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Jerk shrimp from Jrk! at the Treats Food Hall in Aventura

Miami’s 13 Essential Food Hall Dishes

Narrowing down the best of the best

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Jerk shrimp from Jrk! at the Treats Food Hall in Aventura

Forget choosing which neighborhood to live in, or the right person to date — choosing one single dish at a Miami food hall when hungry is where the real stress is at. The decision is always tricky, with the convenience of so many different cuisines and dishes to pick from at one place, no matter which option will settle for, you will always wonder how the others taste.

Below is a cheat sheet of the best food hall dishes found throughout the Magic City — no stress necessary.

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Editor’s Note: A number of South Florida restaurants have resumed indoor and outdoor dining services. However, this should not be taken as endorsement for onsite dining, as there are still safety concerns: for updated information on coronavirus cases in your area, please visit the Florida Health Department’s website. Studies indicate that there is a lower exposure risk when outdoors, but the level of risk involved with patio dining is contingent on restaurants following strict social distancing and other safety guidelines. For those wanting to find the best takeout and dining options throughout Miami, please visit here.

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Note: Restaurants on this map are listed geographically.

Jerk Shrimp Bowl at Jrk! (Treats Food Hall)

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Jamaican-born chef Wayne Sharpe adds extra flare and aroma to this sweet-and-spicy bowl with a special house blend. The shrimp carries enough heat and depth for a full-body experience, and the accompaniments of rice and peas, pineapple mango salsa, and plantains bathed in a pineapple-cinnamon sauce round out the island flavors.

Butter Crab Roll at Poke-San (The Citadel)

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As crab rolls go in Miami, there are plenty of options to choose from, but Poke San’s version, paired with broken butter and spicy ponzu vinaigrette makes for an over-the-top bite. The rice is seasoned with vinegars fortified with kombu and rolled together with cold kani salad, enhanced by spicy hints from togarashi, sweetness from mirin, and salinity from masago and kewpie. The roll is sliced and served immediately to preserve the temperature contrast between the rice and the kani. 

2-Day Burger at United States Burger Service (The Citadel)

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USBS burgers are simple yet well-executed and the “two-day” option comes in a double patty, spiked with “Priority” sauce, a mayonnaise-based mix with mustard and onions. Cheddar and fontina cheese come together to create the melted gooey “Government” cheese inside the burger. Pro tip: order with a side of “insurance and tariffs” in the from of French fries and other sides. 

Omakase Platter at Sushi Yasu Tanaka by Masumura (MIA Market)

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Following the Japanese tradition of omakase, former Azabu chef Yasu Tanaka creates an elaborate daily tasting menu at his eatery at Mia Market. The 10-piece experience combines high-quality and specialty nigiri surprises, such as chu-toro, sea bream, and torched wagyu beef. The perfect fish-rice ratio and seasonings of binchotan, spicy miso, and bourbon whiskey brings this reasonably-priced meal to the next level. 

Porcini Mushroom Fetuccine at Dal Plin (MIA Market)

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Porcini mushroom fettuccine has a special place in Dal Plin owner Elisabetta Callegaro’s heart. As a child, she would venture into the woods with her family to pick mushrooms for their traditional recipe. At Dal Plin, Callegaro and her husband Massimo Tundo serve fettuccine wrapped around luscious porcini cooked in garlic, vegetable stock, and extra virgin olive oil, with a touch of butter and Parmigiano. A light herbal mix of sage, rosemary, and thyme complement the robust, earthy flavor of the standout dish. 

Siu Mai at Yip Wynwood (1800-LUCKY)

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These three delicate Chinese dumplings are firm, green little packets of shrimp and pork, with a delightful touch of capelin roe. 

Breakfast Sando at Jeepney (1800-LUCKY)

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At her progressive Filipino spot inside 1-800-Lucky, James Beard-nominated author and restaurateur Nicole Ponseca serves breakfast Sando, a meal of two eggs, Filipino-style pork belly tocino, and fried cheese on a sesame bun. The luscious sandwich is topped with Bicol sauce, a concoction of coconut, chilies, ginger, and fermented shrimp.

