House Salad, The DRB -- Our widely respected food menu consulting firm came up with this crazy concoction! Mixed greens, chopped tomatoes, onions, pita chips, and olives served with your choice of dressing!

Caesar Salad, MEXICO -- Contrary to popular belief, this salad actually got it's name from Caesar Cardini, an Italian-born Mexican who invented it July 4th, 1924 at his restaurant in Tijuana. True story! Romaine lettuce tossed with Caesar dressing, then topped with croutons and Parmesan cheese. Add chicken, fish, or shrimps if you like.

Insalata Caprese, ITALY -- Our chef went to Italy to master this delicacy. Don Vito Insalata himself gave our chef his recipe (Our chef made The Don an offer he couldn't refuse). It's fresh tomatoes, sliced Bufala Mozzarella, and basil with olive oil and balsamic vinegar.

Lager Infused Potato Salad, The DRB -- Nobody knows exactly how many variations of potato salad exist in the universe, but our well-compensated salad spies tell us it's rapidly approaching one million. Ours is unique and found only here at The DRB. Don't bother asking us for the recipe, because we won't tell you; we can't. The DRB DPS (Department of Potato Salad) strictly prohibits any discussion of it's ingredients. The first rule about our potato salad is that you do not talk about our potato salad.... We can tell you that one of our ingredients is a lager beer.

Chicken Tikka Masala, INDIA -- Recently named "Britain's national dish", this South Asian favorite is savored worldwide.  Chopped chicken mixed into a tomato and coconut cream sauce. Served with pita chips.

Shrimp Stir Fry, CHINA -- We cook our stir fry in a wok, using the "chao" technique, which is similar to what most of us know as sauteing. Shrimp and vegetables cooked in our house sweet and spicy sauce.

Steak & Fries, USA -- Close your eyes and picture a seasoned steak grilled to perfection with potato wedges on the side.  Then open your eyes, wipe the drool off your face, and order it from your attentive server.

Flat Bread Pizza, ITALY -- Our oven-baked pizza is served the same way the Italians have done it since 1889 - with cheese on top!  Feel free to customize yours with any of our additional toppings.

Grilled Teriyaki Chicken, JAPAN -- We spent a week with no sleep thinking of a sauce to baste our chicken with that would rhyme with "Zeriyaki" for obvious reasons. After many long heated debates and arm-wrestling matches, Giorgio won and we settled on "Teriyaki". Our citizens love it. Served with potato wedges.

Steak Sandwich, USA -- We intended on having an item on our menu titled "Sandwich" that consisted of grilled onions, DRB Sauce, and served with potato wedges, but our citizens found it rather dull. They suggested we put steak on it and rename it. So far, the people seem to like it.

Grilled Chicken Sandwich, USA -- Don't let the vegetarians fool you; everyone loves grilled chicken, but we were stumped on exactly how the chicken should be served. We tried serving the chicken floating in a bucket of water, but Jaren Rivas, Passport Holder #012 said the chicken loses it's taste that way and suggested we serve it on a sandwich with a side of potato wedges. This guy is a GENIUS!

Tilapia En Papillote, FRANCE -- Do you love to purchase you own presents and enjoy opening them, as if it was your birthday every day of the year? Do you also love fish? If you answered yes to these questions, then this is the dish for you. Tilapia, black olives, tomatoes, onions, capers, basil, and white wine, ready to be unwrapped and enjoyed with potato wedges.

Fish & Chips, U.K. -- Originating in the United Kingdom, this dish is found all over the world, especially in countries colonized by the British.  The DRB has been known to globalize many food dishes and introduce our own twists as we blend cultures in our kitchen.  In this recipe, we serve our potato wedges with tilapia fried in our homemade tempura batter.

Cioppino, USA -- Our rendition of this San Francisco classic invented by Italian fishermen.  This is our seafood soup of mussels, fish, and shrimp in a homemade broth that has so much flavor, we were lucky to fit it into the bowl.  We put garlic toast on the side so you can soak up whatever you can't scoop with the mussel shells.

Mosselen-Friet, BELGIUM -- Steamed mussels and fries: the perfect complement to any Belgian beer shared  with friends.  Belgian's national dish, aka moules-frites in French, is found all over the little nation commonly referred to as the beer capital of the world.  In Belgium, mussels are particularly popular in the summertime, and usually come from Zeeland, a province in Holland, while ours actually come from New Zealand, which got it's name from the same place.

Surf 'n' Turf, USA -- Here we combine our steak and a skewer of shrimp both fresh off the grill with potato wedges onto one plate full of goodness.  Found on menus all over the world, the term “surf and turf” was first coined in a Miami newspaper article in 1966.

Fried Calamari, EUROPE -- Every morning we take a boat out into the ocean and drop nets. This is how we catch our breaded calamari and most of our beer. We then deep-fry our calamari to a golden-brown and suggest one of our fresh-caught beers to go with it.

Bruschetta, ITALY -- Our bruschetta is toasted to a golden-brown, brushed with garlic, topped with fresh sliced tomatoes, and olive oil. It's commonly pronounced incorrectly, but we'll serve it to you anyway, and it tastes great however you say it.

