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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.