PM Fish & Steak House

Photo Credit: Miami.com.

I'd come across PM's orange-on-black logo many times in Brickell, but it was only a few weeks ago that I finally stopped for dinner. The doors open up to a small lobby with the bar to the left and the rest of the restaurant behind a bend to the right. While not overly ornamented, the restaurant has small details all around--from the cloth over the back of the chairs to the coasters. As you look over the menu, the waiter brings out bread with the choice of regular butter or garlic and herbs butter (tip: go with the latter). The garlic butter was gone in a matter of seconds; it was that good. Once we realized the bread wasn't enough to hold us off until the main course arrived, we ordered a few appetizers. First, the Tuna Tartare: the best ever. The tuna felt exceedingly fresh and was lightly laid on a platter splashed with olive oil and soy sauce. Next arrived the Veal and Parmesan Carpaccio which was also perfectly seasoned, with subtle flavors arising in every bite. Halfway through the appetizers, we settled for a New York Strip Steak--split in two--as the main dish. There is one thing on which I am extremely picky, and that is how well salted the meat is. I can assure you, the steak passed the test with honors.

Photo Credit: Zoom Into Miami.

It was seasoned on point, with a crispy exterior, but a tender and juicy center. The knife almost cut through the meat as effortlessly as with butter. And to top the experience off, we tried the Madero house specialty drink. Made with cucumber and a hint of jalapeño and agave nectar, it has a crisp and refreshing feel to it. The salt-chili-and-lime covered rim leaves a tingly sensation on the lips. Definitely recommend it for both first-timers and veterans of PM. Overall, it's an amazing restaurant that excels in a variety of dishes--not just fish and steak. And if possible (taking into consideration Miami weather), get a table outside!

Cantina La Veinte

Photo Credit: Celebrity Chef.

Cantina La Veinte is not the traditional small Mexican restaurants you might come across in Miami. Located in the ground level of the Icon Brickell, two brazen sliding doors open up to a bustling bar and lively music. At the end of the short hallway between the energetic crowd at the bar and the adorned furniture, you wait as the hostess sets a table. Your options are open: either inside--under the high ceiling, between walls full of ornaments and and large proyectors--on the patio overlooking Brickell Key, or on the lower level--where its ambiance shifts more to a bar than a restaurant. It is safe to say that the decor is spectacular. Once seated, the waiter brings a small cup of soup. It tastes of seafood broth, and leaves a strong, tingling sensation on the throat (so beware if you have a bit of a cough, which was unfortunately my situation). After a good look at the menu, you can either go straight to the main course or order a few appetizers. Again, I'd recommend ordering to share, just because you can get to try different dishes. If you like oysters, the Rockefeller are a must; they were definitely spectacular. The Tacos Gobernador are basically shrimp tacos. They were very good and only a bit spicy but have a kick at the end.

Photo Credit: Zoom Into Miami.

I enjoyed fusing the flavors of some of the sauces it brings on the side. The dish comes with three rolled up tacos per order. The main course were the Camarones (shrimp) al Ajillo, which were laid on a bed of rice and were delicious. All these dishes were wonderfully accompanied by a large glass of frozen Margarita. And I am not big on Margaritas, but the one in Cantina La Veinte is definitely worth it. There are also two things to mention about the restaurant. First, it's definitely a good idea to make a reservation, because it really does get packed. Second, keep in mind that it's the type of restaurant where you're paying more for the experience than for the actual food. But overall, if you're in for a modern kick to Mexican cuisine and don't mind paying extra, it's a great place to try out.