Eat Like A Local
Food Options - $
Cuban bakeries are the backbone of Miami and Hialeah, so it’s hard to recommend one over another. However it’s worth highlighting how Andy Herrera pushes what a Cuban bakery can be. He was among the first to put Nutella in a pastelito, he combined flan and rice pudding into something he calls the Alabao. And like the best Cuban bakeries, he can make intricate over-the-top cakes (like a giant domino with the numbers 9 and 2 for my late dad’s 92nd birthday). He was the madman who took the archetypal Cuban cake (the crumb soaked in simple syrup), spread Nutella cream between the layers — then covered the whole thing in 100 croquetas. Behold, the Croqueta Cake. It’s a Cuban party plate in one dish.
5804 W 20TH AVE., HIALEAH. - 305-273-2362
8100 SW EIGHTH ST., WESTCHESTER - 305-265-1348
Breadman Miami
8100 Southwest 8th StreetCuban bakeries are the backbone of Miami and Hialeah, so it’s hard to recommend one over another. However it’s worth highlighting how Andy Herrera pushes what a Cuban bakery can be. He was among the first to put Nutella in a pastelito, he combined flan and rice pudding into something he calls the Alabao. And like the best Cuban bakeries, he can make intricate over-the-top cakes (like a giant domino with the numbers 9 and 2 for my late dad’s 92nd birthday). He was the madman who took the archetypal Cuban cake (the crumb soaked in simple syrup), spread Nutella cream between the layers — then covered the whole thing in 100 croquetas. Behold, the Croqueta Cake. It’s a Cuban party plate in one dish.
5804 W 20TH AVE., HIALEAH. - 305-273-2362
8100 SW EIGHTH ST., WESTCHESTER - 305-265-1348
For 38 years, Pearline “Miss Pearl” Murray rained down flavorful Jamaican brown stews at her Wynwood location of Clive’s. And when developers forced her out in 2014, she consolidated at the second location in Little Haiti, which remains a locals’ favorite, and never skipped a beat. Tender oxtail that begs for you to suck it off the bone poured over rice and peas, with a side of sweet plantains, is the play. In a rush? Order a golden, flaky Jamaican patty and stuff it inside a baked-to-order hunk of yeasty coco bread (it’s not on the menu; ask for it), and you have a meal to keep you full the rest of the day for about 4 bucks.
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Clive's Cafe
5890 NW 2nd AveFor 38 years, Pearline “Miss Pearl” Murray rained down flavorful Jamaican brown stews at her Wynwood location of Clive’s. And when developers forced her out in 2014, she consolidated at the second location in Little Haiti, which remains a locals’ favorite, and never skipped a beat. Tender oxtail that begs for you to suck it off the bone poured over rice and peas, with a side of sweet plantains, is the play. In a rush? Order a golden, flaky Jamaican patty and stuff it inside a baked-to-order hunk of yeasty coco bread (it’s not on the menu; ask for it), and you have a meal to keep you full the rest of the day for about 4 bucks.
To me, there are only two legit places to order a traditional frita cubana in Miami, and El Rey de las Fritas is the other (1821 SW Eighth St., Little Havana, or 9343 SW 40th St., Westchester). El Mago is a personal preference because it’s near my house and I love the cumin-and-chorizo-flavored sauce they use to flavor their ultra-flat, all-beef burger once it hits the griddle. Their crispy papitas are fried throughout the day. (Bonus history: The late "Rey" Benito Gonzalez taught his brother-in-law "Mago" Ortelio Cardenas how to make them.) They're nearly identical but for the bread. El Mago's is a little more firm.) A beer and frita go a long way toward finding enlightenment.
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El Mago De Las Fritas
5828 SW 8th StTo me, there are only two legit places to order a traditional frita cubana in Miami, and El Rey de las Fritas is the other (1821 SW Eighth St., Little Havana, or 9343 SW 40th St., Westchester). El Mago is a personal preference because it’s near my house and I love the cumin-and-chorizo-flavored sauce they use to flavor their ultra-flat, all-beef burger once it hits the griddle. Their crispy papitas are fried throughout the day. (Bonus history: The late "Rey" Benito Gonzalez taught his brother-in-law "Mago" Ortelio Cardenas how to make them.) They're nearly identical but for the bread. El Mago's is a little more firm.) A beer and frita go a long way toward finding enlightenment.
You can practically get a sampling of just about everything on the menu for 35 bucks. That’s why I love this original Cuban food hall, where several vendors serve different kinds of hot food ready to eat in or take out. When I'm working late, I know I can zip in, order a pound of roasted pork, a healthy serving of yuca or calabaza squash with onions and a bag of chicharrones, and be out in less than 15 minutes — and for under $20. It’s also a great place to order a batido de guanabana or mamey. Life hack: go down the block to Pinocho Bakery for fresh baked Cuban bread and make pan con lechón. They have 10 locations, but I frequent the original on Flagler and Red Road.
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El Palacio de los Jugos
5721 W Flagler StYou can practically get a sampling of just about everything on the menu for 35 bucks. That’s why I love this original Cuban food hall, where several vendors serve different kinds of hot food ready to eat in or take out. When I'm working late, I know I can zip in, order a pound of roasted pork, a healthy serving of yuca or calabaza squash with onions and a bag of chicharrones, and be out in less than 15 minutes — and for under $20. It’s also a great place to order a batido de guanabana or mamey. Life hack: go down the block to Pinocho Bakery for fresh baked Cuban bread and make pan con lechón. They have 10 locations, but I frequent the original on Flagler and Red Road.
Keon Lewis and Monique Messer opened their coffee shop, defying those — even their own neighbors — who told them “Black people don’t drink coffee,” Lewis recalled. They wanted to create a meeting space they felt was missing in Black Miami. And guess what? “Black people drink coladas. Who knew?” he joked. The Groovin’ Bean created a Starbucks alternative at the edge of downtown, where the couple sells the SoBe Cakes (banana pudding, margarita Key lime and Crown Royal-infused red velvet) that made them known. It’s a rock-solid place for Americanos and lattes. But why not treat yourself to the banana pudding frappe, complete with a Nilla wafer, that became their signature?
Groovin' Bean Coffee Bar & Lounge
801 Northwest 3rd AvenueKeon Lewis and Monique Messer opened their coffee shop, defying those — even their own neighbors — who told them “Black people don’t drink coffee,” Lewis recalled. They wanted to create a meeting space they felt was missing in Black Miami. And guess what? “Black people drink coladas. Who knew?” he joked. The Groovin’ Bean created a Starbucks alternative at the edge of downtown, where the couple sells the SoBe Cakes (banana pudding, margarita Key lime and Crown Royal-infused red velvet) that made them known. It’s a rock-solid place for Americanos and lattes. But why not treat yourself to the banana pudding frappe, complete with a Nilla wafer, that became their signature?
La Camaronera, the spot where you can come as you are and order a killer minuta fried-fish sandwich (tail still on!) that is often imitated, never duplicated. I know it says “market price” on the board, but it’s always $7.35. Don’t sleep on the fried shrimp sandwich or the fried oysters!
1952 W Flagler St
1952 West Flagler StreetLa Camaronera, the spot where you can come as you are and order a killer minuta fried-fish sandwich (tail still on!) that is often imitated, never duplicated. I know it says “market price” on the board, but it’s always $7.35. Don’t sleep on the fried shrimp sandwich or the fried oysters!
Sometimes you just want a well-made, traditional Cuban sandwich. Nothing “cheffy” about it. Bolo ham, roasted pork, Swiss cheese, pickles, yellow mustard on warm, pressed Cuban bread. Nothing else. Nothing fancy. No artisanal ham that tastes like leftover Christmas dinner. (And no damn salami.) If you want something heartier, Latin Cafe 2000 manages all the classics well, from vaca frita to bistec empanizado.
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Latin Cafe 2000
2501 Biscayne BlvdSometimes you just want a well-made, traditional Cuban sandwich. Nothing “cheffy” about it. Bolo ham, roasted pork, Swiss cheese, pickles, yellow mustard on warm, pressed Cuban bread. Nothing else. Nothing fancy. No artisanal ham that tastes like leftover Christmas dinner. (And no damn salami.) If you want something heartier, Latin Cafe 2000 manages all the classics well, from vaca frita to bistec empanizado.
I’ll always have a soft spot for this Cuban restaurant in Hialeah because it’s the first place where I had fresh-made churros and creamy hot chocolate on one of those freezing (sub-60 degree!) Miami nights. To this day, they’re still my favorite. But that doesn’t mean they don’t crank out some of the most flavorful Cuban food in Miami, from a killer frita (priced at $3.05, of course) and a fat, meaty Cuban sandwich to a humongous bistec milanesa (a breaded, fried thin steak, covered in a layer of sliced ham and melted Swiss cheese) that hangs off the plate.
Morro Castle
1201 W 44th PlI’ll always have a soft spot for this Cuban restaurant in Hialeah because it’s the first place where I had fresh-made churros and creamy hot chocolate on one of those freezing (sub-60 degree!) Miami nights. To this day, they’re still my favorite. But that doesn’t mean they don’t crank out some of the most flavorful Cuban food in Miami, from a killer frita (priced at $3.05, of course) and a fat, meaty Cuban sandwich to a humongous bistec milanesa (a breaded, fried thin steak, covered in a layer of sliced ham and melted Swiss cheese) that hangs off the plate.
Gentrification is in full swing in Little Haiti, and that’s more reason to appreciate a place like Pack Supermarket, which has been a fixture in the neighborhood for more than 30 years. A small, delicious, affordable menu of Haitian favorites that it dishes out from its tiny ventanita is the reason why. Five pieces of the crispiest chicken you’ve ever had (with a thin-battered Caribbean-style crust, unlike the thicker Southern tradition), crunchy fried bannann, plus a rich beef pate and all the pikliz your heart desires: $6. It would be a deal at twice the price.
Pack Super Market
8235 Northeast 2nd AvenueGentrification is in full swing in Little Haiti, and that’s more reason to appreciate a place like Pack Supermarket, which has been a fixture in the neighborhood for more than 30 years. A small, delicious, affordable menu of Haitian favorites that it dishes out from its tiny ventanita is the reason why. Five pieces of the crispiest chicken you’ve ever had (with a thin-battered Caribbean-style crust, unlike the thicker Southern tradition), crunchy fried bannann, plus a rich beef pate and all the pikliz your heart desires: $6. It would be a deal at twice the price.
