Pilar

Chef/owner Scott Fredel long ago mapped out the mission for his Aventura venue: "To show that a restaurant can be friendly and affordable without sacrificing creativity, style, and quality." With his steady hand at the wheel, Pilar has stayed that course. The menu has changed over the years, but not much else. The seafood is lifted rather than weighed down by accompanying garnishes. An assertively grilled square of mahi-mahi is served with just a tad of garlic oil so the fresh fish and char flavors come through. Another worthy catch: Moist fillets of sweet, mellow yellowtail snapper draped over a mound of buttery polenta. Pilar is thought of mainly as a seafood restaurant, but there are nearly as many meat entrées as fish -- including a delectable Angus skirt steak, Asian-marinated beef short ribs, and an Angus burger capped with shaved onions and cheddar cheese (an excellent choice for lunch). Whether you choose land or sea, count on your entrée ticket costing under $20. Pilar is still all about fresh, delicious meals at an exceptional value.