The loiterers near this hipster health food market's deli department hover for a good reason. Their pacing near the salad bar and fancy meats section may seem aimless, but they are waiting for a signal that comes just before 10:00 p.m. When the deli guy begins to wrap leftover gourmet sandwiches in plastic, the rush is on to grab fine grub for a buck. Join the hungry bargain hunters for the best dollar meal in town. The upscale deli usually sells its Sonoma chicken wraps and albacore tuna melts for four to five dollars a pop. But once the tofu and spinach wraps and smoked turkey with Provolone panini are removed from the display, they go for just a few cents more than a Snickers bar. Like most deals in town, however, this friendly markdown is threatened by heated competition. The fire sale has cultivated a core group of regulars who queue up well before the prices plummet. Be prepared to duke it out for that mozzarella, basil, and tomato focaccia. Early birds try to cart off as many dollar sandwiches as they can, but if you arrive by 9:45, you're in a good position to score. Wild Oats' Pinecrest store on South Dixie Highway also unloads its leftovers at sale prices, but a dollar won't get you one -- those are sold at half price.
It's the eternal Zen question: How many links does a chain make? In chef-proprietor Mark Militello's case, we think the answer is several, all located in the South Florida area. With the recent addition of Mark's CityPlace in West Palm Beach, "Trade-Mark" Militello has expanded the empire he began in North Miami, then moved to Fort Lauderdale, Boca Raton, and South Beach. Many chefs of his James Beard Award-winning caliber think a namesake restaurant is sufficient, but we know when it comes to talent, a single venue is only one hand clapping. But four -- now there's some real regional noise in the making.
Most of us are introduced as children to The Sandwich, various processed foodstuff squeezed between two slices of white bread. People ask, "Did you eat?" and we reply, "I had a sandwich." Everyone knows it isn't the same thing. Well, everyone except the Sandwich Mill's John Rossetti, whose inspired creations include the Tuscan Tower (roasted Italian vegetables with basil cream on a French batard), the Smokestack (roasted pork, caramelized onion, stewed apple, and vinegar mayo, also on a French batard), and the Taste-o-Tradition (roasted chicken, caramelized onion, and sweet potato spread on sourdough). And Rossetti makes everything, including half-a-dozen varieties of bread, right on the premises. Now that's good eatin'.
Molina's Ranch Restaurant
Molina's has a large and dedicated fan club; it's certainly among the best Cuban restaurants in town. Thus Molina's black bean soup, as a staple of any Cuban cuisine, has to be perfect, and it is. Very hearty, a nice thick broth enriched with just enough of the right seasonings to complement, not overpower, the succulent legume.

Best Restaurant When Someone Else Is Paying

Azul

Azul Restaurant
A view overlooking the bay, back toward Miami, and down sparkling Brickell Avenue is the first thing you notice when walking into the elegant, nouveau-Asian lobby of the Mandarin Oriental hotel. Then, at the entrance to the restaurant, you glimpse the waterfall that separates the open kitchen from the dining area. The absolute succulence of the dishes devised by celebrity chef Michelle Bernstein dazzles you next. And finally a bill that surpasses monthly car and mortgage payments combined makes you gasp. If you stopped at the bar first, refinancing could be necessary. But if you've gotten someone else to foot the bill, this is the place to dine (and to stay warm; house pashmina shawls are available to wrap the chilly). Hamachi carpaccio in an Asian-spiced citrus sauce to start? On your own dime, maybe such an appetizer would be out of the question. On someone's else's -- go for it! It's sublime. Foods from the sea remain the best choice for a main course (no need to look at prices this time!). Signature Bernstein dressings, often combining an Asian flavor (a nuac nam or hoisin sauce?) with, say, rose water or papaya, enhance snapper, sea bass, and other fresh cuts. Add up the outdoor vista, the indoor décor, and the internal satisfaction, and Azul reaches the pinnacle of, well, good taste.
Buried in a tiny nondescript minimall, Macau does not look impressive from the outside. And the interior décor is humble, too. But so is the décor in many of China's best restaurants. And Macau's food is Miami's most authentically Chinese. Since Macau is an ex-Portuguese colony and major South China trading port island, people from all over the world have passed through for centuries. So chefs there know how to punt -- and so does Miami Macau's chef/owner May Yuen. If some menu item sounds appealing but not quite appropriate, negotiate; May is happy to improvise for diners with special diets or tastes. Even confirmed carnivores, for instance, will find an unlisted invention of vegetable ho fan (usually called chow fun), chewy broad bean noodles sautéed dry-style with snow peas, bean sprouts, and several other fresh Chinese vegetables. There also are at least a dozen nonmenu specials nightly, often featuring exotic seasonal ingredients. Don't miss delicate sautéed pea shoots with crab or deceptively simple-sounding Maine lobster with ginger and scallion when on the board. But some of Macau's tastiest treats are available always, like salty pepper shrimp. To ensure protection against Macau's only likely disappointment, phone first. Since May is the only cook, Macau closes when her kid has a cold.
Until there is an outbreak of foot and beak disease (or, God forbid, mad chicken) this Anglo version of Pollo Tropical is still a tantalizing investment for a quick healthful meal. The Brickell locale is a favorite lunchtime or postworkout pit stop for the calorie- and cash-obsessed professionals of our shimmering financial district. (You're usually out of there for less than five bucks.) The Kitchen is a pioneer in the merger of salad and entrée: broiled chicken (or beans for the truly health-minded vegetarian) on a bed of rice with fresh tomato, lettuce, and sour cream on top. A clever variety of salsas/dressings make this culinary conglomerate complete.
The boulevard was abuzz when Pascal Oudin opened his eponymous eatery last year, and the place certainly hasn't lost any of its charge. Chef Oudin has crafted a contemporary French menu that's exciting but accessible, leaving the steak frites and escargots to neighbor Les Halles (which prepares those dishes simply and beautifully). Pascal's offerings aren't extensive, but with captivating choices like tenderloin of beef with snails, wild mushrooms, and garlic with Bordelaise sauce; magret duck breast with savoy cabbage; and sautéed yellowfin tuna au poivre (for those who can't do without peppercorns), diners will still need time to peruse and decide. And when the dessert arrives, warm and lovely after all those other courses, you'll be reminded that it's never too early to plan for the future. The 55-seat restaurant is intimate without seeming cliquish, and the waitstaff is attentive and knowledgeable of the menu and the wine list. Prices are reflective of the fare's essence: not over the top. Pascal's is open for lunch, too, where such sensibility is even more obvious.
Zesty, refreshing, cool, and minty. Yes, minty. Making lemonade may seem trivial, but at Eat'n Colors it's become almost an art form. Mixed with bits of fresh mint leaves, a tall glass will quench your thirst and offer respite from not just the heat but the overwhelming demands of life. Nature supplies the crew of Eat'n Colors with lemons, and they make wonderful lemonade for us to enjoy. So enjoy!
This isn't a confection shop; it's a chocolate gallery filled with objets d' cocoa: miniature pianos, magnum-size champagne bottles, and swans, all sculpted out of milk, white, or dark chocolate. Tired of chewing on a dry bird at Thanksgiving? Order a solid chocolate turkey. They make 'em. Don't know what to give the man or woman who has everything? Try an oversize check, made out for a million dollars and printed on 100 percent solid chocolate. It's just one of the many custom-made creations the folks at Le Chocolatier have cooked up over the years. Order anything you see on display, come up with your own chocolate fantasy, or grab for the goodies in the case: chocolate-dipped biscotti, pretzels, fruit, and, of course, truffles -- tons and tons of truffles -- including tropically inspired mango, banana, key lime, and piña colada. Le Chocolatier? C'est magnifique!

Best Of Miami®

Best Of Miami®