:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/65930690/clams.0.jpeg)
Eat like a pro with these picks
Curious what dishes were standouts to the Eater Miami team this year? From pizza covered fries, to decadent desserts, and even a vegan burger, below are the top picks from the Eater Miami team.
Read MoreThe Tagliolini Al Nero is served cold served with stone crabs and vin jaune (yellow wine), topped with truffles. An incredible twist on a pasta dish that screams Miami. — Giovanny Gutierrez
I have never been a fan of tofu because, quite honestly, it has no flavor. However, this particular tofu stir fry was so tasty that it had me considering becoming a vegan or vegetarian, albeit temporarily. — Stacy Moya
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/65930615/image_2.0.jpg)
Also featured in:
It’s such a comforting dish and I find myself unable to visit without ordering it even if I’ve just come from dinner somewhere else. The use of fish sauce in the ragu rounds out the flavor and even though the spice might be too much for some, it’s absolutely perfect in my eyes. — Amber Love Bond
Don’t let the title of this dish fool you, it’s much more complex and tasty than your average bowl of veggies. The tender cabbage, which is cooked until it almost melts-in-your mouth, boasts burnt-just-right charred edges and swims in a sea of crispy yet hearty pork chunks. The dish is then topped with peanuts and fresh herbs, which offer a nice counterbalance to the rich pork and cabbage. I’m pretty sure I attempted to lick that bowl that night, that’s how much I enjoyed it. — Olee Fowler
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/65930640/cabbage.0.jpeg)
Should Coral Gables somehow pry itself away from the Florida peninsula and float off into the Atlantic, you’ll probably find me stranded inside Bachour scarfing down raspberry mascarpone croissants, gianduja cake, and pains au chocolat. — Faiyaz Kara
This dish packs a love punch with rich, smoky flavors (courtesy of the chorizo) and fresh, briny sweetness of the clams. There’s also a hint of heat and, of course, the always-satisfying embrace of fideos. — Alona Martinez
I stumbled upon this burger at the Plant B kiosk by accident one Saturday while exploring the Farmer’s Market in Coconut Grove, and hot damn, it’s just as good as the real thing. The patty has a meat-like texture and smokey notes, the cheese and special ‘sauce’ (akin to a Thousand Island dressing) are indistinguishable from their animal product based counterparts, and the bun boasts just the right amount of density. While I’m not vegan — nor do I think I’ll ever be — options like this makes me confident that delicious items sans meat are truly becoming a reality. — Olee Fowler
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/65930671/burger.0.jpeg)
The trifecta of comfort food: custardy rich inside, perfect light crisp on the outside, and expected to consume with tons of syrup. — Alona Martinez
The thinly sliced pit beef, housemade melted cheese (called veroveeta after chef Veronica Valdivia), white onion and pickled horseradish on a cornmeal kaiser roll is full of flavor and reminiscent of my childhood favorite fast food sandwich at Arby’s, except this is so much better. — Amber Love Bond
Beltrán prepared a Monk Fish that tasted like Rabo Encendido (Cuban Oxtail Stew) by braising the meaty fish with shellfish and beef jus that blew my mind. — Giovanny Gutierrez
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/65930680/IMG_3291.0.jpeg)
When two of my most favorite food guilty pleasures collided, I knew this would be a memorable dish. It starts with crispy French fries which are then topped with marinara sauce, fresh mozzarella cheese, pepperoni, truffle and seasonings, and then baked to melted perfection. — Stacy Moya
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/65930683/image_3.0.jpg)
The Tagliolini Al Nero is served cold served with stone crabs and vin jaune (yellow wine), topped with truffles. An incredible twist on a pasta dish that screams Miami. — Giovanny Gutierrez
I have never been a fan of tofu because, quite honestly, it has no flavor. However, this particular tofu stir fry was so tasty that it had me considering becoming a vegan or vegetarian, albeit temporarily. — Stacy Moya
