Are you traveling to Miami this New Year? Try These Restaurants Chosen By The Best Chefs | To travel

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Here’s a headline few saw arriving in early 2021: Miami is the nation’s most exciting foodie city.

A few unique New York City dining venues have opened new places in Miami – among them, the Italian-American hotspot Carbone and Cote, the bustling Korean steakhouse – but that’s just one reason for its rise from the South Beach party scene at culinary destination.

The city is more than a retreat for bankers moving to Wall Street South. The new places exude the culinary diversity found at all prices in Miami, whether it’s Middle Eastern breakfast specialists, groovy Vietnamese food, or exceptional sushi.

This year, Miami also hosted the Michelin Guide, which announced that it would begin awarding stars to the city in 2022; it is only the fifth U.S. destination to be honored by the tire maker’s restaurant rating wing.

“It seems like every day a new restaurant opens in Miami,” observes Niven Patel, chef at the modern American restaurant Orno. Much of the new restaurant action takes place in the Design District. The 18-block area, which is already home to designer boutiques and art galleries, has become a favorite among luxury fashion retailers, the first independent Louis Vuitton men’s store in the United States just released from ‘open and Chanel is investing more than $ 40 million in a flagship product. the shop.

The Design District is also the place to find great Nikkei cuisine in Itamae, which serves some of the city’s most sparkling fresh fish. The first brick and mortar location for pandemic success Old Greg’s Pizza is also here. Dough expert Greg Tetzner and his partner Jackie Richie became famous for their square pies after they couldn’t bake round pies in their home oven. Now, customers will be able to choose either one with the duo’s famous OG roni / pepperoni topping.

Read on to learn about the 13 places the best chefs in town hang out when they’re not cooking at home or in professional kitchens.

El Turco

Tables are filled with dishes of varying colors, flavors and textures at Chef Vural Aydogan’s lively Turkish Cafe. “Everything about this little store is delicious, from Turkish coffee to freshly baked pastries and bread,” says Michelle Bernstein. “You can see the chef preparing everything on a daily basis. “

Turco is open all day, but Bernstein recommends it for mornings like her. “I would absolutely choose the Turkish breakfast tray which has something for everyone,” she says. The restaurant’s specialty includes fresh bread, homemade jams, a variety of cheeses and tomato steaks. “I really feel like your grandmother is cooking for you.” Recommended by Michelle Bernstein, Chef-Owner of Café La Trova and Michelle Bernstein Catering

Rating

In a Design District building whose entrance suggests a spaceship, this Korean steakhouse has a high-octane vibe and a USDA Prime steak menu, like its Manhattan flagship. “My favorite restaurant this year,” says Chef Valerie Chang. “They bring it simply, from their pristine hospitality to their tangy flavorful dishes. You can’t help but feel excited when you leave this hallway and enter the restaurant and feel the vibe. Chef David Shim’s kimchi stew and janchi somyun (angel hair in broth) are among Chang’s favorites. Recommended by Valerie Chang, chef-owner of Itamae and B-side by Itamae

Tran An

In this Vietnamese hotspot of Little River, the room is decorated with huge circular lights and metallic animal heads. The place is named after chef-owner Jon Nguyen’s grandfather, who encouraged him to open a banh mi store. Pubbelly chef José Mendin enjoys over-stuffed versions with toppings such as grilled pork in maggi butter and jackfruit char siu with tofu mayonnaise. “The flavors are authentic in a cool and playful way,” says Mendin, who also shouts the green papaya salad and chicken pho. Recommended by José Mendin, chef and co-founder of the Pubbelly Restaurant Group

Leku

The restaurant at the Rubell Museum has a great al fresco vibe, whether you are sitting on the outdoor patio filled with plants or in the airy white dining room. “The menu brings me back to the Basque Country,” explains Cindy Hutson, chef of Cerveceria La Tropical. “The croquetas are incredibly creamy and crisp on the outside. The beetroot tartare is very balanced in acidity and flavor; I’m not a vegan, but I order it every time we go. Along with Mikel Goikolea’s entrees, you’ll find a selection of entrees such as bacalao, or cod confit, and bone-in sirloin aged dry-aged for 50 days. The cocktails are inspired, with an emphasis on gins macerated in flavors such as basil and strawberry, with a choice of tonics. Recommended by Cindy Hutson, Executive Chef at Cerveceria La Tropical

Eleventh Street Pizza

“As a New Yorker spending a lot of time in Miami these days, [I find that] Eleventh Street Pizza serves an elevated version of the classic New York-style pie, ”says Mario Carbone of Major Food Group. Imagined by David Foulquier and Danielle Hultman, the pizzeria offers whole pie options, as well as by the slice, including Carmine, a cheesy pie on a puffed crust. Pepperoni has a top dominated by small cuts of sausage, Calabrian chili paste, and honey. Recommended by Mario Carbone, chef and co-founder, Major Food Group