Allapattah is ground zero for new interest from Miami’s developers but it has long been a vibrant enclave for South Florida’s Dominican population. And one of the food favorites is Plaza Seafood Market. The sign out front touts their seafood soup and fried fish — and you should definitely get both. The seafood soup is rich with fresh fish chunks and crab. And when the hog snapper fillet is the special, that’s the go-to lunch dish. (But I'll also applaud the whole fried snapper as a lunch flex.) Don’t forget an order of tostones on the side.
Plaza Seafood Market
3114 Northwest 17th AvenueAllapattah is ground zero for new interest from Miami’s developers but it has long been a vibrant enclave for South Florida’s Dominican population. And one of the food favorites is Plaza Seafood Market. The sign out front touts their seafood soup and fried fish — and you should definitely get both. The seafood soup is rich with fresh fish chunks and crab. And when the hog snapper fillet is the special, that’s the go-to lunch dish. (But I'll also applaud the whole fried snapper as a lunch flex.) Don’t forget an order of tostones on the side.
The employee who integrated Royal Castle’s once-vast chain became the sole owner of this last remaining burger slider spot. Now James N. Brimberry has handed over the reins to his grandson, also named James, to be the caretaker of this Miami gem. (Mahersala Ali delivered an award-winning performance in the film “Moonlight” while sitting in one of the booths.) Order a six-pack of sliders on pillowy, toasted bread for $8.75 ($9.50 with cheese) with honest-to-goodness birch beer (imagine a mix between root beer and cherry Coke) for 2 bucks. It’s a Miami classic.
Royal Castle
2700 Northwest 79th StreetThe employee who integrated Royal Castle’s once-vast chain became the sole owner of this last remaining burger slider spot. Now James N. Brimberry has handed over the reins to his grandson, also named James, to be the caretaker of this Miami gem. (Mahersala Ali delivered an award-winning performance in the film “Moonlight” while sitting in one of the booths.) Order a six-pack of sliders on pillowy, toasted bread for $8.75 ($9.50 with cheese) with honest-to-goodness birch beer (imagine a mix between root beer and cherry Coke) for 2 bucks. It’s a Miami classic.
I must have ordered every taco on the menu and each one came bursting with flavors, from take-a-chance lengua and tripa to the American-palate-friendly carnitas, carne asada and al pastor. Their salsas are fresh and spicy. Oh, and a note to my Mexican-Cuban buddy Juan: Their double-tortilla tacos are served hot off the griddle. It’s one of the best versions of traditional tacos you can get in Miami without making the trek to Homestead. I can’t get enough of this place.
Taqueria Los Potrillos Miami
3937 Northwest 7th StreetI must have ordered every taco on the menu and each one came bursting with flavors, from take-a-chance lengua and tripa to the American-palate-friendly carnitas, carne asada and al pastor. Their salsas are fresh and spicy. Oh, and a note to my Mexican-Cuban buddy Juan: Their double-tortilla tacos are served hot off the griddle. It’s one of the best versions of traditional tacos you can get in Miami without making the trek to Homestead. I can’t get enough of this place.
Miami Gardens is blessed with several Caribbean cultures and Jamaican patties are plentiful in strip malls throughout. The ones at Taste Rite were “so good I spent my light bill money,” blogger Starex Smith wrote for the Miami Herald. The ackee and salt fish patty is their specialty, with all the dough and fillings made in-house daily. But you can’t go wrong with the traditional beef patty. Eat it like a local: Buy a piece of pillowy soft coco bread bun and wedge the flaky, buttery Jamaican patty inside for a perfect bite.
Taste Rite Bakery
18400 Northwest 2nd AvenueMiami Gardens is blessed with several Caribbean cultures and Jamaican patties are plentiful in strip malls throughout. The ones at Taste Rite were “so good I spent my light bill money,” blogger Starex Smith wrote for the Miami Herald. The ackee and salt fish patty is their specialty, with all the dough and fillings made in-house daily. But you can’t go wrong with the traditional beef patty. Eat it like a local: Buy a piece of pillowy soft coco bread bun and wedge the flaky, buttery Jamaican patty inside for a perfect bite.
Tourist trap or local icon? Both things can be true. Versailles remains the ambassador to the world for Cuban cuisine in Miami, although there are better pure Cuban restaurants in South Florida. (I prefer the kitchen across the street at sister restaurant La Carreta for vaca frita or a heaping bistec empanizado that falls off the plate.) But Versailles’ ventanita — one of our walk up windows where Miami meets for Cuban coffee and chisme — remains my favorite anywhere in South Florida. The croquetas come finger-searing out of the fryer. The pastelitos de guayaba are constantly baked fresh. And the cortadito — half Cuban coffee, half steamed milk — remains my favorite in the city. (Always ask for leche evaporada in place of whole milk.) For entertainment, you can still watch the viejos talk politics and flirt with the window waitresses. It's ventanita excellence.
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Versailles Restaurant Cuban Cuisine
3555 SW 8th StTourist trap or local icon? Both things can be true. Versailles remains the ambassador to the world for Cuban cuisine in Miami, although there are better pure Cuban restaurants in South Florida. (I prefer the kitchen across the street at sister restaurant La Carreta for vaca frita or a heaping bistec empanizado that falls off the plate.) But Versailles’ ventanita — one of our walk up windows where Miami meets for Cuban coffee and chisme — remains my favorite anywhere in South Florida. The croquetas come finger-searing out of the fryer. The pastelitos de guayaba are constantly baked fresh. And the cortadito — half Cuban coffee, half steamed milk — remains my favorite in the city. (Always ask for leche evaporada in place of whole milk.) For entertainment, you can still watch the viejos talk politics and flirt with the window waitresses. It's ventanita excellence.
Eduardo Lara turned summers visiting his grandparents in Mexico into a passion for making some of Miami's finest spit-roasted tacos, served streetside. The meat roasts slowly, spinning vertically, dripping juices down from the whole pineapple atop it to the onion at its base. He slices the charred, outside edges of the al pastor meat right into a tortilla he hand makes, and tops it simply with an onion-cilantro-lime relish. He pops up Tuesdays at J. Wakefield Brewing and Friday and Saturday at Space Park in Little Haiti.
The Wolf Of Tacos
130 Northwest 24th StreetEduardo Lara turned summers visiting his grandparents in Mexico into a passion for making some of Miami's finest spit-roasted tacos, served streetside. The meat roasts slowly, spinning vertically, dripping juices down from the whole pineapple atop it to the onion at its base. He slices the charred, outside edges of the al pastor meat right into a tortilla he hand makes, and tops it simply with an onion-cilantro-lime relish. He pops up Tuesdays at J. Wakefield Brewing and Friday and Saturday at Space Park in Little Haiti.
Miami Gardens is blessed with several Caribbean cultures and Jamaican patties are plentiful in strip malls throughout. The ones at Taste Rite were “ so good I spent my light bill money,” blogger Starex Smith wrote for the Miami Herald. The ackee and salt fish patty is their specialty, with all the dough and fillings made in-house daily. But you can’t go wrong with the traditional beef patty. Eat it like a local: Buy a piece of pillowy soft coco bread bun and wedge the flaky, buttery Jamaican patty inside for a perfect bite.
Taste Rite Bakery
18400 Northwest 2nd AvenueMiami Gardens is blessed with several Caribbean cultures and Jamaican patties are plentiful in strip malls throughout. The ones at Taste Rite were “ so good I spent my light bill money,” blogger Starex Smith wrote for the Miami Herald. The ackee and salt fish patty is their specialty, with all the dough and fillings made in-house daily. But you can’t go wrong with the traditional beef patty. Eat it like a local: Buy a piece of pillowy soft coco bread bun and wedge the flaky, buttery Jamaican patty inside for a perfect bite.
Food Options - $$
I love taking people here because it’s the most-Miami place I can think of: a former liquor store that added a restaurant, where the owner’s son was once on “Food Network Star.” Reuben Ruiz makes fantastic fried chicken sandwiches and burgers, like a huge Jameson apricot-glazed monstrosity that he serves alongside classic Latin food, like bistec empanizado.
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Airport Cafe & Liquors
4427 NW 36th StI love taking people here because it’s the most-Miami place I can think of: a former liquor store that added a restaurant, where the owner’s son was once on “Food Network Star.” Reuben Ruiz makes fantastic fried chicken sandwiches and burgers, like a huge Jameson apricot-glazed monstrosity that he serves alongside classic Latin food, like bistec empanizado.
Al-Amir is a tiny Lebanese shop that has stood on Bird Road near Ludlam Road since 2017. They have a tight menu of Lebanese food, including grilled lamb, which they serve in platters or in wraps. Sandwiches pop with tangy pickled veggies. The real showstopper is their baba ganoush, a cousin to hummus that’s made with roasted eggplant instead of chickpeas. In this one, you can taste the fire-roasting of the eggplant, and the sweetness of pomegranates against the tart lemon juice. They bake their own pita bread, which comes smoking and puffed out of the oven. This instantly goes on our roster of Miami places to visit regularly.
Al-Amir Lebanese Forno
6420 Bird RdAl-Amir is a tiny Lebanese shop that has stood on Bird Road near Ludlam Road since 2017. They have a tight menu of Lebanese food, including grilled lamb, which they serve in platters or in wraps. Sandwiches pop with tangy pickled veggies. The real showstopper is their baba ganoush, a cousin to hummus that’s made with roasted eggplant instead of chickpeas. In this one, you can taste the fire-roasting of the eggplant, and the sweetness of pomegranates against the tart lemon juice. They bake their own pita bread, which comes smoking and puffed out of the oven. This instantly goes on our roster of Miami places to visit regularly.
I'm almost never this far west, but when I am, I can't pass on Amelia's, the little sister to the Kendall-favorite Finka, where the granddaughter of the Islas Canarias founders, Eileen Andrade, experiments with Peruvian, Cuban and pan-Asian cuisine to create dishes that seem both familiar and inspired. I'll kill for those yuca tots, topped with roasted pork and drizzled in garlic aioli.
Amelia's 1931
13601 SW 26th StI'm almost never this far west, but when I am, I can't pass on Amelia's, the little sister to the Kendall-favorite Finka, where the granddaughter of the Islas Canarias founders, Eileen Andrade, experiments with Peruvian, Cuban and pan-Asian cuisine to create dishes that seem both familiar and inspired. I'll kill for those yuca tots, topped with roasted pork and drizzled in garlic aioli.
