With Miami's favorite Aussie, the lunch bell could bring a satanically rich blood cake (Brits call it black pudding) fried in a fist-size knob of good butter. Perhaps your plate will boast Wagyu bacon, cured in-house at Edge Steak & Bar. Or maybe it'll be a plate of freshly made corzetti pasta, imprinted with the fleur de lis pattern that chef Aaron Brooks picked up during a recent jaunt through Chicago. And that's just lunch. At dinner, he and his crew will serve you the expertly browned and basted beef they always have, but only after you dig into kangaroo empanadas ($6), chorizo and cheddar croquetas ($9), and a Sicilian pork and pistachio terrine ($13) that will likely soon be swapped out for some other mind-boggling charcuterie. And while all of this is good and well, Brooks' main mission is to delight. This consummate chef is just as happy to let his pâté poach while whipping up pancakes at 8 p.m. on a Saturday or eggs Benedict at noon on a Tuesday.
Readers' choice: José Andrés (the Bazaar and Bazaar Mar)