Osteria del Teatro occupied an unlikely position just beneath the marquee of one of South Beach’s most notorious nightclubs where prominent entertainers (from Bob Dylan to Puff Daddy) and the world’s top DJs performed to sold out crowds while well dressed diners enjoyed classic Italian fare right next door. Embraced by locals, tourists and celebrities, the restaurant offered a menu filled with traditional Italian dishes, but those in the know followed the suggestions of friendly waiters well-versed in the daily specials and dedicated to providing great service. Happily, all the regular dishes and plenty of seasonal delights followed Osteria to the elegant new location just around the corner.

“We look forward to continuing the legacy we’ve built upon for the last 29 years as we move Osteria del Teatro to the Marlin Hotel, ” says Gilbert Gonzalez, owner of Osteria del Teatro. Just inside the lobby of the recently refurbished Marlin Hotel, the new dining room offers a stylish setting for Chef Martin Perez to showcase his menu of handmade pastas and fresh Florida seafood. There are alfresco tables on the breezy porch and a full cocktail bar serving craft cocktails like the Sofia Loren with vodka, St. Germain, strawberries and prosecco; and the Mulo Russo, a play on the Moscow Mule with grappa in place of vodka.

Osteria del Teatro is located at 1200 Collins Avenue, Miami Beach. 305.695.3000

A selection of starters like a deftly prepared diver scallop, fresh tuna crudo or tenderloin carpaccio make a delightful tapas meal when paired with a bottle of wine and a sampling from the still-warm bread basket. A hearty seafood soup is a wonderful lunchtime treat with a crisp nicoise salad or a chicken or fish sandwich. What sets The Tides apart from the other upscale restaurants on Ocean Drive is the chef’s determination to provide just a few delicate preparations of fresh seafood from local waters or steaks and chops straight off the grill. Entrees are bold and creative such as Crispy Yellowtail Snapper pan seared and served with fragrant jasmine rice, Salmon napped in a blackberry butter, and Fig-Glazed Lamb Chops perched on warm grilled flat bread.

One of South Beach’s most scrumptious breakfast menus serves up Crunchy Challah French Toast, Crabcake Eggs Benedict and Cuban Style Ropa Vieja Hash & Eggs served on crispy fried plantain tostones. Start the morning with a bracing tropical cocktail, Bloody Mary or Champagne Bellini with a dazzling view to the sea.

Modern elegance sets the tone in The Tides main dining room. The inviting Front Terrace facing onto Ocean Drive and the beach features lush white linen sofas brightened with accent pillows and shaded by canvas canopies – an ideal respite for mingling with friends and people watching while enjoying an unforgettable meal.

While most of Michael’s restaurants offer an ecclectic mix of entrees, snacks and small plates, the menu at The Cypress Tavern is more traditional in style with just a handful of appetizers, entrees and sides. Lunchtime favorites like the Cypress Burger topped with onion marmalade and the smoked shaved beets served with robiola are savory and satisfying and at dinner the roast lamb or duck are perfectly rendered and lightly sauced with just a hint of gaminess. Hedy Goldsmith’s desserts include a Florida citrus chess pie spiked with tarragon, huckleberries and white chocolate or a complex hazelnut parfait with puffed farro and tart pickled cherries. The Cypress Room is a more tailored and grown up presentation of Chef Schwartz’s innovative cuisine and a welcome addition to the Design District.

Name:	The Cypress Tavern
Rating:	/ 3.5 stars based on 49 reviews across the Web
Address:	3620 NE 2nd Ave, Miami, FL 33137
Phone:	(305) 520-5197
Cuisine:	American
Price:	$$$
Attire:	Casual
Payment:	Cash, All Major Credit Cards
Reservations:	Yes
Parking:	On-street parking
Chef:	Michael Schwartz
Website:	www.thecypressroom.com
Bar Service:	Full Bar
Hours:	Mo-Th 12:00pm-2:30pm, 6pm-11pm, Fr-Sa 6:00pm-12am, Su Closed

“The design of Boulud Sud will bring together the charm of Provence, the warm spice and fragrant herbs of Mediterranean cuisine to pair with the casual elegance of Miami, ” said Daniel Boulud. “It will be the perfect backdrop for our vibrant Mediterranean menu.”

Former db Bistro Sous Chef Clark Bowen took over as Executive Chef in early 2016 following the departure of Jason Pringle who relocated to California. “When he joined the team at db Bistro, it was apparent that he had great potential,” says Chef Daniel Boulud. “We look forward to his continued contributions to our family in his elevated role.” Passionate about his connections to area farms like Swank and Paradise Organics, Bowen will introduce new seasonaly-inspired dishes utilizing fresh Florida seafood, herbs and tropical fruit.

One of Downtown Miami’s most elegant dining destinations, Boulud Sud at the JW Marriott Marquis offers appealing contemporary cuisine prepared by a kitchen that is steeped in the traditions of classic French cooking. A beautifully-designed Florida offshoot of Daniel Boulud’s cooking empire – which includes a number of highly rated New York eateries – Boulud Sud joins Boulud’s popular hotel ventures in London, Singapore, Toronto and Montreal. The restaurant’s gleaming expanses and 18 foot ceilings showcase the energy and style of a truly professional waitstaff and Chef Clark Bowen’s thoughtfully-executed dishes. Originally launched in New York in 2011, this is the second location for this dynamic Mediterranean menu.

“The design of Boulud Sud will bring together the charm of Provence, the warm spice and fragrant herbs of Mediterranean cuisine to pair with the casual elegance of Miami, ” said Daniel Boulud. “It will be the perfect backdrop for our vibrant Mediterranean menu.”

Former db Bistro Sous Chef Clark Bowen took over as Executive Chef in early 2016 following the departure of Jason Pringle who relocated to California. “When he joined the team at db Bistro, it was apparent that he had great potential,” says Chef Daniel Boulud. “We look forward to his continued contributions to our family in his elevated role.” Passionate about his connections to area farms like Swank and Paradise Organics, Bowen will introduce new seasonaly-inspired dishes utilizing fresh Florida seafood, herbs and tropical fruit.

Well-dressed Miami professionals flock to the weeknight happy hour in the lounge area from 5-8pm where drinks and snacks cost just $7. Thursday nights are especially popular when a DJ adds extra energy to the swank surroundings. Bowen’s team prepares a 2-course chef’s lunch menu starting at $27 (dessert is an additional $7). He notes, “Our new menu includes Mediterranean classics like grilled octopus, Arabic lamb flatbread and seared branzino.”

Boulud Sud
255 Biscayne Boulevard Way, Downtown Miami

The latest updates to the Collins Avenue restaurant and lounge space include a sleek stone bar with dramatic, tusk-shaped light fixtures, long leather banquette-style bench seating to facilitate people-watching, and the return of the two-tier catwalk where area scenesters readily strut their stuff. The loft like dining area is dimly lit like a Vegas supperclub and attracts a well-dressed crowd who enjoy lively music crafted by the resident DJ. As the hour grows late, the volume increases. Executive Chef Aaron Taylor heads the busy kitchen where steaks are served in smaller and larger portions to suit the diets of health-conscious Floridians and hearty expense account types as well.

Starters include classic steakhouse salads plus seasonal favorites like citrusy lump crab, tuna tartare and grilled octopus with Peruvian purple potatoes. The house signature “Lil’ Brgs” (wagyu beef sliders) that have put STK on the map are available with toppings of freshly shaved truffles or rich foie gras. Steak lovers can choose from small, medium and large cuts encompassing a 6 ounce filet up to a hefty 34 ounce cowboy ribeye that’s ideal for two to share. Guests can top their beef with a variety of eight different sauces spiked with blue cheese, garlic, chimichurri and horseradish. Menu options also include Maine lobster with a sweet citrus butter, chili rubbed rack of lamb and market-fresh seafood.

STK Miami @ 1 Hotel & Homes
2311 Collins Avenue, South Beach (305) 604-6988
Serving Monday and Thursday 6pm to midnight, Tuesday and Wednesday until 11pm, Friday and Saturday until 1am and Sundays until 10pm.

Serving a contemporary interpretation of Mediterranean cuisine, the kitchen specializes in seafood and a tasty variety of “bocadito” small plates meant to be sampled and shared. Highlights on the menu include grilled octopus, goat cheese croquettes, locally-sourced burrata cheese with heirloom tomatoes and plenty of tangy marinated olives. In addition to nightly blackboard specials, a 26-foot cold bar features fresh hamachi crudo (a marinated yellowtail dish), plus a variety of seasonal salads. Guests are encouraged to order 2 or 3 tasting plates per person to enjoy a distinctive selection of tapas or one of the larger entrees like a whole salt-crusted fish or perfectly-seasoned lamb chops.

