Executive chef Michelle Bernstein, Miami's wunderkind in the kitchen, creates a tour de force of international cuisine, inspired by Caribbean, French, Argentine, Asian, and even American flavors. Like a stunning designer gown, the restaurant's decor, with its waterfront view, high ceilings, walls burnished in copper, and silk-covered chairs, is complemented by sparkling jewels--in this case, the food. The hamachi carpaccio appetizer is a sumptuous arrangement of yellowtail (imported from Japan), shaved fennel, mixed greens, and cucumber. Entrees, or "plates of resistance" as they're called here, include braised langoustine open-faced ravioli; ginger-lemongrass-glazed Chilean sea bass served with black rice, kimchi, and Napa cabbage; and chicken with red Thai curry. Desserts range from fruity to chocolatey and shouldn't be skipped.