Though “cheffy” touches are certainly on the menu (cauliflower panna cotta with uni and caviar, anyone?), Tongue & Cheek – the new 150-seat restaurant owned by Chef Jamie DeRosa and Michael Reginbogin – promises to be much more than just a foodie haven.  “We designed Tongue & Cheek to be that neighborhood place you can happily call your own,” says DeRosa — formerly of Tudor House — who has spent close to 20 years as a professional chef.  “There is a great sense of personality in all things – from the design and décor to the menu and our drinks but it, ultimately, is a hospitable spot for a great meal at an affordable price or a drink with friends.”  Located in South Beach’s more residential “south of Fifth” neighborhood on South Beach at 431 Washington Avenue, Tongue & Cheek is now open.

Tongue & Cheek features approachable, ingredient-driven, American fare with just the right amount of whimsy.  “We didn’t call it ‘Tongue & Cheek’ for nothing,” comments DeRosa, whose dishes benefit from tons of technique but a conscientious lack of self-indulgence.  “We want to wow people with simple yet sophisticated food they’ll want to eat every day,” DeRosa adds.  Inspired by DeRosa’s travels and multi-ethnic gastronomic obsessions, the menu is diverse without being unwieldy or unfocused.  Much like the “snack bar” that welcomes guests as they enter, the Snacks section of the menu ($5-$15) gets things started.  House-made rye crackers come with country ham and cheddar pimento cheese – a luscious Southern treat.  A trio of Boquerones (white Spanish anchovies), mellowed by a bright citrus marinade, is served atop baked planks of media noche bread.  A deconstructed Spanish-style tortilla is served in delicious layers with a sous vide egg, potatoes and deep fried scallions.  100% pure Iberico de Bellota ham is sliced to order and served with pickled vegetables and bread.  “We’re not a tapas or small plates restaurant but we want to give diners a way to sample and enjoy different flavors and textures,” says Reginbogin, who co-designed the restaurant and brought his exacting tastes to the restaurant’s menu concept.

Appetizers ($9-$18) embrace both classic American favorites as well as more unusual offerings.  Fried clams, inspired by DeRosa’s wife’s Rhode Island childhood, come to the table fried to order in a basket with cherry peppers and smoked aioli.  A definite standout is a salad of raw and pickled peaches, served atop whipped French feta, greens, topped with candied hazelnuts and peach sorbet.  Lettuce wraps have never been better, served here with crispy pig ears, Florida oranges and salted peanuts.  And there is, of course, the aforementioned cauliflower panna cotta with uni and American caviar.

Technically complex but deceptively simple and delicious, Mains ($20-$30) deliver big flavors.  Suckling pig is served with a succotash of fresh peas and morel mushrooms, dressed with garlic cream.  Crisp lamb belly comes accompanied by barbecued octopus, roasted eggplant and Romanesco sauce.  Day boat scallops get the Florida treatment, served with hearts of palm, popcorn puree and spicy yuzu.  House-made chitarra pasta is served Carbonara-style with salted & cured pork belly, sweet corn and Fregola.  Fried chicken with Tabasco® hollandaise shares the stage with a basket of fish n’ chips and the classic American hamburger is given a must-try-it-to-believe it spin – beef cheek is ground in-house and formed into a six ounce patty, cooked to perfection, served with caramelized sweet onions and pimento-infused cheddar cheese on a house-made brioche bun.

Though destined to be a menu staple, the duo has no plans on making the Tongue & Cheek menu burger-centric.  “A lot of work goes into that burger and we won’t be making a ton of them,” says DeRosa.  “We haven’t figured out what the magic number will be but we’ll only make a certain number a day and when they’re gone, they’re gone.”  Sides ($10) are large enough to share and run the gamut from Bejing-style green beans with Szechwan pepper and dried shrimp and Brussels sprouts with whipped ricotta, pistachios and orange to “poutine” pastrami-spiced fries.  Desserts ($8-$10) run the gamut, from salted pretzel ice cream, cashew Praliné and coffee cake to a killer Cracker Jack milkshake with house-made “Baby Ruths.”

A great selection of beers, wines by the glass/bottle and an array of whimsical hand-crafted cocktails ($13-$22) round out the offerings.  Sure to be bar staples are Bourbon for Apples – Buffalo Trace, Green Apple, Fresh Thyme; Cucumfortably Numb – Tito’s Handmade Vodka, cucumber and dill; and The Walking Dead – Death’s Door gin and Matt’s Farm strawberries.

