New Greek, Italian and Wine-Loving Restaurants Arrive in Miami, Plus More Restaurant Intel

DORAL — Wine-centric eatery Cooper’s Hawk Winery & Restaurant has debuted at Doral CityPlace (3585 NW 83rd Avenue), marking its seventh location in the state. The restaurant is all about vino from Napa Valley’s Wine Country, but also features a rather extensive food menu featuring everything from crab beignets, to meatballs, flatbreads, pasta, snd even enchiladas. The restaurant is now open Monday to Thursday from 11 a.m. to 9:30 p.m., Friday and Saturday to 10:30 p.m. and Sunday until 9 p.m.

SOUTH BEACH — Add some opa! to your life at the now-open Santorini by Georgios tucked away inside the Hilton Bentley South Beach (101B Ocean Drive). As the name might allude, the restaurant serves Greek and Mediterranean cuisine like charcoal grilled octopus, Maine Lobster Tail on top of home-made linguine, Flaming Cheese Saganaki, lamb chops and more. And since its connected to a hotel guests can dine outdoors, poolside and beachside. The restaurant is open daily from 7 a.m. to 1 a.m.

DORAL — Another Doral CityPlace (3585 NW 83rd Avenue) newcomer is Rusty Bucket Restaurant and Tavern, a casual American style restaurant and bar. It features a variety of different bar bites like wings, chicken fingers, burgers, pizzas and sides. How many are actually served in buckets is yet to be seen — we just hope they aren’t actually rusty. The restaurant is open Monday to Thursday from 11 a.m. to 11 p.m., Friday and Saturday until midnight and Sunday until 9 p.m.

SOUTH BEACH — What was once the Alex Guarnaschelli led Driftwood Room is now the Nautilus Cabana Club (1825 Collins Avenue). The restaurant now serves the hotel’s beach including the pool and new backyard garden. On the menu expect Mediterranean cuisine like Snapper Ceviche, Braised Lamb, Roasted Cauliflower with golden raisins and more.

CORAL GABLES — The classic Hotel St. Michel has opened the doors to its newest restaurant concept, Zucca Ristorante and Bar. Expect classic Italian dishes by Michelin-trained, chef Tony Maldonado and sous chefs Egidio Forastiere and Ludovico Amadio, like fried zucchini flowers stuffed with ricotta cheese and anchovies, linguini with Sardinian bottarga, white wine, broccoli, garlic and parsley; and 32-ounce T-bone steaks. Plus a cocktail program created by the Miami-based team of Cocktail Cartel. The restaurant is now open Monday to Saturday from 11:30 a.m. 11 p.m., and Sunday until 10 p.m.