The 50-room hotel has a popular lobby bar, a scenic rooftop terrace, a waterfront dining patio and an entirely romantic vibe. Wednesday nights are all about the “Sunset Chill,” an evening of food, drinks and music with a local DJ creating a festive mood. Sunday brunches are a specialty of Chef Keith Suarino who crafts a rustic Mediterranean feast that includes bottomless sangrias and mimosas. The buffet service features a chilled soup, plenty of salads, a fresh seafood raw bar, grilled lamb, pork and beef tenderloin and a savory seafood paella. Guest can also customize omelettes made to order or sample the heavenly nutella banana stuffed French toast. Showcasing bold graphics, the work of local artists and a kitschy selection of old Floridiana, Vintro’s “vintage + retro” styling creates the perfect oasis for a unique South Beach escape.

Vintro Hotel & Kitchen is located at 2216 Park Avenue on South Beach. 305.704.3680. Breakfast 7am-11am, Lunch 11am-7pm, Dinner Sunday – Wednesday 7pm-11pm & Thursday – Saturday 7pm until midnight.

Taking advantage of the Shelborne’s impressive space, elaborate crystal chandeliers cast a warm glow over the grandest of sushi bars which the chef wanted to be the focal point of the restaurant. “I wanted it to be a stage,” said Morimoto, “so you can watch (the sushi chefs’) skills.” While the beautifully presented food dazzles, it is difficult to tear your eyes away from the pool and beachfront just beyond the bar as the design team maximizes the Shelborne’s amazing ocean view. Morimoto South Beach is the realization of a dream for the popular TV personality; an elegant eatery with a fun South Beach vibe.

Showcasing dishes unique to the area, the menu at Morimoto features locally grown fruit and vegetables and a variety of fresh Florida seafood to augment the prime cuts of sushi-grade fish imported from around the world. Known for his Tuna Pizza and Toro Tartare, the kitchen executes Hamachi Tacos and Miami-inspired Ceviches with equal aplomb. Partnering with innovative Executive Pastry Chef Manabu Inoue, the restaurant serves a Salted Caramel Chocolate Tart and Coconut Mango Pudding that are deliciously decadent.

Guests can sit in comfortable banquettes or opt for central tables placed indoors or out on the terrace. A private VIP Table can be reserved for special occasions when Morimoto is in town. He plans to divide his time between New York City and Miami to oversee the execution of the restaurant as well as all the food and beverage at the hotel. For the moment, perhaps the best seats in the house are front and center at the sushi bar where the chefs wield razor sharp knives to dazzling effect.

Morimoto South Beach at the Shelborne Wyndham Grand, 1801 Collins Avenue, Miami Beach. Open Sunday through Thursday 6pm to midnight and Friday & Saturday until 1am.

Tatami mats line a quiet enclosed room surrounded by fresh bamboo dividers, where patrons luxuriate in dining on the floor. Scallops and Asparagus in Buttery Miso Sauce is worth sampling. We also favor the “South Beach,” a funky hand roll of baked eel, salmon skin, avocado, spicy mayonnaise, scallions and cucumbers wrapped in nori seaweed. Great big steaming bowls of udon or soba noodles in broth are topped with beef or shrimp, or vegetables. Prices can be hefty, so beware.

Try the Yellowtail Sashimi Seviche with ginger, garlic and soy, or a tiradito such as Tuna with lemon and fuji apple vinaigrette. Also from the sushi bar adventurous diners can try the Japanese delicacy, Sawagani, a small, bite-sized river crab flown in live from Japan, flash fried, shell and all. Oysters, clams and other raw bar specialties will also be available. Complementing the sushi bar is the samba kitchen, which offers a hybrid of Brazilian, Peruvian and Japanese dishes.

Appetizers such as Beef Tenderloin Tataki Salad, with daikon, carrot, habanero-tobiko and ponzu, as well as Tuna Cana, seared yellowfin marinated in sugarcane juice and soy sauce with tatsoi, palmito and fresh orange, range from $7 – $14.  Entrees ranging from $17 – $39 include Crispy Whole Red Snapper served with coconut rice, spicy red curry sauce and wakame and Moqueca Mista, a stew of bacalhau, shrimp, octopus and pitu in coconut milk, served with chimichurri rice.

