Kiki on the River Offers an Opulent Lobster Experience in Miami
“I’m a firm believer when offering a luxury item such as lobster, you should keep it simple and showcase the lobster itself,” says chef Steve Rhee.
Embark on a 17-Course Culinary Odyssey at Sushi by Scratch in Coconut Grove
We’re a fresh fish-loving corner of the globe, so it’s no wonder that the omakase concept—which, in Japanese, literally translates to “I’ll leave it up to you”—has totally taken off. For omakase newbies, the experience often boils down to an intimate room setting, with seating for 10 or so, with a chef serving up the freshest catches and on-the-spot
