Santo
This chic model-filled venue has the most beautiful crowd in the city. Models and celebrities flock to Santo for a dining experience filled with loungy house music and traditional Spanish Tapas. Santo is appropriate for a group setting because the food is meant to be shared.
Ambiance: The main dining room of Santo is candle-lit and minimalist. Bubble chandeliers hang from the ceiling and 50s-inspired metal starbursts hang on the walls. The combinations of retro/modern make an interesting contrast.

The lounge portion features a giant abstract photograph that covers the wall. Giant round lamps hang from the ceilings while patrons sit on space-age chairs. The lounge houses the main bar.
Once midnight rolls around, the club portion opens which is located past the main lounge. It is comparable to paradise with lasers, fog and pulsating lights. The club portion is filled with a blast of energy that has party-goers having the time of their life.
Come for a late dinner around 11 pm and watch the beautiful crowd enter the room. As you dine on Spanish tapas, the club portion of Santo begins to populate. You will see exotic models from all over the world.
Crowd: John Legend, Brian McKnight, Wyclef, Keisha Cole and P. Diddy have all dined here. Expect to see many locals in the fashion and entertainment industry, especially beautiful models.
Tuesday: rock
Wednesday: hip hop
Thursday: Latin
Music switches from DJ to live music.
Food: Santo caters to those hard bodies who love to eat but watch what they eat. A model menu is available that features items that are all under 300 calories a plate.
The Duck Montaditos are spicy servings on a crispy tortilla.
The Mango Pineapple Ceviche is a delicious blend of ahi tuna, scallions, cilantro and jalapenos. It is so refreshing.

Seabass Tacos

Crab Cakes

Lamb Chops

Filet Mignon tips

Blackened Salmon Bites

Lamb
Desserts:

Cocktails: Santo has some big cocktails. They are sweet and exotic.
Santo
430 Lincoln Rd
Miami Beach, FL 33139
(305) 532-2882
santorestaurant.com
photography by David C Lee







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