Potstickers, ASIA -- Known as gyōza in Japan, or jiǎozi in China, we simply call them scrumptious yummy dumplings. Feel free to use your own adjectives when you talk about them. Ours are filled with pork and you can have them pan-fried or steamed.

Hummus, MIDDLE EAST -- Hummus is a transliteration of the Arabic word حمّص, which means chickpeas. It's very popular throughout the Middle East, and is made with tahini sauce and sesame oil in addition to chickpeas and other seasonings. We serve it with warm pita bread.

Veggie Spring Rolls, VIETNAM -- Spring rolls are a very popular snack in Vietnam. Not to be confused with Chinese egg rolls, spring rolls are rolled in a rice paper, instead of egg. Restaurants tend to stuff them with just about anything these days, but ours are made with vegetables and served with our sweet and sour dipping sauce.

Arepas, COLOMBIA -- Epa Chamo! Do as the Colombians do! Try one of these tasty cheese-filled corn bread patties and then chug an Aguila! You could also sip a glass of wine with it. Or both!

Tostones, SOUTH AMERICA -- Latin America is known worldwide not only for creating beautiful women, but also Tostones! These plantain medallions are fried once, then pounded flat by our hard-working chefs, then fried a second time and served with our mouth-watering mojo sauce.

Ceviche, PERU -- Our ceviche is prepared to order with fresh fish, onions, cilantro, ginger, lime juice, and our secret ingredient: love! Ceviche is actually cooked with no heat! In addition to adding flavor, the citric acid in the lime juice actually "cooks" the fish...to perfection.

Jalapeño Poppers, MEXICO -- Our guess is that this was not a variation of a Mexican dish, but a good idea invented by intoxicated college kids. Ours are stuffed with cheese, breaded, then fried and served with your choice of dipping sauce.

Potato Wedges, The DRB -- French-fried potaters. In creating our menu, we had a hard time deciding whether to put french fries on the menu or a casserole made with lima beans, anchovy-infused Spam, and topped with durian fruit juice. We held a poll, and 51% of 634 people voted for french fries. It was a narrow win, but we're a democratic republic.

DWNTWN Miami Fries, The DRB -- Adabei was in his own little world when he invented this dish during one of those New Year's weekends when the Phish concert was in town (if you know what I mean). Our potato wedges covered with melted cheese and diced tomatoes. They're awesome!

Volcano Shrimp, The DRB -- This is one volcanic eruption you'll be running towards. Far more mind-blowing than hot magma and lava bursting out of a mountain top or that chemical reaction you get when you mix baking soda and vinegar, this pile of spicy shrimp is flash-fried and then tossed in our sweet chili sauce. It's sure to generate some seismic activity in your mouth.

Camarones A La Diabla, SPAIN -- Born in Southern Spain, and a lover of spicy food, Lorenzo Vega suggested this dish on our menu. True to his mama's coveted family recipe, passed down through many generations, these shrimp are sauteed and then tossed in a spicy garlic chili oil.

Fried Zucchini, The DRB -- Widely believed to be a vegetable, zucchini is botanically classified as a fruit. Also unbeknownst to most is that zucchini grows a beautiful flower. We buy our zucchini fresh. Then we cut it up, bread it, fry it, and serve it with your choice of sauce.

Chicken Wings, USA -- Everybody knows chicken wings and beer go together like white rice in a glass of milk on a paper plate in a snowstorm.  Your choice of spicy buffalo or Asian sauce.

Asian Shrimp Cocktail, The DRB -- One dark and stormy night, we accidentally caught a mermaid in our calamari nets a few miles off the coast.  We tied her up and forced her to tell us everything she knew about shrimp cocktail, and then we tagged her with a DRB logo and let her go.  This is a shrimp cocktail in which the shrimp are grilled and a little bit spicy with a sweet chili sauce for dipping.

Tacos, MEXICO -- Try these bad boys the authentic way how the Mexicans intended (meat, onions, cilantro, and spicy sauce). What in the only place in Downtown Miami to get authentic tacos is going on over here?! Your choice of steak, chicken, fish, or shrimps.

Mozarella Sticks, USA -- We tried frying everything in our kitchen to find what would taste good with marinara sauce. We wasted a toaster, some bottles of Bud Lite, and finally settled on mozzarella cheese.

Jalea, PERU -- Our mastermind chef, Marcos, introduced us to Jalea and we thank him for it every day. We even call him on his days off. It's a Peruvian dish of potato wedges topped with tilapia, shrimp and a salsa Marcos prepares for each order with onions, tomatoes, lime juice, cilantro, and hot peppers.

Chips con Que Queires, MEXICO -- Those of you who have a passion for dipping things will watch all of your wildest dreams come true with this creative dish. Fresh corn tortilla chips with our spicy salsa or our hot melted cheese sauce!

Beef Sliders, USA -- Mini-sized versions of what we call a “hamburger.” The “hamburger” was a concept entirely invented here at The DRB. Three beef “burgers” topped with DRB Sauce and cheese.

Chicken Sliders, USA -- A chicken twist on our burger phenomenon. Three mini fried chicken sandwiches. Those feeling adventurous may attempt trying these Buffalo style, which are tossed in our spicy buffalo sauce and then topped with bleu cheese.

“Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness”