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Photo by: Tom Tavee

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The Restaurant + South Beach
The unassuming name — The Restaurant
— belies the complex flavors found at the Setai hotel’s flagship restaurant. Dinner here brings the Far East to the table in a culinary tour of Asia. Imagine dishes from five dis- tinct regions prepared by chefs native to the recipe’s country of origin. Translation: authentic. The Asian-inspired decor — slate-colored brick and dark woods — lets the food take center stage. So begin with small plates for sharing. One taste of the scallop and black truffle har gau (Chinese dumplings) elicited a wide-eyed, full-mouthed “Wow!” from a fellow diner, while the slow-cooked lamb curry, melded delectably with cumin and Kashmiri chilies from India, deserved applause. Singapore-influenced fried frog’s legs is a sweeter take on this oft-overlooked meat. Dessert may seem nearly impossible, but a lightly sweet ais kacang, mango sorbet atop lemongrass shaved ice with a coco- nut sauce, finishes without overstuffing. setai.com

Bull & Bear Steakhouse + Orlando
With its mahogany bar and dark wood walls, Bull & Bear Steakhouse in the Waldorf Astoria looks and feels like your traditional venue for meat-centric fine dining. While it’s true, chef David Sears finds ways to add a bit of playfulness to the experience. Our favorite starter is the tuna tartare, which arrives with a pipette of spicy aioli sauce — squeeze the sauce into the tuna as it touches your tongue for a burst of flavor. This is also one of the few steakhouses in Orlando that offers a bone-in filet mignon. Mac and cheese with pancetta is a tasty side dish, and baked potatoes are wheeled out and dressed tableside. Dessert
is some of the best beignets outside of New Orleans. waldorfastoriaorlando.com