You're in the office, it's midafternoon, and that sweet tooth starts clamoring for attention. A thick, creamy, fruity drink would quiet the ruckus, but you don't want that artificial stuff the fast-food joints peddle. It's too far to drive to the farms in Homestead to get the real thing. The alternative is this roadside stand just south of U.S. 1. Take your pick of fresh papaya, mango, or kiwi juice, or mix and match to create a new concoction. Nonfat frozen yogurt keeps the calories down, and a scoop of protein or ginseng can be added for a boost of energy. Price is on the high side at $4.25, but think of all the gas you're saving. You can get your fix between 9:00 a.m. and 9:00 p.m. Monday through Saturday.
The chains are on the prowl, and they're everywhere. Although the good old-fashioned independent coffeehouses never had too strong a presence down here in Miami to begin with, they are on the verge of extinction today. Which is why now more than ever it's important to support your local java shop. Our choice: Luna Star, because it stands for everything a coffeehouse should be and everything Starbucks is not. Instead of browsing through grossly overpriced material goods -- coffee mugs for ten dollars? Please! -- you can immerse yourself in the ambiance of a real coffee shop and maybe browse through a book. It also means you get live folky music on weekend nights, plus a subdued wooden interior conducive to reading, writing, and possibly contemplating the universe, not espresso-cup coasters. Beer and healthy hippie food are available, and to make the atmosphere complete, the Museum of Contemporary Art is just down the street. But maybe you just want to sit and have a cup of coffee; there's plenty of that too, any way you want it.
George Giampetro's dairy and nondairy creations are simply the best. Making ice cream is more than a business at this mom-and-pop parlor. It's a family tradition. One that Giampetro's daughter passed on to friend Yara Herrera. Since then she's been Whip 'N Dip's magical gelato maker, responsible for the 30-plus flavors in Mr. G's store. In twenty minutes Herrera can whip up two and a half gallons of ice cream. Amazing. She's been doing it for five years, almost daily, right here at Whip 'N Dip. The most popular item on the menu is her famous Mocha Mud Pie, a spumoni swirl of coffee, fudge, and bits of Oreo cookies. Herrera also recommends Barrel of Monkeys -- a blend of banana and peanut-butter ice creams mixed with chocolate-covered peanuts. Oh, and at Whip 'N Dip only the freshest ingredients are used to make fruity ice creams such as strawberry, apple, and key lime pie.
Yuca does it fancier, plenty of places on Calle Ocho do it with more elegance, but the best Cuban cooking is home cooking, and that's what Sergio's has been serving in a consistently impressive manner since 1975. It's a coffee shop at 6:00 a.m., when the first café cubanos come steaming from the machine; a luncheonette in the afternoon, as piles of Cuban sandwiches get pressed; and at dinnertime the mostly Cuban clientele packs the place for flavorful renditions of their comidas favoritas. The prices are right, too: A grilled eight-ounce palomilla steak with rice, beans, and choice of plantains or fries, costs just $6.50. The crowd gets louder and livelier as Sergio's switches gears again late Friday and Saturday nights, when it stays open 24 hours.
If we knew how popular Argentine steak houses were going to be this year, we would've bought stock in the beef industry. The American beef industry, that is, since most of the Argentine eateries are using the more consistent American Angus rather than the unreliable South American counterparts. But it is the method, as they say, and not the madness that makes something work. And in Argentine steak houses, the method is low-risk investment: high-temperature-grilled meat slipped medium-rare onto your plate and doused with garlicky chimichurri sauce. Doesn't get much more solid than that. No doubt the parrillada is one trend we'll tire of sooner or later. But for now we're just grateful the culinary wind is spreading these steak house seeds throughout the land.
Since opening a little more than a year ago, the Titanic has hopped up the local beer scene. It hosts South Florida's home-brewing competition, the Coconut Cup, which features battles between the Miami Area Society of Homebrewers (MASH) and the Fort Lauderdale Area Brewers (FLAB). It's also received national acclaim at the Great American Beer Festival in Denver, Colorado, where the Captain Smith's Rye Ale took home a bronze medal in the specialty-beer category, and recently was named a finalist in the prestigious World Beer Cup competition. Closer to home the Titanic has won the hearts of many aficionados with the five house beers brewed on-site (triple-screw light ale, Britannica, boiler-room nut brown, white-star India pale ale, ship-builders' oatmeal stout), plus one seasonal beer that changes every couple of months. And if you want food with your beer, check out the Brew Masters' Dinner. Held about once every six weeks, the meal consists of five courses, each of which comes with a different brew that's chosen to complement the eats. Food also is a major part of the mug club. Membership costs $50 per year and comes with a customized twenty-once mug (four ounces bigger than the usual mug) that hangs in the bar. Membership has its privileges: Besides getting an extra four ounces of beer, mugees also are entitled to special happy hours and free dinner on Wednesdays. Thirsty yet? Oh, and did we mention on the weekend they have great live music? Cheers.

