Coco Bambu, Miami Beach

Afranio and Daniela Barreira launched the first Coco Bambu, featuring a seaside aesthetic and a progressive menu, in 2001. Just off the tropical coast in Fortaleza, Brazil, these owners made their menu of salmon tartar—served with soy sauce and ripe avocado—and their interior design of tropical, exposed scaffolding synonymous with relaxation and modern elegance. To match the refined ventures of their food, Afranio and Daniela dress their large, open eating rooms, which sometimes span multiple levels, in a palette of copper and gold and brush the scenes with tropical plants reminiscent of their Brazilian roots.

In 2017, after opening 28 restaurants throughout Brazil, the Barreira's brought their captivating blend of Brazilian culture and flavors to Miami. They mix rich seafood options—like mahi moqueca stewed in sharp peppers and sweet coconut milk before added to white rice—with the subtle sweetness of grilled teriyaki chicken and leeks. On their drink menu, they whip together tropical drinks like their Caipi Coco, infusing real frozen coconut with Grey Goose vodka.