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7:47 am
0

For generations, the iconic MR CHOW has supplied sophistication and class to the world’s hungry elite. Prominently situated in the W Hotel since 2009, this South Beach restaurant is widely considered to be the finest new Chinese restaurant in North America, and was awarded the Five Star Diamond Award by the American Academy of Hospitality Sciences. Ever since its opening in London in 1968, MR CHOW has been a tradition in the making, demonstrating the original Beijing style of hand-pulled noodles made by skilled pasta chefs. The restaurant’s executive chef, Hing Fung Chan, boasts a long and distinguished history of professional working experience, including extraordinary skills as a specialist in regional Chinese cuisine, where his outstanding abilities and reputation earned notoriety as one of the most eminent chefs in Hong Kong. More to please, the stunning restaurant features an interior bar and lounge, indoor and outdoor private rooms, a breathtaking oceanfront patio, and is centered by a unique, 123-foot Gold-leaf and Swarovski crystal chandelier designed by Michael and Eva Chow.

 

sample menu selections
hors d’oeuvre::
Chicken Satay   11.50 each
Original recipe

Glazed Prawns with Walnuts   29.50

Squab with Lettuce   26.50
Diced chicken and vegetable

pasta::
MR CHOW Noodles   24.50
The classic handmade Beijing noodles MR CHOW introduced to the West in 1968

Squid Ink Rice Noodles   28.50
Black ink

Water Dumplings   18.50
For celebration

from the sea::
Fresh Live Lobster   market price
Three ways

Drunken Fish   46
Fillet poached in wine

Green Prawns   44.50
Famed portrait “MR CHOW as Green Prawn” by Keith Haring

from the sky::
Chicken Joanna   42.50
Chicken breast sautéed with wine and garlic

Gambler’s Duck   48
Tender and crispy served with steamed pancakes and plum sauce

from the land::
Ma Mignon   54
Tender and delicious—our recipe since 1975

Pork with Sweet Potato   42.50
Classic Shanghai dish from MR CHOW’s hometown—simmered for six hours

Lamb with Spring Onion   44.50

vegetables and rice::
$9.50 per person; minimum order for 2 guests

Sautéed Baby Bok Choy

Lily Bulb with Mountain Yam

Sautéed Rice

Sautéed Brown Rice with Mushrooms three semi-prix-fixe

menus available::
served family style—2 guests minimum; each guest
has a choice of 1 dish from each course (maximum
of 4 from each course); served with sautéed rice
and vegetables

*Menu prices are subject to change

7:42 am
0

Jean-Georges Vongerichten’s Market at EDITION is an imaginative reinvention of the classic Miami Beach gourmet Italian marketplace. Inspired by the great, century-old Mediterranean markets, this 21st-century food bazaar—part pâtisserie, part boulangerie, part salumeria offers casual, gourmet, Italian-inspired food around the clock. The Miami Beach restaurant features a series of bustling counters, an open-air cafe (overlooking Collins Avenue), and a takeout area with enticing items—including gourmet pizzas and pasta, a raw bar, charcuterie,  sandwiches, juices, a high-end coffee program, and a wide selection of wines. It is a place that can be your first stop of the day and your last stop of the night. In between, enjoy $10 glasses of rosé and $2 oysters for happy hour every day from 4-6 pm.

 

sample menu selections
breakfast::
French Toast   16
Caramelized apples and bacon

Market Egg Sandwich   17
Smoked ham and Gruyère

Poached Farm Eggs   17
Wild mushrooms, Parmesan, and herbs

Avocado Toast on Seven Grain   15
Add smoked salmon 7; two poached eggs 5; smoked salmon and poached eggs 10

raw bar::
Crispy Salmon Sushi   14
Chipotle emulsion

Tuna Tartare   20
Avocado, spicy radish, ginger marinade, and chile oil

Florida Jumbo Shrimp Cocktail   26

Florida Red Snapper Ceviche   16
Crushed olives, lemon, and chile

appetizers and salads::
Kale Salad   12
Avocado, lemon, sunflower seeds, chile, and mint

