A fine dining favorite in Brickell, the acclaimed Azul is located inside Mandarin Oriental hotel and helmed by chef Joel Huff. Unveiled in July 2011, the restaurant's new menu features a blend of European, American, and Asian flavors. To start, a meticulous creation of cooked quail egg, caramelized onions, and herb-infused oil is a popular choice. Main dish options like brioche encrusted yellowtail snapper with cuttlefish redefines seafood in a most creative manner. Floor-to-ceiling windows that windows create a bright dining room with views of the Biscayne Bay.
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From Food & Wine , MAY 2003
Michelle Bernstein, who trained with Jean-Louis Palladin, creates Eurasian-Latino dishes: honey-lavender grilled quail; bouillabaisse with sofrito, lime and cilantro. It's hot, sexy food in a cool, sexy room, with an ice-topped bar....MORE
From Food & Wine , DEC 2005
The luxurious Mandarin Oriental, Miami has a talented new chef: Todd English protégé Clay Conley. In the glass-walled dining room, surrounded by glimmering Biscayne Bay, Conley offers Asian-accented dishes like miso-marinated hamachi with edamame rice and sake butter and seared rare tuna with avocado tempura....MORE
From the From the May 2008 Food & Wine Go List
Chef Paul Jean Azema’s bistro adds an idiosyncratic touch to the Buenos Aires restaurant scene, thanks to its menu of hard-to-find dishes from the Indian Ocean’s French colonies. The wine list emphasizes fresh whites (Pinot Gris, Sauvignon Blanc) to go with the spicy food. In the dining room, a North African design scheme mixes with quirky objects like antique guns.
We loved: Jumbo-shrimp curry with L’Ille Bourbon spices.