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Lippi to close and become Tamarina

Lippi to close and become Tamarina

By Ashley Brozic | City Editor

After having been opened for roughly one year, Lippi in Brickell will close its doors to welcome in Tamarina restaurant, a new concept by famed restauranteur Arjun Waney, co-founder of Zuma, Coya, La Petite Maison and The Arts Club in London, and husband and wife team Yona and Tunu Puri. The new concept will focus on Italian coastal cuisine, and feature an oyster bar and an al fresco, candle lit terrace with a Champagne bar. Tamarina is expected to open for lunch and dinner in October.

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Wine Spectator’s Best of the Best event during the South Beach Wine & Food Fest 2014, Image courtesy of Facebook

By Ashley Brozic | City Editor

Have you heard? The South Beach Wine & Food Festival kicks off on February 19, and with that comes country’s most celebrated and celebrity chefs to cook and celebrate right on Miami’s sandy shores. 75 events are expected to take place over the four day festival, including classic favorites and new additions.

“This is surely a year that our loyal fans will do a double-take at the program and new attendees will find plenty of events to choose from,” predicts Festival Founder & Director Lee Brian Schrager. ” “We have made significant changes to upgrade the experience at our signature Whole Foods Market Grand Tasting Village and are taking our beloved event, The Q, to the next level by partnering with Meatopia.”

So what are these changes? At the Whole Foods Market Grand Tasting Village, you’ll notice more seating and shaded areas this year, more live music and DJs, and complimentary ‘park and ride’ offerings to take you to and from the garage to the venue. You’ll also see the introduction of Culinary Captains, who will represent chefs from respective neighborhoods throughout South Florida.

There will also be entirely new events, notably, a Poolside Paella Party hosted by José Andrés of The Bazaar, a late-night spiced up soirée hosted by Bobby Flay and a tiki-themed poolside bartender competition hosted by Emeril Lagasse.

General public tickets go on sale starting Monday, October 20, however MasterCard cardholders get exclusive access to tickets starting Monday, October 6 at 9am. You can get your tickets here.

 

AnaOrangeTheory

By Erin Lavan | Associate Publisher

DiningOut chatted with Orangetheory Instructor Anna Level at the downtown location.

Tell us about the fundamentals of the Orangetheory workout.

It’s heart rate-based, five-interval training designed to keep your heart rate up. When you are in the “orange,” you’re getting a high-intensity workout. This means you’re using 84-percent of your heart rate, creating a 24-36 hour afterburn. It’s about pushing yourself and knowing your body. The workout is unique because of the heart conditioning, and when you tailor your workout to your heart, the benefits are great.

How did you train to become an instructor?

Well, I was already a personal trainer, which you have to be. You need to have a certain level of knowledge to begin with. Then I trained at a franchise in Fort Lauderdale. They train you to put all your knowledge into interval training. I like to call it multi-tasking—one week, 8-10 hours of training involving TRX, treadmill, rowing machine, weights, using templates, and adjusting them according to clientele.

How long has the downtown location been open?

September 6 is our one-year anniversary.

Congratulations. How has the first year been at the downtown location?  

The progression has been night and day. It is more refined now than when we first started, and the growth downtown is tremendous. We probably have close to 700 members downtown.

Tell us about your biggest success story.

When we open, we always do a weight loss challenge. At the downtown location, our winner lost about 50 pounds and won $2500. It’s about lifestyle—we encourage them to eat well, too. It’s about body fat, not necessarily weight loss.

Where is the next location?  

We are looking to open in Brickell.

What kind of a diet do you follow/recommend to your clients?  Do you ever dine out? 

I eat three meals a day and a small snack in between. I try to keep my metabolism moving by eating a little all day. It’s true what they say: breakfast is the most important meal of the day. You wouldn’t leave your house without brushing your teeth, so teach your body to need breakfast. You need to fuel your tank with food, or it shuts down and so does your metabolism. Hydration is very important as well. It’s okay to eat out, just make the best choices possible.

What is your favorite restaurant in Miami?  

Perricone’s is my favorite restaurant.

Orangetheory Downtown Miami {244 Biscayne Boulevard in the Vizcayne Building, Miami; 786.431.0294; orangetheoryfitness.com/downtown-miami}

MidtownOysterbar

Midtown Oyster Bar will soon be the latest addition to the Graspa Group family. Under the helm of Chef Angelo Masarin, Midtown Oyster Bar will feature an outstanding New England oyster bar menu with a touch of Mediterranean influence in a cozy atmosphere. Inspired by the ocean, the menu will feature local and Mediterranean specialties–from fresh seasonal seafood to local stone crabs and oysters. Nestled in the heart of bustling Midtown Miami, Midtown Oyster Bar will be a place for locals and visitors alike, with a cozy dining room and an elegant patio, comfortable furnishings, soothing warm tones, and a softly lit bar. It will be the perfect spot for a bite or a drink.

