Mark Militello, a star among chefs in South Florida and beyond, commands this offshoot of north Miami's long-gone Mark's Place. Militello's loyal following remains enchanted with his Florida-style preparation, blending flavors from Caribbean, Mediterranean, and southwestern traditions. Entrées change daily, but patrons can count on signatures like crab-crusted black grouper. Appearing on occasion is Italian baby chicken grilled under a brick. And some patrons rave about the wild mushroom polenta with roasted shallots and porcini oil. Dishes are occasionally paired off with combos of callaloo (West Indian spinach), chayote, ginger, jícama, and plantain. Be aware that substitutions are frowned upon, although servers are warmly hospitable. The wine list is mostly California, with many offered by the glass.
Posted by bcn12345 from Barcelona, Spain on 7/3/08
Mark's Las Olas is quite a pricy restaurant, but the food is always excellent and fresh. The service we experienced was really professional; so no complaint about that. Usually the menu (3-4 courses) is a good choice, because you get nice plates at a decent price. If you order everything separately it can get quite expensive. The atmosphere of the Mark's is nice, but probably a little too cold.
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