The buzz of the kitchen, a breeze wrapping around open rooms, drifting smells, jeweled lamps and ostrich prints, jazz notes, people talking and dropping by the interactive kitchen's open counter creates a relaxed and inviting rhythm.

Chef Mike Sabin plans his seasonal menus around the freshest products available throughout the year, putting together unique combinations of ingredients to achieve consistently fresh, sophisticated cuisine. The Zagat Survey 2005 and 2006, named Nemo one of America's Top Restaurants, noting it as having "won loyalists who return for creative new American fare" and as being the "epitome of South Beach cool."