{3301 Northeast 2nd Street, Suite 103-1, Miami; 786.220.2070
midtownoysterbar.com | Facebook/Twitter/Instagram: MOBmiami}

BeeKeeper

By Erin Lavan | Associate Publisher 

Ian Wogan, a server at The Bazaar by José Andrés South Beach, is Miami born and bred. Wogan has been supplying honey from his bees to local bars, restaurants, and coffee shops for delicious drinks, like the gin-based “Bee’s Knees.” He sat down with DiningOut to tell us about why bees are so crucial, what we can learn from them, and how honey goes great with coffee.

How did you get into beekeeping?

I studied environmental studies and sustainable agriculture. One of my first jobs was managing an organic farm, so I got exposure there. When I decided to leave the farm and do my own thing, I mentored under a guy who’s been doing it for 40 years. He showed me the process of beekeeping and trade secrets. After that, me and my good friend Drake Kurlander became arborists. We have a sustainable arborist business called True Tree Service—climbing trees and keeping bees.

So how is working with customers at The Bazaar by José Andrés different than working with bees?

Totally, but I really enjoy it. I’m definitely a people person, and I love to be out and about. I’m a bee myself, floating all over the place.

Do you have a favorite cocktail or food recipe that you use your honey in?

I love honey over granola in the morning, honey in my smoothie, and honey in my coffee. I love making barbecue glazes with honey. With cocktails, the sky is the limit. The gin-based “Bee’s Knees” cocktail is a quality one.

What are the common misconceptions people have about bees?

Like any wild animal, they have an uncanny ability to pick up different emotional responses from human beings. You definitely send out signals very clearly. It’s all about having this deep faith that you’re not there to bother them. When you go into any situation with that sensibility, you radiate a different kind of energy than if you’re stressed out and thinking the bees are going to bite at any second. It’s all about mutual respect.

Original interview and article by sbe. For the original piece, visit: http://sbe.com/blog/sbes-own-bee-keeper/

bottles2

By Maya Silver | Editor

What’s a tequila company doing with a Greek name like Demetrio? That’s a good question, and the answer begets a not-so-short story. You see, Marion Mariathasan is not your average tequila company head honcho. Founding and managing Demetrio is just one of many of the sombreros Mariathasan wears.

Marion Mariathasan

Marion Mariathasan

Originally from Sri Lanka, his family fled the war-torn country when he was young, and settled in Kansas. Now, he owns several companies—mostly tech start-ups—and firmly believes that “you do well by doing good,” and has the distinguished title of UN Global Accelerator delegate to prove it.

Tequila entered his entrepreneurial radar thanks to family down in Mexico. His uncle introduced him to tequila that had been produced by the same family for three generations in the Guadalajara region, and was sold only in Mexico and other parts of South America.

“To be honest, I didn’t love tequila then and I wasn’t a connoisseur,” Mariathasan admits, but he was taken by the pure process the family used to make the tequila, and found it to be of notably high quality. And so he decided to invest in their operation, and, with a little rebranding and wider distribution, make it more successful.

“They’re great people,” Mariathasan says of the original tequila-making family. “They grow agave on their own land for the tequila, the use artesian well water, and they make really good tequila.” Tequila good enough to convert Mariathasan into a tequila drinker.

Mariathasan gave their tequila new packaging and a new name: Demetrio, an abbreviated version of the name of the original founder of the tequila operation over 60 years ago. Despite the new branding, the demetriobottleprocess is untouched. Double distillation makes for an award-winning, well-balanced tequila that’s perfect for sipping neat. Aged in white oak American bourbon barrels, the small batch Demetrio tequilas boast complex sweetness and caramel notes.

In addition to helping a family catapult their tequila to popularity, Mariathasan is committed to giving back through his company in other ways. Even though it’s a top-shelf tequila, Mariathasan prices bottles lower because he believes that good liquor shouldn’t only be accessed by those who can afford it. The company also partners with and supports Water For People, a non-profit organization that helps people build and maintain their own reliable safe water systems.

Demetrio Blanco, Reposado, and Anejo tequilas are available in liquor stores throughout Colorado, California, Nevada, Kansas, Missouri, Illinois, Wisconsin, New York, Pennsylvannia, and Delaware. ¡Salud!

