Michael Mina's long-standing South Florida steak house has never gone out of style. The restaurant design is seductive, the clientele sophisticated, the wine list outstanding, the service phenomenal, and the food exceptional. Dinner begins with a skillet of fresh potato focaccia and chive butter. Mina then presents a bonus starter—his trio of famous fries (fried in duck fat) with three robust sauces. Appetizers are mainly seafood. The raw bar impresses and classic appetizers like the ahi tuna tartare are delightful and superfresh. Entrées like the Maine lobster potpie (with truffle cream) and any of the dozen varieties of butter-poached, wood-grilled steaks (from prime cuts to American Wagyu) are cooked to perfection.