($4−$9.75) or take to the dance floor, where DJs spin contemporary hits as well as old favorites that one can literally hum forever, such as Bach’s Crab Canon. A flurry of 10 ($6.75), 20 ($11.75), or 30 ($16.25) West Coast wings nestle in a variety of sauces, and the backyard cheeseburger ($6.75) and crab sliders ($8.75) arrive bearing a complimentary watermelon wedge and assortment of exotic toppings. A full Jack Daniel’s Tennessee pitcher ($19.75) can provide a friendly rallying point for groups of mingling coworkers or off-duty spies.
While it may seem like a contradiction in terms, the Miami Herald dubbed Tundra Las Olas the "latest hot spot" for its arctic-themed decor, with an "impressive…eclectic menu by chef Bryan Lamblin." Small cold plates include the tundra shellfish, made with crab claws, white prawns, and Willapa Bay oysters arranged on a plate made of ice, echoing the sculptures scattered around the room and lengthening the lives of visiting snowmen. Hot plates feature stuffed prawns and Kobe-style beef meatballs, and entrees fuse sea-bound or land-locked fare with European or Asian seasonings, such as lobster sauce, jalapeño béarnaise, or plantain butter.
The cool, glossy tile behind the bar mirrors chandeliers shaped as if they were formed from ice. Icy blue lighting makes specialty drinks glow, while white and silver art carry the arctic theme throughout the space.