A natural fit for the area’s international diners and night-life aficionados, SushiSamba Dromo brings innovative food and a lively ambiance to Miami Beach.

With a name that translates as “wheat” in English, Spiga’s main focus is the art of Italian bread-making, and fresh breads and pastas are prepared here daily in the traditional trattoria style. Veering away from the abundant eclectic restaurants throughout Miami Beach, executive chef Roberto Legrand focuses on the comfort of Italian standards including Prosciutto di Parma con Melone and Zuppa di pesce, Spiga’s signature seafood soup.

Neighborhood diners do not find themselves limited, however, in addition to the daily menu, Spiga offers a special with 10 to 12 entrees changed twice weekly that includes pasta, risotto, fish, meat and desserts.

Choose a panini or piadine or for something even lighter, the menu offers a range of salads and carpaccio. South Beach’s late-nighters coming home from a movie stop by for tiramisu, an espresso shakerato or to share a bottle of wine.

But it’s the sexy outdoor setting that sets Segafredo apart. With a perfect selection of house music and a full bar, Segafredo is a casual establishment where one can dine and drink to some of the best people-watching on the Beach.

Escape the buzzing Ocean Drive strip and discover the residential sections of the city where locals gather to enjoy the daily happy hour from 5-7pm and take 50% off the entire wine list every Tuesday. Sardinia’s selection of antipasti, smoked meats and cheeses pair perfectly with any sundown sip. To encourage sampling new vintages, wines are offered in a quartino, an osteria-style presentation that does not require the purchase of an entire bottle. Guests can craft a tasting platter of house-roasted vegetables, imported cheese and piquant olives or linger over entrees prepared in the wood-fired oven.

Partners Pietro Vardeu and Antonio Gallo have crafted a cozy clubhouse atmosphere on a quiet South Beach street that has gradually become one of the hottest dinner districts in the city. Capturing the flavors of Sardinian cuisine, the house specials of roast branzino in a salt crust, tender suckling pig or savory rabbit ragu are not the usual menu staples found elsewhere in town. Summertime fare like distinctive house-crafted pasta, crisp flatbread style pizzas and grilled baby octopus taste like a visit to the Italian shore. The staff is friendly and well informed about the food and wine which makes it easier to taste new things each time you visit.

Popular with locals and their out of town guests, the restaurant recently hired innovative Irish Executive Chef Michael Gilligan (Atrio, Solea) to revamp the menu from traditional seafood favorites to more contemporary American fare. Bidding a fond farewell to the fried fisherman’s platters, the chef’s innovative starters include sushi & sashimi, scallop tiradito and sea bass ceviche plus an ahi tuna taco that packs a spicy punch. Landlubbers can sample Gilligans’ duck, foie gras and goat cheese empanadas, beef sliders with a side of fries and an ample and interesting charcuterie plate.

Popular entrees range from simple pastas to a few choice seafood dishes with the standout being a locally-sourced whole fried red snapper. Choose from shrimp, Maine and Florida lobster (in season), sea bass and salmon. Steak selections run the traditional gamut; 8-ounce filet mignon, 12-ounce NY strip and a 16 -ounce bone-in ribeye you may choose to share. Desserts for locals seldom veer far from the Key Lime Pie though the goat cheese cake and baked Alaska are also tempting rivals. Key Biscayne’s Rusty Pelican is all dressed up once again and definitely a scenic place to go.

Admittedly not for the slight of appetite nor the dedicated vegan, Pubbelly’s kitchen is a veritable laboratory of pork recipes with the house signature McBelly slider sandwich taking pride of place on a menu that includes bacon-wrapped dates, roast suckling pig, baby back ribs, pork belly dumplings, pork confit udon and vegetable side dishes of pork mofongo or bacon miso brussels sprouts!

Upscale hop-heads will thrill to the extensive craft brew menu which features a full roster of international beers from wheaty German Hopf Helle Weize to Belgian Delirium Tremens and Japanese Hitachino Classic. A brief sake cocktail menu compliments the Asian street food selections and a well-edited sampling of boutique wines pairs perfectly with the gastro fare. Serving every night until midnight with an extra hour Fridays and Saturdays, Pubbelly makes a great late night date spot for adventurous foodies and budding oenophiles seeking a little extra swine with their wine.

