HG2: A Hedonist's guide to Miami

Chef Douglas Rodriguez gained foodie props for Yuca in Coral Gables and Patria in New York City back in the 90s. Ola (which opened in Downtown in 2003 but moved here in 2008) produces a serious mixture of Latin-American recipes that most chefs in Miami would never consider. Ceviches, however, are what Douglas is renowned for; in fact, he has written a book called The Great Ceviche.

The menu is anchored by ten worthy choices but two, the wahoo (it’s a fish) and the fire-and-ice, are standouts, creating acidic heat and soothing it simultaneously (with cucumber sorbet and pear granita, respectively). The rest of the card, like a name-dropping CEO, references a number of Caribbean and South American nations, though the carefully prepared combinations hang together nicely. Additionally, Ola offers ceviche and mojito making classes for groups, so you can export something of the chef ’s hand to wherever you call home.