Looking for a summer sipper? When the heat strikes, we love a chilled cocktail on the rocks, and nothing beats a chilled glass of white wine overlooking the harbor. Here are several choices for your summer cocktails and wine. Cheers!

Cuba Libre

Mix 1 part Bacardi Gold rum with 2 parts chilled, bottled Coca-Cola. Add the juice of 2 lime wedges. Serve in a rocks glass with ice.

Stoli Raz Lemonade

drink-lemonadeMix 1-1/2 parts Stoli Raxberi vodka with 2 parts fresh lemonade in a shaker. Strain over ice and serve.

Herradura Fresh Margarita

In a shaker, mix 1-1/2 ounces Herradura Reposado, 1-1/2 ounces agave margaritanectar, and 1-1/2 ounces freshly squeezed lime juice. Serve in a cocktail glass on the rocks, salted rim optional.

Treo Winemaker’s Blend Red, Hess Select

This blend of Merlot, Syrah, and Petite Sirah has aromas of wild cherry, plum, vanilla, wild berry, and black currant jam. Enjoy the juicy flavors of cranberry, pomegranate, and black cherry on the palate, with a long, soft finish. Pair it with flank steak, blue cheese burgers, or grilled salmon.

Sauvignon Blanc, North Coast, Hess Select

An aroma of grassy tones gives way to plenty of citrus and tropical fruit for a crisp, bright freshness and a full, rich mouthfeel. Fermented in stainless steel, this wine is a first-class warm-weather sipper, perfect when paired with prosciutto-wrapped grilled peaches, fresh basil and tomatoes, and chopped raw salads with goat cheese.

At Atrio—The Conrad Miami’s top-notch restaurant—there’s always something that’s titillating our taste buds. It turns out that our favorite this season is also one of the destination’s most popular treats. Do try this at home. {conradhotels3.hilton.com; 305.503.6529}

Goat Cheese Croquettes from Atrio at The Conrad Miami
serves four

Croquettes_120dpi

Ingredients

Orange dressing:
3 c orange juice
1 Tbsp yellow mustard
1/4 c Champagne vinegar
3 c extra virgin olive oil
salt and pepper

Goat cheese croquettes:
1 c goat cheese, softened
1/4 c heavy cream
1 shallot, diced
1 tsp chopped flat-leaf parsley
1 tsp chopped chives
1 tsp chopped basil
1 c all-purpose flour
1 c liquid eggs
1 c panko breadcrumbs
salt and pepper to taste

Beets and assembly:
1 yellow beet, roasted and quartered
1 red beet, roasted and quartered
4 blood orange segments, roughly chopped
8 oz micro-greens
2 oz candied pecans, roughly chopped
1-1/2 oz orange vinaigrette

Method

For the orange dressing: Over medium heat, reduce orange juice to roughly 1 cup. Set in the refrigerator to chill. In a bowl, combine the mustard, the Champagne vinegar, the chilled orange juice, and the salt and pepper. Drizzle in olive oil slowly while whisking until dressing is emulsified. Adjust seasoning as needed.

For the croquettes: In a bowl, combine softened goat cheese, heavy cream, shallot, herbs, and salt and pepper. Assemble three separate bowls for dredging—one with the all-purpose flour, one with the liquid eggs, and one with the breadcrumbs. Shape the goat cheese mixture into 3-inch-long sticks, coat first with flour, then dredge in egg, and finish with breadcrumbs. Freeze until ready to fry. When ready, preheat vegetable oil in a pot or pan to 350 degrees. Fry until golden brown and set on paper towels to drain.

For the beets and to assemble: In a bowl, place the quartered yellow and red beets in a bowl and season to taste with salt and pepper. Divide the beets among four plates, making a line of beets on each plate. Arrange the blood orange segment around the beets. Top with the micro-greens and candied pecans. Finish with fried goat cheese croquettes.

cocktails

Summer cocktails at Lido Grill

1: Fresh Philosophies at Lido Restaurant & Bayside Grill The Standard Spa, Miami Beach

2: Croquettish at the Conrad 

3: Indulge Your Indecision Sardinia
You want the economy and fuller experience of a bottle of wine, but you’re wary of committing to a single varietal. There are so many wines to choose from, so many flavors to experience! Enter the quartino. Constituting a third of a bottle and taking the shape of a curvaceous carafe, the quartino is the ultimate solution for those who waffle over wines. Of course, Sardinia Enoteca offers their bianchi and rossi by the glass and bottle, too. To sweeten the deal, Sardinia is offering 40-percent off a selected wine every Tuesday. With other deals on the docket—like weekday happy hour from 5-7pm and bottomless mimosas on Saturday and Sunday from noon to 6pm—there’s no excuse not to indulge. {sardinia-ristorante.com; 305.531.2228}

