Restaurants in Miami
Miami restaurants have gained worldwide acclaim for offering unique New World cuisine, also known as “Nuevo Latino” or “Floribbean,” a play on the combination of Caribbean and American culinary styles. Restaurants in Miami tend to specialize in Cuban and South American dishes, but as an international destination Miami offers plenty of award-winning international and fusion restaurants that will satisfy cravings for Chinese, Japanese, French, Middle Eastern and Italian cuisine, too.
Miami is also known for the number of nightclubs that double as restaurants, especially in South Beach. Cibo Wine Bar, located in Coral Gables, serves up authentic, rustic Italian, and also doubles as a nightlife hotspot. The stone and glass interior, complete with rustic wood finishes, makes it a sport that feels both casual and contemporary. Award-winning The Forge, open since 1969, serves a farm-to-table menu in a sumptuously decorated space with walls of hand-carved blonde wood and antique smoked mirrors. The menu boasts specialties based on Miami’s bounteous seafood, such as sea scallop ceviche, Maine lobster risotto and Florida stone crab claws, as well as fusion twists on seafood classics like miso-marinated Chilean sea bass and organic farm-raised salmon served with hazelnuts and smoked trout caviar.
Kush is a solid choice for burger and beers, but it’s also got one hell of a key lime pie. So don’t eat or drink too much, because the slices at Kush are colossal and topped with an orb of freshly whipped cream.
For a sweet ending to an already sweet meal, head to Joe’s. First you’ll chow down on freshly caught stone crabs and fried green tomatoes, and then you’ll repeat after me—“I’ll have a key lime pie for dessert.” Bet you didn’t think a pie could change your life.
Mignonette might be brand shucking new, but it’s what Miami’s been craving for a long time.
For the freshest king crab in the entire country head over to Michael Mina 74, where the titanic crustacean is kept live in the Fontainebleau’s subterranean water world till dinner time.
Come to Monty’s Coconut Grove for the tropical vibe and stay for invigorating raw bar offerings and homemade spicy mustard sauce. Nestled alongside a marina, you can smell and taste the ocean.
Lure’s raw selection blows everyone else out of the water. Enjoy waterfront views of the Atlantic as you tackle stone crab or king crab claws with your bare hands or slurp down kushi and beau soleil oysters. They come either totally raw or dressed in a jalapeno ponzu and pineapple salsa.
The name says it all. The River Oyster Bar has been shucking bivalves since 2003. A favorite among locals, this spot has a happy hour when oysters are just $1.50. Offerings change daily, but expect about a dozen varieties ranging from east and west coast to Canada.
Since its debut, towering Cap’n Crunch pancakes slathered in condensed milk syrup and piled with candied cereal have been the main attraction at the Wakin-n-Bacon Brunch. Chopped winner, Chef Giorgio Rapicavoli, vetoes standard maple syrup altogether at his flagship restaurant.
With its taxidermy deer mounts and repurposed leather belts, the homey Old West tavern is an unexpected playground for owner and chef Cesar Zapata’s bottomless boozy brunch. The mimosas appear without pause while guests work through enormous concoctions such as cookies and cream French toa
Executive chef Michael Schwartz awoke the brunch beast when, after two years, he began to open his doors on Sundays for small, shareable plates.
It’s easy to fall off the edge into gluttonous territory with Chef Aaron Brooks’ infinite brunch offerings that defy the gastronomic anatomy of a typical buffet. Nowhere else will you find an oyster shucker and a suckling pig within 10 feet of each other.
In a sea of limitless oysters, sushi, and tataki, only the poached egg station evidences its brunch time. No Japanese izakaya would be complete without a perpetual robata grill turning out smoked chili beef skewers, and a cast iron rice pot for the table loaded with wild mushrooms.
Pincho Factory gave Miami its famed Toston Burger, and recast the city’s idea of a burger bun. From the open kitchen, watch cooks prepare crispy tostones—fried plantain patties—which bookend two short rib, brisket, and chuck patties.
Michael Mina’s lives up to this chef’s reputation for first-rate beef. The Dry-Aged Steak Burger sources its meat from Locker 28, an in-house dry-aging room for steak.
Chef Danny Serfer cooks up burgers designed by different Miami food bloggers during National Burger Month. The other 11 months of the year, he serves Blue Collar regulars his signature Real Juicy Cheeseburger.