Uchi miami

Chef Tyson Cole’s sushi restaurant outpost in Wynwood has an unconventional menu very similar to where it started in Austin, TX. In Miami, the vibrant kitchen is overseen by Dina Butterfield. Leku chef Mikel Goikolea applauds the innovation. “Bigeye akami is a surprising combination of sliced ​​tuna with a homemade assorted seed granola baked with agave and miso, dressed in a light and balanced aji amarillo sauce; and the pork belly is served with grilled kabocha squash in a bell pepper gastric. Recommended by Mikel Goikolea, Associate Executive Chef, Leku

Luca Osteria

This laid-back spot in the Giralda Plaza in Coral Gables takes its pasta seriously. Chef Giorgio Rapicavoli creates shapes on the spot and serves preparations such as pappardelle with bolognese ribs and mortadella butter. Niven Patel, chef from neighboring Orno, is excited about the restaurant: “Chef Giorgio offers a rotating menu based on what’s fresh and seasonal, which is important to me. He loves Rapicavoli’s al limone pasta, made with the ribbon-shaped mafaldine. “It garnishes the pasta with a lemon sauce, a Parmigiano Reggiano aged 24 months and a little black pepper. The dish showcases the lemon, which balances the salty flavors of the cheese, it’s bright and delicious. Recommended by Niven Patel, Chef and Owner of Orno

Abbalè Telavivian kitchen

In a sunny Miami Beach cottage, this café serves Middle Eastern and Mediterranean specialties. “For me, the combined flavors and spices used in dishes from Israel, Turkey and Greece are unparalleled,” says Michael Schwartz of Miami’s founding restaurant, Michael’s Genuine, who worked with chef Abbalè Sam Gorenstein. “They influence my cooking. He adds, “Moroccan garbanzos, roasted beets and sumac chicken shashlik are the winners. I accompanied my meal with La Vie Blanc de Jerusalem. At lunch, homemade pita sandwiches; brunch includes a terrific shakshuka with a Jerusalem bagel. Recommended by Michael Schwartz, Chef / Restaurateur, Genuine Hospitality Group

Itamae

Amid the luxury shops of the Design District is vibrant Itamae, where flavorful food is served on Peruvian pewter plates. “I love this Nikkei restaurant from chefs Nando and Valerie Chang,” says chef Makoto Okuwa. “They are incredibly talented and the way they present Japanese and Peruvian cuisine in Miami is inventive and delicious.” He cites notable Roman babies with a shiso green goddess dressing; tiradito fluke — fish served sashimi style in a spicy sauce — with murasaki potato and corn nuts; and cremolada, the Peruvian slush containing star fruit, mango and lime leaf makrut. Recommended by Makoto Okuwa, Executive Chef, Makoto

Sum of Zitz

Zitz Sum’s menu mixes inspired dim sum – pot-stickers of pork, topped with Calabrian chili, or a bao of pan-seared beef brisket with hoisin ginger jam – with plates such as karaage (Japanese fried chicken ) and tamarind glazed chicken cooked over Japanese charcoal. “I love Zitz Sum because you can feel the passion of Chef Pablo [Zitzmann] has for its food, ”says Dallas Wynne. “This project is really shining after selling dumplings on social media during the pandemic. Then he blossomed into this hybrid of dumpling and izakaya. Recommended by Dallas Wynne, Pastry Chef-Partner, Toothfairy Bakery

Sushi Yasu Tanaka

Run by former Azabu corporate sushi chef Yasu Tanaka, this top-notch fish restaurant is located in the middle of the MIA food court in the Design District. “Tanaka serves the perfect nigiri and appetizer platters,” says Luciana Giangrandi. “He sources quality fish, cooks and seasons his rice perfectly. You can get the same food as a $ 300 omakase for less than a third of that, and he and his team still provide courteous and attentive service, despite being in a dining hall. An eight-piece nigiri platter with options like o-toro, salmon, and hamachi costs $ 38; A la carte options including charcoal aburi toro and double smoked salmon are also available. Recommended by Luciana Giangrandi, chef and co-founder of the restaurant Boia De

Old Greg’s Pizza

After selling inspired sourdough pies in pop-ups during the pandemic, Chef Greg Tetzner and his partner Jackie Richie have created a physical location in the Design District, with pies such as Shroomz with maitake and oyster mushrooms and wild salsa. green. “Old Greg’s Pizza was one of the first to promote natural sourdough square dough,” explains Timon Balloo. Her favorite order is the classic cheese and basil pepperoni. Recommended by Timon Balloo, partner of Sugarcane Raw Bar Grill and chef-owner of the next Katherine

Hiyakawa

In a spectacular dining room with a wavy wooden ceiling – the space resembles a futuristic movie set from the street – Chef Masayuki Komatsu specializes in serving classic and modern sushi interpretations and dishes such as the chawan-mushi, the steamed egg custard, with uni or A5 wagyu nigiri. “When I want to spoil myself and my wife, this is the perfect place,” says chef Cesar Zapata. “The sushi is immaculate and perfectly executed. We opt for the omakase to fully benefit from the chef’s experience. If I choose a dish, it’s the toro bun with grated white truffles. Recommended by Cesar Zapata, Chef and Owner, Phuc Yea.

This story was posted from an agency feed with no text editing. Only the title has been changed.


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