Miami seems to be able to hang on to only one Ethiopian restaurant at a time. I’ll gladly take more of them as long as we get to keep Awash. Give me the combination injera platter, a mandala of colors, flavors and textures that includes doro wat (stewed chicken), shiro (split yellow peas) and misir (red lentils). Plenty of spongy rolls of injera bread to sop it up and Ethiopian coffee to finish.
Awash Ethiopian Restaurant
19934 NW 2nd AveMiami seems to be able to hang on to only one Ethiopian restaurant at a time. I’ll gladly take more of them as long as we get to keep Awash. Give me the combination injera platter, a mandala of colors, flavors and textures that includes doro wat (stewed chicken), shiro (split yellow peas) and misir (red lentils). Plenty of spongy rolls of injera bread to sop it up and Ethiopian coffee to finish.
One of Miami’s best butcher shops, Babe’s stocks top-quality products, including wagyu, and uses them in their takes on some of Miami’s classics. They know their meats and how to bring out the best in them. Their Cuban sandwich — presented non-traditionally in a round Cuban bun stuffed with lechon they marinate and roast in-house — is easily one of the best I’ve had in Miami. And it is one of the few places in Miami that prides itself on poutine, that ugly-delicious Canadian snack. Canadian Melanie Schoendorfer and her husband, Jason, make a real-deal version, with crispy fries covered in squeaky cheese curds and homemade gravy (made from the stock of their roasted pork).
Babe's Meat & Counter
9216 Southwest 156th StreetOne of Miami’s best butcher shops, Babe’s stocks top-quality products, including wagyu, and uses them in their takes on some of Miami’s classics. They know their meats and how to bring out the best in them. Their Cuban sandwich — presented non-traditionally in a round Cuban bun stuffed with lechon they marinate and roast in-house — is easily one of the best I’ve had in Miami. And it is one of the few places in Miami that prides itself on poutine, that ugly-delicious Canadian snack. Canadian Melanie Schoendorfer and her husband, Jason, make a real-deal version, with crispy fries covered in squeaky cheese curds and homemade gravy (made from the stock of their roasted pork).
A wide open outdoor beer garden at the heart of this new Coral Gables brewery is its biggest draw. My favorite time to come here is at night (usually on a Tuesday when it’s less crowded), when a breeze blows through the courtyard. Of course, the food is on point with Threefolds Cafe’s Nick Sharp bringing in his Aussie influences, like a thunderously crunchy fish and chips. And of course, a robust beer menu of everything from light hefeweizens to barrel-aged brown ales. It has helped make Coral Gables the hot new dining destination.
Bay 13 Brewery and Kitchen
65 Alhambra PlazaA wide open outdoor beer garden at the heart of this new Coral Gables brewery is its biggest draw. My favorite time to come here is at night (usually on a Tuesday when it’s less crowded), when a breeze blows through the courtyard. Of course, the food is on point with Threefolds Cafe’s Nick Sharp bringing in his Aussie influences, like a thunderously crunchy fish and chips. And of course, a robust beer menu of everything from light hefeweizens to barrel-aged brown ales. It has helped make Coral Gables the hot new dining destination.
Bon Gout BBQ - Jean “B.J.” Lucel and Wesley Bissaint hauled their smoker around Little Haiti, cooking roadside barbecue true to its name. They unhitched their grills and anchored them to a storefront in the neighborhood where they grew up. Little Haiti responded by showing up hungry for Southern barbecue with a Haitian twist. Ribs are barbecued for six hours, the brisket smoked for eight, a perfect pink smoke ring lining the inside of the beef. The rub, made with a mix of Haitian spices, imparts a deep flavor and a seasoned crust. Barbecue sauces are housemade. (The one to order is the Bon Gout Gold with a mustard tang.) And the pikliz has two settings: hot — and Haitian hot. “Mamma Chef” Miselie Marseilles handles the handful of traditional Haitian dishes, such as griyo (fried pork chunks), bannann peze (fried green plantains) and diri kole ak pwa wouj (rice and beans).
99 NW 54th St
99 Northwest 54th StreetBon Gout BBQ - Jean “B.J.” Lucel and Wesley Bissaint hauled their smoker around Little Haiti, cooking roadside barbecue true to its name. They unhitched their grills and anchored them to a storefront in the neighborhood where they grew up. Little Haiti responded by showing up hungry for Southern barbecue with a Haitian twist. Ribs are barbecued for six hours, the brisket smoked for eight, a perfect pink smoke ring lining the inside of the beef. The rub, made with a mix of Haitian spices, imparts a deep flavor and a seasoned crust. Barbecue sauces are housemade. (The one to order is the Bon Gout Gold with a mustard tang.) And the pikliz has two settings: hot — and Haitian hot. “Mamma Chef” Miselie Marseilles handles the handful of traditional Haitian dishes, such as griyo (fried pork chunks), bannann peze (fried green plantains) and diri kole ak pwa wouj (rice and beans).
Father and son Manuel and Jesús Brazón fled Venezuela and started unlikely careers in baking together, just as the pandemic started. Their first year in business ended the way it began, with the aroma of their bread bringing a long line of customers to their door. At their Doral bakery, they create a unique mix of French-style and Venezuelan baked goods, from naturally leavened sourdough to cultural classics such as pan canilla and campesino, similar to French baguettes, ham-and-cheese cachitos, pan dulces and pasteles.
Caracas Bakery
7884 NW 52nd StFather and son Manuel and Jesús Brazón fled Venezuela and started unlikely careers in baking together, just as the pandemic started. Their first year in business ended the way it began, with the aroma of their bread bringing a long line of customers to their door. At their Doral bakery, they create a unique mix of French-style and Venezuelan baked goods, from naturally leavened sourdough to cultural classics such as pan canilla and campesino, similar to French baguettes, ham-and-cheese cachitos, pan dulces and pasteles.
This is the version of the Cuban-American diner that chef Michael Beltran imagined when he first opened Chug’s in 2019. After a year-long expansion, it’s an all-hours diner, where you can get his cast-iron pancake for (all-day) breakfast, a shaved eye round pan con bistec with oxtail jus for dipping at lunch, a frita-stuffed pastelito from sous chef Gio Fesser for a snack, and Beltran’s upscale take on meatloaf for dinner. Oh, and cocktails until 2 a.m. on the weekends.
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Chug's
3444 Main HwyThis is the version of the Cuban-American diner that chef Michael Beltran imagined when he first opened Chug’s in 2019. After a year-long expansion, it’s an all-hours diner, where you can get his cast-iron pancake for (all-day) breakfast, a shaved eye round pan con bistec with oxtail jus for dipping at lunch, a frita-stuffed pastelito from sous chef Gio Fesser for a snack, and Beltran’s upscale take on meatloaf for dinner. Oh, and cocktails until 2 a.m. on the weekends.
La Tropical is a brewery grown up. No expense was spared in creating a setting to enjoy craft beer made by one of Miami's top artisans and food by one of Miami's best-known names, Cindy Hutson and Delius Shirley of the late Ortanique. Find beautiful live-edge wood tables inside with Edison lights illuminating the high ceilings, and a lush tropical garden outside, installed by Fairchild Botanic Gardens. It's what you'd expect from a brewery backed by Heineken. Here's what you don't expect: real history. La Tropical is a modern-day interpretation of Cuba's first brewery, created by descendants of the original owners. Even the La Original amber ale is a spun forward version based on the original recipe.
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Cerveceria La Tropical
42 Northeast 25th StreetLa Tropical is a brewery grown up. No expense was spared in creating a setting to enjoy craft beer made by one of Miami's top artisans and food by one of Miami's best-known names, Cindy Hutson and Delius Shirley of the late Ortanique. Find beautiful live-edge wood tables inside with Edison lights illuminating the high ceilings, and a lush tropical garden outside, installed by Fairchild Botanic Gardens. It's what you'd expect from a brewery backed by Heineken. Here's what you don't expect: real history. La Tropical is a modern-day interpretation of Cuba's first brewery, created by descendants of the original owners. Even the La Original amber ale is a spun forward version based on the original recipe.
Tired of making lavish desserts for 25 years, Cindy Kruse and her life partner Eric Paige decided to turn all that pastry chef expertise toward the humble cookie. Don’t let it fool you. The flavors are so layered and complex they could be served on Wedgewood china. Also, they’re as big as your head. The Lemon Cloud cookie is a must-order. Her brownie layers fudge, Rice Krispies, chocolate sauce, a thin layer of Nutella used as an ingredient rather than a sledgehammer and a crunchy toffee topping. It’s a terrine of sweet decadence. Don't leave without the carrot cake, whether or not you like carrot cake. It'll change your mind.
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Cindy Lou's Cookies
7320 NE 2nd AveTired of making lavish desserts for 25 years, Cindy Kruse and her life partner Eric Paige decided to turn all that pastry chef expertise toward the humble cookie. Don’t let it fool you. The flavors are so layered and complex they could be served on Wedgewood china. Also, they’re as big as your head. The Lemon Cloud cookie is a must-order. Her brownie layers fudge, Rice Krispies, chocolate sauce, a thin layer of Nutella used as an ingredient rather than a sledgehammer and a crunchy toffee topping. It’s a terrine of sweet decadence. Don't leave without the carrot cake, whether or not you like carrot cake. It'll change your mind.
Many of my weekends begin with a Saturday morning run to El Bagel for a dozen bagels. El Bagel has been making arguably Miami-Dade’s best bagels since they moved out of their weekly food truck behind Boxelder into their own shop in MiMo. Matteson Koche’s bagels are naturally leavened, which gives them a subtle sourdough flavor, delicately chewy on the inside, and perfectly crisp on the outside. The homemade scallion cream cheese schmear takes them to another level. And their sandwiches are a luxury. Buy a dozen, slice them and freeze them. That way, you just have to pop them in the toaster on low to medium, and it’s like they came right out of the oven.
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El Bagel
6910 Biscayne BlvdMany of my weekends begin with a Saturday morning run to El Bagel for a dozen bagels. El Bagel has been making arguably Miami-Dade’s best bagels since they moved out of their weekly food truck behind Boxelder into their own shop in MiMo. Matteson Koche’s bagels are naturally leavened, which gives them a subtle sourdough flavor, delicately chewy on the inside, and perfectly crisp on the outside. The homemade scallion cream cheese schmear takes them to another level. And their sandwiches are a luxury. Buy a dozen, slice them and freeze them. That way, you just have to pop them in the toaster on low to medium, and it’s like they came right out of the oven.
