Life off the beach is quickly turning into a destination of choice rather than a process of elimination thanks to new developments in Mid-Town, luxury hospitality venues in Brickell, the American Airlines Arena, and new choices for upscale dining popping up in Miami’s urban side.

Prelude by Barton G, inside the Adrienne Arsht Center for the Performing of Art’s of Miami-Dade County is one example of contemporary American cuisine helping shape the Downtown area. Barton G. Weiss's most recent partnership with the Arsht Center seems to have been the next logical addition to a center in want of a full-service restaurant.

“It was a perfect fit with Barton G.'s legendary flair for blending artistry with presentation and cuisine ,” according to Shelley Acoca, a spokesperson for Barton G.  Now, visitors and locals excited for the debut of the Nutcracker or partaking in an Opera can enjoy dinner and a show all in one spot.

Convenience aside however, the real test for success comes down to the palate. So far, the cuisine has achieved high marks.  Shana Willinsky, a Coral Gables resident, who attended the grand opening of Prelude, said the food she sampled was great and she would definitely be back. “The Arsht Center needed a restaurant like this and it’s a perfect place to dine before heading to a show,” she said.

The grand opening night drew hundreds to the Arsht Center to sample cuisine from the menu and enjoy cocktails, all in the presence of surprise guests like a Giraffe and an Orangutan--typical Barton G awe. The night ended with socialites, VIP’s and local A-listers dancing the night away in true Miami style with a live concert by The Pointer Sisters.

Since the opening, according to Acoca, the tables have been full even on non-performance nights. Currently, the restaurant has not had to solicit promoters to help drive business as many restaurants do on slow nights. Chef Anthony Dee, who worked at Barton G., The Restaurant, before moving to Prelude, runs the kitchen.

The 21 menu options include starters such as beef carpaccio or the heirloom tomato and watermelon salad. Dinner choices include steak, short ribs, and duck confit, served with braised green lentils, garlic sausage, carrots, onions and leeks.

Seafood options include the seared salmon with asparagus, shiitake mushrooms, Israeli couscous and sweet corn jus or the seared red snapper topped with a lemon caper butter sauce with eggplant, zucchini, fennel and squash.