With the debut of the JW Marriott Miami Turnberry Resort & Spa’s water park, Tidal Cove, hunger can strike hard when having fun. So head to its Surf House Bar & Grill and order up a hot chicken sandwich, a house favorite that comes with its own namesake spicy sauce. 

Chef Richard Hales serves up all sorts of Southern comfort dishes at this unpretentious spot inside The Confidante Hotel in Miami Beach, but it’s the Chef Hale’s Hot Chicken that is the star of the show for those seeking something hot. The recipe is Hales’ take on Nashville-style fried chicken served over Zak the Baker bread and topped with a drizzle of Chinese hot mustard, local honey and house-made pickles. 

The smashed cucumber salad at Palmar is an ideal spicy dish. Chef Raymond Li combines English cucumbers with plenty of citrus and a homemade Szechuan oil, among other ingredients. The result is a bright, refreshing salad with plenty of bite — the ideal remedy to a hot day.

Chef Michael Lewis’s Korean fried chicken is made with braised spinach and red chili butter. It is double fried for extra crunch and boasts an addictive sweet and spicy flavor combo.

People watch and party while dining at the tropical patio of this Miami-meets-Mediterranean spot. For spicy aficionados the restaurant offers its cauliflower “crab cake,” a vegan dish made with aji blanco, crispy kataifi dough, fresh herbs and an avocado remoulade.

Aside from the luxe setting and Biscayne Bay views, there’s something for everyone at Novikov from robata grill to wok dishes to dim sum and sushi. Start off with some spice by ordering the scallop and jalapeño sashimi, where each sweet mollusk comes crowned with a ring of spicy pepper. Pair it with a pleasantly hot wasabi martini to keep the burn going.

This Miami Beach outpost is cool and chic on the inside, but those craving a chance with some heat should dare order the stuffed hot peppers. The banana leaf peppers are filled with Italian sausage and served over marinara sauce — with each banana leaf pepper varying in heat (some being extremely hot), something quickly determined after the first bite. Chef Peter Vauthy also prepares a lobster fra diabolo for pasta lovers seeking some spice.

Delving into molecular gastronomy, chef Juan Manuel Barrientos produces exotic dishes that blur with art. Everything here pushes the culinary envelope, so, when it comes to spicy dishes, the hot spicy pork arrives: tenderloin served over charred habanero carrot puree topped with a pig cutout tuile made with aleppo-spiced celeriac and cayenne pepper.

Santiago Gomez is the prolific chef behind this modern Mexican (with a nod to traditional) all within a gorgeous setting that includes a waterfront patio. Common place in Mexican cuisine, Cantina La Veinte offers several types of aguachile, akin to a spicy ceviche. The ribeye version uses soy and chile de árbol, which adds heat to the refreshing dish.

Sexy cocktails and almost-too-pretty-to-eat sushi are some of the items found inside SLS Lux’s Katsuya Brickell. For a hot start, the spicy tuna crispy rice fits the bill. The appetizer features spicy tuna tartare served on grilled sushi rice topped with green serrano peppers to hone the spicy point in.

Chef Joe Mizzoni offers modern American cuisine with dishes like scallops with caramelized cauliflower, roasted chicken with black truffle ravioli, and pork chop with apricot chutney, but it’s the royal red shrimp which hits the right spicy notes. The shrimp arrives in a Serrano cilantro broth, offering plenty of heat, and comes garnished with shaved radish, pickled onion and apple.