New-wave epicurean dining had its South Florida start here circa 1984, but Darrel and
Oliver's Cafe Maxx remains fresh. The menu changes nightly showcasing tropical appeal with dishes that may include jerk-spiced sea scallops, jumbo stone crab claws with honey-lime mustard sauce, or black-bean-and-banana-pepper chili with Florida avocado. Appetizers often include caviar pie and crispy sweetbreads. Desserts such as banana spring rolls and the vanilla bean crème brûlée
stay the tropical course with their secondary ingredients. Select from some 300 wines by the bottle, and many by the glass.