As culinary fusion capitals go, Miami is on every serious foodie’s list. Go ethnic in Little Havana, get trendy in Coconut Grove, but by all means queue up for a table at this South Beach institution established in 1913. Always crowded, the restaurant maintains its own fleet of boats and is open seasonally (mid-October to mid-May). Joe’s boils the black-tipped claws of locally sourced stone crabs and serves them chilled, with its signature mustard dressing on the side. Save room for the Key Lime Pie. No reservations. Well worth the wait.