River Yacht Club
Located in the heart of the historic Miami River District, this lifestyle destination is a welcome addition to an area that is otherwise limited in waterfront venues. The River Yacht Club combines gastronomy, entertainment, maritime activities, retail and art into one special retreat. The restaurant’s culinary ideology revolves around its seasonally driven menus executed by a roster of rotating chefs. For its debut, Executive Chef Michael Lewis has imagined a Crudo Kitchen, Grill and Pastry Lab with a menu that melds European techniques with fresh, local ingredients served family-style in a tableside presentation. The dining space’s modern design pays homage to land and sea with simple yet sophisticated maritime touches throughout. On the rooftop terrace, the VanDutch Lounge boasts exquisite mixology options set against the backdrop of Miami’s most inspiring views.
401 SW Third Ave., Miami, 305.200.5716, riveryachtclub.com
Executive Chefs Andreas Trilk and Yann Rio take guests on a culinary adventure through France’s 27 regions. The extensive menu includes fresh seafood that’s imported daily from various parts of the world, high-quality meats and heartwarming soups. Start with the Burrata, imported fresh from France, or the Escargots Tartiflette, a French delicacy. For an entrée, consider the Duo Duck Confit, made with duck flown directly from France, or the Chilean Sea Bass with tomato confit. If you’re craving classic French comfort food, opt for the Steak Frites, for which you can choose from an array of tender meats, each paired with Café de Paris butter. Don’t forget to leave room for dessert.
850 Commerce St., Miami Beach, 305.764.3948, french27.com
Premier caviar brand Caviar Russe recently parked its ultra-luxe 35-seat dining concept at Four Seasons Hotel Miami in Brickell. Already a staple on Madison Avenue in New York, Caviar Russe’s Miami location features an impressive Calacatta gold marble arch bar, where crystal decanters hang as pendant lights from above. Guests can choose from an elaborate selection of caviar, which is served atop crushed ice and accompanied by house-made crêpe blinis, crème fraîche and chives in servings from 25 to 250 grams. The menu also includes seasonal crudo, tartare and raw bar selections such as bluefin tuna, Santa Barbara sea urchin and Florida stone crab.
1441 Brickell Ave., Miami, 305.902.6969, caviarrusse.com