Duck Bao Buns at Gold Marquess Wynwood (1800-LUCKY)

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For this aromatic sweet and savory bao duo, crispy house-roasted duck is tucked into steamed, pillowy puffs of simple yeast dough and topped with a thinly-sliced cucumber. A slather of hoisin sauce rounds out the flavors.

Fish Tacos at Cilantro 27 (The Lincoln Eatery)

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For his light and satisfying trio of soft tacos, chef Milton Castillo fills warm corn and flour tortillas with grilled corvina sprinkled with a seasoning of cayenne, smoked paprika, chipotle, and oregano. For textural contrast, he layers the fish with tender butter lettuce and avocado chunks. Flavors are bumped up ever more with a creamy, spicy mix of chipotle, cilantro and botija sauce. 

Guava and Cheese Pizza at SimplyGood Pizza (The Lincoln Eatery)

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SimplyGood Pizza’s homage to Miami is a sweet and savory 12-inch dessert pie combining guava marmalade and whipped cream cheese. Like in the quintessential Cuban pastelitos, the guava is honey sweet and makes for a great contrast with the tang of the cream cheese. A top layer of crushed pistachio adds the perfect bite of crunch. 

Conch Burger at CFood Shack (The Lincoln Eatery)

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Bahamians are astonishingly good at all things involving conch and the team at CFood Shack does no different. The conch burger is part of build-your-own treat Luv Yaself menu, and can be made to rest inside a Kaiser or coconut brioche bun, tortilla, or pita bread. For an extra touch of flavor, top it with items such as spring mix, relish, bacon, and jalapeño. The menu also allows you to dress your creation with a choice of guava ketchup or jerk, honey lemon pepper, and Bahamian buffalo sauces. 

Suadero Tacos from La Santa Taqueria (Time Out Market)

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Warm tortillas hug perfectly cooked brisket that is marinated in lime juice and raw garlic, stewed with a little fat until tender, then lightly fried before getting tossed with roasted tomatillo salsa, onions, and lime. For an extra kick, savor every mouthful with a dollop of pico de gallo. 

Churrasco at 33 Kitchen (Time Out Market)

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Chef Sebastian Fonseca’s iteration of churrasco saltado starts with a tender piece of flap steak, marinated in a sauce that is equal parts chicken stock, soy sauce, and oyster sauce. The steak is cooked in a wok to add the kiss of smoky flavor that gives this Peruvian dish its extra oomph. The white rice soaks up the juice and the fried yucca balances the meal with a twist of crispy, starchy sweetness. 

Jerk Shrimp Bowl at Jrk! (Treats Food Hall)

Jamaican-born chef Wayne Sharpe adds extra flare and aroma to this sweet-and-spicy bowl with a special house blend. The shrimp carries enough heat and depth for a full-body experience, and the accompaniments of rice and peas, pineapple mango salsa, and plantains bathed in a pineapple-cinnamon sauce round out the island flavors.

Butter Crab Roll at Poke-San (The Citadel)

As crab rolls go in Miami, there are plenty of options to choose from, but Poke San’s version, paired with broken butter and spicy ponzu vinaigrette makes for an over-the-top bite. The rice is seasoned with vinegars fortified with kombu and rolled together with cold kani salad, enhanced by spicy hints from togarashi, sweetness from mirin, and salinity from masago and kewpie. The roll is sliced and served immediately to preserve the temperature contrast between the rice and the kani. 

2-Day Burger at United States Burger Service (The Citadel)

USBS burgers are simple yet well-executed and the “two-day” option comes in a double patty, spiked with “Priority” sauce, a mayonnaise-based mix with mustard and onions. Cheddar and fontina cheese come together to create the melted gooey “Government” cheese inside the burger. Pro tip: order with a side of “insurance and tariffs” in the from of French fries and other sides. 