No need to hit several bakeries to buy your favorite empanadas when Empanada Harry’s bakes them all in one place, including authentic Peruvian dusted in powdered sugar, crispy Colombian corn, hearty Venezuelan, and even riffs from the baker that include things like a Cuban sandwich empanada with pork, ham and pickles. Most empanadas are $3, so you can take a culinary tour of Latin America for well under $20. Harry Coleman and wife Michelle also make such a fantastic tres leches made with Flor de Caña rum that I drive 30 minutes west for it on special occasions.
Empanada Harry's Bakery & Cafe
4009 Southwest 152nd AvenueNo need to hit several bakeries to buy your favorite empanadas when Empanada Harry’s bakes them all in one place, including authentic Peruvian dusted in powdered sugar, crispy Colombian corn, hearty Venezuelan, and even riffs from the baker that include things like a Cuban sandwich empanada with pork, ham and pickles. Most empanadas are $3, so you can take a culinary tour of Latin America for well under $20. Harry Coleman and wife Michelle also make such a fantastic tres leches made with Flor de Caña rum that I drive 30 minutes west for it on special occasions.
Harry's Pizzeria was an instant hit when Michael Schwartz branched out from fine dining at Michael's Genuine to finely topped artisanal pies. Schwartz learned the art of pizza while working for Wolfgang Puck and spent two years refining his dough-aging recipe. With toppings like short rib and rock shrimp — atop a perfectly blistered Neapolitan-style thin crust — the pizzas stand apart from the pack. His pies are best eaten in-house, but I found you can bring them home and pop them in the oven at 350 for about 4 minutes and they hold up.
Locations:
3918 N MIAMI AVE., DESIGN DISTRICT
2996 MCFARLANE RD., COCONUT GROVE
1680 MERIDIAN AVE., MIAMI BEACH
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Harry's Pizzeria
3918 N Miami AveHarry's Pizzeria was an instant hit when Michael Schwartz branched out from fine dining at Michael's Genuine to finely topped artisanal pies. Schwartz learned the art of pizza while working for Wolfgang Puck and spent two years refining his dough-aging recipe. With toppings like short rib and rock shrimp — atop a perfectly blistered Neapolitan-style thin crust — the pizzas stand apart from the pack. His pies are best eaten in-house, but I found you can bring them home and pop them in the oven at 350 for about 4 minutes and they hold up.
Locations:
3918 N MIAMI AVE., DESIGN DISTRICT
2996 MCFARLANE RD., COCONUT GROVE
1680 MERIDIAN AVE., MIAMI BEACH
There's a reason J. Wakefield remains the only independent craft beer brewery in a Miami neighborhood where the movement was born: Johnathan Wakefield makes great beer. Head brewer Maria Cabre leads a brewery that distinguish itself with tart, crisp sour beers made with passion fruit and other local ingredients that created a new style, Florida berliner weisse. But they also bring out lines of beer nerds with annual releases of rich, boozy barrel-aged stouts, and clean, crisp lagers and pale ales. A fun cartoon and Star Wars theme makes it a great destination.
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J. Wakefield Brewing
120 NW 24th StThere's a reason J. Wakefield remains the only independent craft beer brewery in a Miami neighborhood where the movement was born: Johnathan Wakefield makes great beer. Head brewer Maria Cabre leads a brewery that distinguish itself with tart, crisp sour beers made with passion fruit and other local ingredients that created a new style, Florida berliner weisse. But they also bring out lines of beer nerds with annual releases of rich, boozy barrel-aged stouts, and clean, crisp lagers and pale ales. A fun cartoon and Star Wars theme makes it a great destination.
King Duck does one thing: Cantonese barbecue. And they basically only deal in two ingredients, pork and duck. This is not a weakness. This tiny spot tucked in the corner of a strip mall churns out great char siu barbecue, remixed in several dishes. But just go for the pure stuff. A whole Peking duck with glass-like crispy skin and all the fixins (paper thin pancakes, slivered scallions, Hoisin sauce) will set you back $45. Pair it with a side of sticky-sweet spare ribs.
King Duck Chinese BBQ
10340 West Flagler StreetKing Duck does one thing: Cantonese barbecue. And they basically only deal in two ingredients, pork and duck. This is not a weakness. This tiny spot tucked in the corner of a strip mall churns out great char siu barbecue, remixed in several dishes. But just go for the pure stuff. A whole Peking duck with glass-like crispy skin and all the fixins (paper thin pancakes, slivered scallions, Hoisin sauce) will set you back $45. Pair it with a side of sticky-sweet spare ribs.
What I like best about this longtime Chinese restaurant, tucked into a strip mall in Westchester, is what most people overlook: They don’t do pushcarts for dim sum. Instead, dim sum is made-to-order (and not just on the weekends), so it arrives at your table steaming hot, and not wheeled in a cart that has first made a tour of the restaurant. And it’s way more affordable than places that trade on the cheap theatrics of the pushcarts.
Kon Chau Restaurant
8376 Southwest 40th StreetWhat I like best about this longtime Chinese restaurant, tucked into a strip mall in Westchester, is what most people overlook: They don’t do pushcarts for dim sum. Instead, dim sum is made-to-order (and not just on the weekends), so it arrives at your table steaming hot, and not wheeled in a cart that has first made a tour of the restaurant. And it’s way more affordable than places that trade on the cheap theatrics of the pushcarts.
Sakhone Sayarath and her husband, Curtis Rhodes, catered Laotian food occasionally while she was an ad exec and he was the chef at Café Roval. When the pandemic hit and both were out of a job, they started selling their menu at pop-ups before finding a permanent home for Miami’s only Laotian food at The Citadel food hall. Their entire menu is a showcase of the unique flavor combinations you’d expect from cuisine influenced by bordering Thailand, Vietnam and Cambodia. Bright lime and cilantro, pungent fish sauce, tangy soy and lemongrass all come together, nowhere better than in their homemade sausage and dipping sauce. The menu invites pairing it with their spicy cold papaya salad and pork ribs with a tomato dipping sauce. It’s hard to pick a favorite at this restaurant that is worth the drive.
Lil Laos
8300 Northeast 2nd AvenueSakhone Sayarath and her husband, Curtis Rhodes, catered Laotian food occasionally while she was an ad exec and he was the chef at Café Roval. When the pandemic hit and both were out of a job, they started selling their menu at pop-ups before finding a permanent home for Miami’s only Laotian food at The Citadel food hall. Their entire menu is a showcase of the unique flavor combinations you’d expect from cuisine influenced by bordering Thailand, Vietnam and Cambodia. Bright lime and cilantro, pungent fish sauce, tangy soy and lemongrass all come together, nowhere better than in their homemade sausage and dipping sauce. The menu invites pairing it with their spicy cold papaya salad and pork ribs with a tomato dipping sauce. It’s hard to pick a favorite at this restaurant that is worth the drive.
Naomi Harris makes one of my favorite croissants in Miami. (I went straight there the day after returning from Belgium, where I subsisted on a diet of croissants.) It’s a combination of the classically laminated French pastry made with organic wheat flour flown in from Arizona that gives them a unique whole grain flavor and consistency. Wake up early on Sunday, get her killer croissant and a pain au chocolat and bring them home to have with your morning café con leche. You won’t regret it. If you want something heartier, the bacon quiche is fluffy, flavorful, and the crust buttery and delicate. They mill their own flour here, and all that means to you is fresher, delicious bread.
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Madruga Bakery
1430 S Dixie HwyNaomi Harris makes one of my favorite croissants in Miami. (I went straight there the day after returning from Belgium, where I subsisted on a diet of croissants.) It’s a combination of the classically laminated French pastry made with organic wheat flour flown in from Arizona that gives them a unique whole grain flavor and consistency. Wake up early on Sunday, get her killer croissant and a pain au chocolat and bring them home to have with your morning café con leche. You won’t regret it. If you want something heartier, the bacon quiche is fluffy, flavorful, and the crust buttery and delicate. They mill their own flour here, and all that means to you is fresher, delicious bread.
Malakor became arguably Palm Beach County’s best Thai restaurant almost instantly when it opened in 2012, and it was one of my favorites. I was delighted to see them open this second location on Miracle Mile in 2020, because now they instantly become one of the county’s top Thai spots. Heavily influenced by Laotian cuisine, Malakor doesn’t hold back showing the best of the Isaan region: garlicky sai krog pork sausage with ginger slivers, fried fermented nam pork ribs, crispy fried “money bag” dumplings with a sweet and sour curry tang, curries that don’t rely on coconut milk and a pad Thai redolent in umami fish sauce. It's a great choice for a weekday dinner.
Malakor Thai Isaan
90 Miracle MileMalakor became arguably Palm Beach County’s best Thai restaurant almost instantly when it opened in 2012, and it was one of my favorites. I was delighted to see them open this second location on Miracle Mile in 2020, because now they instantly become one of the county’s top Thai spots. Heavily influenced by Laotian cuisine, Malakor doesn’t hold back showing the best of the Isaan region: garlicky sai krog pork sausage with ginger slivers, fried fermented nam pork ribs, crispy fried “money bag” dumplings with a sweet and sour curry tang, curries that don’t rely on coconut milk and a pad Thai redolent in umami fish sauce. It's a great choice for a weekday dinner.
You don’t have to drive to the Redland to find a Mexican place worth its salt. Rinconcito Mexicano is as authentic as Mexican cuisine gets in Miami, including the weekend-only pozole soup and cochinita pibil roast. A Mexican-Cuban friend of mine doesn’t love that they don’t heat up their tortillas, but I don’t mind. The meats — especially the carnitas and carne asada — are beautifully seasoned and roasted. And there’s no better way to start a Sunday morning than with an order of chilaquiles (smothered in salsa roja, verde or combo of both). And in October, they are one of the few spots where you can buy homemade bread for Día de los Muertos.
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Mi Rinconcito Mexicano
1961 SW 8th StYou don’t have to drive to the Redland to find a Mexican place worth its salt. Rinconcito Mexicano is as authentic as Mexican cuisine gets in Miami, including the weekend-only pozole soup and cochinita pibil roast. A Mexican-Cuban friend of mine doesn’t love that they don’t heat up their tortillas, but I don’t mind. The meats — especially the carnitas and carne asada — are beautifully seasoned and roasted. And there’s no better way to start a Sunday morning than with an order of chilaquiles (smothered in salsa roja, verde or combo of both). And in October, they are one of the few spots where you can buy homemade bread for Día de los Muertos.
