So, you’ve still got a couple holiday hangers-on bemoaning Miami’s recent burst of ice-capped palm leaves? Take them to The Grill at The Setai where Executive Chef Jonathan Wright has created a worldly, intimate mise en scène where guests will create their own multi-course tapas menus. Winter comfort dishes like the ballotine of oxtail–meat that is deboned and slowly cooked in red wine for 24 hours sound like the perfect way to slay Miami’s arctic chill. Not sure if they’re serving Amarone by the glass (which would be perfect with the oxtail), but you can discuss that with the sommelier. There are reasonably priced small, medium and large plates, so everyone gets a fair shot at unrequited indulgence.
The Grill at The Setai, 2001 Collins Ave., Miami Beach, 305-520-6400.