Terence Riley
Terence Riley
Photo courtesy Keenen/Riley Architects
Atlantis Condominiums
Fratelli Lyon Italian restaurant and design showroom
Fratelli Lyon Italian restaurant and design showroom / Courtesy Fratelli Lyon (top) / Atlantis Condominiums / Photo © Averette/Wikipedia (above)

Terence Riley is a founding partner at K/R (Keenen/Riley Architects). Formerly chief curator for architecture and design at The Museum of Modern Art in New York and later director at the Miami Art Museum, Riley recently left the museum world to return to his architecture practice.

Best Historic Architecture
Atlantis Condominiums — Arquitectonica
“The place that the Atlantis Condominiums holds historically and the role that it played culturally when it was built in the early 1980s is quite interesting. Postmodernism was on a roll. Philip Johnson’s AT&T building was on the cover of Time magazine, Charles Jencks’ book came out, all that was hip and was new was on the site of Postmodernism. But going against the grain, Arquitectonica’s Atlantis was beautiful even though it was guilty of everything critics were saying was wrong with Modernism. It became a model for those of us who were not thrilled by this tilt toward historical Postmodernism. For us, against all odds, it was a moment of creativity during that period—one that repeated itself in every Miami Vice trailer—and it became a touchstone."

Best Restaurants
Fratelli Lyon
“Fratelli Lyon serves excellent Italian food in a high design showroom environment. Driade, Vitra, etc., are clustered around it. If you missed the Milan Furniture Fair, this is a good place to catch up and eat well.”

Mandolin Agean Bistro and Mai Tardi
“Mandolin and Mai Tardi serve excellent Greek and (lower priced) Italian food, respectively.”

Michael's Genuine Food and Drink
“The chef, Michael Schwartz, just received a James Beard Award as the best chef in the South. The food and service are excellent as is the wine list. Unsurprisingly, it is a very busy place, lunch and dinner. They also have a terrific brunch: familiar dishes rethought, served in tapas-like portions.”