Most of the 120 seats in this Todd Oldham-designed restaurant are outdoors, amid lush foliage and shaded by oversize umbrellas. Chairs are swathed in vibrantly colored prints, and candlelights flicker upon each linen-draped table in this romantic, tropical garden setting. Ice cubes likewise flicker in the special electric cocktails. The cuisine produced by just about any chef in South Florida would have trouble competing with so scene-stealingly stunning an ambiance, but luckily for Wish, Michael Bloise is not just any chef. He is much, much better. There is, in fact, no restaurant terrace, patio, porch, or outdoor area of any sort in this county where finer food sits under starry skies. Tuna tartare with pickled ginger sorbet. Sesame-battered shrimp atop watermelon-tomato "kimchee." Strawberry shortcake in warm strawberry-vanilla soup with mascarpone cannoli and balsamic ice cream. Creative and exquisite American/haute Asian cuisine so blindingly scrumptious that you would be happy as hell eating it while seated in a cardboard box. But, of course, you are not. For lovers of fine dining and open air, Wish is a wish come true. Readers' Choice: Café Sambal