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

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

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

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

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

"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

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

As French as French can get. Jam-packed with memorabilia in a small, tight-knit, festive dining room where the servers will make a big deal to make you feel special. — BlackBook

This is where the Japanese go to eat sushi in Miami. Easy on the wallet and, despite some of the Americanized names on the menu, it’s as authentic as it gets in these parts. — BlackBook

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