Board of Artisanal Salumi and Cheeses   26
Pickles and fruit and nut bread

Warm Shrimp Salad   24
Mixed greens, Enoki mushroom, and avocado

pizza::
Black Truffle and Fontina Pizza   24

Fig and Prosciutto Pizza   15

Spinach and Three Cheese Pizza   17

entrées and pasta::
Orecchiette   25
Tomato sauce, fresh mozzarella, and basil

Rigatoni and Meatballs  26
Smoked chile tomato sauce

Ricotta Ravioli   23
Herbs and tomato sauce

pastry::
Carrot Cake   10

Key Lime Pie   8

Marshmallow Cake   8

*Menu Items Subject to Change

5:51 pm
0

Experience contemporary Argentinian cuisine from South America’s most celebrated chef. Born from a passion for the ancient art of South American live-fire cooking, Argentine grillmaster Francis Mallmann creates a contemporary asado experience with an open-fire kitchen, local ingredients, and a gaucho’s touch to transform traditional rustic recipes into sophisticated, savory dishes. Mallman’s custom-designed fire kitchen allows the renowned chef to fuse his many fire-cooking techniques and is the first of its kind in an urban environment. Wood oven menu favorites like Potato Gnocchi and Chilean Sea Bass effortlessly blend smokey flavor with palate-pleasing ingredients like winter black truffle or lemon aïoli. From the grill come savory meats including a Wagyu NY Strip Steak and Lamb Rack with roasted eggplant and crispy pistachio crumble. One thing’s for certain: a visit to Los Fuegos guarantees flavor, quality, and a notable influence of an Argentine culture that creates a food experience like no other.

 

sample menu selections
crudo::
Yellowfin Tuna   22
Shaved avocado, mango, cilantro aïoli, and sweet potato chips

Prime Beef Tartare   20
Papa Ana, capers, shallots, anchovies, parsley, and organic egg yolk Cured Atlantic Salmon and Multigrain

“Carta de Musica”   18
Thin housemade multigrain cracker, crème fraîche, avocado, cucumber, and fresh horseradish

soups and salads::
Pink Grapefruit Salad   16
Arugula, avocado, aged Parmigiano-Reggiano, and roasted hazelnuts

Charred Beet Salad   16
Goat cheese, arugula, and garlic chips

Heirloom Tomato Salad   17
Burrata cheese, cucumber, red onion, basil, and dry black olives

warm starters::
Wood Over Empanadas   8
Hand-cut prime filet, llajua sauce or pecornio cheese, and caramelized onions

Wood Fire Artichokes   18
Sesame yogurt sauce, d’espelette pepper, sourdough breadcrumbs, and herbs salad

Octopus a la Plancha   26
Potato confit, garlic aïoli, Kalamata olives, and cilantro

Smoked Bay Scallops   32
Carrots al rescoldo, purée garlic chips, and fresh herbs

from the wood oven::
Potato Gnocchi   35
Winter black truffle, wild mushroom reduction, and pecorino cheese

Chilean Sea Bass   45
Crispy black rice, lemon aïoli, and fresh herb salad

Roasted Cauliflower   22
Crispy rice, cauliflower purée, herbs salad, almonds, and capers vinaigrette

Slow Braised Veal Ossobuco   40
Potato purée, beef jus, sourdough breadcrumbs, and parsley

from the plancha::
Butterfly Local Yellow Tail Snapper   45
Salsa verde

Mediterranean Branzino   34
Quinoa salad, charred kale, and eggplant yogurt

Mallmann’s Beef Tenderloin Milanesa   42
Boulanger potato, poached egg, and Dijon mustard

Cast Iron Tiger Prawns   30
Sweet corn humita, charred onion, and chile oil

from the grill::
Prime Angus Skirt Steak   35
Papa aplastada, mixed greens, chimichurri sauce, and criolla sauce

