New Orleans, LA- Restaurants throughout New Orleans and South Florida are welcoming warmer weather with innovative cocktails, highlighting floral, fruity and herbaceous flavors. Top mixologists in two major foodie destinations are mixing up refreshing cocktails with good-for-you ingredients that are certain to invigorate all taste buds. The Crescent City’s renowned cocktail maven Abigail Gullo of Compère Lapin is creating cheeky concoctions like the Page of Swords with gin, Salers, dry vermouth, Curaçao, and orange blossom. In South Florida, Beaker & Gray’s award-winning Bar Manager Ben Potts is serving up a new spin on the phrase “eating your veggies” with the That’s All Folks cocktail complete with Rutte Celery Gin, carrot, ginger and cilantro. 

Imbibers can savor longer days, warmer weather and blooming new flavors with these regionally inspired libations, with an array of locales to choose from in NOLA and SoFlo.

NEW ORLEANS

Compère Lapin:
Critically acclaimed Chef Nina Compton’s flagship restaurant, Compère Lapin, melds the flavors of her Caribbean upbringing and love for French and Italian cuisine, while highlighting the Gulf and Louisiana’s beautiful indigenous ingredients. Award-winning mixologist Abigail Gullo creates libations that complement the creole-meets-Caribbean fare beautifully, including seasonal concoctions such as the South Island Swizzle – rhum, manzanilla, honey, lime, coconut water; Page of Swords – gin, Salers, dry vermouth, Curaçao, orange blossom; and The Copper Bunny – Absolut Elyx, pineapple jalapeno tequila, ginger, lime, Mumm Champagne. Compère Lapin is located in the Old 77 Hotel & Chandlery Hotel at 535 Tchoupitoulas Street, New Orleans. The restaurant serves lunch daily 11:30AM–2:30PM; light bites 2:30PM–5:30PM; Happy Hour 3PM–6PM; and dinner nightly from 5:30PM–11PM. Brunch is served on Saturdays and Sundays from 10:30AM–2PM. For more information, please visit www.comperelapin.com Images: Compère Lapin

Toups South:
A thoughtfully curated, seasonal cocktail menu with cheekily named drinks will be offered all season long at Toups South, Chef Isaac Toups’ notable eatery which features dishes inspired by all regions of the South. Handcrafted by Beverage Director Bryson Downham, refreshing libations include the Seersucker – vodka, elderflower, citrus, rose syrup, mint; Flavortown – pisco, basil, mint, lime, orgeat; Thomas Thompson – vodka, sugar, lemon; and I Like to Party Without the Calories – Cathead vodka, house infused herbs, fruit soda water. Foodies and imbibers can indulge in Toups South’s Spring Happy Hour with new extended hours from 3PM–7PM. Every day except Tuesday and Sunday, guests can enjoy $5 wines-by-the-glass and $6 signature cocktails. Toups South is located inside of the Southern Food and Beverage Museum at 1504 Oretha Castle Haley Boulevard in New Orleans. The restaurant serves lunch from 11AM–3PM; dinner Monday, Wednesday, and Thursday 5PM–10PM, Friday–Saturday 5PM–11PM; Sunday brunch 10AM–3PM; Happy Hour Monday–Saturday 3PM–7PM at the bar; CLOSED TUESDAYS. For more information, please visit www.toupssouth.com Images: Toups South

DTB:
Known for its reinterpreted coastal Cajun cuisine and a vibrant bar scene, DTB signaled the return to the Crescent City by Chef/Owner Carl Schaubhut, who was named New Orleans’ Eater Awards “2017 Chef of the Year”. The cocktail program at DTB, led by Head Bartender Tim Webb, shares the spotlight with the cuisine, focusing on creative concoctions using Louisiana ingredients. Imbibers can enjoy unique, crafty cocktails this Spring including #9 Collins – Euphrosine gin, Bittermens Citron Sauvage, cucumber and thyme; Blueberry Hill - Benchmark Bourbon, vanilla liqueur and local blueberries; and Saltwater – Cathead vodka, Pamplemousse, basil and pink peppercorn syrup and Himalayan sea salt. DTB is located at 8201 Oak Street, Suite 1 in New Orleans. Dinner is offered Sunday–Thursday from 5PM-10PM, Friday–Saturday from 5PM-11PM; Brunch is available Friday–Sunday from 10:30AM–2:30PM; Happy Hour is Monday–Friday from 3PM–6PM at the bar and bar tables. For further information, please visit www.dtbnola.com Images: DTB