The restaurant’s interior design, décor and ambiance reflects the concept’s sensibilities, with art  commissioned by DeRosa and Reginbogin and an eclectic playlist rich with old school hip hop, classic and alternative rock.  Design wise, think rustic yet polished. The cozy bar, comprised of rich woods, an internally lit marble top and gleaming subway tile, features a fabulous signature cocktail list as well as two large televisions, camouflaged behind mirrors.  Seating 15, the bar also features the restaurant’s “snack bar,” a live action station from which most of the items from the Snacks menu originate.  Gorgeous, modernist lighting will play off the charm of comfortable, simply set tables of solid wood.  Seating is broken up by a central, two-sided banquette, a private dining room (seating 14) and intimate patio. All artwork is original by local artist Claudio Picasso, including a haunting pastoral mural in the private dining room and impressionistic aerial views of the Miami skyline in the main dining room.

Prior to Tongue and Cheek, Reginbogin served as General Manager of Estiatorio Milos, also on Miami Beach, and Regional Director of Operations at Sugarcane Raw Bar Grill.  Most recently, DeRosa served as executive chef of Tudor House at Dream South Beach hotel.  It was there that the two met and forged the friendship that would lead to the formation of the Social Dining Concepts LLC banner in 2012, under which Tongue & Cheek operates.

Tongue & Cheek is open for dinner nightly – 6:00 p.m. to 11:00 p.m. Sunday through Thursday, ‘til midnight on Friday & Saturday.  The snack bar opens at 5:00 p.m., with Happy Hour specials on handcrafted cocktails, beer and wines by the glass nightly from 5:00 p.m. to 7:00 p.m.  431 Washington Avenue on South Beach, (305) 704-2900; www.tandcmiami.com.

Samba Brands Management has launched its seventh SUSHISAMBA location — the third in South Florida. The other two are James Beard nominated SUGARCANE raw bar grill in Midtown and SUSHISAMBA in Miami Beach.— in the heart of Miracle Mile in Coral Gables where Norman’s 180 debuted.

Architectural firm CetraRuddy redesigned the restaurant’s 6,500-square-ft space, complete with a lounge, two bars, alfresco dining and a premier event space. For the first time, SUSHISAMBA Coral Gables will offer a daily breakfast menu, featuring freshly baked breads, exotic juices and a batida bar among the classic offerings. SUSHISAMBA’s menus showcase an inventive culmination of three cuisines. Guests are treated to Brazilian churrasco and moqueca, Peruvian anticuchos and ceviches; and Japanese wagyu, tempura and sushi. The centrally-positioned sushi bar offers signature samba rolls and sashimi. The open kitchen, brick oven and fiery robata grill deliver roasted and flavored meats, vegetables and fish.

SUSHISAMBA’s signature cocktails menu lists Nina Fresa, Chu-Cumber and Caipirinha. The beverage menu includes cultural spirits such as shochu, pisco and cachaça, in addition to wines, beers and champagne, and one of the largest premium sake selections in Florida.

SUSHISAMBA Coral Gables is open daily for lunch, dinner and weekend brunch.   Westin Colonnade Hotel at 180 Aragon Avenue in Coral Gables, Florida. For additional information please visit sushisamba.com.

Strada in the Grove, slated to open in July or August 2013, is restaurateur Maurizio Farinelli’s (Trattoria Sole, Pizza Blu in South Miami and Sole in Mary Brickell Village) come back after a two-year hiatus during which he returned to his native Milan.

The 60-indoor-seats restaurant with more seats in an outdoor patio and sidewalk terrace is still under construction in the location vacated by Citas three years ago.   But chefs  Antonio Tettamanti (formerly from Osteria del Teatro and presently in St. Paul, Minnesota) and Andrea Raines (presently chef at Dolce Italian in Miami Beach), together with seasoned restaurateur Farinelli are working on the menu: retro-chic authentic  Italian regional cuisines from different parts of the country, with a cicchetti (Italian tapas) bar and an old-fashioned salumería or charcuterie bar.   

There will be a large list of  wines by the glass, craft beers and wines from boutique  wineries, Italian and from around the world.    
3176 Commodore Plaza in the heart of Coconut Grove. 

Greek restaurateurs Makis Paliouras and Yiannis Sotiropoulos have opened Kouzina Greek Bistro (Kouzina means kitchen or stove ) in the space formerly occupied by Tapas and Tintos in the Miami Design District. The décor is typically Greek islands:  white washed walls with blue touches, simple wooden tables, chairs, pillows and even starched linen napkins imported from Greece impart a cool feeling —  the ticket for a hot Miami summer — to the outdoor bar, the umbrellas-covered terrace and the interior.

