Nightlife

A meal on the patio at Sweet Nectar can feel like a boozy picnic. The tapas-style menu calls for groups to gather at its wooden tables; the bar, front and center, taking up nearly half the outdoor space, serves up slightly sweet—and surprisingly potent—libations. Take the Drunken Dragon, the most popular cocktail because of its look

In Brickell, nightlife impresario David Grutman is the brains behind Komodo, a three-story Pan-Asian restaurant and lounge. On the menu, patrons find rolls of truffle honey salmon, tuna tataki and tempura shrimp, paired with Peking duck, crab lo mein and miso lobster. But beyond the food, the restaurant is best known for its robust bar

The Hideaway stands out amid the changing winds of downtown Fort Lauderdale. The speakeasy-style bar, juxtaposed with the construction of modern high-rise apartment complexes nearby, makes its home in the Bryan Building, a sturdy brick structure named for Thomas Bryan, one of Fort Lauderdale’s pioneers. The building, protected by its inclusion in the National Register

The Hideaway stands out amid the changing winds of downtown Fort Lauderdale. The speakeasy-style bar, juxtaposed with the construction of modern high-rise apartment complexes nearby, makes its home in the Bryan Building, a sturdy brick structure named for Thomas Bryan, one of Fort Lauderdale’s pioneers. The building, protected by its inclusion in the National Register

The 17th annual premier event for culinary fans— the Food Network and Cooking Channel South Beach Wine and Food Festival—has more than 90 events over five days, Feb. 21-25. With so much to pick from, what’s a fan to do? Here are some highlights in the new and noteworthy category. Oh, and Broward County foodies

After four years of working in partnership with Perez Art Museum Miami, Starr Catering Group was ready to change things up at Verde, the restaurant it manages at the museum. “If you’re going to advertise yourself as [having] beautiful, sweeping views of the Biscayne Bay, you want the entire package,” says Emily Burster, general manager

While brainstorming new cocktails for JEY Hospitality Group, Scott Kurzawinski works backward, starting with a name before bringing ingredients into play. “A name means so much,” explains Kurzawinski, the group’s beverage director. “It resonates with people’s minds. … When you see a fun name, it evokes a memory. You can build a cocktail from there.”

Patrons can expect the unexpected at Byblos, the eastern Mediterranean restaurant where bar manager Bart Cannizzaro likes to surprise with his unusual cocktails. Byblos (1545 Collins Ave., Miami Beach) offers cuisine with Turkish, Lebanese, Moroccan and Persian influences. Cannizzaro says those flavors also permeate the cocktails. “What I like about working at Byblos is all

Tim Petrillo wanted Rooftop to be more than its view. Its location is prime—in the heart of downtown Fort Lauderdale, surrounded by the city’s skyline—but Petrillo didn’t want to rest on the scenic backdrop. If he were to put up curtains around the outdoor bar, would there still be a line snaking around the corner?

The more David and Vanessa Cardaci tried to change their routine, the more it stayed the same. They would set out on Friday nights in search of a spirited space in Fort Lauderdale, a place that exuded cool without trying, a place where they could sip on some cocktails, listen to music and savor the

At first, it was odd watching Brian Freed pour extra virgin olive oil into the shaker, on top of the vodka. Then came the romaine lettuce. Was he making a cocktail or a salad? Ahead of Lettuce recently debuted on the fall/winter menu at Stache Drinking Den and Coffee Bar, the craft cocktail-focused speakeasy in

The founder of Miami’s first rum distillery has a specific interpretation of his product’s tagline: “The Spirit of Miami.” Ask Matt Malone to describe this spirit and he’ll give you four words: sexy, fun, delicious and the word “Miami” itself. “[People all over the world] know it,” Malone says. “If you go to Russia or