Sac-a-Lait:
New Orleans’ dining gem Sac-a-Lait delivers robust Louisiana country flavors with a refreshingly different, cutting edge approach. Husband-and-Wife Chefs Cody and Sam Carroll’s gourmet food hub offers bold cuisine inspired by the fishing, farming, and hunting culture the Carroll’s grew up in. Contrasting perfectly with the cuisine is the unique cocktail program, under the direction of Beverage Director Norton Christopher, which focuses on vine-to-glass creations utilizing produce and herbs from the restaurant’s on-site garden. Spring cocktail creations include the Seasonal 75 – Oryza gin, local blueberry, cava, lemon, berry bitters; Earls the Name – Pimm’s, buffalo trace, earl grey tea, lavender, pickled blueberry, ginger; Celery Clinton – lovage infused Bristow gin, lime, vermouth; Damn Thistle – Oryza vodka, elderflower, lime, pineapple, hibiscus; and Until T’Amaro – Amaro Averna, Sazerac rye, grapefruit, Tabasco honey, rue. Sac-a-Lait is located at 1051 Annunciation Street in New Orleans’ Warehouse District and serves dinner Tuesday–Saturday from 5:30PM–10PM and Friday lunch 11AM–2PM. Happy Hour Tuesday–Friday from 5:30PM–7PM. CLOSED SUNDAYS AND MONDAYS. For further information, please visit www.sac-a-laitrestaurant.com Images: Sac-a-Lait

Bywater American Bistro:
Just in time for Spring, Chef Nina Compton unveiled her newest restaurant, Bywater American Bistro (BABs), in March 2018. Seasonal ingredients, smart sourcing, proper technique and bold flavor combinations play a big role in the uniquely prepared dishes at BABs. Likewise, the brand-new bar program – led by Head Bartender Crystal Pavlas – focuses on straightforward classics, showcasing seasonal ingredients and simple flavor profiles. Pavlas’ savvy mixology stands out in beverages such as the BAB Sour – Rittenhouse rye whiskey, scotch rinse, chamomile, bitters, honey, lemon; Take Flight – Del Maguey Vida Mezcal, passionfruit, violet, lemon, grapefruit twist; Champagne Cocktail – Sacred Bond cognac, black tea, blood orange, ginger, bubbly. Bywater American Bistro is located in the Rice Mill Lofts at 2900 Chartres Street in New Orleans’ Bywater district. The restaurant serves dinner, Wednesday–Sunday with seating from 5PM–10PM. For additional information, please visit www.bywateramericanbistro.com Images: Bywater American Bistro

Toups’ Meatery:
Notorious for his “born and braised” culinary style, Chef Isaac Toups’s cutting edge dominates in the kitchen at Toups’ Meatery. The contemporary Cajun restaurant features dishes that are as robust as they are delicious, encompassing the flavors of Louisiana’s creole cuisine. The beverage selection at Toups’ Meatery complements the generous menu offerings with refined, handcrafted libations.  Highlighting the tastes of spring are cocktails such as the Beet Martini made with gin, Canton ginger liqueur, beet; The Musc Have – pisco, Campari, muscadine, arugula; and Banana Cognac – cognac, banana liqueur, malt syrup, lime. Toups’ Meatery is located at 845 North Carrollton Avenue in New Orleans. The restaurant serves lunch from 11AM–2:30PM Tuesday–Saturday; dinner from 5PM–10PM Tuesday–Thursday, and 5PM–11PM Friday and Saturday. CLOSED SUNDAY AND MONDAY. For more information, please visit www.toupsmeatery.com Images: Toups’ Meatery