Salads ($9 to $14) precede a listing of —literally — Big Plates  ($16 to $27): Kouzina lamb with Greek cheese, lemon potatoes and sautéed zucchini;  slow roasted pork rib; Santorini chicken breat; chicken souvlaki and a whole grilled fish.  Daily specials — moussaka, stuffed vegetables, roasted meats, etc… — are chalked in on the blackboard and served like it would be in someone’s kitchen.

The wine list is basic and includes just one of each red white Greek wines. The short dessert list offers Greek yoghurt cheesecake with rose petal marmalade, baklava and chocolate lava cake with sokofreta (chocolate wafers) ice cream.

Kouzina Greek Bistro is open seven days for dinner only from 6 p.m. till closing time. Lunch and brunch are  in the plans.  at 3535 NE 2nd Ave (between NE 35 & 36^th St), Miami 33137.  (305) 392-1825.

Biscayne Tavern is a 90-seat laid-back, casual neighborhood pub with HD TVs, high stools surrounding the bar and leather booths off  the lobby of b2 miami downtown HOTEL, and right across from the AAA Arena. It is also the newest concept of Jeffrey Chodorow of China Grill Management.  Executive Chef Will Biscoe has devised a typical pub-style fare around over 15 draft beers from microbreweries around the country, a large list of wines-by-the-glass and cocktails.

The menu list from snacks and sliders (6$ - $12) including Fried Oysters with ‘Rockefeller dip’;  seared tuna burgers, grilled cheese sandwiches, Pastrami Bacon Reuben; to Salads ($11 - $14) and Mains ($16 - $29) like Hanger steak,  Grilled brick-pressed Italian lemon garlic chicken; Duck Sheperd’s Pie, Long Bone Short Rib Pot Roast “en cocotte” with fresh horseradish and warm truffle popovers and Bowtie Pasta and Gulf Shrimp. For daily specials there’s Steamed mussels Provençale; South Florida bouillabaisse and calves liver.

Biscayne Tavern is open seven days for breakfast from 6:30 a.m. to 11:30 a.m., lunch from 11:30 a.m. to 3 p.m. and dinner from 5 p.m. to 10:30 p.m.   Biscayne Tavern, off the lobby of the   b2 miami downtown, 146 Biscayne Boulevard, Miami.  305-307-8300   www.biscaynetavern.com.

The 52-seats casually upscale Temaris founded by Venezuelan restaurateurs Alexander Peroni and Salvador Sacasa, opened its doors in Miami’s Brickell neighborhood reviving the nearly extinct culinary technique it takes its name from: Temaris transforms the traditional sushi roll into bite-size spheres of flavorful fusion.  “I sensed there was something for me to contribute to the industry and when I came across Temaris, I knew it was something extraordinary I had to run with,” mused Peroni who was working in a Miami hotspot when he realized that the traditional sushi roll was too large and sometimes difficult to eat. While researching other techniques he stumbled upon the art of temaris; A temari (singular) consists of a bite sized rice ball layered with a protein and other add-ons which create accessible portions of significant, full flavored creations.

The vast menu executed by Chef Jose Gamez  contains elements from many different culinary cultures including Japanese and Peruvian and lists fresh salads, soups, ceviche, tataki, and tartars, in addition to a selection of mains, omakase temaris, omakase rolls and traditional Japanese sashimi. Signature combinations include the Tokyo Temari spicy tuna, almonds, tobiko with served with Temaris sauce; Miami Temaris shrimp, guacamole, tobiko with kabayaki sauce; Ceviche Tower chopped white fish, shrimp or seafood marinated with fresh lemon, cilantro, red onion and yellow chili sauce; and Spicy Geisha tuna crab salad, avocado, soy paper topped with guacamole, spicy tuna, almonds and yellow chili sauce. In addition to the restaurant’s extensive menu, 17 different sauces are offered to complement each dish, curated by the in-house culinary artisans.

There is an extensive list of Japanese beers and a vast selection of sake and sake blends — with passion fruit, guava and mango — to complement and enhance the dining experience.

Temaris is open for lunch and dinner Monday – Thursday from 11:30 am – 11:00 pm, Friday & Saturday 11:30 am – 12:00 pm and Sunday 11:30 am – 10:30 pm. and will soon begin catering and delivering the perfect bite-sized sushi spheres. Temaris, 1250 South Miami Avenue, Miami, FL 33130. 305-836-2747. http://temaris.com.

