At the Thompson Hotel's 2-month-old restaurant, Seagrape, the executive chef is Miami's culinary darling, Michelle Bernstein. Glamorous and bohemian, the spacious Florida brasserie is centered on fare sourced from local purveyors. Cocktail preparation is directed by the much-sought-after Julio Cabrera, and the dinner service is run by Steven Rojas, a Michelin-starred chef. One dish likely to appeal to myriad taste buds is the organic lacinato kale salad. Luscious greens are paired with multitextural accents such as pomegranate, toasted walnuts, and Asian pear. The anything-but-boring vegan starter is then finished off with a vivid pickled-raisin dressing. The braised short rib with cornbread foam is best saved for last. The entrée is rich but not cloying. The glossy, juicy meat, cooked in copious red wine and veal stock, is fork-tender and dissolves upon the first bite. It could very well be the finest short rib in Miami. Bernstein, the Iron Chef America champion (she beat Bobby Flay), says she wants her latest venture to appeal to locals and tourists, young and old, and complex and simple palates -- hence the affordable $5 valet parking, a children's menu, and offerings that range from uni toast to pasta with tomato sauce and burrata.Read our full review.

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