4: The Personality of R House: Rocco Carulli
Rocco Carulli has quickly become one of our favorite things on the food scene in Miami. With his warm, infectious smile, and steadfast approach to his beloved R House, Rocco is there every night to meet and mingle with guests and oversee his staff. Rocco grew up in an Italian family, surrounded by a love of food. He studied at The Culinary School of America, and before he knew it, he owned his first restaurant in Provincetown before bringing his magic to Miami. Rocco had been working for the Goldmans, prominent real-estate and restaurant tycoons, during his winters off from P-Town when he was introduced to Wynwood, where he made R House a home. Rocco is a star personality and a star chef, and has made it his mission to guarantee that everything coming out of his kitchen puts a smile on your face—including the chef himself. {rhousewynwood.com; 305.576.0201}

5: A Trip to Italy via Graspa Group
If you’ve been to Italy, no doubt you bemoan the fact that you can’t find panini or tiramisù half as good in the States, while those who’ve yet to go yearn to experience the Mecca of good food and wine firsthand. Thanks to the Graspa Group, you can voyage to Italy and back for breakfast, lunch, and dinner. We have a soft spot for the original Graspa concept: TiramesU, opened in 1988. This year, it’s relocating from Lincoln Road to its original post on South Fifth, slated to reopen in the fall. We can’t wait to behold the new space and dig our spoons into a serving of the dreamy namesake for the restaurant. In the meantime, luxuriate in …

  • A cup of Italian roast—Segafredo Zanetti, the leading brand in Italy—and a pastry, or a truly authentic Italian aperitivo with captivating cocktails everyday from 5-7pm at Segafredo l’originale
  • A casual revelry in thin crust pizza at Spris
  • An intimate spot where you can also procure specialty meats and Italian products at Salumeria 104
  • A taste of Italy at your next event via Spuntino Catering
    {graspagroup.com

6: Ropa Vieja Empanadas at Wynwood Kitchen and Bar
Wynwood Kitchen and Bar is all about small snacks you pop in your mouth while socializing, but if you start with the Ropa Vieja Empanadas, you may just put the menu down.  Crisped up perfectly, and stuffed with marinated ropa vieja and cilantro crema, these classic Latin treats are near perfection. wynwoodkitchenandbar.com

7: Tony Chan’s Overflowing Dim Sum
Translating to “heart’s delight” in Cantonese, dim sum entails a mélange of

Dim sum at Tony Chan's

Dim sum at Tony Chan’s

small dishes—sort of like the Chinese version of tapas. You’ll have to become a regular at Tony Chan’s Water Club to say you’ve fully exhausted all of the dim sum possibilities on their menu. A staggering 53 possibilities await—all served daily and cooked fresh to order—from Jade Duck Dumplings and Pork Buns, to Rice Congee with fish, to Black Pepper Short Rib. You can partake in all this deliciousness in a more modern and elegant atmosphere than ever before thanks to a recent remodel. Think tile floors, a new bar, and breathtaking wall coverings. {tonychansmiami.com; 305.374.8888}

8: Cooking with Cindy
If you can’t get enough of Miami’s delectable Ortanique, then spend some time with celeb Chef Cindy Hutson on Saturdays once a month and learn all about the “Cuisine of the Sun.” Get your hands dirty with meal preparation

Chef Cindy Hutson

Chef Cindy Hutson

and watch as your masterpieces are cooked and plated in front of you. What’s on the menu? Here’s a taste: Grilled Vanilla Bean Gelato, Balsamic-Marinated Cab Skirt Steak, and Captain Crunch Bread Pudding. Classes are limited to 24 people, so call the restaurant to reserve a spot. {cindyhutsoncuisine.com}

9: Events We Love: Miami Spice, March of Dimes Signature Chefs Auction, and the South Beach Wine Festival 

10: Women in Charge: Liza Meli, Barmeli
The restaurant business is far from easy for anyone, so it is particularly impressive when women oversee everything from the books to the cooks. Liza Meli opened her very first café in Mallorca, Spain in 1993 before moving to LizaBarmeliMiami and opening the first-ever Ouzo’s Greek in 2002. Since then, Meli has single-handedly opened three other successful restaurants, all with her signature fresh Mediterranean fare, and all with an inviting, timeless neighborhood appeal. Now you can catch Liza any night of the week running the show at her Upper Eastside Barmeli Tapas and Wine Bar. {barmeli.com; 305.754.5558}

