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Miami's Biggest Dining Surprises

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As is the tradition at Eater, our closeout of the year is a survey of friends, industry types, bloggers, and readers. This year, we asked the group eight questions, from Meal of the Year to the city's Best Dining Neighborhoods. All will be answered by the time we turn off the lights at the end of the week. Responses are related in no particular order; all are cut, pasted and unedited herein.
What was the best dining surprise in Miami in 2010?

Ryan Roman, Digester-in-Chief, Miami's Restaurant Power Rankings: The influx of casual Asian places. I haven't seen this much casual Asian since Bill Murray went to Japan and sang karaoke.
Belkys Nerey, news anchor, WSVN-7: The iconic Pacific Time shutting down. What a great run, Jonathan Eismann. I'm still a fan.
Jose Duran, Web Editor/MiamiNew Times: Food trucks, really this concept seems too sophisticated for Miami that I'm honestly surprised its working. Plus, Miamians love to see and be seen, the food truck completely destroys that "luxury."
ErGagit, blogger: The food truck explosion.
The Chowfather, blogger: The food truck explosion.

LAX2MIA, ex-blogger and self professed Guy That Despises Sucky Food and the People That Like It: Food trucks with good food; Miamians offering offal at places like Sugarcane.
Paul Castronovo, host of the Paul and Young Ron show/owner of Castronovo Vineyards: I think the turn around at Chophouse Miami can be based on two things. A) Michael, the GM. A true "restaurant" guy who gets it. And B) an imaginative chef that has done something truly decadent: braised short rib sliders topped with a scallop!
Frodnesor, Food For Thought blogger: The food truck trend taking hold in Miami. At the start of the year there were only a handful. Now there's roughly 30, with multiple "food truck courts" and business seemingly thriving.
Maria Argüello, Senior Community Manager, Yelp Miami: Food truck phenomenon. It's exciting to see Miami's moveable feast. I'm looking forward to some exciting, unexpected trucks maybe offering some other specialties--gyros, soups, falafels, salads, donuts--we'll see, but this food phase has wheels--pun intended.
Eleanor Hoh, Wok Star cooking teacher: Pubbelly, because it showcases my favorite food--piggy