More often than not, tipsters, readers, friends and family of Eater have one question: Where should I eat right now? Restaurant obsessives want to know what's new, what's hot, which favorite chef just launched a sophomore effort, where the Pubbelly Group just opened their latest venture. And while the Eater 38 is a crucial resource covering old standbys and neighborhood essentials across the city, it's not a chronicle of the 'it' places of the moment. Thus, we offer the Eater Heatmap, which will change continually to always highlight where the foodie crowds are flocking to at the moment.
1826, Miami Beach’s new upscale contemporary American eatery, claims a chic four-floor Prospect Design space for its home. Overseeing a seasonally driven menu with an emphasis on local ingredients is the young and talented Chicago-based, Michelin-starred chef Danny Grant.
Owned by Belgium-born Emmanuel Verschueren and Tim Michels, Bistro BE dishes out classic Belgian items like mussels, homemade frites, waffles, rabbit, bratwurst and beef stew. Definitely get familiar with their Belgian brews; they've got a TON.
Sakaya mastermind Richard Hales took over the former Acme Bakery space, replacing baked goods with some kick-ass Hales-style Chinese. Think wok-fried marrow, gong bao rabbit, xinjiang cumin lamb dumplings.
The newest from the Samba Brands Management Group serves up playful takes on rustic Italian dishes (from a recently updated menu post a chef shuffle) and a variety of creative cocktails from head of SBM’s Spirit Cocktail Development, Richard Woods. Oh, and there's a Bocce Ball court.
A mysterious team of people traveled the world finding recipes, came back to South Miami, opened a restaurant and executed those worldly dishes awesomely. Oh, and they make bread to go with everything, fresh, warm, homemade bread of all sorts (focaccia, naan, etc).
The Alton Road construction isn’t getting in the way of Drunken Dragon’s big debut one bit. It’s already difficult to land a table at SoBe’s new Asian gastropub (especially a Korean barbecue-style one), but probably worth a try.
Il Mulino's much anticipated South Beach outpost just opened a few weeks ago and has since been totally packed. Must tries include the beef carpaccio, ravioli with porcini mushrooms and ossobuco.
The latest offering from LoKal owner Matt Kuschner and partner David Rodriguez boasts some seriously legit beer offerings (18 taps! And some very rare finds). Like LoKal, Kush sources locally, uses only fresh ingredients and keeps it playful with action figure taps, kegs for tables and fun menu items (see: kush brownies).
The Pubbelly Boys’ latest culinary offering tackles French cuisine (with their signature playful twist, of course) in their first ever hotel restaurant at the Hilton Cabana Miami Beach.
MiMo’s new realtor-run restaurant has been getting serious attention since it opened just the other week. A small, crafty space decorated by owner Jessica Sanchez makes use of FIU students to fill various positions, and serves up a mix of Latin, New American and Southern dishes.
Restaurateurs Josh Capon, John McDonald and Josh Pickard have brought their NYC gem (and arguably one of SoHo’s best seafood restaurants), Lure Fishbar, to the Magic City. Expect seafood galore, obviously, but also a killer Bash Burger.
When Blue Collar chef Danny Serfer partners with Miami Power Rankings blogger Ryan Roman, a quaint, "plain and fancy" oyster heaven takes shape. They've got a ton of other seafood items, too, as well as non sea-dwelling options like prime rib, chicken and veggies.
Chef Kevin Cory from Naoe finally serves lunch at his newest offering, N by Naoe. Slightly less sushi here and a little bit more "natural Japanese cuisine." Stop by for lunch or dinner.
This is chef Ralph Pagano’s newest concept, which opened a few months ago in the former Serafina space. Pagano, who’s mostly known for his Italian cuisine at places like Alba, has swapped the ravioli for flautas, tacos, and other cheesy dishes of the Mexican variety, and an impressive amount of tequila worth looking into.
Named for the Catalan word “nest,” Downtown’s newest restaurant, Niu, serves up modern food from Barcelona in a small, cozy environment. Check it out for lunch or dinner any day of the week except Sundays.
Kris Wessel’s back! He’s made good use of the ex-Cooper Avenue space where he now cooks up healthy and simple dishes like verbena steamed grouper and Florida orange rotisserie duck.
Owner/chef Rocco Carulli combines art gallery with restaurant at his newest Wynwood spot, an intimate, dimly lit space with moveable walls. Lounge around with a drink, buy art or delve into his eclectic menu, your choice.
It took a long, long while for Michael Shikany’s eponymous restaurant/cooking school to open its doors, but the general feeling seems to be that it was worth the wait. Shikany serves up a small menu of creative dishes like maple syrup braised wild boar cheeks, panko dusted fried oysters and a raved about butter poached lobster mac.
Think classic American with little twists from chef Julie Ning (dishes like salt and pepper tacos with starfruit and apple slaw) served up in a laid back atmosphere with rustic and vintage decor.
Design District’s latest opening, The District Miami offers Pan-American fusion dishes created by chef Horacio Rivadero (named Best New Chef for the Gulf Region by Food & Wine in 2012). A kick-back and relax kind of place, with a worthwhile happy hour menu.
A charming tea shop in Coral Gables, Ticety Iced Tea Bar serves their brews both hot and cold in large glass pitchers. And to accompany those teas, small gourmet French dishes.
