Courtesy of Joe's Stone Crab

Joe's Stone Crab Opens for Its 104th Season. On October 13, Ed Witte officially opened Joe's Stone Crab for its 104th season. As the maitre d' at the iconic eatery, the 46-year-old with a wide grin and shock of black hair with the slightest hint of gray might very well be the most influential person in Miami Beach. He glances at the 100 or so names written on what looks like a scorecard. At any other Miami restaurant, the roster might fill the place for the whole night. But at Joe's, it's just the beginning of an evening that will likely include at least a thousand diners.

Courtesy of Sunny Poke

Sunny Poke Opens Inside Sunset Harbour's Sushi Garage. The newest addition to Miami Beach's trendy Sunset Harbour neighborhood churns out granola bowls in the morning and traditional poke mixed with vegetables, seasonings, and sauces in the afternoon. Created by Sunny Oh, chef and owner of popular spots such as Juvia and Sushi Garage, Sunny Poke debuted December 11. Located within Oh's Sushi Garage space, the place operates during the main restaurant's off-hours. The concept allows Oh to keep busy before Sushi Garage opens for dinner.

Stiltsville

Sunset Harbour's Stiltsville Is Creative and Consistent. Before Janine Booth and Jeff McInnis were Miami restaurant royalty, they set sail on a fishing trip from South Beach late one sunny afternoon in fall 2013. The day went brilliantly. After laying anchor a mile south of Key Biscayne, McInnis hauled in a hefty snapper and a small grouper. As the sun moved toward the horizon, the blond Barbie and Ken look-alikes motored west toward Stiltsville, an iconic cluster of wood-framed, century-old pastel shacks known for fishing, gambling, and debauchery.

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Fresh seafood is the name of the game at Estiatorio Milos.

Courtesy of Estiatorio Milos

Estiatorio Milos: Exquisite Mediterranean Seafood, if You Can Afford It. Estiatorio Milos rolled into South Beach with a roar of pre-opening buzz last May. Costas Spiliadis, who has four other Estiatorio locations in his global den, spared no expense in creating a splashy restaurant elegantly clad in white marble, rich woods, and pressed white linens. Glass windows fronting the room soar to a lofty ceiling, a blue-tiled open kitchen tracks along the back, and gauzy white curtains help to divide the restaurant into two sections (one of which includes a boldly backlit bar).

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Courtesy of Pubbelly

Pubbelly Sushi: Tasty, Creative Food at a Good Value in a Welcoming Pub Setting. As the downsizing of America affects everything from airplane seats to candy bars, companies have been doing their best to shift attention away from the diminished dimensions. The food world, however, has embraced the trend toward less. Indeed, small-plate menus are proudly touted as cred for being in lockstep with the tastes of contemporary diners.