SOUTH FLORIDA

Habitat:
Celebrated Chef/Restaurateur José Mendín of Food Comma Hospitality Group extended his culinary reach with the group’s acclaimed, new restaurant concept, Habitat by José Mendín, housed inside the ecologically conscious 1 Hotel South Beach. The team has created a beautiful signature restaurant that fuses creativity with Mendin’s culinary roots, extensive training and his love for big flavors. For Habitat, FCHG has procured a powerhouse team of international talent including Spanish pastry chef Patricio Larrera, a protégé of renowned chef Oriol Balaguer, and inventive Mexican mixologist Pedro Sanchez. Together, the team is delivering an exceptional menu that utilizes fresh, local ingredients and masterful techniques while respecting the elements – fire, earth, air and water – and honoring simplicity. To complement, an inventive mixology program features signature craft cocktails that place emphasis on enjoyment, along with artistry – an approach very much in tune with the Food Comma Hospitality Group mantra. This spring, imbibers can enjoy seasonal libations like Be My Wine – Don Q Rum, white wine reduction, Falernum, lavender water and basil; The Fifth Element – Avion Blanco, pineapple, cilantro, avocado, agave, lime, egg white and citrus; and Tea Service – Beefeater Gin, Aperitif, beet root, lavender-lemonade tea and vanilla bitters. Habitat is located at 1 Hotel South Beach at 2395 Collins Avenue on Miami Beach. Telephone: (305) 604-6700; www.habitatmb.com. Images: Habitat - The Fifth Element, Habitat - Be My Wine, Habitat - Tea Service

Beaker & Gray:
Beaker & Gray is widely considered one of the region’s foremost restaurant and premier watering holes, showcasing globally-inspired cuisine and a vibrant bar scene. The playful restaurant concept, which tips a hat to refined, elegant dining with a menu rooted in inventiveness and approachability, located in the artsy neighborhood of Wynwood courtesy of Chef/Owner Brian Nasajon and Bar Manager/Owner Ben Potts. This season Ben Potts is serving up a new spin on the phrase “eating your veggies” as well as a nod to Bugs Bunny, with the That’s All Folks cocktail complete with Rutte Celery Gin, carrot, ginger and cilantro. Beaker & Gray is located at 2637 North Miami Avenue in Wynwood. Lunch is served Monday through Friday, Noon to 4PM; dinner is served Sunday through Thursday from 6PM to 1AM, and Friday and Saturday from 6PM to 2AM. Brunch is served Saturday and Sunday from 11AM to 4PM. Happy Hour is Monday through Friday, 4PM to 7PM & Monday through Thursday, 11PM to 2AM. Telephone: (305) 699-2637; http://beakerandgray.com/. Images: That's All Folks

ETARU:
A restaurant featuring contemporary Japanese Robatayaki cuisine, ETARU opened its first location in South Florida in August 2017 in a spectacular oceanfront setting in Hallandale Beach, Florida. A second location will open in early 2018 in Fort Lauderdale. Brought to the United States by Rainer Becker, co-founder and creator of Zuma restaurants worldwide and ROKA London, at its essence, ETARU is a neighborhood restaurant, welcoming local diners as well as visitors with a menu and vibe that embraces its waterfront setting. Steps away from the sand, the restaurant evolves throughout the day and night with a ground level beach club, restaurant and bar. Corporate Executive Chef Luca Spiga helms the kitchen creating an array of fresh food with a heavy emphasis on Robata-grilled seafood and an impressive raw bar. Cocktails created by Group Bar Manager, Simon Freeth, and ETARU Hallandale’s bar manager, Anton Ulaj, are inspired by the tropical setting and are definitely not-to-be-missed. This spring, visitors may indulge in refreshing and fruity libations such as the Bonsai Storm made with Plantation dark rum, pineapple, pickled ginger, lime ginger beer and angostura bitters. ETARU is located at 111 South Surf Road in Hallandale Beach. Telephone: 954-271-3222; www.etarurestaurant.us Images: Bonsai Storm

