Delray Beach's Mia Kitchen & Bar, from Joey Lograsso and partner/executive chef Jason Binder is a buzzing, chef-driven establishment matched with a vibey, speakeasy-inspired bar. The open kitchen offers a glimpse of the culinary playground Binder shares with chef de cuisine James O'Neill. Dishes are inspired by Binder's global travels and crafted by hands that excel at translating memories into edible works of art. "Branzino Evon," the chef's take on his mother-in-law's traditional Cantonese-style fish dish, is a top seller: A raw fillet is smothered in fresh ginger, cilantro, and scallion — and breaded if you like — then doused in 600-degree oil, effectively "steaming" the fish to perfection and locking in the aromatics. Another of Binder's essential creations, "PB&J foie gras," pairs housemade peanut butter, port wine jelly, and brioche with a seared sliver of goose liver — an upmarket version of the chef's favorite childhood meal.