Waygu NY Strip Steak   68
Charred romaine lettuce heart and black truffle hollandaise sauce

Lamb Rack   45
Roasted eggplant, mint yogurt, and crispy pistachio crumble

Beef Tenderloin Wrapped in Bacon   40
Charred onion petals, domino potatoes, parsley, and cilantro salad, and criolla sauce

5:43 pm
0

A glittering restaurant in the heart of South Beach, Lobster Bar Sea Grille showcases world-class seafood, prime steaks, and unparalleled service in a vibrant, upscale setting. Named as one of “The Best Restaurants in Miami Now” by Thrillist, LBSG exudes elegance and class as a Miami hot spot for absolutely divine seafood. The famed restaurant, with its chic subway tile and vast space, is no stranger to accolades, having appeared on the “Absolute Best Seafood in Miami” list by TimeOut Miami. With Executive Chef Arturo Paz at the culinary helm, this area staple serves up the best dinner nightly with promotions aplenty for those looking to indulge, cordially
offering undeniable favorites like Lobster Lemon Risotto and the Signature Nova Scotia Jumbo Lobster Tail with lemon, drawn butter, and Greek honey-mustard aïoli. As if the sheer decadence in atmosphere and flavor weren’t enough to keep you coming back for more, the outdoor patio is also pup-friendly for Fido to come along and enjoy the view—and perhaps a bite or two—as well.

 

sample menu selections
starters::
Jumbo Lump Crab Cake Maryland   22
Lemon-mustard emulsion

Calamari   15
Lightly-fried, Fresno chile, cilantro, lemon, and lime

crudo::
East and West Coast Oysters six   19
Pink peppercorn Champagne mignonette, red cocktail sauce, and fresh horseradish Pristine Lobster Octopus Seafood

Ceviche   19
Pickled pineapple, papaya, cilantro, and puffed rice crisp

Hawaiian Ahi Tuna Cubes Sashimi   19
Thai chimichurri Sriracha

lobster specialties::
Whole Lobster Lemon Risotto   36
1lb; butter-poached, three lemon flavors, and Arborio risotto; shelled tableside

Whole Lobster Pasta Americaine   36
1lb; lobster morsels, tomato, lobster sauce, and fresh fettuccine pasta

Signature Jumbo Nova Scotia Lobster Tail   62
1lb; lightly-fried, lemon, drawn butter, honey, and lobster sauce

whole fish::
Florida Genuine Red Snapper    market price
Mild, sweet, moist, flaky

Florida Pompano    market price
Mild, moist, semi-firm, low fat composed seafood

entrées::
Sautéed Maine Diver Sea Scallops   32
Mushroom risotto and truffle essence

Chilean Sea Bass Bangkok   34
Sushi, rice cake, tomato jam, and BKK sauce

Tuscan Kale Hawaii Seared Ahi Tuna Loin   34
Yukon potato purée, spring scallions, and port wine glaze

usda certified prime steaks::
Exclusively selected, custom aged, hand-cut

Filet Mignon 8oz 46; 12oz   59
1855 Angus, barrel-cut

Bone-In Filet   56
14oz

New York Strip Black Diamond Angus   56
52-day wet-aged 14oz

Cowboy Bone-In Rib-Eye   49
20oz

5:37 pm
0

Joe’s Stone Crab is a must for any trip to South Florida. Broaching its 106th season, Joe’s remains a national icon as much as it is a local favorite. Since Joe’s does not take reservations, a two-hour wait is not unusual. But don’t worry, people-watching at the bar at Joe’s is almost as classic as the food. If waiting isn’t your thing, you can always drop in next door to Joe’s Take Away. There, you can
enjoy at-the-counter service, a more casual atmosphere, and the option to sit at a table or take your meal out to your favorite location.