After a brief hiatus, restaurateur Jack Mancini is back to his old stopping ground on Las Olas Boulevard with Mancini Modern Italian, a 168-seat, upscale , Italian restaurant with open kitchen, wood burning Neapolitan oven, large, indoor/outdoor white, Cararra marble bar. The menu by  Executive Chef Claudio Sandri, from the original Mancini's on east Las Olas, features  made to order pastas, fresh ingredients, locally sourced meats, fish and produce and homemade desserts

Mancini Modern Italian is open for lunch from 11:30 a.m. to 5 p.m. Monday through Friday and dinner 5 p.m. to 11 p.m. Monday through Saturday. The full bar is open until 1 a.m. Monday through Saturday. Happy hour from 4 p.m. to 7 p.m. Monday through Friday with two-for-one cocktails, beer and wine and $5 appetizers.   401 E. Las Olas Blvd. (Southeast Fourth Avenue) on the emerging west end of the downtown business district of Las Olas Boulevard 754-200-8602 www.mancinilasolas.com.

The 100-seat indoor/side-walk Barock Miami is the Pravda Group’s first restaurant in the US. 

The owners, Swedish-born Tommy Sjöö and his daughter Jessica Sjöö, own and run over 25 restaurants in Europe including the first Barock restaurant in Prague, Czech Republic.

The side-walk is typical Ocean Drive, with little tables shaded by huge umbrellas. Inside, the décor is eclectic; touches of Scandinavian simplicity alternate with lavish Asian and sultry Mediterranean details. “We have concentrated in the same place all the elements that we liked during our travels in different countries,” said Tommy Sjöö of the concept as he shows a wall lined with pictures of celebrities - from  Hillary Clinton and Caroline of Monaco to Madeleine Albright - who have at one point dined at any one of his establishments.

 From the lounge with low-seats to the dining area, all seats face the bar, a centerpiece of the restaurant, behind   which hands-on mixologist Nate Springer prepares his own syrups  to mix into cocktails like the Miami Mai Tai, light and dark rum, orange liqueur, fresh lime, pineapple and  orange juice ($12); Sundance Margarita, blanco tequila infused with jalapeño, lime juice, homemade strawberry Serrano syrup and fresh strawberry juice ($12); or  Aloha Lemonade, ginger infused vodka, fresh lemon juice, homemade lemongrass ginger syrup and a splash of soda water ($11).

From the open kitchen manned by three chefs comes a menu as eclectic as the décor which spans Asia, Italy and the United States with nary an East European dish.

For starters ($10 - $13) there’s  Coconut Cured Lobster served with homemade yucca chips;  Tartar two ways, that is salmon and tuna and flash-fried calamari, as well as spring rolls.  Under Salads and Soups, other than the ubiquitous Caesar and Caprese, there’s Tom Yum Soup with prawns and Thai veggies. The best thing on the meat menu ($14 - $27) is the pan-seared duck, but there is also a burger, Asian pork tacos and grilled skirt steak.  For fish and seafood, the house recommends a thick slab of Chilean sea bass baked in a bana leaf and crispy skin salmon. Pastas list two: Arrabiata with spicy tomato sauce and fettuccini.

Barock Miami is open seven days for breakfast, lunch and dinner.  1412 Ocean Drive,  Miami Beach, 305-546-4044    www.barockmiami.com

From the owners of Por Fin comes Bulla (boo-ya – the ability to create a buzz), a 5,300-square-foot Spanish-Mediterranean gastrobar in the street corner building that once was Por Fin in Coral Gables. Designer Vincent Celano's sleek interiors decorate a lower level dining area, an upstairs lounge, a main bar open to the street, and a 700-square-foot balcony and patio space the owners plan to use for private parties and Sunday brunch.

The design is by Vincent Celano whose casual and modern decor evokes traditional tapas bars in spain. Cheeses, charcuterie and  tapas  ($4 to $14) are the core of the menu and portions are large enough to be shared: freshly made Tortilla española, albondigas or meatballs, patatas bravas, sepia a la plancha, croquetas de jamon with fig jelly and bomba: shrimp and potato croquette and more.  Happy hour until 7 p.m. lists half price drinks. Some family-style dinner options like arroz a banda or seafood rice ($32) and grilled angus bone-in ribeye ($52) - chuleton a la parilla - are also on the menu.

