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.