11: Larios Turns the Beat Around with New Renovations and Menu
Emilio and Gloria Estefan’s internationally acclaimed restaurant, Larios on the Beach, reopened with a newly designed interior and menu. The ambience aims to create the sensation of Miami Beach indoors with seashells adorning the walls and floors. Guests will be delighted to find signature favorites like the award-winning Léchon (roasted pork), Vaca Frita, and world-famous Mojitos on the menu. A new feature is the Triple C, or “Calorie Conscious Cuban,” a selection of delicious, guilt-free Cuban staples created by Gloria herself. Items include grilled grouper, vegetarian black beans, baked plantain chips, and whole grain, gluten-free brown rice. “Taste our tried-and-true Cuban cuisine, right out of Abuelita’s kitchen, and indulge your taste buds with our surprising new culinary sensations,” says Gloria Estefan. Come and soak up the Cuban culinary magic at the new Larios on the Beach. {lariosonthebeach.com; 305.532.9577}

12: Family-Owned Businesses Making History
Garcia’s on the River really began in 1966 as a fish market before it evolved into the restaurant it is today. Mr. Garcia started his wholesale business by buying a vacant lot that had gas pumps for boating. The property operated as a gas station, but Garcia used it as storage for the wholesale market. In the ’70s it became a restaurant, and so it has been here over 49 years—the pioneer of the Miami River, now a trendy dining destination. Luis Garcia, his brother, and mother have been running one of Miami’s favorite spots for fresh seafood on the water for over 20 years, making it one of the best catches on the coast. {garciasmiami.com; 305.448.2400}

13: Heath Porter, Head Wine-O at Uvaggio
Nicknamed “Rebel Sommelier,” Heath Porter takes the snob appeal out of vinology and puts his own whimsical and knowledgeable spin on what is a true passion for wine. With a self-deprecating sense of humor, Porter points out that he grew up in a teetotaling Southern Baptist family in Cullman, Alabama, deep in the heart of Dixie. “Rednecks don’t usually grow up to become sommeliers,” he says, “especially ones from dry countries.” That said, he has garnered several awards, medals, and pins throughout his career, and has now brought his expertise to Uvaggio Wine Bar in Coral Gables. His worldly wine list is not only impressive, but in-line with Heath’s no-nonsense personality. Would you like something sleek and firm, or plus-sized and full-bodied? {uvaggiowine.com; 305.448.2400}

14: Cibo Wine Bar
Which celebrity have you enjoyed cooking for the most?
Executive Chef Massimo Giannattasio: Having cooked for a number of high-profile clients over the course of my career, I would have to say that the most memorable experiences came from working closely with Robert Di Niro. As the executive chef of his restaurant (Ago), I had the opportunity to work with him to create a menu to suit his tastes. {cibowinebar.com; 305.442.4925}

15: Whole Grilled Hogfish at Fish Fish
Good things don’t always come easy, which is why the rich, flaky flesh of a crispy whole hogfish might be one of our favorite things on the menu right now. Hogfish is rarer on Miami menus than other subtropical fish. One reason: It is mainly caught with a spear, which is sporty to some, a little labor-intensive to others. On clear days, divers spear Lachnolaimus maximus off the coral reefs. But when the winds pick up, spearing becomes impossible, making these tasty little creatures attractively hard-to-get. When available, try this delicacy at Fish Fish, where it’s perfectly scored and seasoned, fried to a delicate crisp, and served like it’s still swimming. {fishfishmiami.com; 786.732.3124}

16: Celebrate the Good Life, Cipriani-Style
Miami’s newest event venue, The Cipriani Bar, is a premier private dining space offering unbeatable views of the Miami River and Biscayne Bay. Its floor-to-ceiling, wrap-around doors open onto a Grand Terrace, which boasts spectacular waterfront views. The expansive interior space features a crisp, nautical aesthetic accommodating up to 200 guests. The Cipriani Bar is an ideal choice for any special occasion. Whether planning a corporate event, social or nonprofit reception, a sit-down dinner, or an intimate art exhibit, guests will delight in the relaxing atmosphere, impeccable service, and world-renowned Cipriani cuisine. {cipriani.com; 786.329.4090}

17: Lamb Belly at Fez
Fez is located on historic Española Way and is the perfect escape for an exotic dining experience. All of the dishes here reflect the cuisine of Casablanca, Morocco where Executive Chef Faycal Bettioui is from. Yet one dish has become a local favorite and definitely one not to miss: the luscious Lamb Belly with celery root purée, onion jam, and pomegranate glaze. {fezmiami.com; 305.672.4469}

18: Andrea Chiriatti of Big Fish
Born in Ortanto (Lecce, Italy), Chiriatti brings an authentic Italian appeal to Big Fish - andrea-chiriattiBig Fish on the River in Miami. With traditional Italian training in Florence and Milan, loads of experience, and a focus on raw and vegetarian food, Andrea is a master of Mediterranean cuisine. He honed his innovative techniques while working at Milan’s Armani Restaurant, Teatro 7, before bringing his European grace and professionalism to the kitchen at Big Fish. What a catch! {thebigfishrestaurant.com}

19: Hotel Dining Destinations

20: Ordering from the Yacht at Seasalt and Pepper
With 250 feet of dock space, Seasalt and Pepper brings a new meaning to waterfront dining. Just pull up alongside the restaurant in your home at sea, and for a small fee ($1 per foot per hour), you can order your lobster thermidor in the comfort of your own yacht. An all-day party on weekends, this is a boater’s paradise, with endless bottles of rosé flowing, and world-class cuisine marching out of the kitchen, bringing a whole new sense of swagger to the Miami River. {seasaltandpepper.com; 305.440.4200}

21: Stunning Downtown Views at Tuyo
There aren’t too many rooftop restaurants in Miami, making Tuyo a real jewel in downtown dining. From the moment you enter the dining room, which floats atop the Culinary Institute, you are swept away by breathtaking views of sparkling buildings and bridges, and, of course, glistening Miami waterways. {tuyomiami.com}

22: The Wine Shop in the Bistro at WD555
WD555 stands on its own as a lovely Mediterranean restaurant, housed in a fresh warehouse space with a lovely outdoor garden. Throw in a wine boutique wd555with 300-plus labels from all over the world and a mere $7.50 to crack one open (or $15 for the vintage room), and you have something very special. WD555 is the largest retailer in South Beach and the prices are just as desirable as the modest corkage fees. Highlights include coveted bottles of rosé, Champagne, and Grand Cru, so grab a bottle or two and ask your server to pour you a glass to complement a perfect plate of Foie Gras “au Torchon.” {wd555usa.com}

23: Executive Chef Erwin Mallet of Villa Azur
At the age of 12, Chef Mallet began his career at Jean Monnet High School, focusing on hospitality and catering. He maximized his talent by working in the kitchen of some of France’s top restaurants, including Pastis, Tantra, Guerite, and Maccheroni. His food is the perfect marriage of old and new techniques, and he masters every dish he meets. The Pork Tenderloin, slow-braised in red wine and orange zest, and Truffle French Ravioli add home-style comfort to his menu at Villa Azur. {villaazurmiami.com}

24: Altamare’s New Look, New Happy Hour
It’s the summer of AltaMare Restaurant. This fresh seafood landmark recently updated the interior décor with nautical rope accents, hand-painted lamps and chairs, and a wall made of reclaimed wood from a local dock. A new, original painting (commissioned by Carolina Sanllehi) now takes residence in AltaMare, depicting a colorful sense of motion influenced by the high ocean tides for which the restaurant is named. In addition to the new look, guests can now enjoy the Summer of AltaMare Happy Hour, celebrating the finest seafood, warm service, and a selection of casual cocktails perfect for unwinding after a hot day. Enjoy a glass of bubbly Prosecco or a house cocktail while noshing fresh-from-the-sea eats, like half-price oysters, Whole Fried Snapper, or a bright Wahoo Crudo with avocado, olive oil, and preserved citrus fruit. {altamarerestaurant.com; 305.532.3061}

25: The Betsy Hotel
The Betsy Hotel is one of South Beach’s best-kept treasures. Many rave about its award-winning BLT Steak, voted Miami’s Best Steakhouse by Miami New Times, but few know of the hotel’s Tuesday and Wednesday jazz nights, where some of the country’s most renowned trios, duos, and quartets indulge guests in intimate performances within one of The Betsy’s many book-filled rooms. In fact, CNN recently named The Betsy as one of “14 Beautiful Hotels Inspired by Literature,” as evidenced by its Escribe Aqui series, where well-known authors gather for poetry and book readings. Count on The Betsy for a little bit of culture on an otherwise cluttered ocean drive. {thebetsyhotel.com; 305.531.6100}

26: Small Bites at Semilla
Having your own dish is indulgent, but sometimes you’d rather be social and share. Semilla offers a prime environment for sampling small bites with a menu catering to tapas-style dining. We love the Braised Short-Rib Potstickers with green curry sauce for dipping, as well as the Wagyu Beef Carpaccio with nashi pear. {semillamiami.com; 305.674.6522}

