Uvaggio Wine Bar
Oenophiles flock to Uvaggio for the wine, but stay for the food. Chef Tanner Gil logged time on the Austin food scene before making his way to Miami, and he's brought his love of all things smoky, spicy, and meaty with him. The menu is a well balanced mix of snacks (the roasted bacon with bourbon pecans and chipotle barbecue is a must) and larger plates like potato gnocchi and crab and chicken ricotta meatballs. All plates are meant to pair with one of the Uvaggio's more than 100 wines by the bottle. The restaurant offers more than 20 varietals by the glass—perfect for sampling—and serves them up with a Coravin system, which extracts wine from the bottle via a needle, keeping each glass fresh.