AVENTURA. This local hotspot has a reputation for serving some of South Florida's finest meals, thanks to Chef Allen Susser's creativity. The seasonal menu borrows from the classic American repertoire and adds exotic Caribbean flair. Seafood is a specialty, as seen in pan-roasted diver scallops with couscous and saffron tomato broth, pistachio-crusted black grouper, and Meyer lemon-roasted Florida shrimp. Colorful decor and solicitous service also contribute to an out-of-this-world dining experience.

WEST DADE. Though great seafood is one of the major draws at this unique restaurant, it also serves plenty of beef, game, vegetables and other deliciously fresh dishes. Experience the cooking styles of Native Americans in this eatery, which is run by Miccosukee Indians and sits atop an elegant resort and casino nestled in the Everglades. The menu is far-reaching, featuring interesting preparations such as alligator tail Provencal and baked Florida grouper in a sauce made with lobster and shrimp. Beef lovers should try the tender buffalo sirloin or the expertly prepared venison. Indian fry breads, interesting wines and fine cigars complete the experience, making a meal here a memorable adventure.

DOWNTOWN. Offering simple Florida cooking at its best, Garcia's serves the area's freshest seafood at incredible prices. A location on the Miami River grants picturesque dining, complete with picnic tables and umbrellas, and the super-casual ambience is much prized by regulars. They also swear by the dolphin sandwich, hushpuppies and crab cakes. Some items sell out quickly, but the staff can steer you to other satisfying options, and daily specials are always reliable. And don't forget to sample the seafood dip!

SOUTH BEACH. Luxurious Mark's greets guests with rich mahogany furnishings, linen wallpaper and finely upholstered seating. Then they're treated to chef Mark Militello's New World fusion cuisine, which capitalizes on South Florida's excellent seafood and tosses in a dash of Caribbean spice. His creations range from Chilean sea bass with fresh white sardines to yellowtail snapper with couscous and shellfish. Perfect for an intimate rendezvous or a business dinner. Great bar, too.

CORAL GABLES. Chef Norman Van Aken is credited with developing Florida's inventive New World cuisine, which has since become a regional staple. This "Floribbean" fare melds local ingredients, European culinary techniques, and Caribbean and Latin American influences. As a result, dishes may unite curious items, but they thrill in the execution. For example, Van Aken's long-lived restaurant sears foie gras in curacao and serves it on French toast! Impeccable service and a well-chosen wine list complete the picture.