Bulla Spanish Gastro-Bar, 2500 Ponce de Leon, Coral Gables 305-441-0107 http://www.bullamiami.com/

The JW Marriott Hotel Miami’s newest café, Intermezzo at Brickell, is slated to open this April with  an Italian-themed  menu developed by the hotel’s award-winning Executive Chef, Daniel Goldich. A team of baristas will make-to-order specialty coffees while patrons shop for home items, including coffee cups and specialized coffee/espresso machines.  “The JW Marriott Hotel Miami is proud to offer Intermezzo at Brickell as the area’s newest upscale café & Deli,” said Alfredo Sarnataro, Director of Food & Beverage at the JW Marriott Hotel Miami.

Intermezzo at Brickell located in the lobby of the Sabadell Financial Center connected to the JW Marriott Hotel Miami will be open for breakfast, lunch and early dinner Monday through Friday, 6:30 a.m. to 7:30 p.m. 1109 Brickell Avenue, Miami, FL 33131 (305) 329-3500 http://www.marriott.com/hotels/travel/miajw-jw-marriott-hotel-miami/

The Cypress Room is the latest addition to the Michael's Genuine Food & Drink family, at 3620 Northeast Second Avenue in Miami’s Design District.

The elegant American dining room is a nod to the spirit of classic 1920s fine dining,  with a freshly polished finish in food, service, bar, and decor.

The dinner menu centers around the restaurant's wood-burning grill and rotisserie, offering appetizers, selection of cheeses, entrees, sides, and house specialties cleanly composed by Chef de Cuisine Roel Alcudia using the freshest, highest quality ingredients, hand-picked from America's best small farmers, foragers, and fishermen.

The Genuine Hospitality Group Wine Director Eric Larkee's  Beverage Book —designed  by Ilysa Corns — contains a focused collection of wines by the glass and bottle with attention to regional, old world varietals; new cocktails carefully crafted by Beverage Director Ryan Goodspeed, as well as dessert wines to pair with executive pastry chef Hedy Goldsmith’s dessert menu.  Simeon Humphreys, of Michael's Genuine Food & Drink and Harry's Pizzeria, leads the team as General Manager.

The Cypress Room is open for dinner six days a week, Monday through Thursday 6:00 p.m. to 11:00 p.m., Friday and Saturday 6:00 p.m. to 12 Midnight, and Closed Sunday.   The Cypress Room.  3620 NE 2^nd Ave.,, Miami Design District FL 33137305.520.5197 http://www.thecypressroom.com

Michael's Genuine Food & Drink: Atlas Plaza,130 N.E. 40th Street,Miami, FL 33137 305.573.5550

Following the enthusiastic reception of My Ceviche in Miami Beach (235 Washington Ave), the duo chef Samuel Gorenstein (BLT Steak at the Betsy Hotel,  Michael Schwartz’s  Michael’s Genuine Food & Drink and the Raleigh Hotel on South Beach) and seafood entrepreneur Roger Duarte, have opened their second  counter service restaurant:  My Ceviche in Downtown Miami.

They are joined by Executive Chef/General Manager Tomas Prado ( The Bazaar by Jose Andres, DB Bistro Moderne and Café Boulud).

The menu, based on seasonality, sustainability, and local availability includes a vast choice of ceviche in different sauces from Aji Amarillo to crema de rocotto, asian, Caribeño (large $14.95, medium $11.95 and ceviche bowl  $9.95 over a bed of cilantro quinoa, coconut-Jasmine rice or mixed greens), appetizers and stone crab claws.

There are salads with interesting dressings and sides, and a vast choice of seafood tacos and Caribbean style Burritos (one $ 3.50,  three $ 9.95) with grilled local fish - cobia, yellow jack,  triggerfish - grilled shrimp, charred octopus , raw yellowfin tuna, served  with pickled red onions, queso fresco, radishes, cilantro choice of salsa, and crispy corn chips. The restaurant lists two beer selections ($3.95 each), desserts and hot and cold drinks.

My Ceviche is open seven days from 11:30 a.m. to 11:00 p.m. Delivery begins early April.  1250 South Miami Avenue,  Brickell, Downtown Miami, 305-960.7825 www.MyCeviche.com

 Siga La Vaca, an all-you-can-eat Argentinean Steakhouse in the heart of coral Gables offers an extensive selection of over 20 salads from the salad bar, various high-quality Argentine-style cuts of beef from filet mignon to NY steak , pork and chicken from the grill, including sides and French fries, half a bottle of house wine, a pitcher of draft beer or a soda and desserts at a prix-fixe price. The Lunch special:  $19;  lunch: $29;  and dinner: $35.

