Miami

Catch Miami, a seafood restaurant from Top Chef winner Hung Huynh, opened within the James Royal Palm hotel in South Beach. The restaurant seats 190 guests on two floors and an outdoor patio includes a Sushi Lounge that holds as many as 50 seated guests for semiprivate dining. Some menu items have been brought over from the original Catch in New York's meatpacking district, but other items such as Kampachi Crudo and a Key Lime Donut reflect local influences.

Formerly the Sense Hotel, the 18-room luxury boutique hotel underwent a renovation and rebranding into a Hamptons-style beach house called Sense Beach House. The hotel is available for full buyouts and has a full-service restaurant, the Local House, as well as a rooftop pool with panoramic views of the beach and South Beach skyline. The pool area can accommodate 75 people for events.

Charles St. is a bistro that opened in March 2013 on the ground floor of the Boulan South Beach hotel. The 70-seat space from Maso Hospitality Group and THINK Hospitality features an international menu and craft cocktails.

Oak Tavern, a neighborhood bistro from chef and restaurateur David Bracha, opened in January in the design district. Featuring many locally sourced ingredients, the menu includes wood-fired pizza, house-made charcuterie, and fresh oysters. A giant oak tree in the courtyard as well as standing lamps with carved wood bases resembling trees reinforce the restaurant's name. The design features brick walls, a communal table on wheels near the entry, and large glass doors that open out to the courtyard. The 5,500-square-foot space has indoor-outdoor seating for 140.

The newly renovated 153-room National Hotel Miami Beach offers more than 2,200 square feet of indoor meeting space and 2,075 square feet of outdoor event space. The Oval Room, with original Art Deco details, accommodates as many as 150 guests. The Martini Room holds as many as 40 guests. Both spaces can open onto the Poolside Garden Terrace, which overlooks the infinity pool. Other spaces include a boardroom, the Blues Bar, the outdoor Aqua Bar & Grill, and the Mezzanine Balcony.

The Flat, a Miami Beach lounge that opened in March, is designed as a bohemian-style loft with furniture arranged as a living room. The space offers 48 seats indoors with another 12 seats outdoors on a 425-square-foot patio.

Opened in March, Swine Southern Table & Bar is an homage to the pig with a focus on regional Southern fare. The Coral Gables restaurant offers its upstairs as a private dining space for as many as 75 guests. It also has a separate bar. Groups can also reserve the farm table downstairs for whole pig roasts.

Cafeina Wynwood Lounge marked its third anniversary by reimagining its upstairs as a 1920s-style speakeasy called the Mezzanine that opened mid-March. The space, designed by Todd Corder, can accommodate as many as 40 guests for events. The area has its own bar with a separate cocktail menu from mixologist David Boxwill.

Executive chef Ralph Pagano has relaunched Alba, a 6,000-square-foot seaside Italian restaurant and lounge at Solé on the Ocean hotel. The eatery can cater to small events with its 20-person, semiprivate chef’s table or larger events with a total capacity of 130. A 16-seat bar serves craft cocktails. The decor includes floor-to-ceiling windows and vintage “pinup girls go to the beach"-themed artwork.

Brio Tuscan Grille opened a West Palm Beach location in February. The dining room of the upscale Italian chain features antique hardwood Cypress flooring, arched colonnades, Italian mosaics, antique doors, walls covered in a Venetian plaster, Arabescato marble imported from Italy, and wrought-iron chandeliers. There is indoor seating for 179 with an additional 55 seats at the bar. A terrace seats 100 with a 48-seat covered loggia dining area. Semipriviate dining is available within the main dining room.