 

sample menu selections
appetizers::
Fried Asparagus   13.95
Grated Parmesan cheese and garlic-lemon aïoli

Conch Fritters   14.95

Lobster Mozzarella Sticks   15.95
With spicy tomato diablo sauce

soup::
Manhattan Clam Chowder   9.95
Tomato-based with bacon

Stone Crab Bisque   10.95

salads::
Joe’s Coleslaw   7.95
Shredded cabbage, sweet cider vinegar, tomatoes, mayonnaise, and sweet relish

Chopped Salad half   6.95; full   11.95
Honey-roasted peanuts, cucumbers, tomatoes, carrots, black olives, feta cheese, and Joe’s vinaigrette (which contains eggs)

stone crabs::
Stone Crabs market price
Served chilled and cracked with mustard sauce

seafood::
Jumbo Lump Crab Cakes   29.95

Ginger Salmon   28.95
Ginger-teriyaki glaze and caramelized onions

Lobster Mac and Cheese   28.95
Vermont white cheddar and Asiago crumbs

King Crab Legs market price
Chilled or grilled with roasted garlic oil

steaks, chops, and fowl::
Rib-Eye Bone-In   64.95
22oz, dry-aged

New York Strip   59.95
16oz, dry-aged

Australian Lamb Chop   39.95
Coffee-crusted with Tupelo Honey, whipped ricotta, and rosemary oil

Fried Half Chicken   6.95
Free-range

potatoes and vegetables::
Hash Brown Potatoes small   6.95; large   10.95

Skinny Fried Sweet Potatoes   8.95
Dusted with cinnamon sugar

Cottage Fried Chips   8.95

Spinach   8.95
Available creamed, creamed with garlic, steamed or sautéed in garlic

Corn   11.95
Pan-roasted with cilantro-lime butter

Green Beans   11.95
Roasted almonds, garlic butter, chives, and lemon zest

5:29 pm
0

The Setai Miami Beach’s modern, Asian-inspired restaurant, Jaya, celebrates conscious Southeast Asian cuisine. Executive Chef Vijayudu Veena has created standout dishes that highlight the bold flavor of the region’s cuisine. Jaya introduces diners to vibrant and exciting flavors and is quickly making its mark on Miami’s booming culinary scene. The new menu artfully showcases regionally specific dishes from Thailand, Korea, India, China, and Japan. It has reintroduced longtime Setai favorites, such as Peking Duck, naan bread, Indian curries, sea bass, and dumplings, all while maintaining its commitment to local and seasonally-sourced ingredients. Dishes at Jaya are served sharing-style in an inviting atmosphere, making for a lively and approachable dining experience.

 

sample menu selections
winter highlights::
Yellowfin Tuna   24
Avocado, ginger, radishes, Kaffir lime, shoyu, and yuzukosho

King Crab   28
Mâche salad, cucumbers, miso mustard vinaigrette, King crab, avocado, and osetra caviar

Pad Thai   24
Rice noodles, salted turnips, peanuts, prawns, egg, fish sauce, and bean sprouts

Sea Bass Tikka   36
Cilantro, mint, ginger, yogurt, tamarind chutney, and basmati rice

Nasi Goreng   31
Fried rice, chicken, shrimp, chile sambal, sunnyside-up egg, and peanut relish

Truffle Dumplings   24
Steamed scallops and shrimp with truffle cream emulsion

Thali Platter   42
Daily chef’s selection of assorted Indian delicacies

Short Rib Gyoza   21
Wagyu beef short rib, foie gras, chile oil, chive blossom, and unagi shoyu

Hamachi   24
Avocado wasabi purée, pickled onions, and cucumber apple consommé

Lamb Chops   42
Turmeric polenta, crispy okra, tomato chutney, and lamb jus

Chicken Tikka   27
Boneless chicken thighs, spice marinade, and mint chutney

Lobster Curry   44
Green curry, Thai eggplants, bell peppers, Thai basil, and jasmine rice