More perks: Coral Gables residents with proof of residence get 10% off for lunch and dinner and  employees of Coral Gables corporations get  a 20% discount for lunch, Monday through Friday if they register with the restaurant a This e-mail address is being protected from spambots. You need JavaScript enabled to view it .   
Siga La Vaca is open for lunch from 11:30 a.m. to 16 p.m. every day; for dinner Monday to Sunday from 5 to 11 p.m. and  Friday & Saturday till 1 a.m. 121 Alhambra Circle, Coral Gables, 305-448-2511/305-448-2512 http://sigalavaca.com/miami/

Swine Southern Table & Bar, Yardbird Southern Table & Bar's sister restaurant -- a 50 Eggs Group management latest endeavor — opened a 100-seat restaurant with an authentic old rural feel at 2415 Ponce De Leon Blvd in Coral Gables, in the old Les Halles location.

The Southern table at Swine features heritage breed pigs and local farm-sourced produce, as well as regional fish and fowl. For starters, the menu offers a selection of small plates including 1855 Black Angus Burnt Ends with fried cornbread, Kansas City molasses mop sauce and local purple watercress; BBQ Bone Marrow, Cox Farm Alabama marrow, yam jam and grilled country bread; and Brunswick Stew, with alligator sausage, smoked rabbit, butter beans, pickled okra and preserved lemon.

Big plates range from the Heritage “Pork n’ Beans”, a 12-hour-smoked pork shoulder with stewed beans, tomato-peanut relish and Paradise Farms honey glaze;  to 14-Hour House Smoked Brisket, with a chicory and spice rub; and Shrimp & Grits, with spiced Florida pink shrimp, crisp Virginia ham and Adluh South Carolina stone-ground grits. All  in addition to a changing menu of seasonally inspired side dishes and traditional Southern desserts. Parties looking to go “whole hog” can take advantage of the large-format dinner options featuring entire pigs, ducks and more.

Swine offers an extensive bourbon collection featuring rare, limited editions and house infusions, in addition to an inventive, culinary-driven cocktail menu.
Swine is open  for dinner Sunday through Thursday from 4 p.m. to 11 p.m. and Friday and Saturday from 4 p.m. to midnight. Lunch will be served Monday through Friday from 11 a.m. to 4 p.m. and brunch on weekends from 11 a.m. to 4 p.m.

Swine Southern Table & Bar, 2415 Ponce de Leon Blvd., Coral Gables (786) 360-6433

Pelican Grand Beach Resort to open Ocean2000 waterfront restaurant, Ft. Lauderdale

Pelican Grand Beach Resort — part of the Noble House Hotels & Resorts family — is set to open its waterfront restaurant with a zero entry pool and a 500-foot private beach, Ocean2000, on Thursday, Jan. 31, 2013.  In the kitchen, Executive Chef Todd Lough focuses on integrating Latin flair, regional and local produce into a menu of small-plates with bold flavors. In addition, a serious mixology program offers Classic Reinvented Cocktails  every Friday from 6 to 9 p.m.,

Ocean2000 is open for breakfast, lunch and dinner Sunday through Thursday from 7 a.m. to 10 p.m. and Friday through Saturday 7 a.m. through 11 p.m.  Sunday Brunch from 11:30 a.m. to 2:30 p.m.  954-563-9431 or visit www.pelicanbeach.com.

With the opening of Dolce Italian at the newly-renovated Gale South Beach Hotel in Miami Beach, LDV co-founders and restaurateurs  John Meadow and Curt Huegel —   LDV Hospitality oversees 15 restaurants, bars and lounges across the country, partnering with   celebrity chefs including Scott Conant, Marc Forgione, Alain Allegretti among others — are fulfilling their aspiration is to bring the dream of La Dolce Vita to life.    The design is simple and modern Vintage photos of young Federico Fellini,  Marcello Mastroiani , Anita Ekberg as well as stars of the dolce vita decade line the wood paneled walls  of the sleek restaurant. Outside it is a typical Italian sidewalk café with big umbrellas and a bar.     GM Dean Tsakanikas orchestrates the different food and beverage locations of the hotel, from the sit-down restaurant dining room the outdoor café, the private room and the poolside deck to the  Regent Cocktail Club and the Rec Room at the Gale where  Master mixologist John Lermayer shakes up a creative hand-crafted Italian cocktails.