Chef Carla Pellegrino’s rooftop eatery is still abuzz. It serves up a lighter version of the chef’s classic Italian dishes (and, randomly, some sushi as well), on top of a club, way into the late hours.
Paying homage to the old “Traymore Hotel” with its name, Traymore the restaurant offers up a menu of locally-inspired dishes, probably Miami’s most extensive gin menu and desserts made by a French-Portuguese master chocolatier. Oh, and an entire separate menu (called the Shambhala menu) of uber-healthy options.
Owned by Top Chef alumn Bret Pelaggi, Craig DeWald and wine-obsessive Heath Porter, Coral Gables’ new European-style wine bar and restaurant has gathered a quick following for its rare bottles and laid-back attitude. The menu, created by “tasting backwards,” hasn’t gone unnoticed either.
From the man who brought South Miami Akashi Sushi, Larry Chi, comes this new swanky Asian eatery. Apparently, it's offerings are equally as impressive as Akashi's.
Unfortunately, Barley & Swine had to meet its end, but Jorgie Ramos quickly turned the space into something new: "a bad ass sandwich shop." B&S fans will enjoy this more bread-filled option just as much.
Miami's smoke whisperers have at last opened their very own smokehouse and deli. It's a place for all things meaty like treats of the candied bacon, housemade charcuterie, bacon jerky variety. Oh, and sandwiches.
1826, Miami Beach’s new upscale contemporary American eatery, claims a chic four-floor Prospect Design space for its home. Overseeing a seasonally driven menu with an emphasis on local ingredients is the young and talented Chicago-based, Michelin-starred chef Danny Grant.
Owned by Belgium-born Emmanuel Verschueren and Tim Michels, Bistro BE dishes out classic Belgian items like mussels, homemade frites, waffles, rabbit, bratwurst and beef stew. Definitely get familiar with their Belgian brews; they've got a TON.
Sakaya mastermind Richard Hales took over the former Acme Bakery space, replacing baked goods with some kick-ass Hales-style Chinese. Think wok-fried marrow, gong bao rabbit, xinjiang cumin lamb dumplings.
The newest from the Samba Brands Management Group serves up playful takes on rustic Italian dishes (from a recently updated menu post a chef shuffle) and a variety of creative cocktails from head of SBM’s Spirit Cocktail Development, Richard Woods. Oh, and there's a Bocce Ball court.
A mysterious team of people traveled the world finding recipes, came back to South Miami, opened a restaurant and executed those worldly dishes awesomely. Oh, and they make bread to go with everything, fresh, warm, homemade bread of all sorts (focaccia, naan, etc).
The Alton Road construction isn’t getting in the way of Drunken Dragon’s big debut one bit. It’s already difficult to land a table at SoBe’s new Asian gastropub (especially a Korean barbecue-style one), but probably worth a try.
Il Mulino's much anticipated South Beach outpost just opened a few weeks ago and has since been totally packed. Must tries include the beef carpaccio, ravioli with porcini mushrooms and ossobuco.
The latest offering from LoKal owner Matt Kuschner and partner David Rodriguez boasts some seriously legit beer offerings (18 taps! And some very rare finds). Like LoKal, Kush sources locally, uses only fresh ingredients and keeps it playful with action figure taps, kegs for tables and fun menu items (see: kush brownies).
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/55817565/michael_discenza_MxfcoxycH_Y_unsplash.12.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/69851134/1407554062.7.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/69897885/SHOKU_REDCURRY_2.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/43557690/heatmap-image.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62432019/upload.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/64146146/miami_20spice_20restaurants_20m.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62432020/upload.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62432021/upload.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62432023/upload.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62432024/upload.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62432026/upload.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/69482129/Aerial_Image__1_.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/68571712/EE25515E_FCAF_4843_A3DA_818C7081A96A.0.jpeg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62432027/upload.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62432028/upload.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/71147582/Breakfast_sandwich.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/69304332/sol_ingrao_j1NmLRIlJGI_unsplash.7.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62432029/upload.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62432030/upload.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62432031/upload.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/60852941/AA111672_0806_43B8_ADBD_2F6C3493899C.0.jpeg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/64146181/54ead6c0a4eb3_-_thanksgiving-rustic-food-1114-xln.0.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62432032/upload.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/55657325/277229510_515659173542720_648256798007964571_n.111.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62432033/upload.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62432034/upload.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/69227037/Screen_Shot_2021_04_30_at_9.31.46_AM.0.png)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62432035/upload.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/63075454/christine_siracusa_Cs5xVwB50Ps_unsplash.13.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62432036/upload.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62432037/upload.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/61340677/ana_cruz_QuoNoM9nyz0_unsplash.6.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62432038/upload.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62432039/upload.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62432040/upload.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62432041/upload.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62432042/upload.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62432043/upload.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62432044/upload.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/64146442/sf-gables-brasserie-central-122414-20141224.0.0.0.0.0.0.jpeg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/64146263/53e2ef29dddaa35c30f65334_el-Carajo-restaurant.0.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62432045/upload.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62432046/upload.0.0.0.png)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62432047/upload.0.0.png)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62432048/upload.0.0.png)