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FOOD, WINE &DINE MUST-TRY RESTAURANT In November, 2011, the Four Seasons Hotel Miami opened Edge, Steak & Bar as the crown jewel of its multi-million dollar renovation. it offers foodies and downtown Miami's power crowd a non-traditional and affordable menu of high-quality, interesting cuts of meat, indigenous seafood and locally sourced fruits and vegetables in a modern indoor-outdoor space. Executive Chef Aaron Brooks and Restaurant Chef James King are the men behind the menu, and AvroKo, the James Beard award-winning design firm well-known worldwide for notable projects from New York to Las Vegas to Hong Kong, brings its signa¬ ture sleek sensibility and contemporary style to the space, which is as elegant as it is relaxed. Four Seasons Hotel Miami, Edge, Steak & Bar 1435 Brickell Avenue; 305.358.3535 DELICIOUS DEALS www.fourseasons.com/miami/dining/restaurants/ edge-steak-and-bar/ DB BISTRO MODERNE INTRODUCES B U R G E R S & BORDEAUX As the summer heats up in South Florida, db Bis- tro Moderne Miami is offering a twist on the clas¬ sic american burger and beer combination. Chef Daniel Boulud suggests one of his favorite pairings for his burger, a smooth glass of Bordeaux. So until July 30th, he invites diners to enjoy a complimen¬ tary glass of Bordeaux with any db Burger ordered at lunch or dinner. Guests may order the burger alone or indulge in the $35 prix-fixe menu featuring an ap- petizer and dessert. db Bistro Moderne 255 Biscayne Boulevard Way www.danielnyc.com; 305.421.8800 BEAUTY-BOOSTING SMOOTHIE TOP BRUNCH SPOTS FOR SOUTH BEACH SUMMER > THE FOUR SEASONS HOTEL Kick-start your weekend with a simple recipe to get Sunday Brunch - 11:30 a.m. to 3 p.m. you in shape in time for bikini season. Miami Beach $70 per adult / $30 for children Plastic Surgery and MedSpa aesthetician Tina Cap- www.fourseasons.com/miami piello has formulated an easy-to-do blend for a tasty Reservations: 305.381.3190 smoothie that is full of protein, free radicals, phytoes- trogens, antioxidant-rich vitamins and minerals. > BIZCAYA AT THE RITZ-CARLTON COCONUT GROVE Combine: Sunday Brunch - 11:30 a.m. to 3 p.m. 1/2 cup silken tofu $68 per adult / $30 for children under 12 1 heaping tbsp. of non-fat greek yogurt www.ritzcarlton.com 1 cup of ice Reservations: 305.644.4680 1/2 cup blackberries 1/2 cup blueberries > PELICAN GRAND BEACH RESORT 1/2 kiwi Sunday Brunch - 11 a.m. to 3 p.m. 1 packet of Stevia (all-natural sweetener) $29.95 per person / $14.95 for children 5-11 www.pelicanbeach.com Reservations: 954.568.9431 22 J U L Y / A U G U S T 2012 SOUTHFLORIDALUXURYGUIDE.COM


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