In the kitchen, Italian executive chef Paolo Dorigato — formerly executive chef at Azure at Revel Resorts in Atlantic City— turns out a menu of Italian specialties including thin-crusted pizzas in the wood-burning oven ($13 to $18). From the classical Margherita with fresh mozzarella and Napoleatana to Prosciutto and Rucola and Tartufata, they are large enough for sharing among four for starters.  So is the Dolce tray of imported artisanal meats and cold cuts ($26) and the Caprese with house-made mozzarella ($14).

There’s a variety of fresh salads ($9-$13) from classic hearts of romaine with Caesar dressing to arugula salad with pears, asiago, speck and candied walnuts. Hot and cold antipasti ($14-23) list grilled tender octopus served on a bed of chickpeas and ginger pistachio farro; Dolce meatballs with soft polenta and Parmigiano; and burrata served with Boston Bibb lettuce, cherry tomatoes, crispy shallots and bacon.    In addition to seafood risotto redolent of shrimp, scallops, calamari and tomatoes, most pastas on the menu ($18-$24) are homemade like the silky trands of pappardelle alla Bolognese and the Tagliatelle with shrimp and pesto.

Main plates or Secondi ($24 - $32) include a luscious, slow-braised and fork-tender Veal Spezzatino over risotto alla parmigiana; seared red snapper  over artichoke hearts, soft polenta and olives;   roasted branzino served with fingerling potatoes and spinach; roast chicken and the more classical veal Milanese with salad and Tuscan fries, eggplant parmigiana and the Italian American spaghetti & meatballs.

Dolce Italian is open daily for breakfast, lunch and dinner.  1690 Collins Avenue in the Gale South Beach.   786-975-2550 www.dolceitalianrestaurant.com.

Chef/Restaurateur Angelo Elia of Casa D’Angelo fame has opened the second D’Angelo Pizza ▪ Wine Bar ▪ Tapas, a 2,800 square feet indoor/outdoor eatery at 1370 Weston Road in the Country Isle Plaza in Weston.  This is the sixth restaurant by Chef Elia who is founder and sole owner of AE Restaurants. The D’Angelo Pizza ▪ Wine Bar ▪ Tapas concept offers

The menu – by chefs Elia and Executive Chef Tony Sassi, who hails from Barletta, on the southeast coast of Italy and previously worked for the Mezzanotte company – offers an array of approachable Tuscan small plates, pizzas,  paninis, pastas, premium cheeses, charcuterie and wines served up in a chic, relaxed and modern setting.

On the menu, small plates ($8-$15) list creamy burrata cheese over arugula and figs; veal and pecorino cheese meatballs; zucchini flowers stuffed with mozzarella; and the Tour of Italy – a sumptuous sampling of arancini, suppli, potato crocchette and crispy polenta.   ceviche and carpacci ($11-$14) range from polpo – octopus with olives and tomato pesto to manzo – beef carpaccio with shaved Reggiano and truffle oil; and salads and soups ($7-$14) change  daily.

Wood oven Pizza ($10-$15) are a specialty of D’Angelo, and so are the housemade pastas ($17-$19), the paninis, calzone and frittatas ($10-$16).  Desserts, all homemade, list from the traditional tiramisu,  cannoli and the Torta della nonna, or  grandmother cake with lemon, cream and pine nuts to a vast list of artisan gelato and sorbets.

The mostly Italian wines hand-picked by Elia and D’Angelo expert sommelier Koen Kersemens, include Jankara Vermentino, Elia’s very own wine from his recently-acquired winery in Sardinia, as well as a variety of spirits, beers and cocktails.

D’Angelo Pizza ▪ Wine Bar ▪ Tapas at 1370 Weston Road, in the Country Isle Plaza in Weston, Florida  serves lunch and dinner Sunday through Thursday, 11:00 a.m. – 11:00 p.m. and Friday and Saturday, 11:00 a.m. – 1:00 a.m.  Ample free parking available.   (954) 306-0037 www.dangelopizza.com

50 Eggs C.E.O and restaurateur John Kunkel —  the team behind the popular Yardbird Southern Table & Bar — have opened Khong River House with Northern Thai cuisine and authenticity in the decor. The interior -- with 100 seats, two private back rooms and an upstairs 75-seats dining area with reclaimed materials, weathered hardwood slats and corrugated tin ceilings -- is reminiscent of rural farm houses along the Mekong River; from China and Laos to Thailand and Vietnam.

The menu reflects the foods prepared in Thai street markets, just like those Mr. Kunkel became acquainted with when traveling throughout Thailand as a young adult.  Executive Chef Piyarat Potha Arreeratn (known as Chef Bee);  Chef de Cuisine Duangwiwat Khoetchapayook (known as Chef Danny) ;and Sous Chef Sudarat Loasupho (known as Chef Pai), from three different regions in Thailand , run the kitchen.

