Despite Miami’s easy going, casual style, it is a culinary powerhouse. With all the possible choices, here are five of our “finds” for 2020 dining. Whether your try a “tried and true” eatery or a newly minted gem, your palate will be pleased.
Photo by Michael Reiss
Nave, Italian for “ship,” will sail you to all seafaring foods and then some. Its raw bar, pasta making station and wood-fired pizza oven all add to the visual excitement of the white-washed space adjacent to popular sister restaurant, Ariete. Owned byMike Beltran and Justin Flit, this space–at the outer edge of newly reinvented Coconut Grove–is meant to anchor the increasing number of significant eateries in the city.
Nave easily combines Italian cuisine with seafood to create seductively simple dishes that shine. Highlights of our meal included a ceviche-like combination of lobster, scallops, snapper and mussels in a lemon juice emulsion that cures and flavors the morsels.
Photo by Michael Reiss
Additional standout included the thinly crusted, wood-fired mushroom, mozzarella and shaved Perigord truffle pizza.
Photo by Michael Reiss
At Nave you could add the Florida snapper Milanese with San Marzano tomato compote, offset by a vinegary arugula salad or a side of tagliatelle Bolognese, and you might leave without room for dessert but oh, so satisfied with your selections.
Photo by Michael Reiss
Boulud Sud is award-winning chef Daniel Boulud’s ode to the flavorful foods of the sunny Mediterranean. The menu takes you on a virtual voyage of the cuisines that make up this delicious part of the world.
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The ambiance is Miami casual sophistication in the chic downtown J.W. Marriott location. The cooking technique is world-class French. The waitstaff is New York crisp, knowledgeable and attentive at its best, the beverage selection and service is remarkable in its depth and breadth of offerings and the overall experience is world-class.
Photo by Michael Reiss
You can choose from a large sampling of dishes from the Med with their accompanying array of spices or you can stay simple and straightforward with classic steak and seafood preparations. The “Spanish Flatbread with chorizo, Goat Cheese, Romesco” and the“Faroe Island Salmon with caponata, Chickpea Panella, and Basil’ are just two examples of the menu items that pleased our palates.
Whatever your selection at Boulud Sud, you will experience polished, first-rate dining in the Boulud tradition of quality and excellence that will not disappoint.
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If you want a high energy, eager to see and to be seen, dining experience, go to Zuma. The stylish clientele is eager to outshine the next guests who arrive. The food, too, is eager to be some of the best you have tasted, and the beverages are eager to surprise and delight! This is the essence of the Miami food scene.
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Zuma was the first to introduce the Japanese izakaya concept of shared plates to Miami. There are several stations where robata, grilled, tempura and sushi are prepared in an opened kitchen space that makes for an exciting show.
Photo by Michael Reiss
The exceptional sake selection is curated by Sommelier Daniel who ably matches what you are eating with the most delectable selection of sakes, wines, cocktails and other beverages.
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Whether you stick to the tried and true staples of the cuisine such as the ethereal shrimp tempura or venture onto some of the creative dishes such as the marinated, grilled seabass with an accompanying salad, you will have an evening at Zuma that will delight all the senses and guarantee a quintessential Miami experience.
Photo by Michael Reiss
Are you passionate about organic, locally sourced ingredients and the-farm-to-table approach to dining? Essensia at the Palms Hotel on Miami Beach has you covered.
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Whether dining under the grand, canopied Caribbean inspired patio, in the intimate dining room, or in the hip bar area, you will savor the fresh, eco-conscious commitment that is the hallmark of Essensia. Their menu and servers ensure that dietary preferences are respectfully honored. In addition to all the concern over sourcing, the artistry and craft of the kitchen is noteworthy.
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The variety and creativity of each item shines and entices the senses. Their kale Caesar salad is exceptional in taste and texture. The beef carpaccio preparation wraps rings around most others we’ve tasted, and the seafood tagliatelle in a lobster emulsion aptly highlighted the sustainable catches of the day. True to their philosophy, their Natural Wine List is committed to being 100% sustainably or organically farmed and their hand-crafted Essential Cocktails are made with fresh herbs from the on-site Organic Chef’s Garden. If you think eating clean, healthy food sacrifices taste, experience Essensia for flavorful, fresh fine dining.
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When in Miami, eat Latin. When eating Latin, treat yourself to the top tier. Eat at Fuego Y Mar. This recent entry into the Latin dining scene is part of the newly renovated and recently reopened Ritz Carlton South Beach.
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The spacious indoor and patio seating areas offer magical views of the pool and ocean. The impeccable service is attentive and friendly. The cocktail and wine selections ably enhance the varied flavor profiles of the dishes that represent various Latino cultures.
Photo by Michael Reiss
Helmed by a Colombian/French executive chef, this is thoughtfully refined cuisine with Latin flair. Order “Lobster Guacamole and Chips” with Mum’s Rose Champagne for a decadently delicious start to your repast.
With a nod to his heritage, try the chef’s rendition of the classic “Columbian Ajiaco Soup.” The “Harpke Farm Hydroponic Greens Salad” dressed with orange Jerez vinaigrette is just one example of the restaurant’s commitment to local gardens, farms and artisans for their carefully sourced ingredients. The “Deep-Fried Whole Snapper” seasoned with a lively mix of spices was the obvious main course choice for us as well as many of the other diners that evening. The “Valrhona Caraibe Chocolate Fondant” with guava leche ice cream, brigadeiro truffle and jalapeno gels capped off a memorable meal that makes for fine dining Latino style at Fuego Y Mar.