This pizza is so good the U.S. government granted the pizzaiolo Renato Viola an O-1 visa for “individuals with extraordinary ability,” to bring his pizza-making skills stateside. He’s an actual pizza genius. For $13, you get a thin-crusted, Neapolitan-style pie made to serve one (two if you’re not so hungry) all to yourself. My favorite is the Carlos (not named for me) with spicy chorizo. Even the “exceptional” pies, shaped into stars where each peak is stuffed with delicious ricotta cheese, cost less than $18. Neapolitan pies are best fresh out of the oven to your mouth. The original, where Viola regularly shows up to bake himself, is set in a teeny-tiny eight-seat restaurant inside a nondescript office building on Miami Beach (though they have opened other locations).
Locations:
1680 MICHIGAN AVE. #101, MIAMI BEACH - 305-397-8189
3015 GRAND AVE., COCONUT GROVE - 305-749-5659
2315 N MIAMI AVE., MIAMI - 786-991-9343
1000 S MIAMI AVE., MIAMI - 786-332-6868
Mister O1 Extraordinary Pizza
3015 Grand AvenueThis pizza is so good the U.S. government granted the pizzaiolo Renato Viola an O-1 visa for “individuals with extraordinary ability,” to bring his pizza-making skills stateside. He’s an actual pizza genius. For $13, you get a thin-crusted, Neapolitan-style pie made to serve one (two if you’re not so hungry) all to yourself. My favorite is the Carlos (not named for me) with spicy chorizo. Even the “exceptional” pies, shaped into stars where each peak is stuffed with delicious ricotta cheese, cost less than $18. Neapolitan pies are best fresh out of the oven to your mouth. The original, where Viola regularly shows up to bake himself, is set in a teeny-tiny eight-seat restaurant inside a nondescript office building on Miami Beach (though they have opened other locations).
Locations:
1680 MICHIGAN AVE. #101, MIAMI BEACH - 305-397-8189
3015 GRAND AVE., COCONUT GROVE - 305-749-5659
2315 N MIAMI AVE., MIAMI - 786-991-9343
1000 S MIAMI AVE., MIAMI - 786-332-6868
Thunderously crispy chicken sandwiches and locally brewed craft beer are just the start of what makes this new Little River brew pub an instant classic. Steve Santana (of Taquiza taqueria) and Adam Darnell (of the late Boxelder craft beer bar) partnered to create a place where you can have some of the best versions of scratch-made bar food you’ve ever had, from hot dogs and hamburgers to pretzels with mustard dip, at a cool bar that will soon start brewing its own beer. They call theirs “Super Good” chicken sandwiches, and it’s not hyperbole.
OFF SITE
8250 Northeast 2nd AvenueThunderously crispy chicken sandwiches and locally brewed craft beer are just the start of what makes this new Little River brew pub an instant classic. Steve Santana (of Taquiza taqueria) and Adam Darnell (of the late Boxelder craft beer bar) partnered to create a place where you can have some of the best versions of scratch-made bar food you’ve ever had, from hot dogs and hamburgers to pretzels with mustard dip, at a cool bar that will soon start brewing its own beer. They call theirs “Super Good” chicken sandwiches, and it’s not hyperbole.
Old Greg’s was a pandemic baby, a pop-up that became an unexpected hit on Instagram and finally a full restaurant. Greg Tetzner, a baker for Niven Patel’s Ghee and El Bagel, started baking pizza out of home oven to make ends meet when restaurants closed and perfected his pizza. People have fallen in love with his square pizza — not too puffy, not too thin. But I prefer his over-stretched 18-but-actually-20-inch pies of delicate, chewy dough, topped with either puckered pepperoni and hot honey or a mix of marinated vegetables.
Old Greg's Pizza
3620 Northeast 2nd AvenueOld Greg’s was a pandemic baby, a pop-up that became an unexpected hit on Instagram and finally a full restaurant. Greg Tetzner, a baker for Niven Patel’s Ghee and El Bagel, started baking pizza out of home oven to make ends meet when restaurants closed and perfected his pizza. People have fallen in love with his square pizza — not too puffy, not too thin. But I prefer his over-stretched 18-but-actually-20-inch pies of delicate, chewy dough, topped with either puckered pepperoni and hot honey or a mix of marinated vegetables.
Rosie's/7th Cafe - The Overtown soul food pop-up Rosie's grew out of a broken dream. Jamila Ross and Akino West, partners in life and business, had to close their Copper Door Bed & Breakfast during much of the pandemic —eventually for good. The silver lining was their impromptu restaurant, Rosie’s, where they cooked out of the hotel kitchen. Rosie’s lives on as a weekend pop up at their new spot, 7th Cafe. The Monday-to-Friday spot focuses on breakfast and lunch, with house-made croissants and muffins, sandwiches with house-made pastrami, melty cheeseburgers and cornmeal crusted crispy fish sandwiches cribbed from Rosie’s. Their beloved Rosie’s will open as a separate restaurant in 2022 (and we imagine it will be among next year’s best spots), but until then as a weekend brunch spot with the same chicken and biscuits with apricot-lemon jam, grits with tomato coulis and vanilla-nutmeg waffles.
1951 NW 7th Ave
1951 Northwest 7th AvenueRosie's/7th Cafe - The Overtown soul food pop-up Rosie's grew out of a broken dream. Jamila Ross and Akino West, partners in life and business, had to close their Copper Door Bed & Breakfast during much of the pandemic —eventually for good. The silver lining was their impromptu restaurant, Rosie’s, where they cooked out of the hotel kitchen. Rosie’s lives on as a weekend pop up at their new spot, 7th Cafe. The Monday-to-Friday spot focuses on breakfast and lunch, with house-made croissants and muffins, sandwiches with house-made pastrami, melty cheeseburgers and cornmeal crusted crispy fish sandwiches cribbed from Rosie’s. Their beloved Rosie’s will open as a separate restaurant in 2022 (and we imagine it will be among next year’s best spots), but until then as a weekend brunch spot with the same chicken and biscuits with apricot-lemon jam, grits with tomato coulis and vanilla-nutmeg waffles.
Sweet Melody is a certified dairy plant, where Mike Romeu goes as far as to pasteurize the cream he uses for the bases of his decadent ice cream. He has built a steady following with flavors like Hella Nutella (Nutella ice cream with toasted hazelnuts and chunks of salted and malted caramel brownies), Bo and Joe’s Guava Cream Cheese (Brazilian guava with cream cheese) and Elena’s Heavenly Chocolate Cake (dark Belgian chocolate, housemade chocolate cake and roasted cherries). Now it’s open as an ice cream ventanita, a walk-up window usually reserved for Miami’s Cuban coffee shops, where he scoops cones and sells pints.
Sweet Melody Ice Cream
15224 Southwest 72nd StreetSweet Melody is a certified dairy plant, where Mike Romeu goes as far as to pasteurize the cream he uses for the bases of his decadent ice cream. He has built a steady following with flavors like Hella Nutella (Nutella ice cream with toasted hazelnuts and chunks of salted and malted caramel brownies), Bo and Joe’s Guava Cream Cheese (Brazilian guava with cream cheese) and Elena’s Heavenly Chocolate Cake (dark Belgian chocolate, housemade chocolate cake and roasted cherries). Now it’s open as an ice cream ventanita, a walk-up window usually reserved for Miami’s Cuban coffee shops, where he scoops cones and sells pints.
La “Casa de Masa” started as a hidden taco spot tucked inside a South Beach hostel, but I became a fan when it opened its North Beach location. Computer coder-turned-tortilla master Steve Santana alkaline-soaks the corn for his blue tortillas in the traditional fashion, mills the grain and creates the backbone for some truly delicious tacos. Go for the braised carnitas, lengua or cochinita pibil. His flash-fried totopos chips, both crispy and doughy in the center, are the perfect pairing for fresh guacamole. When it’s Miami-cold, go for the sugary churros. Hot? Order the sweet, refreshing horchata.
Locations:
7450 OCEAN TERR., MIAMI BEACH - 786-588-4755
1351 COLLINS AVE, MIAMI BEACH - 305-203-2197
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Taquiza
1351 Collins AveLa “Casa de Masa” started as a hidden taco spot tucked inside a South Beach hostel, but I became a fan when it opened its North Beach location. Computer coder-turned-tortilla master Steve Santana alkaline-soaks the corn for his blue tortillas in the traditional fashion, mills the grain and creates the backbone for some truly delicious tacos. Go for the braised carnitas, lengua or cochinita pibil. His flash-fried totopos chips, both crispy and doughy in the center, are the perfect pairing for fresh guacamole. When it’s Miami-cold, go for the sugary churros. Hot? Order the sweet, refreshing horchata.
Locations:
7450 OCEAN TERR., MIAMI BEACH - 786-588-4755
1351 COLLINS AVE, MIAMI BEACH - 305-203-2197
This is a perfect spot for fluffy egg breakfasts and incredible sandwiches. Their café con leche is sweet and creamy, maybe the best I’ve had that doesn’t come out of my kitchen. But I’m also a sandwich guy, and I love several of their creations. The $10 Bori — prosciutto and eggs on a toasted baguette — is my go-to breakfast favorite. My recent obsession is a massive $13 sammie they call the Madurito, stuffed with roasted pork, caramelized onions, cantimpalo chorizo, Swiss cheese, garlic aioli and diced sweet plantains for savory-sweet punch. Originally in Coral Gables, they also just opened a Miami Shores location.
Locations:
1315 PONCE DE LEON BLVD., CORAL GABLES - 305-285-0101
9840 NE SECOND AVE., MIAMI SHORES - 305-456-0137
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Tinta Y Cafe
1315 Ponce de LeonThis is a perfect spot for fluffy egg breakfasts and incredible sandwiches. Their café con leche is sweet and creamy, maybe the best I’ve had that doesn’t come out of my kitchen. But I’m also a sandwich guy, and I love several of their creations. The $10 Bori — prosciutto and eggs on a toasted baguette — is my go-to breakfast favorite. My recent obsession is a massive $13 sammie they call the Madurito, stuffed with roasted pork, caramelized onions, cantimpalo chorizo, Swiss cheese, garlic aioli and diced sweet plantains for savory-sweet punch. Originally in Coral Gables, they also just opened a Miami Shores location.
Locations:
1315 PONCE DE LEON BLVD., CORAL GABLES - 305-285-0101
9840 NE SECOND AVE., MIAMI SHORES - 305-456-0137
Tomas Strulovic, who gave up a life in finance to attend the San Francisco Institute of Baking, makes an exceptional range of baked goods. I was already addicted to True Loaf’s fudgy brownies. I went out of my way for their flaky, buttery croissants. Then I discovered their lemon meringue pies: perfectly balanced, not too sweet or tart, silky smooth and with a toasted meringue top you’ll gladly lick off your fingertips. Start shopping for larger yoga pants; it’s the worst thing to happen to Sunset Harbour’s fit crowd.
