Fooq's (CLOSED)

The best of what restaurateur David Foulquier grew up eating is exactly what you'll find on the menu at his downtown Miami restaurant, plus much more. His family's Persian recipes—like a classic ghormeh sabzi stew that executive chef Bryan Rojas learned to make alongside Foulquier's grandmother—round out the array of Middle Eastern and Mediterranean dishes, which also include Italian meatballs and bucatini pasta. For dessert, the rose water Persian sundae is a thing of beauty—served in ornate tea cups that were handpicked by Foulquier's Iranian mother.