134 // MOUTH FULL

Ocean Drive - - Contents - BY CARLA TOR­RES

Mi­ami­ans are sali­vat­ing over the city’s hottest up-to-theminute restau­rants, bars, food trucks, and un­der­ground nooks.

MI­AMI­ANS ARE SALI­VAT­ING OVER THE CITY’S HOTTEST UP-TO-THE-MINUTE RESTAU­RANTS, BARS, FOOD TRUCKS, AND UN­DER­GROUND NOOKS.

All-amer­i­can: BIRD & BONE It’s no se­cret that Richard Hales (of Sakaya Kitchen and Black­brick) cooks a mean fried chicken. And at Bird & Bone, his lat­est coun­try farm­house con­cept, the chef is get­ting in touch with his com­fort food roots while still bring­ing a unique twist to South Beach. That means baked-to-or­der Florida ched­dar and chive (hot) bis­cuits along­side his wife Jenny’s straw­berry pre­serves, and not just hot Nashville chicken, but also sweet­breads or quail, and scal­lops and grits. Of course, there’s fried ap­ple hand pies for dessert. 4041 Collins Ave., Mi­ami Beach, 305-424-1234; the­con­fi­dante mi­amibeach.hy­att.com

West Coast Cool: UP­LAND It’s of­fi­cial: Stephen Starr is ob­sessed with Mi­ami, as ev­i­denced by his fifth eatery in­spired by chef Justin Smil­lie and the Meyer lemon-filled fields of Up­land, Cal­i­for­nia. Think pis­ta­chio-topped pizza, a colos­sal crispy hen, seared oc­to­pus with cilan­tro-av­o­cado pesto and Mar­cona al­monds, and Tus­can-style lamb chops with coal-roasted eggplant. For dessert, the blood or­angevanilla Cal­i­for­nia Dream­si­cle will have you Cal­i­for­nia dream­ing. 49 Collins Ave., Mi­ami Beach, 305-602-9998; up­land­mi­ami.com

Noodling Un­der­ground: K RA­MEN. BURGER. BEER. In Los An­ge­les, Kat­suya’s covert ra­men, burger, and beer joint be­came so fre­quented by lo­cals it was chris­tened “K Ra­men. Burger. Beer.” Now, you can find the famed lob­ster ra­men and ridicu­lous creamy spicy burger, plus gratis Pac-man, in the base­ment of the Town­house Ho­tel ev­ery night till 4 am. What beats late-night ra­men and Pac­man? 150 20th St., Mi­ami Beach, 305-534-7895; sbe.com/kra­men

Muy Mex­i­can: OLLA You’ve had Scott Lin­quist’s oc­to­pus and duck con­fit tacos at Coyo, but have you tried his duck or short rib mole? Dive into Olla’s menu head-first with a mole tast­ing. Or, if that’s not your thing, there’s also jars chock-full of ex­otic in­gre­di­ents like grasshopper and Mex­i­can choco­late pow­der; pots siz­zling with sa­cred corn and four-year-aged cotija; and king crab and lob­ster en­chi­ladas. Plus, mez­cal mules to wash it all down and a churro sun­dae as the Mex­i­can cherry on top. 1233 Lin­coln Road, Mi­ami Beach, 786-717-5400; ol­lami­ami.com

En­ergy Boost: YOKO MATCHA What was miss­ing in Mi­ami’s food scene? A matcha food truck. But not any­more, thanks to two lovers of the an­cient Ja­panese su­per­food who are bring­ing the high­est cer­e­mo­nial-grade matcha to Mi­ami so you can get your daily (over) dose with matcha frappes, matcha con leche, matcha açai bowls, or even matcha pastelitos. Be­cause too much matcha is never enough. yoko­matcha.com

Whiskey and Fries: RICKY’S No danc­ing room at Bodega to bust out your best moves? Walk a few feet over to Ricky’s, where throw­back jams, standup Tues­days, smoked chicken lol­lipop wings with spicy guava, and frozen Ir­ish cold brew (not to men­tion 150 whiskey va­ri­eties) are on the menu. And the loaded fries—a con­coc­tion of waf­fle and sweet po­tato fries and tater tots topped with jalapeño whiz, ba­con, fried cherry pep­pers, scal­lions, and chili crema—are an ab­so­lute must. 1222 16th St., Mi­ami Beach, 305-704-3602; rick­ys­south­beach.com

Bird & Bone is Richard Hales’s lat­est coun­try farm­house con­cept. above, from left: Chef Justin Smil­lie at Up­land; the matcha limon­ada from Yoko Matcha. op­po­site page, from top: K Ra­men’s name­sake dish; Ricky’s pairs throw­back jams with com­fort food; hot ra­jas (roasted poblano chiles, red pep­pers, fin­ger­ling pota­toes, crema, and queso grat­inée) at Olla.

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