Palme d’Or

At this elegant blond-wood restaurant in the historic Biltmore Hotel, chef de cuisine Philippe Ruiz sets the standard for classic French cooking in Miami. Sommelier Sébastien Verrier makes brilliant pairings from a 300-bottle list that spans the globe (at a range of prices) and features rare finds such as organically grown Pascal Doquet Blanc de Blanc.

We loved: Braised-beef effilochée (supertender shank) in a red wine and foie gras sauce with soft polenta.