Restaurant: Shikany (now closed)
Dish: "Crispy Kumamoto oyster Wagyu tenderloin tartare slider made from cayenne apple chutney, pickled mung bean, red onion relish, shiso chili oil powder, and white truffle sesame aioli."
Why the best 'hood?: "I wouldn't say we're the best dining neighborhood, but we're starting to get there; we're definitely the most up-and-coming. It's similar to an area like the Meatpacking District in New York that's just growing and going nowhere but up."
Dish: "I'll be combining my style of paying respects to classics using Floridian products like Key West local pink shrimp with whipped key lime and throwing a twist like green curry and nam pla butterscotch to help balance out the coconut."
Why the best 'hood?: "As a newcomer to Wynwood, it means a lot to represent what we want to bring to the neighborhood. It's an artistic forward-from-scratch area, and that's the way we're going to be doing it at Alter and at the festival. People truly believe in what they're doing over here, and I'm just glad to be a part of that."
Restaurant: Basil Park
Neighborhood: Sunny Isles Beach
Dish: "We're going to do one of our signature dishes that customers really seem to enjoy: a pan-roasted scallop with raw corn salad and purée of butternut squash."
Why the best 'hood?: "I don't know if we've got the best hood or not; that's a good question. We have a lot of high-end and good restaurants coming up in the area, like Corsair that just opened at Turnberry Isle. If you look at Sunny Isles ten years ago, it was nothing of what it is now. North Miami is really starting to explode and be a little more cutting-edge than ever before."