5:22 pm
0

Lido Bayside Grill at The Standard Spa, Miami Beach has been reimagined as a limited-run Izakaya residency, led by Executive Chef Daniel Herget. Lido’s Izakaya residency celebrates a spirit of conviviality through artful shareable dishes that channel Japanese culture
and cuisine with specialty cocktails and umami-packed bites. The menu is guided by locally-sourced seafood and seasonal produce while plays on citrus and fermentation are woven throughout the menu, which includes an extensive raw bar, chilled dishes, fried options, a steamed selection, as well as expertly-grilled offerings. Izakaya is a Japanese word derived from ‘I’ (stay) and ‘sakaya’ (sake shop)—it’s a place to gather with good friends, good food, and good drinks. Come and stay awhile, and don’t miss High Tides happy hour, Monday through Friday from 4 to 7 pm.

 

sample menu selections
breakfast::
Egg Sandwich   16
Fried eggs, cheddar, bacon, kewpie, and focaccia

Omelette   17
Mixed greens, home fries; choice of two: bacon, chicken sausage, veggie sausage, tomato, cheddar, goat cheese, mushroom, onion, kale, spinach, roasted peppers, or jalapeño; add berries 4

Pancake   14
Mango butter, sorghum, and maple; add berries 4

AB and J Toast   14
Almond butter, sourdough toast, macerated fruit, housemade jam, and spirulina

BLT Toast   16
Lardon, Bibb lettuce, tomato, fried egg, and kewpie

lunch::
Takoyaki   13
Octopus hush puppies, kewpie mayo, and sesame

Gyoza   13
Pork or vegetable and ponzu

Rice   14
Super crunch furikake and herbs; add shrimp 13; tofu 8; chicken 10; salmon 15

Crab Bao Bun   16
Cucumber and Bibb

Chicken Katsu Sandwich   20
Shredded iceberg, spicy mayo, pickles, and fries

Impossible Burger   20
Vegan pepper Jack, Thousand Island, lettuce, tomato, onion, and fries

dinner::
Sunomono   18
Crab, cucumber, and kelp

Kimchee Fried Rice   16
Housemade kimchee, duck egg, and togarashi; add bacon 4

Wedge   16
Bacon, tomato, pickled onion, and shiso ranch

Seaweed Salad   13
Wakame, dulse, hijiki, and rice wine vinegar

Salmon Poke   18
Seaweed, tamari, and kimchee

Tebasaki   18
Chicken wings and sesame weed miso

Wagyu Beef Tartar   28
S&B mustard, egg yolk, and toast

Duck Breast   32
S&B curry and chile thread

Grilled Mushroom   19
Sweet soy and crispy garlic

dessert::
Chocolate Lava Cake   12
Fudge and vanilla ice cream

Lychee Cheesecake   14
Shortbread crumble and kabosu jelly

Mochi   12

5:16 pm
0

Hakkasan promises one of the most vibrant and memorable dining experiences. Whether drawn by splendid recollections of previous meals or the curiosity of what will delight at the next one, Hakkasan guests look forward to Chef Loo’s inspired menu of modern Cantonese cuisine. The name Hakkasan pays homage to the Hakka people from the New Territories of Hong Kong, while “san” is the respectful Japanese form of address. This same tradition and respect go into every menu item and how each is prepared and presented. Traditional techniques use fresh, local ingredients to ensure the contemporary dishes retain the essence of conventional Chinese cuisine. Hakkasan offers a mouthwatering selection of dim sum for lunch every Saturday and Sunday, noon-3pm. Aficionados will enjoy the traditional and new menu items that take stir-fry, soups, congees, vegetables, and dumplings to a whole new level.

