4029 N. Miami Ave. (305) 227-2378
Seats: 28. Cuisine: daily changing menu of seasonal seafood. Specialties: Maryland lump crab salad and shaved house-smoked Pacific cod with butter lettuce, shaved fennel and Granny Smith apples; thin fillets of Pacific halibut lightly browned in olive oil and served with preserved lemon, lobster risotto and lemon grass nage; big-eye tuna steak with cucumber guacamole, sesame-nori rice and vegetarian oyster sauce. Main courses: $19-$29. Executive chef: Brian Bell. Chef-owner: Jonathan Eismann.
432 41st St., Miami Beach (305) 538-8533
Cuisine: eclectic. Specialties: lobster, peanut butter and jelly sandwich with toasted brioche, chopped peanuts, onion marmalade and diced chilled lobster; kale and spaghetti with slivered garlic, poached egg and Parmesan; black-and-white-sesame-seared tuna with steamed brown rice, cashew chile-lime sauce and crispy Asian vegetable slaw. Main courses: $15-$44. Chef: Dewey LoSasso. Owner: Shareef Malnik.
3252 N.E. 1st Ave. (786) 369-0430
Seats: 95. Cuisine: Mexican. Specialties: manzana guacamole with avocado, apple, tomatillo, almond and habanero; rajas tacos with black-bean hash, roasted poblano chile strips, crema fresca and crispy potatoes; arroz verde — green rice casserole with Oaxaca and Manchego cheeses. Main courses: $15-$29. Chef: Patricio Sandoval. Owners: Felipe, Patricio and Alfredo Sandoval.
180 Aragon Ave., Coral Gables (305) 529-5180
Seats: 202. Cuisine: Locally sourced American with Latin influences. Specialties: duck ham and chicken liver mousse on sourdough toast with moonshine chutney; Key West yellowtail with hearts of palm slaw, citrus-butter sauce and rice-and-beans congri; pizza with duck, maitake mushrooms and aji amarillo crema. Main courses: $12-$40. Chefs: Norman and Justin Van Aken and Phillip Bryant. Owner: Norman Van Aken and investor partners.
W South Beach, 2201 Collins Ave., Miami Beach (305) 938-3000
Seats: 158. Cuisine: Catalan. Specialties: seared cuttlefish with potatoes, Idiazábal cheese and hazelnut oil; yellowtail with seasonal vegetables, pistachio-citrus vinaigrette and honey-sherry reduction; slow-cooked suckling pig terrine with farm-fresh beets, shallots and blackberry reduction. Main courses: $24-$39. Chef: Michael Gillian. Owner: KNR Food Concepts.
Compiled by Bret Thorn