Best Wine Selection in a Restaurant

Vino Miami

Part wine bar, part restaurant, Vino Miami could embody the worst of both worlds -- the snobby cork-dorkery of a wine bar and the cooler-than-thou attitude of so many South Beach eateries. But it does not. In fact there is not a speck of snobbery or attitude to go along with the 50 wines by the glass, an eclectic selection from New World and Old that changes daily (prices range from $9 to $13). In addition, Vino offers another 350 or so wines sold by the bottle at nominal markup. Instead of putting on airs, Vino is as inviting and likable as a glass of unctuous California Chardonnay or robust Sicilian Negro Amaro. The wine-friendly dishes are easy to like too -- cheese fondue, tuna tartare, smoked salmon rolls, chocolate fondue -- all of which make Vino a perfect place to stop before heading home or out to paint the town red. Or Burgundy.

Best Selection of Liquor in a Restaurant

Two Chefs

Since opening in South Miami in 1996, this charming, unpretentious American bistro has earned a reputation for serving robust, heartwarming dishes such as escargot potpie, bacon-wrapped meat loaf, and creamy risotto with duck confit and a poached farm egg. Chef/owner Jan Jorgensen's signature souffles are fairly renowned as well, and the wine list is as delightfully eclectic as any in town. In other words, it is no secret that Two Chefs is an absolute gem of a restaurant. Many folks might not realize, however, that Jorgensen has steadily built up his bar stock to the point it is without peer in these parts. More than 1000 bottles of vodka, whiskey, gin, rum, and tequila provide imbibers with limitless options, and the collection of single-malt scotch whiskeys is more comprehensive than any other in the Southeast. That's right -- the whole Southeast! Let's toast: three cheers to Two Chefs!
Great service is a first-time diner being made to feel like one of the restaurant's regular customers. It is a waitstaff nonchalantly maintaining the tenuous balance between personable and professional, and seeing to needs without being intrusive -- to the extent you are not even aware of them doing their jobs. It is having water and wine poured at appropriate moments, not every time you take a sip. It is having a waiter knowledgeable about the cuisine, and one who will ask, "May I take your plate away now?" instead of "Are you done picking at that?" It is bringing the check on time. Great service is hospitality -- a warm greeting at the door when you enter, a heartfelt salutation as you leave, and sincerity in between. This is as good a description of any we have heard for service at La Cofradia, the swank new Mediterranean/Peruvian restaurant in Coral Gables.

Best Of Miami®

Best Of Miami®