Omakase Platter at Sushi Yasu Tanaka by Masumura (MIA Market)

Following the Japanese tradition of omakase, former Azabu chef Yasu Tanaka creates an elaborate daily tasting menu at his eatery at Mia Market. The 10-piece experience combines high-quality and specialty nigiri surprises, such as chu-toro, sea bream, and torched wagyu beef. The perfect fish-rice ratio and seasonings of binchotan, spicy miso, and bourbon whiskey brings this reasonably-priced meal to the next level. 

Porcini Mushroom Fetuccine at Dal Plin (MIA Market)

Porcini mushroom fettuccine has a special place in Dal Plin owner Elisabetta Callegaro’s heart. As a child, she would venture into the woods with her family to pick mushrooms for their traditional recipe. At Dal Plin, Callegaro and her husband Massimo Tundo serve fettuccine wrapped around luscious porcini cooked in garlic, vegetable stock, and extra virgin olive oil, with a touch of butter and Parmigiano. A light herbal mix of sage, rosemary, and thyme complement the robust, earthy flavor of the standout dish. 

Siu Mai at Yip Wynwood (1800-LUCKY)

These three delicate Chinese dumplings are firm, green little packets of shrimp and pork, with a delightful touch of capelin roe. 

Breakfast Sando at Jeepney (1800-LUCKY)

At her progressive Filipino spot inside 1-800-Lucky, James Beard-nominated author and restaurateur Nicole Ponseca serves breakfast Sando, a meal of two eggs, Filipino-style pork belly tocino, and fried cheese on a sesame bun. The luscious sandwich is topped with Bicol sauce, a concoction of coconut, chilies, ginger, and fermented shrimp.

Duck Bao Buns at Gold Marquess Wynwood (1800-LUCKY)

For this aromatic sweet and savory bao duo, crispy house-roasted duck is tucked into steamed, pillowy puffs of simple yeast dough and topped with a thinly-sliced cucumber. A slather of hoisin sauce rounds out the flavors.

Fish Tacos at Cilantro 27 (The Lincoln Eatery)

For his light and satisfying trio of soft tacos, chef Milton Castillo fills warm corn and flour tortillas with grilled corvina sprinkled with a seasoning of cayenne, smoked paprika, chipotle, and oregano. For textural contrast, he layers the fish with tender butter lettuce and avocado chunks. Flavors are bumped up ever more with a creamy, spicy mix of chipotle, cilantro and botija sauce. 

Guava and Cheese Pizza at SimplyGood Pizza (The Lincoln Eatery)

SimplyGood Pizza’s homage to Miami is a sweet and savory 12-inch dessert pie combining guava marmalade and whipped cream cheese. Like in the quintessential Cuban pastelitos, the guava is honey sweet and makes for a great contrast with the tang of the cream cheese. A top layer of crushed pistachio adds the perfect bite of crunch. 

Conch Burger at CFood Shack (The Lincoln Eatery)

Bahamians are astonishingly good at all things involving conch and the team at CFood Shack does no different. The conch burger is part of build-your-own treat Luv Yaself menu, and can be made to rest inside a Kaiser or coconut brioche bun, tortilla, or pita bread. For an extra touch of flavor, top it with items such as spring mix, relish, bacon, and jalapeño. The menu also allows you to dress your creation with a choice of guava ketchup or jerk, honey lemon pepper, and Bahamian buffalo sauces. 

Suadero Tacos from La Santa Taqueria (Time Out Market)

Warm tortillas hug perfectly cooked brisket that is marinated in lime juice and raw garlic, stewed with a little fat until tender, then lightly fried before getting tossed with roasted tomatillo salsa, onions, and lime. For an extra kick, savor every mouthful with a dollop of pico de gallo. 

Churrasco at 33 Kitchen (Time Out Market)

Chef Sebastian Fonseca’s iteration of churrasco saltado starts with a tender piece of flap steak, marinated in a sauce that is equal parts chicken stock, soy sauce, and oyster sauce. The steak is cooked in a wok to add the kiss of smoky flavor that gives this Peruvian dish its extra oomph. The white rice soaks up the juice and the fried yucca balances the meal with a twist of crispy, starchy sweetness. 

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