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Since opening just shy of Art Basel week 2012, MC Kitchen has pioneered in its Design District home, specializing in fresh, modern Italian. Helmed by executive chef Victor Toro, who has been with the team since the beginning, the stylish, open-concept kitchen serves brunch, lunch and dinner. Pasta takes up the most real estate on the menu, but a handful of fresh additions include an ahi tuna crudo ($26) topped with fennel grapefruit, friseé, crispy quinoa and ginger citrus vinaigrette and the strozzapreti ($28), prepared with spicy Italian sausage (made in house), wild mushrooms, peppers, arugula and finished with black truffle pecorino.