Sometimes, changing the menu simply isn't enough — you need to change the entire concept. At least that's what Michael Sullivan did when he closed his popular Brickell gastropub, OTC, and opened Golden Fig in its place. Named for an indigenous Florida tree, Golden Fig serves dinner and brunch in an intimate setting best described as farmhouse chic. Miami-born chef Tomas Prado (the Bazaar, My Ceviche) is behind the seasonal menu, which includes a cheese-and-charcuterie section and plenty of vegetarian options. Trained at Johnson & Wales University, Prado clearly demonstrates a knack for seafood dishes. His tuna tartare, served with a preserved-lemon-and-saffron aioli ($15), tastes effortless, while his pan-seared scallops ($25) from Portland, Maine, are impressive. For dessert, the s'mores jar ($9) is sinfully good; all of its components, from the chocolate mousse and the graham cracker to the lightly torched marshmallow, are made in house. It shows.