(Four Seasons Hotel) 1435 Brickell Ave.
AWARD: Golden Spoon
Australian chef Aaron Brooks favors tartare of corvina and hamachi as much as beef. Steaks come in churrasco, saw-cut, bone-in and butcher's cut. Alternatives run from corn ravioli and veggie ragout to, of course, lamb from Down Under with chickpeas and coriander. Stay for rhubarb soufflé or drift into the gleaming bar.