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Toro Toro opened as a part of a $30 million renovation of downtown's InterContinental Miami. The restaurant, located to the left of the hotel lobby, features sleek wooden fixtures; an expansive, elegant bar; and a handsome 110-seat dining room. The cuisine, orchestrated by owner and James Beard Award-nominated chef Richard Sandoval, includes dishes within the scope of pan-Latin fare. The food still requires fine-tuning, but favorite dishes include smoked swordfish dip -- a hefty pile of smoldered flesh with a thick, creamy aioli and piquant pickled chilies -- and the pepito steak sandwich, which stuffs puréed black beans, caramelized onions, fried sweet plantains, slivers of steak, and melted jack cheese into a hoagie roll. Desserts include carrot cake, comprising a quenelle of house-made spicy carrot ancho sorbet with tart cream-cheese foam, and a cigar-shaped flourless hazelnut chocolate cake, served with buttermilk ice cream and apricot compote. The latter component doesn't fit within the pan-Latin theme, but the treat is too well-constructed to dispute.