Mosaico In one of the city's most spectacular dining rooms, on the rooftop of a refurbished firehouse, Barcelona-born chef Jordi Vallès (who cooked at Spain's groundbreaking El Bulli) is preparing modern Spanish food that's both alluring and unusual. Among his creative dishes: seared langoustines with baby corn shoots and garlic-parsley oil; duck breast with pink-pepper sabayon; and, for dessert, guava pâté with cream-cheese ice cream. The superb wine list emphasizes Spain with choice sherries and vintage ports. DETAILS 1000 S. Miami Ave.; 305-371-3473.
Vix James Wierzelewski spent the past dozen years manning stoves, woks and tandoori ovens in France, Belgium, Thailand and Malaysia. Now he's landed in South Beach at Vix, in the new Hotel Victor, where he's crafted an inspired global menu that's attracting serious food lovers to a part of town usually reserved for tourists. He pairs his lightly scorched buttery nan with condiments like cashew-raisin puree and mint yogurt, and sends out silky sashimi tuna salad (made with fish imported from Japan) with a sesame-oil sorbet. DETAILS 1144 Ocean Dr.; 305-779-8888.
Afterglo Restaurant The three-month-old venture from Tim Hogle, owner of the long- running Tantra, has quickly become a South Beach destination. Chef Michael Schwartz prepares everything from Vietnamese-style bison seviche with wild jungle peanuts to a vast selection of raw dishes, including tartlets filled with squash and pine-nut ricotta. For dessert, there's an outrageous milk-chocolate cream sprinkled with sea salt and accompanied by sourdough crostini. The restaurant's "sprout room" provides Schwartz with more than a dozen organic varieties to cook with, including milk thistle, carrot and lentil. DETAILS 1200 Washington Ave.; 305-695-1717.