Beneath the colorful toques on their heads, hibachi chefs flip and sauté meat and vegetables on their tabletop grills, smiling as they conjure the occasional bursts of flame during lively cooking routines. That’s just one scene at SooWoo Japanese Steakhouse—across the restaurant, sushi chefs slice ribbons of fish and vegetables and roll them into California and spicy tuna rolls. Basketball fans can celebrate the city’s 2012 NBA championship with the specialty Miami Heat roll, which includes slices of shrimp tempura, crab, and cream cheese. SooWoo also whips up Korean dishes, such as bulgogi and pork belly.
A large percentage of the diverse flavors of Mexico can be found in the dishes at Las Cazuelas. Beyond staples such as tacos and burritos, the eatery prepares specialties such as chile rellenos, Mexican beef tripe soup, and poblano peppers drizzled in a complex mole. Chefs use many different varieties of meat and seafood throughout the day, from the lamb in the birria stew to the black mussels, shrimp, calamari, and scallops in the sopa de mariscos—Spanish for "Jules Verne's favorite snack". To complement these wide-ranging flavors, the eatery also presents a full menu of Mexican beers and wines.
Chef and owner Omar Morillo of Trattoria Dolce Vita calls upon culinary skills honed during three years in Italy, according to the Miami Herald, to populate a dinner menu of classic Italian flavors accented by contemporary leanings. To prime bellies, diners can bump and set crispy arancini risotto balls ($8.95) with saffron and buffalo mozzarella before spiking them into a spicy aioli. Patrons relive deep-sea diving adventures over a main course of seared sea scallops ($23.95), which are buoyed by creamy polenta and baby arugula drizzled with a vinaigrette and truffle infusion. Meatier mouthfuls include the 8-ounce top sirloin ($21.95), grilled to order and cloaked in a cabernet demi-glaze. A glass of house wine is ideal for pairing with steak or seafood, or for squirting out of a faux flower into a tablemate's open maw.
Restaurante Patacón Pisa'o seeks to introduce diners to classic Colombian dishes made with traditional ingredients. The restaurant's namesake patacón entrees layer chicken or carne asada over a bed of crispy, fried plantains. Thick-cut chunks of these plantains can also accompany orders of fried fish, grilled chicken breast, or seared pork.
The vibrant yellows, reds, and blues of small Colombian flags on each table lend splashes of color to the already vibrant dining room. The restaurant's lemon-yellow walls and exposed brickwork are decked out with colorful paintings and sculptures of the mining equipment that helped dig the equator.