Stubborn Seed by Jeremy Ford:
Stubborn Seed, the latest venture from the Miami-based boutique restaurant firm behind some of the region’s hottest restaurants, Grove Bay Hospitality Group (GBHG), is the first of two restaurants in partnership with Top Chef Jeremy Ford. The restaurant opened in Miami Beach’s vibrant South of Fifth neighborhood in September 2017. The name, a nod to the persistence required to open a restaurant, or even more broadly, any passion project, to flourish and grow. Ford and his team play with different textures and flavors in the kitchen creating a rich menu with natural ingredients that are sourced seasonally. The bar program is as inventive as the cuisine with unique craft concoctions like the Thyme Traveler – Bombay Sapphire Gin, Thai-chili infused elderflower liqueur, cucumber, lemon and thyme. Stubborn Seed is located at 101 Washington Avenue on Miami Beach. The restaurant is open for dinner Sunday through Thursday from 6PM to 11PM; Friday and Saturday from 6PM to midnight; Brunch is served Sundays, from 11AM to 3PM. CLOSED MONDAYS. Telephone: (786) 322-5211; www.stubbornseed.com. Images: Thyme Traveler

Stiltsville Fish Bar:
The highly anticipated restaurant by Grove Bay Hospitality Group (GBHG) and culinary duo Jeff McInnis and Janine Booth, Stiltsville Fish Bar, opened in the heart of Miami Beach’s Sunset Harbour neighborhood in September 2017. The concept is inspired by McInnis’ childhood, growing up in Florida’s panhandle, fishing and boating in the Gulf waters, and the pair’s love of simply prepared seafood. Guests can enjoy an approachable menu with offerings featuring fresh, locally sourced seafood and ingredients. The beverage program is inspired by the fun and laid back style of drinks found in Key West with inventive twists like the The Mermaid Formerly Known as Janine – Elyx Vodka, passion fruit pearls, vanilla bean, lime juice and bubbles. Stiltsville Fish Bar is located at 1787 Purdy Avenue on Miami Beach. The restaurant is open for lunch Monday through Friday from 11:30AM – 4PM; and dinner Sunday through Thursday from 5PM to 11PM; Friday and Saturday from 5PM to 12AM. Brunch is available Saturday and Sunday from 11AM to 4PM. Hemingway Happy Hour is Monday through Friday from 5PM – 7PM. Daily fish market with grab and go options available. Telephone: (786) 353-0477; www.stiltsvillefishbar.com. Images: The Mermaid Formerly Known As Janine

Burlock Coast Seafare & Spirits:
Located in the heart of Fort Lauderdale, Burlock Coast Seafare & Spirits features a gorgeous indoor/outdoor bar and a rustically appointed, yet sophisticated dining and lounge area with breathtaking ocean views. Overseen by Chef de Cuisine Paula DaSilva, the menu at Burlock Coast enhances the farm-to-table experience with fresh, daily offerings straight from the farms and docks of South Florida. Sourced from thirteen South Florida craft and nano breweries, Burlock Coast offers nine local bottles and cans, and nine local beers on tap as well as a progressive cocktail program crafted by head bartender J.P. Belonni. Innovative, seasonal libations now on offer include the Rita Lavender – Blanco Tequila, lime, lavender, Triple Sec and house-made seafroth and the Celery Moscow Mule – celery syrup, lemon juice, Prescribed Spirits Gin, ginger beer and celery bitters. Burlock Coast is located at The Ritz-Carlton, Fort Lauderdale at 1 North Fort Lauderdale Beach Boulevard. The marketplace is open daily from 6AM – 6PM. The bar is open daily from 11AM – 1AM. Breakfast is served daily from 7AM – 11:30AM. Brunch is served Saturdays and Sundays from 12PM – 5PM. Lunch is served daily from 11:30AM – 5PM. Dinner is served Sunday – Wednesday from 5PM – 10PM; Thursday – Saturday from 5PM – 11PM. Telephone: (954) 302-6460; www.burlockcoast.com. Images: Rita Lavender and Celery Moscow Mule

