MOXIES – Restaurant

A polished corner room on Las Olas, open from late morning until the small hours on weekends. The menu is deliberately globe-trotting: sushi and raw-bar plates, Scottish salmon, pastas and grain bowls, and USDA prime steaks custom-cut and seared in an 1800-degree Montague broiler. Burgers are ground in house from chuck, brisket and short rib, stacked on toasted brioche and served with fresh-cut fries; truffle fries are worth the upcharge. Happy hour runs weekdays from three to six, and half-price bottles land every Wednesday. Equal parts business lunch, date night and last drink.

Cuisine: Restaurant