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Azul Restaurant Review: This high-profile restaurant in the Mandarin Oriental, Miami, showcases upscale French and contemporary American cuisine with Asian-inspired twists prepared with precision and elegance by chef de cuisine William Crandall, an advocate of working with local producers. Private parties can book the 12-seat chef’s table overlooking the white marble kitchen. The formal dining room features rosewood floors, white linen tablecloths and huge windows framing the bay and city. Starters range from crispy sweetbreads with Vietnamese fish sauce and Asian pear to tuna poke with white soy and macadamia nuts. Entrées include risotto with Florida shrimp, goat’s milk yogurt and licorice foam, and a play on bourguignon made with veal and grouper cheeks. For dessert: Key lime “clouds” with strawberry confit. The wine list offers several hundred selections.