Formerly known as the place to be on Sunday nights in South Beach, Pearl’s cuisine was often overlooked by the exceedingly hip crowd that partied the night away at this beautiful oceanfront venue. But now, just one glance at chef Sylvain Noel’s diverse menu at the new Pearl makes it virtually impossible to ignore his spectacular creations.

From American dishes such as Charred Ribeye and “Frenched” Colorado Rack of Lamb, to Asian specialties like Miso Black Cod and Beef Rolls deglazed with teriyaki sauce, and on to European cuisine such as Atlantic Dover Sole with parsnip and emulsified caper butter, chef Noel has created something for every taste.

It remains to be seen whether or not the new Pearl retains the futuristic Stephane Dupoux design that was previously so striking to guests entering the restaurant for the first time.

The walls, tables and furniture were white, accented by brilliant orange lighting throughout the restaurant which included a large wrap-around veranda bathed in purple light overlooking the Atlantic. The overall ambiance was that of an Austin Powers “Groovy Baby!” 60’s shagadelic pad, fully stocked with the beautiful people South Beach is known for.

The waitresses and female bartenders wore Judy Jetson-style orange mini-dresses with sexy cutouts where a solitary pearl hung suspended between their breasts, and white knee-high go-go boots to completed the look.

Either way, take a seat at the center Champagne Bar and enjoy the bubbly with caviar, and relax knowing that this is how South Beach is supposed to be…chic, glamorous and oh so delicious.

The indoor portion of the restaurant has wooden walls lined with wine bottles, and wine bottles hanging from the ceiling. The outdoor section is intimate and always packed, and Italian guitarists mingle amongst the tables singing romantic songs to the many patrons. The extremely friendly staff bustles about the crowd, happy to pull out chairs and lay napkins in the laps of the women, of course while exuding the Italian charm that makes all the women customers feel as if they are the most beautiful in the restaurant. The authentic Italian charm is part of what keeps Hosteria Romana a packed house, night after night.

A recent expansion to sixty seats has had no adverse affect on Escopazzo’s intimate atmosphere, and we’re glad that getting a reservation isn’t quite the challenge it used to be.

Fluffy risotto and hand made pastas are a specialty of the house, but less known is Pino’s wizardry with meats and seafood. Snapper baked in a balsamic “crust” is a delectable menu mainstay, and transparent Swordfish Carpaccio will melt in your mouth.

Doraku offers a menu that has something for everyone whether they enjoy sushi or not. A well-rounded menu also provides wide selection for those who frequent Doraku on a regular basis.

The most ordinary piece of sushi (Nigiri) and rolls taste fresher than most at Doraku. Superb attention to detail (not too much rice and more ingredients) and a dedication to creating unusually delicious specialty rolls with seasonal fish, shell fish and local ingredients including avocado and mango are Doraku’s high points. The California rolls are made with real crab, unlike most other sushi restaurants.

Executive Chef Anthony Le Pape’s dinner menu includes some of his classic French favorites alongside plenty of lighter dishes inspired by Florida’s ample produce. Start with cheesy French Onion Soup or a bright Spinach Salad topped with roast mission figs, apples and crunchy pecans. Feast on an 18 ounce “Creekstone Farm” Bone-In Ribeye or the more delicate Pan Seared Scallops with sweet potato mash. Sunday brunch service is still one of the most popular meals served at the Ritz-Carlton with an abundantly laden buffet presentation plus traditional favorites from the raw bar, creamy shrimp and grits and Miami-inspired Cuban Eggs Benedict topped with 18-hour smoked pork shoulder.

Dine indoors or alfresco overlooking the pool terrace and the sea or stop in for an afternoon cocktail or Sunday brunch fueled with bottomless mimosas. When visiting South Beach, dining at the Ritz-Carlton is always a memorable experience.

Bistro One LR at the Ritz-Carlton South Beach, One Lincoln Road, Miami Beach

Barton G’s reputation as master scene-maker continues on thanks to chef Ted Mendez neo-classic selections and innovative interpretations of traditional American culinary fare. And after dinner enjoy a Blue Sky Martini at the piano bar or a Warm Chocolate Truffle Tore with Mini Root Beer Float in the lush outside garden.