 

sample menu selections
only at Fontainebleau::
Stir-Fry Shredded Beef in Honey   38
With Mandarin pancakes

Pan-Fried Wagyu Beef With Lotus Root   78
In wine soy sauce

Crispy Kurobuta Pork Belly   28
With basil cress

Baked Bahamas Lobster Tail   56
With okra in Nyonya sauce

Crispy Spicy Mango Chicken   22

small eats::
Dim Sum Platter   28
Har gau, scallop shui mai, Chinese chive dumpling, black pepper duck, and pumpkin dumpling

Crispy Duck Roll   16

Crispy Almond Pear Prawn   32

Traditional Roasted Peking Duck   98

soups::
Crab and Sweet Corn Soup   19

fish::
Charcoal Grilled Silver Cod   48
With Champagne and honey

Stir-Fry Chilean Sea Bass   40
With sanpei sauce

seafood::
Stir-Fry Tiger Prawns   36
With zucchini in XO sauce

Spicy Pan-Fried Scallops   38
With edamame

tofu::
Szechuan Mabo Tofu   24
With minced beef

Tofu, Aubergine and Japanese Mushroom Claypot   24
With chile and black bean sauce

poultry::
Roasted Pipa Duck   36

Black Truffle Roasted Duck   62
With tea plant mushroom

meat::
Stir-Fry Black Pepper Beef   48
With merlot

Sweet and Sour Black Berkshire Pork   24
With pomelo

noodles and rice::
Spring Onion and Egg Fried Rice   12

Yeung Chow Fried Rice   20
With homemade XO sauce

5:08 pm
0

Who is Gaby? Not just one woman, but all women who are elegant, strong, stylish, talented, and, of course, show no mercy in the kitchen—especially when it comes to Pinsa-Styled Pizza. At Call Me Gaby, located in the South of Fifth neighborhood, owners Cathy and Anthony take you on a journey to where a taste of Italy meets the South of France. The cozy and romantic décor with light wood, rustic furniture, and striped umbrellas truly capture the essence of the French Riviera. And the charm doesn’t stop with the ambiance, but rather is carried over to the signature dishes where the ingredients are mostly imported from Italy. At Call Me Gaby, it’s all about the dough — incredibly fulfilling and delicious, yet won’t leave you feeling overly stuffed. The menu is nothing short of elegant, with items like antipasti served in mason jars, a refreshing watermelon salad, gourmet pizzas, and pasta. “Classy and fabulous,” a phrase that embodies the essence of Call Me Gaby.

 

sample menu selections
antipasti::
Grilled Octopus   21
Grilled octopus, potatoes, lime, and black olives

Carpaccio di Bresaola   19
Cured beef, arugula, grilled artichokes, shaved Parmigiano-Reggiano, and sundried tomatoes

Parmigiana di Melanzane   19
Eggplant layers, smoked mozzarella, and basil; topped with fresh tomato sauce and Parmigiano-Reggiano

pasta::
Seafood Linguine   39
Linguine with clams, calamari, shrimp, mussels, olive oil, garlic, parsley, and a splash of white wine

Fiocchetti Alle Pere E Tartufo   24
Handmade pasta filled with cheese, caramelized pear, Parmigiano-Reggiano fondue, Aceto Balsamico di Modena Goccia Oro, and truffle carpaccio

Spaghetti Alle Vongole   32
Spaghetti with clams, olive oil, garlic, parsley, and a splash of white wine

Risotto   market price
Chef selection of assorted flavors, changes every week

gourmet pizza::
Monica   24
Tomato San Marzano DOP, ‘nduja, stracciatella, and basil

Gabriela   27
Smoked salmon, sesame seeds, avocado cream sauce, lemon zest, and dill

Maria   27
Mozzarella fior di latte, stracciatella, and black truffle carpaccio

classic pizza::
Romana   20
Tomato San Marzano DOP, anchovies, capers, black olives, and olive oil DOP

Parma   19
Tomato San Marzano DOP, mozzarella fior di latte, arugula, and prosciutto di Parma

Diavola   18
Tomato San Marzano DOP, mozarella fior di latte, Calabrese salami, and extra virgin olive oil DOP

mains::
16oz Chairman Rib-Eye Steak   56

8oz Gaucho Hanger Steak   36
Topped with shallots confit

Mediterranean Branzino   36
Pan-fried with black rice, roasted asparagus, and lemon caper butter sauce