It’s such a comforting dish and I find myself unable to visit without ordering it even if I’ve just come from dinner somewhere else. The use of fish sauce in the ragu rounds out the flavor and even though the spice might be too much for some, it’s absolutely perfect in my eyes. — Amber Love Bond
Don’t let the title of this dish fool you, it’s much more complex and tasty than your average bowl of veggies. The tender cabbage, which is cooked until it almost melts-in-your mouth, boasts burnt-just-right charred edges and swims in a sea of crispy yet hearty pork chunks. The dish is then topped with peanuts and fresh herbs, which offer a nice counterbalance to the rich pork and cabbage. I’m pretty sure I attempted to lick that bowl that night, that’s how much I enjoyed it. — Olee Fowler
Should Coral Gables somehow pry itself away from the Florida peninsula and float off into the Atlantic, you’ll probably find me stranded inside Bachour scarfing down raspberry mascarpone croissants, gianduja cake, and pains au chocolat. — Faiyaz Kara
This dish packs a love punch with rich, smoky flavors (courtesy of the chorizo) and fresh, briny sweetness of the clams. There’s also a hint of heat and, of course, the always-satisfying embrace of fideos. — Alona Martinez
I stumbled upon this burger at the Plant B kiosk by accident one Saturday while exploring the Farmer’s Market in Coconut Grove, and hot damn, it’s just as good as the real thing. The patty has a meat-like texture and smokey notes, the cheese and special ‘sauce’ (akin to a Thousand Island dressing) are indistinguishable from their animal product based counterparts, and the bun boasts just the right amount of density. While I’m not vegan — nor do I think I’ll ever be — options like this makes me confident that delicious items sans meat are truly becoming a reality. — Olee Fowler
The trifecta of comfort food: custardy rich inside, perfect light crisp on the outside, and expected to consume with tons of syrup. — Alona Martinez
The thinly sliced pit beef, housemade melted cheese (called veroveeta after chef Veronica Valdivia), white onion and pickled horseradish on a cornmeal kaiser roll is full of flavor and reminiscent of my childhood favorite fast food sandwich at Arby’s, except this is so much better. — Amber Love Bond
Beltrán prepared a Monk Fish that tasted like Rabo Encendido (Cuban Oxtail Stew) by braising the meaty fish with shellfish and beef jus that blew my mind. — Giovanny Gutierrez
When two of my most favorite food guilty pleasures collided, I knew this would be a memorable dish. It starts with crispy French fries which are then topped with marinara sauce, fresh mozzarella cheese, pepperoni, truffle and seasonings, and then baked to melted perfection. — Stacy Moya
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/55252031/343979595_138535372418700_7459569930684940285_n.81.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/72345027/EATER_dessert_Leku.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/62849412/313428926_535440105257989_6109770969028121841_n.13.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/55657325/Wagyu_Tomahawk_Steak.129.jpeg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/69947730/CASA_MARIANO_CORVINA__LAMB____RISOTTO_PHOTO_CREDIT_MICHAEL_PISARRI.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/64843963/Spicy_Bird_and_Bone_chicken.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/69227037/brian_jones_1MjqfJ_paJ8_unsplash.7.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/63075454/christine_siracusa_Cs5xVwB50Ps_unsplash.13.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/66586116/101818348_258383655575151_7118668174383382528_o.14.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/55216877/340009958_157103400616025_5288485298852766192_n.12.jpeg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/55681183/Vinya_Burger.46.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/63966436/dennis_vinther_6M_4NIlTEe8_unsplash.14.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/65945182/Lost_Boy_bar_NYE.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/65215500/618ACC02_7144_42D6_925D_4A3A2DD5D4DB.0.jpeg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/66986560/LPM_DSC_0528.7.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/66211987/quentin_dr_gvm_Kmm3_9o_unsplash.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/57215367/IMG_0597.20.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/62865272/y9KHxajQ.20.jpeg)