Gourmet diners have long had Sublime as their go-to, a restaurant founded by animal-rights activist Nanci Alexander and serving an entirely vegan, and partly organic, menu. Sublime has always been beautiful, with its water wall and open brick oven and its inventive list of "healthy" cocktails and organic wines. The food lives up to the name, from a delicious tempura-battered cauliflower "frito misto" to a gorgeous sublime roll wrapped in grasshopper-greensoy paper. Classic Margherita pizza from the wood-burning oven could totally go crust-to-crust with the best brick-oven pizzas in South Florida. And a braised spinach, wood-fired artichoke, and roasted shallot "quiche" lacking either eggs or cream is a knockout. Presentation is exquisite.