Manhattan meets Miami in the latest and greatest opening to grace South Beach. Executive Chef Craig Koketsu brings his signature style to the table, turning out hearty favorites from a dry-aged double tomahawk and roasted suckling pig to a trio of seared filets and an “everything-crusted” branzino. If that’s not New York, we’re not sure what is. Don’t miss out on creatively composed desserts (burnt marshmallow ice cream, anyone?) and, of course, craft cocktails galore. Contact your Attaché for reservations.