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True Loaf Bakery
1894 Bay RdTomas Strulovic, who gave up a life in finance to attend the San Francisco Institute of Baking, makes an exceptional range of baked goods. I was already addicted to True Loaf’s fudgy brownies. I went out of my way for their flaky, buttery croissants. Then I discovered their lemon meringue pies: perfectly balanced, not too sweet or tart, silky smooth and with a toasted meringue top you’ll gladly lick off your fingertips. Start shopping for larger yoga pants; it’s the worst thing to happen to Sunset Harbour’s fit crowd.
Craft beer bars come and go, but this spot in the heart of Little Havana is the real deal. Great beers locally and from around the country are the reason it’s my actual local bar. And recently they have added a selection of low-intervention, natural wines to their menu. Bartender Adrian Castro, who goes by the Scarface character Manolo at the pro-wrestling themed bar, makes a we’re-not-worthy take on a steak sandwich every Thursday. He calls it Panolo's, and it also pops up around town. It’s an homage to the one at Mary’s Coin Laundry, another Miami institution. His version is heightened with garlic-mayo, and the Que Eso includes a slab of salty Nicaraguan queso frito and crispy papitas (that are actually hash browns). Union has become an incubator for other pop ups, like Haochi’s dumplings and Peacock Ramen.
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The Union Beer Store
1547 SW 8th StCraft beer bars come and go, but this spot in the heart of Little Havana is the real deal. Great beers locally and from around the country are the reason it’s my actual local bar. And recently they have added a selection of low-intervention, natural wines to their menu. Bartender Adrian Castro, who goes by the Scarface character Manolo at the pro-wrestling themed bar, makes a we’re-not-worthy take on a steak sandwich every Thursday. He calls it Panolo's, and it also pops up around town. It’s an homage to the one at Mary’s Coin Laundry, another Miami institution. His version is heightened with garlic-mayo, and the Que Eso includes a slab of salty Nicaraguan queso frito and crispy papitas (that are actually hash browns). Union has become an incubator for other pop ups, like Haochi’s dumplings and Peacock Ramen.
Craft beer lovers have been patiently waiting for years for Unseen Creatures, a new brewery in the Bird Road Art District that focuses on wild ales, beers that use local yeasts and cultures for uniquely Miami flavors. Marco Leyte-Vidal cultivated everything from anonymous little white flowers on his street to the fig tree in his backyard to create his beers. His brewing style bends to embrace new flavors, including tart sour IPAs, refreshing Kolsches and crisp dry-hopped saisons. Take your pick, sit facing the windows overlooking the Palmetto and toast to not being in traffic.
Unseen Creatures Brewing & Blending
4178 Southwest 74th CourtCraft beer lovers have been patiently waiting for years for Unseen Creatures, a new brewery in the Bird Road Art District that focuses on wild ales, beers that use local yeasts and cultures for uniquely Miami flavors. Marco Leyte-Vidal cultivated everything from anonymous little white flowers on his street to the fig tree in his backyard to create his beers. His brewing style bends to embrace new flavors, including tart sour IPAs, refreshing Kolsches and crisp dry-hopped saisons. Take your pick, sit facing the windows overlooking the Palmetto and toast to not being in traffic.
I hate burgers you have to eat with a knife and fork — food designed for Instagram rather than human mouths. And that’s why I love the burgers that Mikey Mayta and his wife, Keily Vasquez, create at USBS, which stands for United States Burger Service, a play on the Postal Service, because this is fast food done right. You’d expect nothing less from a couple of Michelle Bernstein alums. Their unassuming little burgers are presented simply, but there is a lifetime of talent and technique in their creation. They use a special beef blend ground in house, topped with their own Priority Sauce (a mayo-mustard base with a French onion soup flavor), a fontina-cheddar Government Cheese, and serve them on poppy seed buns they bake themselves. Pair a $7.50 burger with “Insurance” — house-made fries that require four days’ preparation to fry up crispy, yet meaty on the inside.
United States Burger Service
8300 Northeast 2nd AvenueI hate burgers you have to eat with a knife and fork — food designed for Instagram rather than human mouths. And that’s why I love the burgers that Mikey Mayta and his wife, Keily Vasquez, create at USBS, which stands for United States Burger Service, a play on the Postal Service, because this is fast food done right. You’d expect nothing less from a couple of Michelle Bernstein alums. Their unassuming little burgers are presented simply, but there is a lifetime of talent and technique in their creation. They use a special beef blend ground in house, topped with their own Priority Sauce (a mayo-mustard base with a French onion soup flavor), a fontina-cheddar Government Cheese, and serve them on poppy seed buns they bake themselves. Pair a $7.50 burger with “Insurance” — house-made fries that require four days’ preparation to fry up crispy, yet meaty on the inside.
Zak Stern went from secular Jewish kid deciphering the “sawesera” accent to the kosher king of Miami, offering artisanal sourdough bread at his Wynwood bakery. He started Miami’s surge of local, fresh baked bread (beyond our Cuban bread culture), and now his breads can be found in Whole Foods as far as Palm Beach. But a visit to his bakery is a must, for everything from a loaf of raisin challah to his take on a Cuban guava pastelito. Or splurge on one of his hearty sandwiches, like a “B”LT made with salmon “bacon” and heirloom tomatoes. His bagels are second in town only to El Bagel (also on this list).
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Zak the Baker DELI
295 NW 26th StZak Stern went from secular Jewish kid deciphering the “sawesera” accent to the kosher king of Miami, offering artisanal sourdough bread at his Wynwood bakery. He started Miami’s surge of local, fresh baked bread (beyond our Cuban bread culture), and now his breads can be found in Whole Foods as far as Palm Beach. But a visit to his bakery is a must, for everything from a loaf of raisin challah to his take on a Cuban guava pastelito. Or splurge on one of his hearty sandwiches, like a “B”LT made with salmon “bacon” and heirloom tomatoes. His bagels are second in town only to El Bagel (also on this list).
DJ Khaled put this restaurant (formerly called Finga Licking) on the map with his social media following and it soon became a hangout for locals and music celebs who wanted this particular mix of Miami Caribbean and soul food. (Credit record producer Elric “E Class” Prince for bringing his clients and partnering with local chef and restaurateur Latosia Colvin.) From fried conch and lobster to lemon-pepper turkey wings and chicken with red velvet waffles, it’s Miami flavors on a platter.
Locations:
12490 NW 7 AVE MIAMI, FL 33168
17647 NW 27 AVE MIAMI, FL 33056
12328 MIRAMAR PKWY MIRAMAR, FL 33025
2662 N UNIVERSITY DR SUNRISE, FL 33322
758 WASHINGTON AVE MIAMI BCH, FL 33139
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The Licking Miami Gardens
17647 Northwest 27th AvenueDJ Khaled put this restaurant (formerly called Finga Licking) on the map with his social media following and it soon became a hangout for locals and music celebs who wanted this particular mix of Miami Caribbean and soul food. (Credit record producer Elric “E Class” Prince for bringing his clients and partnering with local chef and restaurateur Latosia Colvin.) From fried conch and lobster to lemon-pepper turkey wings and chicken with red velvet waffles, it’s Miami flavors on a platter.
Locations:
12490 NW 7 AVE MIAMI, FL 33168
17647 NW 27 AVE MIAMI, FL 33056
12328 MIRAMAR PKWY MIRAMAR, FL 33025
2662 N UNIVERSITY DR SUNRISE, FL 33322
758 WASHINGTON AVE MIAMI BCH, FL 33139
Cajun inspired, this tiny restaurant wedged into the corner of a strip mall draws long lines for dishes like shrimp and grits and chicken and waffles. A sandwich is definitely the way to go here. Grab and go with a spicy, crunchy chicken sandwich that is worth seeking out .
SHUCKIN AND JIVIN
4759 Northwest 167th StreetCajun inspired, this tiny restaurant wedged into the corner of a strip mall draws long lines for dishes like shrimp and grits and chicken and waffles. A sandwich is definitely the way to go here. Grab and go with a spicy, crunchy chicken sandwich that is worth seeking out .
Call this tiny, quick-bite spot a sister restaurant to The Licking, owned by the same chef-owner Colvin, who partnered with another Miami musician, Trick Daddy. Don’t miss the fried pork ribs, collard greens and candied yams.
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Sunday's Eatery
18367 NW 207th StCall this tiny, quick-bite spot a sister restaurant to The Licking, owned by the same chef-owner Colvin, who partnered with another Miami musician, Trick Daddy. Don’t miss the fried pork ribs, collard greens and candied yams.
Dominican fare takes center stage at this restaurant just off the Palmetto Expressway. Start with mangú green plantain croquetas with Dominican sausage and cheese and work your way up to sancocho braised goat stew. Don’t forget to order a wedge of fried cheese (!) on the side.
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Yarumba Restaurant & Lounge
4740 NW 167th StDominican fare takes center stage at this restaurant just off the Palmetto Expressway. Start with mangú green plantain croquetas with Dominican sausage and cheese and work your way up to sancocho braised goat stew. Don’t forget to order a wedge of fried cheese (!) on the side.
Are you real enough to eat an entire Big Ass Ice Cream Cookie? If so, what you’ll have is ice cream homemade by a veteran of one of South Florida’s best known ice cream shops (Jaxson’s) wedged between an eight-inch cookie from one of Miami’s best cookie makers (Cindy Lou’s Cookies in Little River.) Too much? That’s ok. You can also Half Ass it for a half-sized cookie sandwich.
ICE CREAM HEAVEN
17560 Northwest 27th AvenueAre you real enough to eat an entire Big Ass Ice Cream Cookie? If so, what you’ll have is ice cream homemade by a veteran of one of South Florida’s best known ice cream shops (Jaxson’s) wedged between an eight-inch cookie from one of Miami’s best cookie makers (Cindy Lou’s Cookies in Little River.) Too much? That’s ok. You can also Half Ass it for a half-sized cookie sandwich.
Food Options - $$$
Authentic Thai cuisine that's not adapted for the American palate at Atchana, from the Thai beef jerky to the Bangkok wings and pad Thai. Go for the Thai beef noodle bowl or the pad kee mao drunken noodles with chicken and basil for $15. Even for dinner, a heaping bowl of noodle goodness is still under $20. If you like things spicy, they have an entire menu dedicated to dishes honoring sriracha hot sauce.