The menu lists traditional dishes like Jin Som — marinated pork cooked in banana leaves, Kauyteaw Reau Neau (Boat Noodles — a recipes from Chef Danny’s sister who operates one of the most popular boat noodle restaurants in his region — Goong Lui Dong ma Keua Tesh (Myanmar-Style Prawns); and Gang Kee Lek (Cassia Leaf Curry), the chefs source products such as Galanga, Thai Guava, and Miang and Pandan leaves from local farmers.

Khong River House’s beverage program includes a cocktail list with Thai, Vietnamese and Laotian touches. Just let your imagination soar...

Khong River House serves dinner from 5:30PM – 12AM, Sunday – Thursday and 5:30PM – 2AM, Friday and Saturday. The restaurant will also be launching lunch and weekend brunch in the coming weeks. 1661 Meridian Avenue, Miami Beach, FL 33139   (305) 763-8147 khongmiami.com

George’s Kitchen in Miami Midtown is the third location owner George-Eric Farge and partners David Dallard and former Miami Dolphin Craig Erickson are opening in Miami — the others are in South Miami and Coconut Grove.  “Following the success of George’s South Miami and Coconut Grove, Midtown is the perfect place to open and introduce George’s Kitchen French cuisine to a new audience,” said George-Eric Farge.

In his open kitchen Executive Chef Steven Rojas — who earned a Michelin star at Saddle Peak Lodge in the Malibu hills and previously held positions at Patina Restaurant and at Chez Papa Resto in San Francisco — fuses his French and Spanish cooking techniques to create a menu with dishes like  Short Rib Tartare served “on the bone” with capers, poached bone marrow and caviar; Diver Scallop and Grilled Pork Cheek Duo with watercress and mustard seed jus; and Kabucha Squash Agnollotti with poached egg, truffle brown butter and aged pecorino.

Local designer and nightlife entrepreneur Sean Saladino has designed the 2,000-square-foot space around the exposed kitchen with a 100-seat dining room with  floor-to-ceiling windows; original wood trusses,  beams, dining tables made out of solid walnut with copper inlays; rich fabrics and leathers; and a romantic skylight left from the building’s original structure. A suspended staircas leads to an upstairs lounge and nightlife venue called The Loft at George’s Kitchen which offers a full-service bar, tapas menu, wines and specialty cocktails created by mixologist Mo Dahab.

George’s Kitchen is open for dinner Sunday to Thursday from 5pm to 11pm, and on Friday and Saturday from 5pm to midnight. Lunch and Sunday brunch hours to follow. The Loft at George’s Kitchen is open daily beginning at 4pm.   3404 North Miami Avenue, Miami, FL 33127. 305.438.9199.  www.georgeskitchenmidtown.com

Devon Seafood + Steak, an off shoot of Devon Seafood + Steak in Chicago, IL, where executive chef Scott Barrow has been working for the past 12 years, is an outdoor/indoor upscale but moderately priced contemporary American restaurant with waterfront views of the canal, a private dining room, a lounge and a wine cellar room slated to open on January 12, in Kendall.

The vast menu starts with appetizers like mini New England lobster rolls ($11.50); tempura shrimp sushi rolls with cucumber, soy, wasabi and pickled ginger ($8.50 sm.); and jumbo lump crab cakes with creole remoulade and mango tartar sauce ($18) in addition to fresh, raw East Coast oysters; Beau Soleil from New Brunswick ($2.50 ea); Salt Ponds from Point Judith ($2.50 ea); Quivett Creek from Rhode Island ($2.75 ea); and Rhode Island Wilds ($3.50 ea).

Entrees list fish and seafood dishes from sustainable sources  as well as prime steaks including a 6 oz. center cut filet mignon ($31); a 12 oz. USDA Prime New York strip ($41); and an 18 oz. USDA Prime bone-in ribeye ($45) served with a choice of two seasonal sides.

Devon Seafood + Steak is open nightly  for dinner from 5 to 10 p.m. (till 11 p.m. on weekends) and for Happy Hour on the patio and indoor bar, Monday through Friday, from 4 p.m. to 7 p.m. with original cocktails,  house wine and champagne by the glass( $6), discounted well drinks and beers  and  $1 oysters and $3 lobster claws.  11715 Sherri Lane, inside The Palms at Town & Country Mall, in Kendall. Free parking. (305) 275-0226 www.devonseafood.com