27: Mo Bar + Lounge in the Mandarin Oriental
There’s nothing better than a bar with a view, and MO Bar + Lounge at the Mandarin Oriental is simply one-of-a-kind. Whether chatting up friends over French martinis or admiring Miami’s skyline while munching on small plates, it’s impossible not to feel the city’s energy radiating through the floor-to-ceiling windows. Thursday through Saturday, live bands take the stage, enticing you to stay for “just one more” as you listen to guitarists and Latin jazz trios. Come fall, MO Bar Unplugged returns, inviting high-profile Latin-American artists to host concerts within MO Bar’s warm, intimate setting. Go for the music, stay for the cocktails; there’s no wrong way to spend a night at MO Bar. {mandarinoriental.com/miami/fine-dining/mo-bar-and-lounge; 305.913.8288}

28: Chef Giovanni Arias of Canyon Ranch Hotel and Spa
Chef Arias of The Canyon Ranch Grill is considered a “flavor genius” by The Johnson and Wales Culinary Arts program. He melds Latin and Caribbean roccoinfluences with French and Asian cooking techniques, creating a continuously evolving hotel dining menu of renowned health-conscious cuisine (try the Seared Scallops with mango-coconut glaze and micro-cilantro, or the Yucca crusted with black bean purée and Brazilian cabbage). “Chef Arias demonstrates a drive and passion to showcase healthy food to its fullest potential,” said Canyon Ranch Corporate Chef, Scott Uehlein. “His acute sense of layering flavors, as well as an understanding of what it takes to run a successful restaurant, are incredibly important assets to our team.” {canyonranch.com; 305.514.7474}

29: Grilled Octopus at Milos by Costas Spiliadis
Estiatorio Milo’s by Costas Spiliadis has a reputation for world-class seafood, fresh from the Mediterranean. There is something especially memorable about the simply grilled, sushi-grade octopus that keeps people swooning. It is so simple in preparation and appearance, yet every slightly charred, delicately seasoned, juicy bite of this mysterious leggy delicacy brings a mouthful of oceanic delight. {milos.ca/restaurants/miami; 305.604.6800}

30: Landry’s Family of Restaurants
We love the extraordinary dining options from Landry’s family of restaurants. Looking for succulent seafood? The Oceanaire Seafood Room features fresh seafood flown in daily. Or, indulge in juicy, USDA prime-aged steaks at Morton’s The Steakhouse. What’s more, Chart House is the perfect setting for enjoying magnificent views, fresh fish specialties, prime rib, and steaks—a scenic Coconut Grove jewel! Great service and quality food make these the perfect Miami dining destinations. Reserve your table today for an unparalleled dining experience. {mortons.com/miami;theoceanaire.com; chart-house.com/locations/miami}

31: Signature Rolls at Barezzito
Keeping the menu as fun and spicy as the venue itself, Barezzito serves up some of the best signature rolls in town, like the My Chick Roll, with crab salad, tempura flakes, spicy mayo, eel sauce, soybean paper, and honey on top. Another favorite is the Hottie Roll, with shrimp tempura, scallions, cream cheese, spicy mayo, jalapeños, Parmesan cheese, and eel sauce. {barezzitousa.com}

32: Orangetheory Fitness
Let’s face it: dining out in Miami means you need a serious workout regimen, and the way to get it in gear is Orangetheory. The idea of Orangetheory is simple: a 60-minute workout designed to push you into the Orange Zone. This creates “Excess Post-Exercise Oxygen Consumption,” or EPOC. It’s what burns calories after your workout and gives you noticeable, lasting results. Our favorite benefit? Free reign to eat what you please. {orangetheoryfitness.com; 305.232.7722}

33: Boundless Dining with the Pubbelly Group

34: Summer Libations

35: Oysters au David Bracha at The River Oyster Bar and Oak Tavern

 

 

 

Fontainebleau {4441 Collins Avenue, Miami Beach; 305.538.2000}

Fontainebleau is a beacon of Miami glamour for many reasons, one of them

The Fontainebleau

The Fontainebleau

being the amount of fine-dining options under one roof. Dive into the bold Asian flavors at Hakkasan; have a tête-à-tête over French cuisine at La Côte; indulge in the rich Italian cooking at Scarpetta; and finally, top off your night at Fontainebleau’s latest venture, Michael Mina 74, part restaurant and part ultra-lounge set inside one of the hotel’s former clubs. fontainebleau.com

Avalon Hotel {700 Ocean Drive, Miami Beach; 305.538.0133}

Located on one of Ocean Drive’s busiest blocks, the Avalon Hotel is an icon of Art Deco glory. It also happens to house one of South Beach’s most iconic

