Since opening its doors in the luxurious Fontainebleau Miami Beach hotel, chef Scott Conran has successfully transported his winning New York restaurant venture, Scarpetta, to Miami Beach’s shores. The menu is full of fresh, regional dishes such as creamy truffled polenta with wild mushrooms fricassé, braised short ribs of beef, along with the chef’s signature homemade spaghetti with tomato and basil. It is said that Conant is a master with the tomato, bringing out both its acidity and natural sweetness for perfectly rounded tastes and polished finishes in dishes both simple and demanding. (This is why he can get away with pricing his delicious pasta al pomodoro at only US$23.) For dessert, indulge in the coconut panna cotta with caramalized pineapple and guava “soup”, or the cheesecake with mango granita and pistachio brittle. For $50, you can also try your stomach’s luck at the Sunday buffet brunch. Enjoy ocean and poolside views as you dine in an elegant atmosphere with professional service and impeccably authentic food.