The menu at Mandolin Aegean Bistro is best described as Greek with Turkish nuances, showcasing classic dishes of baked feta, chicken kebabs, kofte, roasted cauliflower, and olive tapenade. Lamb chops and orzo pilaf are standout entrees and sangria is the perfect drink to sip on in this restored white-washed 1940’s predominately open-air restaurant.

If anyone can spin a refined vegetable-forward menu is Michelin-starred French chef Alain Verzeroli. A nice stretch of bar, an outdoor dining area done in white and green, and a fancy, light-filled interior provide the setting for preparations à la française such as spelt risotto mixed with ramps and spring radish and a caramelized artichoke and asparagus quiche, enhanced with smoke gouda and dill. Plating at Le Jardinier is as exquisite as is its blend of local, seasonal produce, fresh herbs, and greens, also found in refreshing cocktails and its vegan ic cream or strawberry eclair with Meyer lemon confit. 

After one meal here it is easy to understand why master chef Joel Robuchon earned a record number of Michelin stars across his restaurant group. Three years after his death, the legacy of his French haute cuisine lives on with its intensity of flavors and precise technique. There’s scallop bathed in cilantro broth and coconut emulsion, and a calamari and beef and foie gras burger accented by multi-colored peppers. Spiced Long Island duck and Dover sole are also excellent options, along with a nine-course seasonal tasting menu. Similar to its counterparts around the world, the 3,400-square-foot interior features dramatic lighting, bold colors, walls outfitted with polished rosewood, custom-made red leather Italian seating, flame-brushed granite flooring, and black painted ceilings.

Designed by Francois Frossard, Okami (whose name is the Japanese word for “wolf”) features outdoor dining, a sushi bar and a second-level lounge overlooking the courtyard. Cuban-American actor William Levy and Pedro Orihuela run the stylish eatery, that features a menu of Japanese and Peruvian cuisines with some Latin-American influences thrown in. A meal here should begin with pulpo anticucho or a tuna tataki appetizer, before progressing to an entree such as wagyu short rib in teriyaki glaze and wasabi gel, or a plate of misoyaki black cod serve with truffled black quinoa, ponzu sauce, hajikame, and yamamomo. 

Mika Leon’s restaurant on wheels whips up stellar Cuban comfort food, a mix of her popular lechon, vaca frita and octopus tacos, sandwiches, tamales, and customizable bowls. Leon’s mom, Lupita, serves her plantain pastelon, a “Cuban Lasagna,” which has layers of fried plantains, picadillo, and cheese, as well as the fan-favorite arroz con pollo.

Restaurateur Simon Kim’s high-brow version of a Korean barbecue steakhouse serves dishes like steak tartare, or a shareable dish of steak and eggs, or even caviar service, but the best way to order is the Butcher’s Feast, a chef’s selection of four cuts of meat, accompanied by savory egg souffle, two stews, rice, and other Korean sides priced at $58 per person. The menu also highlights different prime meat choices, each grilled at the table Korean barbecue-style on tableside smokeless grills, and a 10-course steak omakase, available for $165 per person to pair with wine. Cote’s award-winning beverage program offers hard-to-find vintages, large format bottles, and cocktails inspired by the Magic City. 

Whether in need a shot of espresso or a Middle Eastern food spread, this food hall makes for a great stop during a shopping spree. Aromas of rotisserie chicken, beef pho, short rib tacos, and other dishes perfume the interior, vying for attention. It’s hard to stick with just one offering, but a few standouts include the comforting dish of Dal Plin’s porcini mushroom fettuccini, Coop’s double cheeseburger, or Sushi Yasu Tanaka’s 10-piece omakase feast, priced at $59. The center bar offers plenty of cocktail options to pair with the food. 

The first brother-sister duo to be named as semifinalists for James Beard Award Rising Star Chef of the Year, Valerie and Nando Chang work alongside their father, Fernando “Papa” Chang, to offer a Nikkei-inspired menu of Japanese-Peruvian dishes. The many tiraditos are standouts at this 4,000-square-foot indoor-outdoor eatery, along with inventive ceviches such as La Punta, made with tuna, salsa verde, tostones, and leche de tigre blanca. There are also sushi bar specials, and bañadito rolls, the restaurant’s tiradito and sushi roll mash-up.

Short rib with caramelized onion and rock shrimp over lemon and manchego are some of thepalate-pleasing options on Michael Schwartz’s thin-crust pizza menu. Diners can also indulge their craving for creamy Caesar salad, crunch pepperoni chips, and hearty meatballs in sauce.