Mixing Florida flavors with South American flair, Tamara, a native Venezuelan, opened this colorful bistro more than a decade ago. Now owned by her daughter and son-in-law, the restaurant resides in a 1920s-era building, complete with stamped-tin ceiling and original brick walls. For starters, try the creamy black-bean soup or the pleasantly spicy oyster stew; for dinner choose from seafood paella, prosciutto-wrapped salmon with mango-cilantro sauce, or margarita chicken
and scallops with a tequila-lime glaze. All entrées come with black beans and rice, fresh vegetables, and focaccia bread, but if you still have room for dessert, try the fried-banana split or the tres leches (cake soaked in three types of milk), a South American favorite. The chef, who keeps watch over the dining room from an open kitchen, is happy to accommodate most any whim.