traveldk.com

Master-chef Mark Militello offers a wonderful fusion dining experience. Culinary stunners may include tenderloin of beef with roasted garlic purée on a polenta crouton. Desserts are extraordinary, too, and the wine selection perfect (see Mark’s South Beach, South Beach).

Real Haitian food, some of it fiery with red chilies. Try the grilled conch with manioc or the shrimp in coconut sauce, with mango sorbet for dessert (see Tap Tap, South Beach).

Classic diner from 1948, originally built in Pennsylvania.

Gloriously sweet stone crabs and a notorious wait to get in. Also fish – grilled, broiled, blackened, fried, or sautéed – pork, lamb, and steaks, and Miami’s best Key lime pie (see Joe’s Stone Crab, South Beach).

Solid Italian fare. Swordfish carpaccio, asparagus flan, and risotto are hits (see Escopazzo, South Beach).

Recipes are delicious experimental meldings of Pacific Rim and Caribbean. Tuna tartar with Idaho potato chips, Szechuan grilled Florida Keys grouper, and broiled Florida grapefruit are typical (see Pacific Time, South Beach).

A fusion cuisine pioneer. Portions are not pretentiously miniscule; tastes are light and cleverly composed. Try the sakemarinated chicken.

Set within an elegant Deco marvel (see Abbey) is a splendid place where food and art are happily confused. Don’t miss bouillabaisse St. Tropez or the fantastic desserts.

The lush, tropical orchid garden is a great setting for a romantic evening under the stars. Popular with locals, the food is neo-classic American.

An eclectic mix of Asian and Mediterranean influences, this chic, London-style café is popular, loud, and a SoBe standard-bearer. Great choice for a non-buffet Sunday brunch.