Best Food Stop On The Drive To Key West

Green Turtle Inn

The drive to Key West can be grueling, especially when you're hungry and stuck in weekend traffic. Resist the urge to succumb to a quick fish-sandwich-and-fritter fix and instead hit the brakes in Islamorada. The Green Turtle Inn, a delightful old-fashioned eatery where great food and just the right dose of show biz meet, will ease your weary traveling bones. The dark paneled walls covered with yellowing photos lend a cozy feel to this institution, which has sat oceanside since 1947. You'll relax the minute you walk in; song stylist Tina Martin is at the piano nightly, flipping through her massive songbooks, belting out breathy numbers, and greeting the masses with her trademark "turtle wave." The moderately priced fare is simply prepared yet delicious: steaks, chops, seasonal stone crabs, fresh catch of the day, surf and turf, lobster. The house specialty, turtle steak, is a savory treat that's always recommended by the waitstaff. (Don't feel guilty about sampling this delicacy: The Turtle assures the creatures no longer are harvested in local waters. You'll get the freshwater variety.) "Full-course" meals also are available and include soup (conch or turtle, from the restaurant's own cannery) or tomato juice, salad, rolls, and entrée with choice of potato and vegetable. Save room for key lime pie with five-inch-high meringue, "the original way it was made," according to a crusty waitress. If you have some time to spare before check-in, catch host/master magician Bastille's act on Friday and Saturday nights. The "world-famous illusionist" will dazzle you with his stellar mind-reading abilities. Before you hit the road, guzzle a cup of coffee and give Tina an appreciative turtle wave. Hop in your ride and you're halfway to paradise. Open every day except Monday.
The sopa marinera here is the Latin/Caribbean version of that New England stalwart: seafood chowder. Instead of dairy milk, the fish broth is emboldened with coconut milk. Instead of quahogs and cod, the chowder is studded with shrimp, conch, and snapper. It's a wonderful merging of the Northern and Southern hemispheres, which, after all, is Miami at its best. A small bowl, which is plentiful, runs $4.50; a large, which is obscene, $7.50. Both come with tortilla and side. Adelita is open from 7:00 a.m. until midnight.
You can feel it beginning on your way home from work: the craving, the wanting, the needing. It was a stressful day -- the boss yelled, the clients yelled, the colleagues yelled -- and more than anything, you need a pick-me-up. Call it a fix, say you have an addiction, do whatever it takes (except steal TVs), but just make sure you have sushi, pronto. Look no further than Tokyo Bowl. Not only can this counter-service Japanese restaurant satisfy your need for raw fish, vinegar rice, and seaweed, it can do it in a split second via the drive-thru, which was leftover from when the building was part of a chicken chain. The sushi menu isn't as exotic or extensive (read: numbering in the hundreds) as other sushi bars in Miami; Tokyo Bowl offers about eight rolls and five different kinds of sushi, including tuna, salmon, and dolphin. But here it's not just the quality of the eatery, it's the speed of it that counts. In our busy book, instantaneous sushi is the eating man's heroin, and you don't have to worry about withdrawal.
If writer David Mamet had been to Villa Habana, he never would have scripted the line in his film Wag the Dog, in which William H. Macy's character declares there is no difference between good flan and bad flan. Granted, making a cup of custard is kind of hard to screw up, so there probably isn't any flan out there that would scream "bad." But the Villa Habana version goes way beyond "good." It's thicker, creamier, less eggy than most, with a delicate flavor that goes great with a foam-topped, after-dinner cortadito. The restaurant's regular menu is full of familiar Cuban favorites, executed with a deft and distinctive touch. So sure, go there for the ropa vieja al vino, but remember, there's always room for flan.

Best Of Miami®

Best Of Miami®