Hakkasan:
In April 2009, Hakkasan joined Fontainebleau’s lineup of sumptuous restaurants.  Heading up Hakkasan’s kitchen is Chef de Cuisine Jian Heng Loo who is known for his expertise and innovative execution of traditional Cantonese cuisine. This first outpost of the only Michelin-rated Chinese restaurant in the U.K. features highlights such as indulgent roasted silver cod in Chinese honey and Champagne; a tender black pepper beef tenderloin; succulent crispy duck salad and savory jasmine tea-smoked ribs. The AAA Four Diamond Award-winning restaurant is also mixing up an ingenious cocktail program featuring freshly prepared libations made with exotic fruits and Asian spices such as 400 Rabbits – muddled basil, pineapple juice, yellow pepper juice, lemon juice, Yellow Chartreuse and Mezcal and Mah-Teh Fizz – Gin and Whiskey poured over a siphoned mix of ginger juice, lemon juice, honey syrup, passion fruit syrup, mate and shiso leaves. Hakkasan is located at Fontainebleau Miami Beach at 4441 Collins Avenue. Open daily for dinner beginning at 6PM. Traditional Dim Sum is served on Saturday and Sunday, noon – 3PM.  Telephone: (877) 326-7412; www.fontainebleau.com/hakkasan. Images: 400 Rabbits and Mah-Teh Fizz

L Bar:
L Bar, Seminole Hard Rock Hotel & Casino's intimate cocktail and music lounge, offers the finest handcrafted cocktails using fresh, seasonal produce, house-made syrups and inventive techniques for a menu that's progressive yet nostalgic and ever-evolving. Offerings include contemporary cocktails, classic drinks and a specialized menu of premium tequilas and unaged, unoaked mezcals; as well as craft and imported beer, wine, and champagne. The newly revamped cocktail menu introduces Culinary Influenced libations that showcase familiar food combinations in a creative drinkable format. Such as Avocado Toast – Don Julio Blanco Tequila, Cointreau, fresh lemon and lime, sage, avocado and agave and Bacon & Eggs – Bacon infused Buffalo Trace Bourbon, egg white, fresh lemon, honey and black pepper. Additionally, seasonal flavor profiles are highlighted in drinks like Bee’s Knees – Hayman Old Tom’s Gin, honey, lemon juice and orange juice and Hibiscus Punch – Flor De Caña Rum, fresh lemon, hibiscus syrup, pineapples and raspberries. L Bar is located at Seminole Hard Rock Hotel & Casino at One Seminole Way in Hollywood, Florida. L Bar is open Sunday – Thursday, noon to midnight; Friday and Saturday noon to 3AM. For more information, visit www.seminolehardrock.com. Images: L Bar - Avocado Toast, L Bar – Bacon & Eggs, L Bar - Bees Knees, L Bar - Hibiscus Punch

NaiYaRa:
Located in the bustling, foodie-haven of Sunset Harbour, Executive Chef Piyarat Potha Arreeratn (more affectionately known as Chef Bee) showcases an eclectic menu featuring the Thai street fare of his childhood coupled with modern Japanese specialties. Named after his daughter, “NaiYaRa” means friendly, honest and hardworking, which is exactly what guests will find at the beloved Thai eatery. A meal at NaiYaRa is akin to a journey through the heart of Northern Thailand and Bee’s new creations compliment signature items as well as the creative cocktail menu. Seasonally inspired libations now on offer include Lemongrass Lemonade – Citron Vodka, fresh pressed lemon, lemongrass syrup and sparkling water; Siam Spring – Pearl Vodka, Crane of The Mountain Sake, muddled blueberries and lychees with a blueberry-stuffed lychee garnish; Peachy Keen – Mandarin vodka, iced tea, white peach puree, lemon and cane syrup with Vodka soaked peach wedges; Play Thyme – freshly juiced pineapple, Bourbon, and two sprigs of thyme served on the rocks and garnished with a thyme-smoked pineapple wedge. NaiYaRa is located at 1854 Bay Road in Miami Beach. The restaurant serves dinner nightly from 5PM-11PM. Telephone: (786) 275-6005; www.naiyara.com. Images: NaiYaRa

