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Other Recommended Restaurants: Smoked marlin with a rum-vanilla drizzle and a soupcon of pickled jalapenos, all held aloft in a boat made of malanga? Pork crusted milanesa-style with pine nuts, set on a bed of cauliflower-manchego cheese puree, with a coverlet of arugula and mustard vinaigrette? Yes, this artistically-driven Cuban fusion is not only possible, it's the mouthwatering work of none other than James Beard Award-winning chef Douglas Rodriguez, lauded denizen of Miami's best restaurants for the past two decades. OLA, originally located on Biscayne Boulevard before finding its permanent home on South Beach in this lovely boutique hotel, marked Rodriguez's return to Miami after stints in New York and Philadelphia.

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