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There's real substance to Claude Troisgrois's French-goes-tropical fare. To get in step with the fashion crowd, start off with the Crabavocat, a guacamole and blue-crab salad with a spicy tomato coulis and crispy shrimp. For an entrée, try the pan-seared Chilean sea bass with hot hearts of palm and soy-glazed cashew nuts. The staff here has handled many a difficult celebrity, and deftly provides a level of service that other South Beach restaurants lack. While the sleek interior mirrors the hotel's Philippe Starck-designed white-on-white lobby, it's far better to sit outside and watch the scene at the pool.

Signature Dish: Homard Banana, a whole roasted Maine lobster with raisins, onions, lime, and cilantro, served with caramelized banana and bok choy.

Tip: The dessert menu is full of classic items like white chocolate crème brûlée, but there's nothing quite as simple and sublime as the sorbet maison; the mango flavor is a particular standout.

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.