The hearty fare of Britain at first doesn't seem like it has a place in sweltering, body-conscious Miami. But in the hands of Seven Dials chef and owner Andrew Gilbert, plates such as bangers and mash ($18), oxtail soup ($12), and fish and chips ($16) meld with the tropical atmosphere. Just take a look at the last dish to find out how: Here, the mushy peas, a staple of fish and chips, would infuriate any bona fide British citizen (including Gilbert's mother) and aren't the kind you'd find at an English chip shop. Instead, a quenelle of the grassy-colored mixture with an occasional whole pea is served chilled and brightened by mint and a squirt of lemon. The beer-battered shell encasing a fat slab of corvina is crisp beyond belief. Sprinkle the whole plate — including those house-made French fries — with some malt vinegar to complete the experience. Hours are noon to 3 p.m. and 5 to 10 p.m. Monday through Thursday, noon to 3 p.m. and 5 to 11 p.m. Friday, and 5 to 10 p.m. Saturday.
Readers' choice: Eating House