14000sqft containing 18 pool tables, nine for shuffleboard, two skee ball machines, and two ping pong set-ups. Leer más.
Pizzas are cooked in a wood-fired oven and boast a variety of flavors for any mood, including house-made chicken sausage, balsamic roasted chicken, and prosciutto and Parmesan. Leer más.
Rudy's Special is a monstrous concoction, topped with cheese, sausage, mushrooms, onions, and green peppers, takes up to 30 minutes to cook all the way through. Request in advance! Leer más.
Monza uses imported San Felice wheat flour, Neapolitan yeast, and filtered and pH-balanced water to develop their version of the most traditional style pizza possible. Leer más.
Pair a brat burger, topped with beer-braised sauerkraut and Emmentaler, with a pint of Kentucky Breakfast Stout: Leer más.
This smokehouse relegates beef and pork ribs to its "Traditional Q" section of the menu while other options burst with modern flavors. Order piquillo peppers stuffed with brisket and cotija cheese.
Their signature dish: Entraña Fina con la Piel, a slow-cooked skirt steak cooked with the skin on. The result is a succulent, self-basting cut of meat that tastes like it was injected with flavor.
Just queue up, place your order quickly (one half muffuletta or one whole, if you're splitting, and we recommend a bag of cajun Zapp's chips), pay the man, and go. They're busy. And rightfully so.
Order a foie gras and sauternes duck sausage with truffle aioli, foie gras mousse, and fleur de sel. The result is a meaty, creamy, rich blast of flavor that never disappoints. It's a cult classic.
Fish Bar's Sachmo Po' Boy is the classic New Orleans Po' Boy–made rich. Enclosed in a New England lobster roll is shrimp and crawfish, crispy lettuce, sweet pickles, and roasted garlic aioli.
How you stack your burger is up to you, but don't leave without trying the Kennebec fries–the name refers to a type of heirloom potato-twice-fried to perfection. Save room for their frozen custard.
Thin slices of rib eye are marinated for 24 hours in a combo of soy sauce, pineapple juice, sugar, garlic, sesame oil, scallions, and onions. They then pan-sear the beef and place in a tortilla.
Choose from mediums, larges, and–in the late summer–jumbos, the sweetest crabs you can buy. Try the house specialty: garlic crabs-steamed blue crabs bathed in garlic butter.
Order the deviled eggs as an appetizer and you'll taste a backbite of curry powder and cayenne pepper. As a main, request the rabbit, bacon, and spring vegetable pie, which arrives in a crock.
Townhouse Hotel, Miami Beach — a hotel review haiku:¡Hola, rooftop lounge!¡Hola, el bar del sushi!¡Gracias, Townhouse!
This 20-year old establishment was voted “Best Wings in Miami” by New Times in 2009. As seen on Travel Channel’s Man v. Food Nation.
Guacamole is a chili-and-pork-rind-heightened mash of ripe avocados; masa corn cakes get capped with black beans, goat cheese, salsa verde, and grilled protein of choice. Leer más.
Flautas, sopes (softly fried masa cakes capped with pinto beans, queso blanco, and meat of choice), menudo, and pozole are other specialties of the house. Leer más.
The Yucatecan natives prepare familiar Mexican favorites such as enchiladas in a deep mole sauce, but they also serve homespun fare from the Yucatan. Leer más.
A brunch riddle for you: What has an unobstructed view of the Atlantic, an omelet station, a carving station, and unlimited drinks and costs only $34? Brunch at the Pelican Grand. Leer más.
