Miami

Owned by chef Michael Schwartz, Michael’s Genuine Food & Drink remains true to its name by using fresh local produce and ingredients. — Travel + Leisure

Seafood and vegetarian dishes outnumber meat options... charcoal-grilled silver cod with champagne and Chinese honey reaching new heights of excellence. — Fodor's

Joe’s has been around forever and at some point you’ve probably been here with your family or because someone you know recommended it. — The Infatuation

Chef Kevin Cory prepares the gastronomic adventure a few feet from his patrons, using only the best ingredients and showcasing family treasures. — Fodor's

The dining rooms are done up in sexy saloon-chic style, and the steakhouse fare is first-rate. — Gayot

The enormous menu truly has something for everyone, but people don't come here for the scrambled eggs and home fries: They come for the people-watching. — Condé Nast Traveler

Trained by sushi masters in Japan, Chef Makoto Okuwa has crafted a menu that pays tribute to Japanese traditions with a modern twist. — Where

If you dig seafood but care for the environment, Area 31 is your conscientiously sanctioned culinary hot spot. — Frommer's

The teeny Mandolin Aegean Bistro is housed in a former 1940s home adorably adorned in blue and white. — Miami New Times

"High-end" Northern Italian fare "consistently delights" diners at this "bit of Manhattan" in Sunny Isles Beach's Acqualina Resort and its sleek South Beach sibling. — Zagat

Although there's no shortage of steakhouses in Miami, there's nothing like this one. — Frommer's

This is one of the most chill waterfront spots in all of Miami. — On the Grid

Updated versions of classics including shrimp and grits, fried chicken and ribs as well as modern or, rather, Asian dishes gone South like the Southern Edamame. — BlackBook

The team behind South Beach’s wildly popular Pubbelly gastropub has teamed up with sushi chef Yuki Ieto to create the Pubbelly Sushi. — Fodor's

Haughty haute Italian spot with major 'tude and an endless parade that's forever spiraling off into the stratosphere. — BlackBook

Authentic Cuban food if authentic means "filthy with hookers." — Not For Tourists

The menu changes daily and is scrawled on chalkboards and mirrors in the narrow restaurant, an effect that adds to the ambience. — Condé Nast Traveler

The Bazaar by José Andrés is equal parts culinary ingenuity, theatrical flair and flavor adventure. — Forbes Travel Guide

Midpriced pizzas and pastas compete for attention with a young, good-looking crowd of diners and waiters. — Zagat

Owned by Barton G Weiss, an A-list caterer, this unique restaurant manages to be both plush and cozy. — Time Out