The Avalon

The Avalon

restaurants, A Fish Called Avalon, which epitomizes everything you’d ever want from a dining experience in Miami. avalonhotel.com

JW Marriott {255 Biscayne Boulevard Way, Miami; 305.421.8600}

The JW Marriott has a secret: Drakes. This lounge has the feel of a private club, where only Miami’s most powerful and elite congregate, but it’s every bit as inviting as you’d expect for a restaurant at the Marriott. marriott.com

SLS Hotel South Beach {1701 Collins Avenue, Miami Beach; 305.674.1701}

Such an emphasis was placed on dining at the SLS that the hotel forewent a lobby, choosing instead to greet guests with the sumptuous smells of small plates from the kitchen of The Bazaar by José Andrés. Beyond that, the doors to Katsuya lead to one of the most tantalizing sushi experiences ever to hit your taste buds. sbe.com

The Catalina Hotel and Beach Club {1732 Collins Avenue, Miami Beach; 305.674.1160}

Whether you’ve headed to Maxine’s for a post-party burger or you’re just starting out your night with drink specials and Korean barbecue at Fung Ku, The Catalina never fails to provide a fabulous ambience and great food. Just remember: What happens at The Catalina, stays at The Catalina. catalinahotel.com

The Setai {2001 Collins Avenue, Miami Beach; 305.520.6000}

The Setai

The Setai

An air of mystery may surround The Setai upon first inspection, but one bite into any dish from The Grill or The Restaurant and you’ll realize quickly that these establishments are so grand, they need no name to be recognized. thesetaihotel.com

The Four Seasons {1435 Brickell Avenue, Miami; 305.358.3535}

Whether you come for happy hour on EDGE Steak & Bar’s rooftop terrace, or you’re slicing into a juicy cut of meat in the restaurant’s bustling indoor dining area, there’s no doubt that EDGE is one of the best establishments to have happened to Brickell Avenue. fourseasons.com

The Ritz-Carlton Key Biscayne {1 Lincoln Road, Miami; 786.276.4000}

One need not go to Mexico for an authentic Mexican dining experience. The Ritz-Carlton Key Biscayne houses Cantina Beach, an intimate outdoor oasis where you can dine under a breezy tiki hut and pair your meal with the perfect tequila as recommended by the restaurant’s tequilier. ritzcarlton.com

Hilton Bentley Miami/South Beach {101 Ocean Drive, Miami Beach; 305.938.4600}

No time spent in Miami is complete without a solid meal at a Cuban establishment; with a vibrant ambience, an extensive cocktail and food menu, and a prime location on Ocean, De Rodriguez at the Hilton Bentley is one you must try. hilton.com

The Essex Hotel {1001 Collins Avenue, Miami Beach; 305.534.2700}

The Essex House is a boutique hotel in Miami Beach done right, especially when it comes to dining at Zen Sai, the Asian fusion grill located within its Art Deco walls. Whether sipping on sake or enjoying any of the restaurant’s delectable seafood dishes, a meal at Zen Sai is everything right about Asian cuisine. essexhotel.com

The Ritz-Carlton South Beach

There are myriad restaurants facing the ocean, but surprisingly none with an actual ocean view. DiLido at The Ritz-Carlton is the only fine dining establishment on Collins to boast this view, which is comparable only to the restaurant’s perfectly crafted menu. ritzcarlton.com

The Biltmore {1200 Anastasia Avenue, Coral Gables; 858.311.6903}

Two concepts anchor the world-class Biltmore Hotel in Coral Gables: Palme d’Or and Fontana. At Palme d’Or, an upscale ambience welcomes guests both

The Biltmore

The Biltmore

local and distant, serving Chef Gregory Pugin’s Michelin-starred French cuisine that “has a twist of modernity to it.” At Fontana, the hotel’s courtyard restaurant, Chef Beppe Galazzi dazzles with local and farm-fresh ingredients, rounding out an Italian-inspired menu for any meal. We love Palme d’Or’s flaky Chilean Sea Bass, and Fontana’s potato-ricotta Gnocchi. biltmorehotel.com

The Conrad {1395 Brickell Avenue, Miami; 305.503.6500}

Located within the Conrad Hotel, Atrio is cozy and intimate, save for the grandiose view of Miami’s skyline. The choice cuisine is locally-sourced and sustainable, from the produce to the fish, and the option of sitting within the restaurant’s wine room for a private tasting with friends makes this a definite Magic City gem. conradhotels3.hilton.com