Rusty Pelican:
Key Biscayne’s landmark dining and special event destination, The Rusty Pelican, known for its breathtaking views of downtown Miami, recently unveiled a world-class wine program curated by Master Sommelier Michael Jordan, along with a revamped menu, and craft cocktails. In addition to copious fresh seafood and raw bar selections befitting to the restaurant’s gorgeous waterfront setting, there’s something for everyone on Executive Chef Jim Pastor’s elevated comfort food menu – from the signature 16 oz. bone-in rib eye and Niman ranch bone-in 20 oz. pork chop to unique garden-fresh salads, sushi, and house-made pasta. Craft cocktails created by Head Mixologist Oscar Amaya can be enjoyed in the bar and lounge area overlooking the downtown Miami skyline. Some highlights include the Principessa – St. George Gin, St-Germain elderflower, fresh lime juice, simple syrup, cucumber bitters, cucumber, and egg white and the Agave Sunset – Creyente mezcal, passion fruit puree, blue agave, fresh raspberries and house-made sour mix. These fabulous libations created by Amaya can be enjoyed in the bar and lounge area or as a perfect thirst quencher on the bay side patio, both overlooking the water and gorgeous downtown Miami skyline. The Rusty Pelican is located at 3201 Rickenbacker Causeway in Key Biscayne. Lunch and Dinner are served daily; and Brunch on Saturday and Sunday. Hours are Sunday to Thursday from 11AM to 11PM (bar closes at midnight); Friday and Saturday from 11AM to 12AM (bar closes at 1AM). Telephone: (305) 361-3818; www.therustypelican.com. Images: Rusty Pelican

Big Easy Winebar & Grill:
Locals and tourists alike can experience the flavors of the Western Cape region of South Africa at Big Easy Winebar & Grill. The restaurant is a project in partnership with Grove Bay Hospitality Group and Ernie Els, the nationally renowned golf icon and winemaker affectionately nicknamed “The Big Easy” for his manner, stature and gentle disposition. Patrons can experience a taste of authentic South African cuisine which features prime cuts of meat and seafood fresh from the South Atlantic and Indian oceans. The globally inspired cocktail program is now offering seasonal libations like the White Lightning – Leblon Cachaça, ginger, cucumber and mint; and the Afterburn – Vida Mezcal, Big Easy Bloody, Stiltsville Pilsner and Peri-Peri Peppadew. Big Easy Winebar & Grill is located at 701 South Miami Avenue, Suite 339 in Miami’s Brickell City Centre. Lunch is served daily from 11:30AM to 4PM; “Easy Hour” is Monday through Friday from 4PM to 7PM; Dinner is served Monday through Thursday from 5PM to 10PM; Friday and Saturday from 5PM to midnight; and Sunday 5PM to 9:30PM. Telephone: (786) 814-5955; www.bigeasy.miami. Images: White Lightning and Afterburn

Lona:
Lona Cocina y Tequileria – celebrated Mexican chef Pablo Salas’ chic new Mexican eatery – officially opened its doors to the public in January and has quickly become one of the hottest new spots in Fort Lauderdale. Located on a stunning strip of beachfront real estate, Lona offers Salas’ eclectic, soulful Mexican cuisine in a chic, yet funky environment, complete with a gorgeous indoor/outdoor bar, casually elegant interior dining room, a special tequila tasting room and multiple private dining spaces. No great Mexican restaurant is complete without a superior bar program and Lona has that in spades. Progenitor of the bar program is none other than Dushan Zaric, founder of the beloved, trendsetting cocktail bar Employees Only. Listed as one of Forbes Top 50 Tastemakers, he is a master of the art and science of craft cocktails and ensures Lona’s cocktail program is as progressive, provocative and delicious as its menu. Innovative offerings include Paloma Brava – Tequila Cabeza, lime, agave, Illegal Mezcal and Jarritos grapefruit soda; Sex on the Sea – Aylesbury Duck Vodka, Giffard Peche de Vigne, strawberry lime shrub and citrus; and the Lona Margarita – Jose Cuervo Tradicional, Mandarine Napoleon, lime and agave. Lona is located at the Westin Fort Lauderdale Beach Resort at 321 North Fort Lauderdale Beach Boulevard in Fort Lauderdale. Telephone (954) 245-3069; lonarestaurant.com. Images: Lona - Paloma Brava

Meat Market Miami Beach:
Touted by Condé Nast Traveler as one of “Miami’s Buzziest Restaurants,” Meat Market’s flagship location on Lincoln Road has been a bustling hotspot for local foodies and Miami Beach trendsetters since opening in 2008. After earning rave reviews, seasoned restaurateur David Tornek and acclaimed chef/co-owner Sean Brasel have since expanded the sexy steakhouse concept in the El San Juan Hotel & Casino, Puerto Rico and at 191 Bradley Place in Palm Beach. The contemporary steakhouse boasts a sophisticated ambiance with sizzling energy; a happening bar scene, nationally-renowned mixology program, and a savvy menu featuring prime cuts of beef, fresh fish and seafood, and poultry dishes at a wide range of price points geared to draw both locals and visitors. Guests can enjoy refreshing, handcrafted cocktails to welcome the new season like Pretty in Pink – Absolut Elyx Vodka, grapefruit, pomegranate, citrus, rose, ginger and Prosecco. Meat Market on Miami Beach, located at 915 Lincoln Road is open for lunch and dinner daily. Telephone: (305) 532-0088; www.meatmarket.net. Images: Meat Market Cocktails

Glass & Vine:
At the helm of this garden oasis in the heart of Coconut Grove’s Peacock Park is star chef Giorgio Rapicavoli, known for his work at Coral Gables’ lauded Eating House, Food Network Chopped champion, FORBES 30 Under 30 list-maker and a James Beard Award semi-finalist. Executed by Rapicavoli, the modern Floridian cuisine is a marriage of simple, fresh flavors infused with his creative techniques. Glass & Vine’s cocktail program includes pantry items like carrots, ginger, citrus and freshly-squeezed juices, which make for the perfect flavor profiles to enjoy al fresco. Spring libations, include the Bay View Spritz – Fos Greek Mastiha, lemon, mint and prosecco; and Magic School Bus – Leblon, aperol and salted passionfruit. Glass & Vine is located at 2820 McFarlane Road in Coconut Grove. Dinner is served Monday through Thursday from 5:30PM to 10PM; Friday and Saturday from 5:30PM to 11PM; and Sunday from 5PM to 10PM. Lunch is available Monday through Friday from 11:30AM to 3:30PM; “Happier Hour” is Monday through Friday from 2PM to 7PM; and Brunch is offered Saturday and Sunday from 10AM to 3:30PM. Valet parking is available in front of the restaurant on McFarlane Road. Telephone: (305) 200-5268; www.glassandvine.com. Images: Bay View Spritz and Magic School Bus

3030 Ocean:
For over a decade, 3030 Ocean at the Harbor Beach Marriott Resort & Spa has been known for its sophisticated, yet simple locally-sourced cuisine, served in a chic, oceanfront setting. At the helm of the kitchen is Executive Chef Adrienne Grenier who has developed a fresh menu to match the restaurant’s modern, maritime-inspired design and ambience. Grenier brings her own signature cooking style of inventive farm-to-table fare – which won her the title of champion on Food Network’s Chopped – to the seaside restaurant, with a menu that highlights premium, seasonal and locally-sourced ingredients and an inventive cocktail program to match. Springtime libation offerings include Dee’s Passionrita – Volcan Tequila Blanco, lemon juice, lime juice, butterfly pea syrup and Triple Sec. Located at the Fort Lauderdale Marriott Harbor Beach Resort & Spa, 3030 Holiday Drive. Dinner is served nightly beginning at 6PM. Telephone: (954) 765-3030; http://www.3030ocean.com. Images: 3030 Ocean Cocktails

Bourbon Steak:
Bourbon Steak is James Beard Award-winning chef Michael Mina's, modern, American steakhouse at Turnberry Isle Miami offering a timeless dining experience that accomplishes all the traditions expected of a steakhouse with whimsical twists. The restaurant celebrates ten years of wowing diners this year with its all-natural, organic, and hormone free cuts of beef tempered in herb-infused butter, then grilled over wood to order. Guests can chose between Japanese A5 Wagyu beef or American Wagyu and Prime cuts. A Wine Spectator Award-winning cellar offers more than 850 select wines, while the bar highlights classic American cocktails like Fists of Fury – Toki Japanese Whisky, grapefruit juice, fresno chili shrub, lemon juice and orange juice and Not Your Average Martini – fennel, lemon, dill and cucumber infused vodka, Cochi Americano, Cochi Vermouth & Torino and fennel bitters. BOURBON STEAK is located at Turnberry Isle Miami at 19999 West Country Club Drive in Aventura. For reservations, please call (786) 279-6600; www.turnberryislemiami.com/dining/bourbon-steak. Images: Fists of Fury and Not Your Average Martini

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Media Contacts: 
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