Sophisticated sandwiches with imagination and an international spin serve as the focus at this “elevated fast-casual” concept in Miami Beach by Menin Hospitality. Operator of the popular Bodega Taqueria y Tequila nearby.

Website: halveswholes.com

Address: 1600 Alton Rd.

Phone number: 305-704-3600

Number of seats: 36

Entrée price range: $8-$21

Popular dishes: Eggplant croqueta with Swiss, shaved pickle, fried onions and Dijonnaise on a baguette; “Superbird” with turkey, brie, bourbon bacon jam, arugula and aïoli on a sesame baguette; Calle Ocho bánh mì with ham, turkey, Nueske's slab bacon, Swiss, chicharrónes, kimchi, cilantro and mojo on a baguette.

What others say: “Living on the beach I've got my regular lunch places and now I will definitely be adding Halves & Wholes to that list.” –comment on Yelp

Po' boy with crab

Stack with pulled pork

In Sunset Harbour, this stylish (but not outlandishly so) sushi haven serves up standards and new creations by executive chef Sunny Oh, who made his name in the kitchen at Nobu Miami.

Website: sushigarage.com

Address: 1784 West Ave.

Phone number: 305-763-8355

Number of seats: 100

Entrée price range: $15-$36

Popular dishes: Unagi white pepper rosemary aïoli roll; toro sesame leaf taco; fried rice stone pot; Alaska king crab tempura nanban; miso maple sea bass; tuna chicharron.

What others say: “This is, after all, an eatery striving to become a spot that locals can frequent in their heels or workout clothes and feel equally at ease.” –Valeria Nekhim Lease, Miami New Times

The bar

Fried rice stone pot

This self-identified “intimate secret garden by the sea” in Coconut Grove plays home to chef Giorgio Rapicavoli and eclectic shared plates divided on the menu between garden, land and sea.

Website: glassandvine.com

Address: 2820 McFarlane Rd., Coconut Grove

Phone number: 305-200-5268

Number of seats: 200

Plate price range: $10-$55

Popular dishes: Local fish “Aguachile” with carrots, passion fruit and Florida citrus; grilled sweetbreads with roasted tomatillo, salsa verde and roasted lime; whole oven-roasted chicken with bitter lettuce and mojo canario; watermelon salad with lime crema, cotija, toasted corn and cilantro.

What others say: “A coal-black plate is littered with a half-dozen buttery sweetbreads poached in court-bouillon and finished with a char. But it's the study in celery that's most alluring.” –Zachary Fagenson, Miami New Times

The outdoor patio area

Shrimp "al ajillo"

This clever and creative Coconut Grove hotspot by Matthew Kuscher (the mind behind the beloved Lokal and Kush) spins seafood unusually and showcases a distinguished list of ciders and meads.

Website: spillovermiami.com

Address: 2911 Grand Ave., Coconut Grove

Phone number: 305-456-5723

Number of seats: 80

Entrée price range: $13-$25

Popular dishes: Fried Bahamian conch and Florida grouper scraps with homemade creamy garlic and spicy kush and cocktail sauces; fried snapper with homemade fish dressing, cocktail sauce, dry slaw, diced red onions and tomato on a challah bun; fall-off-the-bone gator ribs slow-roasted with honey barbecue sauce, French fries and Asian slaw.

What others say: “Selling this dish [pan con minuta, a tail-on fried snapper sandwich], like peddling the ciders and meads, takes guts.” –Zachary Fagenson, Miami New Times

Conch strips

Gator ribs

A wood-fired Asian grill serves as a showpiece at this Eastern-inclined but homespun destination in Wynwood by veterans of the Japanese restaurant Zuma. 

Website: kyumiami.com

Address: 251 NW 25th St.

Phone number: 786-577-0150

Number of seats: 100 in dining room, 25 outside

Entrée price range: $13-$30

Popular dishes: Thai fried rice stone pot with king crab or pork sausage; roasted cauliflower with goat cheese and shishito-herb vinaigrette; Korean fried chicken with butter-braised chicory; duck breast “burnt ends”; wagyu beef brisket with black shichimi pepper.

What others say: “On a quiet Tuesday night, Wynwood's Kyu is bustling. The Asian-inspired eatery … is the new kid in Wynwood, bringing an exotic barbecue concept to the area's ever-growing culinary scene.” –Clarissa Buch, Miami New Times

The dining area

Ribs