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Atchana's Homegrown Thai
3194 Commodore PlazaAuthentic Thai cuisine that's not adapted for the American palate at Atchana, from the Thai beef jerky to the Bangkok wings and pad Thai. Go for the Thai beef noodle bowl or the pad kee mao drunken noodles with chicken and basil for $15. Even for dinner, a heaping bowl of noodle goodness is still under $20. If you like things spicy, they have an entire menu dedicated to dishes honoring sriracha hot sauce.
I have struggled to make peace with a $4 croissant, but the inner turmoil is eased the moment I tear apart the flaky, buttery, laminated layers in Antonio Bachour’s perfect croissant. France has never made a better one. And now you can find it airline-free in Coral Gables, where it sits mild-mannered alongside a pain au chocolat (made with hazelnut and chocolate) that might elicit a single tear, and delicate, and Instagram-worthy pastries that made Antonio Bachour an international pastry star. His Sunday brunches have become a hit with the Coral Gables and Instagram crowd, as has the flower arrangement cascading over the doorway.
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Bachour
2020 Salzedo StI have struggled to make peace with a $4 croissant, but the inner turmoil is eased the moment I tear apart the flaky, buttery, laminated layers in Antonio Bachour’s perfect croissant. France has never made a better one. And now you can find it airline-free in Coral Gables, where it sits mild-mannered alongside a pain au chocolat (made with hazelnut and chocolate) that might elicit a single tear, and delicate, and Instagram-worthy pastries that made Antonio Bachour an international pastry star. His Sunday brunches have become a hit with the Coral Gables and Instagram crowd, as has the flower arrangement cascading over the doorway.
Danny Serfer turned a diner in a former by-the-hour motel and his training under James Beard award winners into this comfort food haven. There’s always a roasted meat of the day, parmigiana of the day, and veggies of the day. I love this spot for a late breakfast or early lunch. I’m a sucker for the heavy dishes here, diet be damned: pulled pork eggs Benedict, whatever the parmigiana is or a Corben sandwich (braised brisket on a Portuguese muffin), named after Miami filmmaker Billy Corben, a regular.
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Blue Collar
6730 Biscayne BlvdDanny Serfer turned a diner in a former by-the-hour motel and his training under James Beard award winners into this comfort food haven. There’s always a roasted meat of the day, parmigiana of the day, and veggies of the day. I love this spot for a late breakfast or early lunch. I’m a sucker for the heavy dishes here, diet be damned: pulled pork eggs Benedict, whatever the parmigiana is or a Corben sandwich (braised brisket on a Portuguese muffin), named after Miami filmmaker Billy Corben, a regular.
Rather than a traditional sit-down restaurant, Miami celeb chef Michelle Bernstein and her hospitality-pro husband David Martinez partnered on this old-world Cuban music lounge in a still-sleepy part of Little Havana with mixed-drink master Julio Cabrera. From its Spartan menu, go with empanadas with roasted calabaza, melting croquetas filled with paella or jamon serrano with fig jam, and her mom's perfect arroz con pollo. Pair it with one of Cabrera's cocktails — I'd go for the Guayabero (tequila, guava marmalade, lime) topped with a timba, a tiny bit of guava with cream cheese speared with a tiny umbrella. Go on a Thursday night for live classic Cuban music. It's a perfect date-night spot, but also a place you'd bring your Cuban parents to enjoy a taste of the lost island.
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Cafe La Trova
971 SW 8th StRather than a traditional sit-down restaurant, Miami celeb chef Michelle Bernstein and her hospitality-pro husband David Martinez partnered on this old-world Cuban music lounge in a still-sleepy part of Little Havana with mixed-drink master Julio Cabrera. From its Spartan menu, go with empanadas with roasted calabaza, melting croquetas filled with paella or jamon serrano with fig jam, and her mom's perfect arroz con pollo. Pair it with one of Cabrera's cocktails — I'd go for the Guayabero (tequila, guava marmalade, lime) topped with a timba, a tiny bit of guava with cream cheese speared with a tiny umbrella. Go on a Thursday night for live classic Cuban music. It's a perfect date-night spot, but also a place you'd bring your Cuban parents to enjoy a taste of the lost island.
Three Kyu chefs turned the dead-end street in front of their homes in northeast Miami-Dade into a new pop-up they’re calling The Drinking Pig. Tender brisket and spare ribs share a tangy jerk rub, and the spice-rubbed smoked chicken rivals any other you’ve ever had. Sauces include a Carolina vinegar-mustard glaze you’ll want to slather on everything, including the moist, sweet cornbread dusted with salt flakes. Do not leave without ordering the all-spice kissed baked beans. This may be South Florida’s truest celebration of barbecue, from flavor to vibe. Noon until sold out, Saturday and Sunday. Orders are taken via Instagram, @drinkingpigbbq.
Drinking Pig BBQ
20 West Flagler StreetThree Kyu chefs turned the dead-end street in front of their homes in northeast Miami-Dade into a new pop-up they’re calling The Drinking Pig. Tender brisket and spare ribs share a tangy jerk rub, and the spice-rubbed smoked chicken rivals any other you’ve ever had. Sauces include a Carolina vinegar-mustard glaze you’ll want to slather on everything, including the moist, sweet cornbread dusted with salt flakes. Do not leave without ordering the all-spice kissed baked beans. This may be South Florida’s truest celebration of barbecue, from flavor to vibe. Noon until sold out, Saturday and Sunday. Orders are taken via Instagram, @drinkingpigbbq.
You have to love a no-frills wine shop where bottles range in price to appeal to neighborhood abuelitas and connoisseurs, where owners J.C. Restrepo and his spouse, Joanna Fajardo, lavish attention on customers. The wine is sorted neatly by region and stacked on shelves made from wooden 2-by-4s, and every inch of wall space is scrawled with diners’ messages like “I got dronk here.” But don’t let it fool you; you can find everything from your favorite wine to the newest natural, organic or low-intervention wine to make it to South Florida. Pair the high and low, by ordering a prosciutto and Swiss panini with garlic sauce and whatever wine J.C. recommends on a given week. They recently expanded their kitchen to offer heartier dishes.
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Happy Wine Calle Ocho
5792 SW 8th StYou have to love a no-frills wine shop where bottles range in price to appeal to neighborhood abuelitas and connoisseurs, where owners J.C. Restrepo and his spouse, Joanna Fajardo, lavish attention on customers. The wine is sorted neatly by region and stacked on shelves made from wooden 2-by-4s, and every inch of wall space is scrawled with diners’ messages like “I got dronk here.” But don’t let it fool you; you can find everything from your favorite wine to the newest natural, organic or low-intervention wine to make it to South Florida. Pair the high and low, by ordering a prosciutto and Swiss panini with garlic sauce and whatever wine J.C. recommends on a given week. They recently expanded their kitchen to offer heartier dishes.
The Chang family moved out of their food hall spot and unleashed all of their creativity in a full-service restaurant that had even star chef José Andrés lavishing praise on them as “one of the most singular places in America.” The James Beard nominated Chang Gang (dad Fernando and children Val and Nando) make my favorite Japanese-Peruvian cuisine in Miami, including a pulpo al olivo roll made with the catch of the day and avocados, topped with dime-thin octopus slices and their signature leche de tigre and minced red onion. There’s nothing else like it in Miami.
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Itamae
140 Northeast 39th StreetThe Chang family moved out of their food hall spot and unleashed all of their creativity in a full-service restaurant that had even star chef José Andrés lavishing praise on them as “one of the most singular places in America.” The James Beard nominated Chang Gang (dad Fernando and children Val and Nando) make my favorite Japanese-Peruvian cuisine in Miami, including a pulpo al olivo roll made with the catch of the day and avocados, topped with dime-thin octopus slices and their signature leche de tigre and minced red onion. There’s nothing else like it in Miami.
Matt Kuscher wasn’t born in Miami, but the young restaurateur has come to appreciate all the quirks of South Florida that make it unique — and incorporates that into his themed Kush restaurants. He took over a dilapidated Stephen’s Deli — the oldest continuously running deli in South Florida — and fused it with his burger-and-beer style. The result is an only-in-Hialeah shop where you can order a pastrami sandwich (lean or fatty) hand-sliced by Junior Biggers, who has worked here for more than 60 years, a “frita” burger with guava jelly, or items named for Hialeah celebs like DJs Lucy Lopez and DJ Laz. On weekend nights, there’s a cocktail bar in the back with nods to Ñooo Que Barato and “Caso Cerrado” playing on loop. On your way there, wash your hands in bathrooms themed after the late spiritualist Walter Mercado and the Hialeah Spider-Man.
Stephen’s Restaurant and New York Style Deli
1000 E 16th StMatt Kuscher wasn’t born in Miami, but the young restaurateur has come to appreciate all the quirks of South Florida that make it unique — and incorporates that into his themed Kush restaurants. He took over a dilapidated Stephen’s Deli — the oldest continuously running deli in South Florida — and fused it with his burger-and-beer style. The result is an only-in-Hialeah shop where you can order a pastrami sandwich (lean or fatty) hand-sliced by Junior Biggers, who has worked here for more than 60 years, a “frita” burger with guava jelly, or items named for Hialeah celebs like DJs Lucy Lopez and DJ Laz. On weekend nights, there’s a cocktail bar in the back with nods to Ñooo Que Barato and “Caso Cerrado” playing on loop. On your way there, wash your hands in bathrooms themed after the late spiritualist Walter Mercado and the Hialeah Spider-Man.
A lot has changed recently about Lorna’s Caribbean restaurant, a neighborhood favorite that’s been popular with Miami Gardens locals — and local celebs — for more than a decade. It’s got a new location, a new vibe, no longer just a take-out spot for brown stew chicken, fried Jamaican dumplings, conch stew and jerk everything. Its lavish and sleek new sit-down restaurant with a full bar and live music is one of the most beautiful in the city. The one thing that hasn’t changed is Lorna Westmoreland overseeing the kitchen.
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Lorna's Caribbean & American Grill
19752 Northwest 27th AvenueA lot has changed recently about Lorna’s Caribbean restaurant, a neighborhood favorite that’s been popular with Miami Gardens locals — and local celebs — for more than a decade. It’s got a new location, a new vibe, no longer just a take-out spot for brown stew chicken, fried Jamaican dumplings, conch stew and jerk everything. Its lavish and sleek new sit-down restaurant with a full bar and live music is one of the most beautiful in the city. The one thing that hasn’t changed is Lorna Westmoreland overseeing the kitchen.
