Featured Restaurants

At Stubborn Seed, the new Miami Beach restaurant from “Top Chef” winner Jeremy Ford, edible flowers, whimsical dishware and billows of white smoke make for a theatrical dining experience. “There are so many different themes, textures, flavors and visually stunning foods that we offer,” Ford says. “So far, we’ve received a great response from the

1. Isn’t that special?: Since opening the doors to its 4,000-square-foot venue on the Intracoastal Waterway in 2014, Grateful Palate Catering & Events has established itself as one of Broward’s premier special-occasion destinations. Customers are booking the space a year in advance in some cases—and not just for the view. 2. It’s in the details:

Inspired by the Cape Florida Lighthouse, which sits along the edge of Bill Baggs State Park in Key Biscayne, the Ritz-Carlton’s newest restaurant brings coastal dining to the quiet barrier island. Lightkeepers, named for the lighthouse keepers of the 1800s, spotlights Florida-sourced ingredients, such as cheeses from Winter Park, beef from Ocoee, and snapper from

Something different: Delray’s thriving cultural scene finds a culinary complement with the arrival of Avant, a collaboration between Society 8 Hospitality Group and Nxt Big Thing. The 4,600-square-foot space, formerly home to SoLita and Mastino, has been reimagined as a hip, inviting ode to the social aspect of dining—and a celebration of art in its

A Diverse Palate: The European-style restaurant, café and lounge features a multi-ethnic menu, highlighting cuisine found in Italy, France, Greece, North Africa and the Middle East. “The recipes are very much authentic to their origin,” says co-owner Sabrina Cozzolino. “We don’t want to be identified as a Greek place or an Italian place or a

Take the plunge: The third and final foodie venue at Plunge Beach Hotel, Octopus gives the property a gourmet gastropub to go with its other offerings: Bean & Barnacle (artisan sandwiches, coffee, gelato) and Backflip (Latin- and food truck-inspired beach bar fare). The price is right: Along the way, food and beverage director Will Sibernagel

The Business of Food: Co-founders Levin de Grazia and César González are Venezuelan businessmen; de Grazia’s family has more than 30 years of experience managing restaurants, and González is a cook who started posting his creations on his Instagram account, @co_cinero, which has garnered more than 1.5 million followers. Options Galore: Among the most-requested dishes are the

Family-run Graziano’s celebrates three decades of serving South Florida At Graziano’s, success comes from decades of tradition. In the last quarter-century or so, the family-owned restaurant and market popularized Argentine cuisine across South Florida with multiple sit-down and fast-casual locations in Miami-Dade and Broward counties. The Graziano family has been in the food-service business for

Photos by Eduardo Schneider Amanda Atallah laughs at her father, Naji, as he stops his work to take a bite of hummus and pita chips, displayed as free samples at the food counter of Yalla Market. “It’s like a pit stop—a pita stop,” Atallah says. The housemade pita chips and hummus are customer favorites at

When it comes to changing its menu each summer and winter, American Social remains a shining example of democracy in action. Executive chef Christopher Palmer calls on his chefs at the restaurant’s two South Florida locations—Fort Lauderdale (721 E. Las Olas Blvd.) and Brickell (690 SW First Court)—for a culinary brainstorming session. Ideas are pitched.

Locally sourced ingredients are the foundation of Ghee Indian Kitchen’s ever changing menu In the Miami neighborhood of Kendall, the new Indian restaurant, Ghee Indian Kitchen, brings a taste of home for its owner and executive chef, Niven Patel. Created by the Michael’s Genuine Food & Drink alumnus and his wife, Shivani, the restaurant modernizes

Seminole Coconut Creek’s newest restaurant gives diners the best of two cultures Eric Douglas has something in common with Seminole Casino Coconut Creek’s newest restaurant, The Bol. The restaurant is a mixture of two cultures, serving both Vietnamese and Chinese fare. While the operating manager speaks about how he came to work for the Seminole