Shakey's Pizza Parlor

At street level, it’s easy to forget how beautiful Miami can be. But a handful of Miami restaurants offer great vistas of the city's modern skyline and waterfront while serving up cuisine representative of the Miami’s Cuban, Latin, and American traditions. Named for the expanse of Atlantic, Gulf, and Caribbean waters around Florida where chefs source sustainable fish and shellfish, the EPIC hotel's Area 31 delights guests with both fresh flavors and spectacular views. The restaurant's Terrace Bar, perched on the 16th floor of the hotel, opens up to panoramic views of the Miami skyline, designed to complement the sophisticated cocktails from mixologist Jacques Bezuidenhout. Acclaimed chef E. Michael Reidt displays precision and creativity through a tasting menu and dishes that incorporate cooking techniques from around the world. Nearby, a different hotel holds another of Miami's best views—this time, closer to the ground. Mandarin Oriental's Azul is known for its Mediterranean and Asian fusion cuisine served alongside sprawling views of Biscayne Bay through floor-to-ceiling windows. The indoor views stun in equal measure, with gleaming white marble decorating the open kitchen, raw bar, and the long wine table flanked by heavily stocked wine cabinets. These climate-controlled safes preserve the more than 700 wines hand-picked by sommelier Claudio Giordano from well-known vintners and boutique wineries. From inside an enormous old residence on the southern tip of South Beach wafts the aroma of prime porterhouse steaks that have been dry-aged for four long, tenderizing weeks. At Smith & Wollensky's Miami location, breezes drift across outdoor tables shaded by massive umbrellas while, a mere fork's throw away, ships cruise through the Government Cut channel. The two floors of dining-room seating feature water-view private rooms for parties that range from 20 to 450.

FIX is one of South Beach’s newest restaurants and is nestled in the beautifully remodeled Blue Moon Hotel.  The restaurant has a rustic feel and flows from the outdoor patio that overlooks Collins Avenue through the modern bar to comfortable dining rooms and a stellar poolside dining area. The dining areas are beautiful but the stars of the show at FIX are the menu and the food, overseen by Miami native and Executive Chef, David Welch.  Breakfast, all the time, scores high in my book but great food scores even higher and this is what Chef David and FIX deliver: great food, fresh ingredients and twists on classical favorites. Visiting FIX and Chef David Welch meant that we got to munch on the signature (and addictive) Rice Krispie-Crusted French Toast with bourbon-caramel sauce, mascarpone zabaglione, and fresh strawberries and the Kurobota Pork Belly Benedict, plus ask Chef David a few questions. Chef David is a Miami Native who studied culinary arts at the Art Institute of Philadelphia in 1999, and gained the title of Certified Executive Chef by the American Culinary Federation after teaching culinary arts at Le Cordon Bleu. He has many culinary certifications in nutrition, sanitation and wines and spirits. His experience includes time spent in some of the most sought after luxury hotels and restaurants from Philadelphia to Miami including the Loews Miami Beach Hotel, Smith & Wollensky, Tantra and Acqualina. HG:  Why did you become a Chef? Chef David:  The position chose me. I have always worked in the kitchen since my first job. Once I realized I was good at it, I stuck with it. HG:  What is your Food Philosophy?  Chef David:  Food doesn’t have to be fancy to be great.  Simple techniques applied correctly can provide excellent results. HG:  What is the best part and/or challenging part of cooking in South Florida? Chef David:  The best part of cooking in South Florida is the ability to use techniques and ingredients from many different ethnic backgrounds.  And adding a refined touch to rustic and cultural cuisine. HG:  How does FIX reflect you as a Chef?  Chef David:  FIX reflects my playful culinary side. A lot of times we are forced into a box of what’s classical and there is no room for much creativity.  I have a lot of room for creativity here at FIX. HG:  How do you run your kitchen?  Chef David:  I run my kitchen like the classical brigade. Neat, clean and organized. HG:  Who are the Chefs that you admire?  Chef David:  Charlie Trotter, Marcus Samuelsson, Ferran Adria HG:  What do you consider your signature dish?  Chef David:  The signature dish at FIX is the Rice Krispie French Toast HG:  Your favorite dish to prepare at home is…  Chef David:  BBQ, anything BBQ. HG:  The ingredient that can make all the difference in a dish is …  Chef David:  Salt HG:  The person you would love to cook for is… Chef David:  Anyone who appreciates good food HG:  What excites you about being at FIX? Chef David:  It’s back in my hometown so lots of people who know me can stop in, try it out and tell me what they really think. HG:  What can we look forward to at FIX in the next 6 months? year?  Chef David:  Great food Chef David Welch is extremely competent, runs a smooth and organized kitchen, and also has a great time with the food he is creating.  He definitely has the recipe for success and we look forward to visiting again.  and again.  and again.

Nightly crowds with appetites fueled by drinks and dancing used to overwhelm street vendors around Havana's nightclubs in their search for hearty food, prompting cooks to invent a simple snack that combined salty, sweet, and sour flavors in each bite. Named for their popularity around midnight, medianoche sandwiches typically layer roast pork, sliced pickles, and swiss cheese between two gently toasted pieces of yellow egg bread. Although these late-night staples hail from Cuba, they've made their way to a number of much-lauded Miami-area eateries.  Islas Canarias: The chefs incorporate some international flavors, but their faithfulness to Cuba's most iconic dishes earned it Miami New Times' award for Best Cuban Restaurant in 2011. In addition to importing sausages and other cured meats for their sandwiches, the café's chefs also carry on culinary tradition by making medianoche sandwiches until as late as 11 p.m. Puerto Sagua: Frommer's called this venerable diner "one of the most reasonably priced places left on the beach for simple, hearty fare." Its doors remain open until 2 a.m. every night of the week, inviting passersby to stop in for a quick bite before continuing their revelry. Versailles Restaurant: Originally founded in 1971, the restaurant prides itself on being a hotspot for Miami's Cuban community. 3 Guys from Miami describes this sense of history, saying, "the restaurant is a lot like the Cuba of old—loud, boisterous, and full of excitement, just dripping in Cuban patriotism." Golden-brown medianoche sandwiches continue emerging from the kitchen until as late as 4:30 a.m. on Saturdays. Enriqueta's Sandwich Shop: Although its doors close long before sunset, the Zagat-rated eatery defies tradition by still featuring a medianoche sandwich. Food & Wine magazine emphasized the shop's authentic Cuban ambience in 2004, saying, "the Formica benches and loud Spanish chatter make you feel that you are, as the locals say, not far from America."