Haute Cuisine: New in 2014

Lure Fishbar   
Loews Miami Beach Hotel
1601 Collins Ave, Miami Beach, FL 33139
305.695.4550

Ambiance
After its success in New York, executive chef, Jeff Raider has brought Lure Fishbar down to Miami. The dining room features nautical accents with a preppy vibe. You can opt to sit at the bar and enjoy the sushi, raw bar or creative drinks.

What to Eat
Seared Diver Sea Scallops or one of the Shellfish Plateaus include Miami’s freshest seafood.

What to Drink
Peach Bellinis with fresh pressed juice
and Sake.

Sweet Tooth
Traditional Key Lime Pie is offered along with dessert liqueurs.

Nothing but the Best   
2525 SW 3rd Ave (Coral Way)
Miami, Florida 33129
786.547.9026

Ambiance
An elegant, art-laden space with beautiful lighting and an open kitchen to watch chef Yann Rio do his ‘best’ make the restaurant special.

What to Eat
Risotto Croquettes, Gambas Tempura and Steak Bordelaise with potatoes Pont Neuf.

What to Drink
French Bordeaux from St. Émilion or a St. Germain cocktail.

Sweet Tooth
Pineapple Carpaccio

Area 31   
270 Biscayne Boulevard Way
Miami, FL 33131
305.424.5234

Ambiance
A total redesign that includes a new chef, makes Area 31 new again. The famous fish restaurant goes to the warm side with warmer wood, oxblood chairs, caviar-like chandeliers and of course, its famous sweeping city views.

What to Eat
Lobster wonton ravioli with snap peas and “coral butter” (butter prepared with lobster shells.) Try the new brunch as well on Saturday and Sunday.

What to Drink
The Frankly Algonquin, a tequila concoction with lime, ginger and grapefruit.

Sweet Tooth
Miniature Sweets, an assortment of bites such as salted caramel éclairs, banana bread pudding and dark chocolate crème brule and pecan sticky bun.

Lorenzo   
1776 Collins Ave
Miami Beach, FL 33139
786.483.1796

Ambiance
Located in the Redbury Hotel, Lorenzo maintains a refurbished art-deco atmosphere that offers modern Italian cuisine. Award-winning chef, Tony Mantuano creates late-night bites with hand-made pastas and an Italian-imported oven.

What to Eat
Florida Stone Crab Bruschetta and the Uova e Funghi Pizzette with oyster mushrooms, natural egg and pecorino.

What to Drink
With an expert wine director and mixologist, the Editorialista with Cana Brava rum, apricot preserves, apricot liqueur, passionfruit and lime or a glass of Italian wine pair perfectly with the cuisine.

Sweet Tooth
Chocolate Bombolini with caramel and tropical citrus.