No one is elevating Colombian food in Miami (or anywhere, for that matter) to greater heights than chef Juan Manuel Barrientos, AKA Juanma, a veritable molecular gastronaut. Then there is experiencing the South American nation's cuisine elevated to the max with an experiential menu that changes every season. There is certainly a time and place for an on-the-fly Colombian empanada with spicy ají. Dishes take a tropical - if hedonistic - turn from the caviar and blue crab served over an open-face croissant with a spicy citrus mousse to the rich and decadent buttermilk-coconut pancakes topped with flambéed banana and a creamy pina colada sauce. If the views fade with the nighttime horizon, soak up the sun over the newly launched brunch. And a seafood ravioli, mascarpone-filled pockets rife with tender shrimp and scallop. Or the flatbread sauced with a key lime ponzu alongside slivers of ahi tuna, avocado, and purple shiso. Take the grilled Spanish octopus, impeccably seared and curled atop a bed of chickpea and chorizo. Today, Tourondel's signature international influences at Dune are reminiscent of his LT Steak & Seafood and the Alley (both at the Betsy Hotel in Miami Beach), where Asian and Mediterranean-inspired seafood dishes pair well with Italian favorites. So when Dune became available, elevated atop actual dunes just steps from the Atlantic, boasting one of South Florida's best panoramic waterfront views, it felt as though fate had found him. When eyeing spots for a new location, Laurent Tourondel - best known for BLT Steak and BLT Fish in NYC - was intent on dishing out a feast for the eyes.