Miami has no shortage of excellent hotel restaurants, from Zuma to Hakkasan to DB Bistro Moderne. But Tudor House is different from the rest. For one, it is located in what used to be the lobby of the Tudor Hotel (now Dream South Beach Hotel) — a charming little deco dining room, but not exactly the Fontainebleau. It is cozier and more personal than the larger hotel restaurants and thus friendlier to locals. Service is sharp, cocktails are smooth, and the cuisine — conceptualized by New York star chef Geoffrey Zakarian and orchestrated with aplomb by chef/partner Jamie DeRosa — is on par with that of the bigger players. Pretzel rolls that start the meal are reason enough for a visit, but what defines this fare is the impeccably delicate preparation of flawlessly sourced ingredients. Pea soup exemplifies the style: a warm bright-green purée perked with lime marshmallows, crunchy English peas, and aromatic coriander seeds. Ethereal entrées are plated with no less precision — from black grouper cheeks in a colorful playpen of baby vegetables to branzino fillets flashed with fava beans and Cerignola olives. A most welcome distinction between Tudor and the skyscraper hotel restaurants might well be the price: Main courses start at $21, and few rise above $30.