The food at Habitat in Miami is delightful, and the pricing fair. The food respects the elements and honours simplicity. I was impressed with the level of service from everyone in the restaurant.
Under the direction of Top Chef winner, Jeremy Ford, at Stubborn Seed in Miami, the dishes are ambitious and complex, with a modern twist.
Just when you thought you were all caught up with the latest restaurants in Miami, here comes a new list to keep you busy this season. Watch for my upcoming reviews.
I am not exaggerating when I say that the lobster at Lobster Sea Grille in Miami is the best damn lobster I have had in eons. My table all raved about the quality and execution.
At Forte dei Marmi in Miami they go to great lengths to bring you the flavours of the Amalfi coast, using high-quality ingredients, exceptional regional specialties and inventive Italian cooking in a beautifully presented in a relaxed and vibrant setting.
Tatel’s opening in Miami has been eagerly awaited by many. After all, global superstars and restaurant partners Rafael Nadal and Enrique Iglesias, and basketball star, Pau Gasol, are ambassadors for the Spain-based project, along with business entrepreneurs Abel Matutes and Manuel Campos Guallar. The first Tatel restaurant has become one of the trendiest restaurants in Madrid.
The vibrant menu showcases farm fresh, conscientiously-sourced, truly soul-nurturing dishes. This one is worth a visit. The chefs’ passion and creative expression is reflected in their cooking.
Tanuki in Miami is lively, and colorful, with graffiti-covered walls, reclaimed wood and yellow leather banquets with blond wood tables and digital lights accenting a long wrap around bar. Samurai swords decorate the walls. The central focus of the room is a seven-foot statue of a Tanuki, a Japanese talisman said to bring good luck.
Blue Ribbon Sushi has a brand new spot inside the Plymouth Hotel at 336 21st Street in Miami. Here they will service the hotel with an all-day food and bar program as well as a poolside menu.
Mignonette Uptown in Miami is no frills, straightforward, simple, quality seafood in a comfortable and laid back atmosphere. I am always excited about the birth of a new restaurant, especially under the capable hands of Chef Serfer.
For me “Dôa” means, “dead on arrival”. Cool place, but you’ve got to upgrade the food and service. I am too old for this and was very disillusioned.
Fi’lia in Brickell, Miami is a play on the Italian word, “figlia”, which means “daughter” – Chef Michael Schwartz two daughters. He has expanded his operations and opened this restaurant in partnership with the Related Group. It is located on the main floor of the SLS.
Why has this place been popular since day one? First, it feels like you are dining in someone’s private home. The background music is chill. Note I said background music – not the blaring, can’t hear yourself think kind that is so popular these days. The crowd is trés chic, the ambiance is sophisticated, elegant and romantic. It’s difficult to get a reservation, and it certainly has an air of “snob appeal” … though some might consider it rudeness, than anything.
This is Francis Mallmann’s first venture in the United States. One of Argentina’s best-known chefs for preparing Haute-French food, his new vision led him to cooking with wood fires the way he saw gauchos and Indians cook in Patagonia.
A very sophisticated eatery featuring both steaks and seafood, the restaurant is very beautiful and dramatic. I wish the food would live up to the decor and service. It is not that the food is terrible it just did not wow us.
I heard about a new place in the heart of South Beach, called Dirt at 232 5th St. (between Washington and Collins). It bills itself as a new “fine food” served fast, dining experience. They serve high-quality, nutritious food quickly and affordably.
Not every restaurant is trendy or a scene. A restaurant doesn’t have to be hot to be good.
The Traymore Restaurant at the Art Deco Metropolitan by Como hotel isn’t cool but it it is low key, warm and inviting.
To be fair I have only been here once and I couldn’t sample all the dishes I would have liked to.
The ambience is relaxed and sophisticated with a nautical beach chic look. There is lots of wood , stone floors, an open kitchen and a lovely outside bar area and patio that would be glorious on a nice day. It was closed for our dinner for some reason and it was an icebox inside the restaurant, strike one. They try to seat us at the worst table next to the kitchen entrance and by the waiters station, strike two.
The meal started with toasted French bread and a divine creamy truffled cheese. I had the jumbo lump crab salad with avocado, mango jalapeno, and cashew, in a curry dressing with cilantro and toasted coconut. It was a glorious dish.The Maine lobster salad was equally good and it was set on a bed of organic quinoa tabouleh, with preserved lemon, citrus segments and fresh mint. The seafood ceviche was good but on the spicy side.
This is a Mexican restaurant in case you couldn’t guess from the name. This is the third incarnation in the last few years at this spot, and it may not be the last.
The Miami Herald gave it 2.5 stars which is a pretty decent rating, so I was intrigued to try it.
Located at 423 Washington Avenue, between 4th and 5th St., Izzy’s Restaurant serves New England fare in a cool, hip South Beach setting.
The Driftwood Room is the work of New York Chef Alex Guarnaschelli, the Food Network Star Chef of Butter Restaurant and the China Grill. Located in the newly renovated and restored Nautilus South Beach at 1825 Collins Avenue, the restaurant is quite attractive, but weather permitting I suggest dining on the large terrace. It has that beach inspired feel and reminded me of St. Bart’s.
Best old favourites and new loves.
Byblos Miami is an off shoot of the Toronto original, set in the Shorecrest Tower of the Royal Palm South Beach. It is located at 1545 Collins Avenue.
Quality Meats from New York bring their steakhouse restaurant To South Beach. It has an Art Deco feel to the place with an outdoor patio.