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user content provided by: LikeMe.net & 
- Cuisine(s): Contemporary, Latin
- Hours: Open for dinner daily 6:30 - 11 p.m. Closed Sun - Mon.
- Price: $$$$
- Serving: Dinner
- Alcohol: Full bar
- Reservations: Highly Recommended
- Parking: Lot Available, Meters, Valet
- Payment Types: MasterCard, Visa, American Express
- Attire: Casual
- Features: Patio/Sidewalk Dining, Takeout, Private Party, Catering, Banquet Facilities, Wheelchair Accessible, Smoking
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OLA at Sanctuary Hotel
1745 James Ave
(In the Sanctuary Hotel)
Miami Beach, FL 33139
Chef Doug Rodriguez first spearheaded Nuevo Latino cuisine at the original Yuca in 1996. By the time he opened OLA (Of Latin America) in 2003, this contemporary updating of Latin foods had such an influence on South Florida cooking that every two-bit cook around had appropriated his plantain-crusted mahi-mahi and cutting-edge style of spinning ceviche. Both are still big sellers, the latter prepared much like sashimi -- as opposed to the raw fish getting “cooked” in the acid of the marinade. Call it what you will, they are delectable, none more so than hamachi in a divine pool of pomelo-and-yellow tomato sauce, lemon juice, jalapeño, and cilantro. The menu is similar to past OLA incarnations (the restaurant has moved around some) -- a concise framework of 12 small plates , eight ceviches , and nine main courses . Some favorites: anticuchos, or octopus popsicles of charred, sweetly glazed tentacles speared upon sugar canes; empanadas filled with short rib meat braised in black beer and pooled in creamy white habanero sauce streaked with smoky orange-rosemary marmalade; a lean, teeny, terrifically tender duck breast with a hot pot of rice flecked with raisins, pine nuts, and edamame; a dessert “cigar” made with almond chocolate cake encased in semisweet chocolate mousse and rolled in cocoa and cinnamon -- served in a mock ashtray with a matchbook made of candy. Take away the clever presentation and you’re left with a devilishly rich treat. Take away the novelty from Rodriguez’s now not-so-Nuevo Latino fare and you are still left with a singular updating of Hispanic cuisine.
- Best Of 2009: Best Restaurants sans Category
- Best Of 2008: Best Predinner Bread
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