Giorgio Rapicavoli, Miami's first "Chopped!" winner, gave Miami a piece of his heart with his new Italian restaurant, where he makes comfort food inspired by his Italian mother's home cooking. Here he is prone to combine the freshest, unexpected and non-traditional ingredients just as he did for nine years at Eating House, which he is relocating two doors down. That means 'nduja "sausage" made instead with marinated tomatoes, a Bolognese of long-stewed short rib and perfectly al dente pasta like the amatriciana with rendered prosciutto. It's skilled and unpretentious food served in a fun (if sometimes loud) setting along Giralda Plaza.
Luca Osteria
116 Giralda AvenueGiorgio Rapicavoli, Miami's first "Chopped!" winner, gave Miami a piece of his heart with his new Italian restaurant, where he makes comfort food inspired by his Italian mother's home cooking. Here he is prone to combine the freshest, unexpected and non-traditional ingredients just as he did for nine years at Eating House, which he is relocating two doors down. That means 'nduja "sausage" made instead with marinated tomatoes, a Bolognese of long-stewed short rib and perfectly al dente pasta like the amatriciana with rendered prosciutto. It's skilled and unpretentious food served in a fun (if sometimes loud) setting along Giralda Plaza.
This hidden spot on a downtown backstreet is often overshadowed by its fancier sister restaurant next door, Cvi.Che 105 (pronounced “ceviche” but inexplicably spelled like computer code). That means you can always get a table for rustic country Peruvian, where rows of chickens are roasting on spits, every meal starts with a cup of aguadito de pollo soup you drink like a shot, and ceviches are served at more approachable prices. Go with a group of four, split two ceviches and their special parrillas of grilled meats (a full rotisserie chicken, filet mignon, chicken hearts, skirt steak and two sides), and you’ll get out of there for about 100 bucks total, with leftovers to fight over.
Locations:
19501 BISCAYNE BLVD, AVENTURA 786-577-3444
1237 LINCOLN RD, MIAMI BEACH 786-577-3464
Pollos & Jarras
19565 Biscayne BoulevardThis hidden spot on a downtown backstreet is often overshadowed by its fancier sister restaurant next door, Cvi.Che 105 (pronounced “ceviche” but inexplicably spelled like computer code). That means you can always get a table for rustic country Peruvian, where rows of chickens are roasting on spits, every meal starts with a cup of aguadito de pollo soup you drink like a shot, and ceviches are served at more approachable prices. Go with a group of four, split two ceviches and their special parrillas of grilled meats (a full rotisserie chicken, filet mignon, chicken hearts, skirt steak and two sides), and you’ll get out of there for about 100 bucks total, with leftovers to fight over.
Locations:
19501 BISCAYNE BLVD, AVENTURA 786-577-3444
1237 LINCOLN RD, MIAMI BEACH 786-577-3464
Just like his empanada shop next door creates 23 different kinds of Latin American empanadas, at Smoke & Dough, Harry Coleman aims to bring the many Latin flavors in Miami into his barbecue. This includes beef cheek barbacoa, succulent confit pulled pork and a “timba” guava-flecked sausage, even a stunning smoked flan. The prime-grade brisket, rubbed partly with finely ground espresso, shows a mastery of the most difficult piece of meat to barbecue. Coleman has turned this suburban spot into destination barbecue.
Smoke and Dough
4013 Southwest 152nd AvenueJust like his empanada shop next door creates 23 different kinds of Latin American empanadas, at Smoke & Dough, Harry Coleman aims to bring the many Latin flavors in Miami into his barbecue. This includes beef cheek barbacoa, succulent confit pulled pork and a “timba” guava-flecked sausage, even a stunning smoked flan. The prime-grade brisket, rubbed partly with finely ground espresso, shows a mastery of the most difficult piece of meat to barbecue. Coleman has turned this suburban spot into destination barbecue.
Pablo Zitzmann is in no hurry to put up a sign at his restaurant hidden namelessly inside a Coral Gables bank building. The 43 seats inside are full every night of the week as diners eager for his particular take on Chinese dim sum gather in a tropically decorated speakeasy that feels like a secret between friends. There Zitzmann combines the story of his background into two-bite portions. His dim sum is expertly made by a chef influenced by everyone from his Mexican grandmother to the white linen dining room at Jean-Georges Vongerichten’s. It’s not traditional Chinese dim sum. It was one of 30 James Beard Award semifinalists for best new restaurant in the country.
Zitz Sum
396 Alhambra CirclePablo Zitzmann is in no hurry to put up a sign at his restaurant hidden namelessly inside a Coral Gables bank building. The 43 seats inside are full every night of the week as diners eager for his particular take on Chinese dim sum gather in a tropically decorated speakeasy that feels like a secret between friends. There Zitzmann combines the story of his background into two-bite portions. His dim sum is expertly made by a chef influenced by everyone from his Mexican grandmother to the white linen dining room at Jean-Georges Vongerichten’s. It’s not traditional Chinese dim sum. It was one of 30 James Beard Award semifinalists for best new restaurant in the country.
Food Options - $$$$
Michael Beltran cut his teeth with some great chefs, including James Beard winners Michael Schwartz and Norman Van Aken. He struck out on his own for Ariete, where he is among a new wave of Miami-born chefs of Cuban descent, reimagining our city’s cuisine. The foie gras uses sour orange. Baked ricotta includes nispero (sapodilla). And you’d be smart to finish with the flan made with candy cap mushrooms that add the flavor of maple syrup. The menu is always changing, highlighting a Miami inspiration to fine dining. Trust it and let Beltran be your guide to, let’s call it, New Miami Cuisine.
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Ariete
3540 Main HwyMichael Beltran cut his teeth with some great chefs, including James Beard winners Michael Schwartz and Norman Van Aken. He struck out on his own for Ariete, where he is among a new wave of Miami-born chefs of Cuban descent, reimagining our city’s cuisine. The foie gras uses sour orange. Baked ricotta includes nispero (sapodilla). And you’d be smart to finish with the flan made with candy cap mushrooms that add the flavor of maple syrup. The menu is always changing, highlighting a Miami inspiration to fine dining. Trust it and let Beltran be your guide to, let’s call it, New Miami Cuisine.
I admit to being a Miami homer. I cheer for locals who bring us something new. But you have to tip your cap to someone like Brooklyn’s Bill Durney, who brought true Texas-style barbecue to Miami. The brisket is butter and the lamb banh mi sandwich life-altering. Drop the fork, grab a piece of brisket with your hands, stack it with a sliver of mild white onion, dill pickle chips and just eat that.
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Hometown Barbecue
1200 NW 22nd StI admit to being a Miami homer. I cheer for locals who bring us something new. But you have to tip your cap to someone like Brooklyn’s Bill Durney, who brought true Texas-style barbecue to Miami. The brisket is butter and the lamb banh mi sandwich life-altering. Drop the fork, grab a piece of brisket with your hands, stack it with a sliver of mild white onion, dill pickle chips and just eat that.
Macchialina has become a Miami Beach staple with locals and visitors in the know over the last decade. This is the way I love to eat Italian. You can certainly settle in for a bowl of ziti Bolognese or share a veal Milanese. But the move is to order small plates and share or take a wine-paired tasting flight to experience the spirit of the restaurant that chef Michael Pirolo created with his sister, sommelier Jacqueline Pirolo. The restaurant never stays stale as Michael — a two-time James Beard nominee — continues to create and Jacqueline continue to search for new and interesting wines.
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Macchialina
820 Alton RdMacchialina has become a Miami Beach staple with locals and visitors in the know over the last decade. This is the way I love to eat Italian. You can certainly settle in for a bowl of ziti Bolognese or share a veal Milanese. But the move is to order small plates and share or take a wine-paired tasting flight to experience the spirit of the restaurant that chef Michael Pirolo created with his sister, sommelier Jacqueline Pirolo. The restaurant never stays stale as Michael — a two-time James Beard nominee — continues to create and Jacqueline continue to search for new and interesting wines.
Mignonette is the kind of restaurant where you can celebrate a big night or enjoy a quiet Tuesday. You can order high-end items like caviar and blini or seafood towers of oysters, clams, snow crabs, all the way down to comfort dishes, like a bouillabaisse that warrants extra bread to sop up every last saucy drop. No matter the day, share some super-fresh oysters ($3 a piece), an app (shrimp cocktail), a main dish (seared red fish in a brandy sauce) and a dessert (the same butterscotch bread pudding chef Danny Serfer serves at Blue Collar up the street), and you can make it out for under 100 bucks and have a fantastic meal.
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Mignonette Downtown
210 NE 18th StMignonette is the kind of restaurant where you can celebrate a big night or enjoy a quiet Tuesday. You can order high-end items like caviar and blini or seafood towers of oysters, clams, snow crabs, all the way down to comfort dishes, like a bouillabaisse that warrants extra bread to sop up every last saucy drop. No matter the day, share some super-fresh oysters ($3 a piece), an app (shrimp cocktail), a main dish (seared red fish in a brandy sauce) and a dessert (the same butterscotch bread pudding chef Danny Serfer serves at Blue Collar up the street), and you can make it out for under 100 bucks and have a fantastic meal.
Marcus Samuelsson aimed for his restaurant to bring life to this southeast corner of Overtown — and it is fulfilling its promise. More than four years have passed since Samuelsson and partners bought this spot, the former Clyde Killens Pool Hall, where the country’s biggest Black artists, such as Ella Fitzgerald and Nat King Cole, once performed. Now it’s where men in ties and women in high heels fill every table and seat at the bar. Incandescent globe lights warm a tropical blue-and-gold dining room, while a DJ spins a bumping mix. What’s true of the items we tried during a review — fried yardbird, sour orange pork ribs, cauliflower “burnt ends,” mac and cheese — is true of Samuelsson’s new restaurant: It makes you want to return.
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Red Rooster Overtown
920 NW 2nd AveMarcus Samuelsson aimed for his restaurant to bring life to this southeast corner of Overtown — and it is fulfilling its promise. More than four years have passed since Samuelsson and partners bought this spot, the former Clyde Killens Pool Hall, where the country’s biggest Black artists, such as Ella Fitzgerald and Nat King Cole, once performed. Now it’s where men in ties and women in high heels fill every table and seat at the bar. Incandescent globe lights warm a tropical blue-and-gold dining room, while a DJ spins a bumping mix. What’s true of the items we tried during a review — fried yardbird, sour orange pork ribs, cauliflower “burnt ends,” mac and cheese — is true of Samuelsson’s new restaurant: It makes you want to return.