This South Pointe haunt recreates the leisurely French Riviera via an elegant, open-air beach club ambiance. Half the tables are set on a tiled floor under a white canopy awning; the rest sit in sand and are shaded by bright orange umbrellas. Warm, crusty bread in a cloth-covered basket arrives first and goes hand-in-hand with Mediterranean appetizers such as whole steamed artichoke with vinaigrette, fresh anchovies with harissa and tomato, and a dazzling salad Niçoise with two planks of seared tuna and invigoratingly sharp Dijon vinaigrette. The jewel of the menu's crown is grilled dorade royale, two thick white fillets expertly extricated from the bone and skin tableside and served with lemony, tarragon-perfumed butter sauce. La Piaggia is a members-only club, but if you sound respectable when making reservations, there usually isn't a problem.
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Thursday, December 20, 2007 at 3 a.m. by Lee Klein
It is, in short, a great time to be an eater." So writes David Kamp in The United States of Arugula, and as his book's subtitle suggests, "The Sun-Dried, Cold-Pressed, Dark-Roasted, Extra Virgin Story of the American Food Revolution...