Style File: Hot New Restaurants

WSVN -- For those of you who like to party where you eat, the hottest new scene: Asia De Cuba at the Mondrian in South Beach.

Manjula Jegasothy: "The vibe is excellent. You can see how crowded it is on a Thursday night."

Like any trendy spot, expect to see a celeb or two making a cameo there.

Tim Moriaty, Food & Beverage, the Mondrian: "We've had Marilyn Manson, we've had A-Rod come in, Ivana Trump, such an eclectic mix of celebs and people from Miami coming in."

It's a good scene with good food thanks to chef Bryan Fyler. Asia's menu is a masterful fusion of Asian and Latin.

Bryan Fyler, chef, Asia De Cuba: "The Tuna Pica has got to be the most popular appetizer. It's a picadillo style tuna where we use fresh, sushi grade Ahi tuna, mix it with currants, almonds and a soy ginger vinaigrette."

You can share side dishes like plantain fried rice with an avocado salad or beef spring rolls. Go big with entrees like the Tropical Hoisin duck or try the lamb.

Bryan Fyler: "We have the palomillo style, which is typically done with steak, but we do it with leg of lamb, so it's pounded out nice and thin and marinated in chimichurri sauce."

For those who simply want to sip at the bar, the must-have cocktails are the Mango Mojito and the Asian Pear Martini.

Jennifer Wolper: "Beautiful people, amazing food."

Another hip and happening place, Scarpetta at the Fountainbleau Hotel. The name Scarpetta sets the tone for the restaurant.

Scott Conant, chef, Scarpetta: "In Italian slang, it's when you grab a piece of bread and kind of sop up what's on the plate. That speaks to the comfort level of the restaurant."

Big shot chef Scott Conant is already wooing South Floridians with his fresh take on Italian. His suggestions: start with the creamy polenta with mushroom sauce or the short ribs with risotto.

Scott's fave dish on the menu, spaghetti with basil and tomatoes.

Scott Conant: "We make all the pastas in house. I import all my flour from Italy, the tomatoes are all fresh. It's not what I do to the dish, it's what I don't do to the dish that makes it work so well. A little Parmesan and basil, and it's all good."

Peter Zuckerman: "The pasta, it's all about the pasta. It's the best pasta I have ever had."

After your food has digested, many just stay to soak up the company and atmosphere.

Jennifer Wolper: "I'm here tonight with all my girlfriends, and we're having a really great time."

Marlene Lefton: "The whole ambiance of this room is magnificent. I really think we will be back very soon."

Belkys Nerey: "Back in the day, the Fountainbleau was known for it's extravagant brunch, so Scarpetta restaurant will be starting a Sunday brunch beach-side very soon."