MI­AMI-DADE COUNTY

Sun Sentinel Palm Beach Edition - Showtime - Palm Beach - - DINING -

rant, but gen­er­ous por­tions of spring rolls, crepes and fried rice are also draws. In­ex­pen­sive­mod­er­ate. Lunch, din­ner. Re­viewed1-29-16. Ed­die’s Thai – 2571N. Hia­tus Rd., Cooper City, 954-7049006. Tasty Thai cui­sine served by the af­fa­ble Ed­die Watana, who ran Sukhothai in Fort Laud­erdale with his mother for 25 years. Ed­die and Roberta Watana have found a home in a bed­room com­mu­nity strip mall, and the noo­dle dishes are par­tic­u­larly good. Mod­er­ate. Lunch, din­ner. Re­viewed 7-7-17. Mikan Ja­panese Restau­rant —12502 Pines Blvd., Pem­broke Pines, 954-432-7775. In 2104, this fam­ily-run restau­rant left its 18-year-old Mi­ami lo­ca­tion to set up shop in Pem­broke Pines. Au­then­tic, less-is-more Ja­panese cui­sine re­mains on the menu. Mod­er­ate. Lunch, din­ner. Re­viewed 5-6-16.

Ital­ian

Il Posto Ris­torante – 4525 Hol­ly­wood Blvd., Hol­ly­wood. 954-744-4333. Re­fined pas­tas, fish and veal in a cozy neigh­bor­hood set­ting, with rea­son­able lunches, din­ners wor­thy of spe­cial oc­ca­sions and a tricky park­ing lot. Chef-owner Manuela Maf­fez­zoli, from Mi­lan, roams the din­ing room to check on pa­trons. Mod­er­ate-ex­pen­sive. Lunch, din­ner. Re­viewed11-11-16. Sardelli Ital­ian Steak­house — 331Van Buren St., Hol­ly­wood, 954-921-8331. A gas­tro­nomic tem­ple set in a four-story man­sion, the fam­ily-run Sardelli serves very good, pol­ished Ital­ian food, though the at­mos­phere can feel a bit clubby. Very ex­pen­sive. Din­ner. Re­viewed 9-16-16. Zona Blu, 189 We­ston Road, We­ston, 954-617-7999. Gor­geous an­tipasto plat­ters, seafood, pasta and other treats from the Ital­ian island of Sar­dinia await at this com­fort­able, fam­ily-friendly restau­rant run by two sis­ters and headed by Sar­dinian-born chef An­drea Fadda. Try the pecorino souf­flé ap­pe­tizer and the baked cheese with honey (seadas) dessert. Mod­er­ate-ex­pen­sive. Re­viewed 9-23-16.

Latin/Mex­i­can/Span­ish

Ru­nas Peru­vian Cui­sine — 219 N. 21st Ave., Hol­ly­wood, 954-534-9146. This glob­ally minded restau­rant features rea­son­able prices, big por­tions and solid, hon­est food from a menu with nearly 50 of­fer­ings. Mod­er­ate. Lunch, din­ner. Re­viewed 7-22-16. Bazaar Mar by Jose An­dres — 1300 S. Mi­ami Ave., Mi­ami, 305-615-5859. A shim­mer­ing seafood dream, you just might eat an en­tire aquar­ium’s worth of fish and sea treats at this joy­ous Philippe Starck de­signed din­ing room in the SLS Brick­ell. The Span­ish-born An­dres has trained his crew well – nearly ev­ery plate is a de­li­cious culi­nary ad­ven­ture. Din­ner. Ex­pen­sive-very ex­pen­sive. Re­viewed 3-3-17. Beaker & Gray -- 2637 N. Mi­ami Ave., Mi­ami. 305-6992637. Two child­hood friends from Mi­ami have opened a bar and global small plates eatery in Wyn­wood that man­ages to be trendy and warm at the same time. The food is am­bi­tious and some­times misses the mark, but you can’t go wrong with cock­tails and bar bites. Lunch, din­ner. Mod­er­ate. Re­viewed 2-3-17. By­b­los — 1545 Collins Ave., Mi­ami Beach, 305-508-5041. This is Mid­dle Eastern like you’ve never seen, with in­tri­cate small plates that are both tra­di­tional and ex­per­i­men­tal. Lamb ribs, duck kibbeh and yo­gurt baked fluke are among the high­lights served in an ec­cen­tri­cally dec­o­rated din­ing room that’s 1970s chic. Din­ner. Re­viewed11-20-15. Cor­sair by Scott Co­nant — 19999 W. Coun­try Club Drive, Aven­tura, 786-279-6800. Co­nant, who built his rep­u­ta­tion on Ital­ian cui­sine, serves some of the best pasta dishes in South Florida, along with very good lo­cally sourced seafood. It’s deep in­side the Turn­berry Isle Mi­ami with a view of the golf course. Ex­pen­sive-very ex­pen­sive. Hours: Break­fast, lunch, din­ner. Re­viewed10-23-15. Glass and Vine – 2820 McFarlane Road, Mi­ami, 305-2005268. A lovely spot for an out­door meal over­look­ing Pea­cock Park in re­ju­ve­nated Co­conut Grove. Chef Gior­gio Rapi­cavoli of­fers fresh sea­sonal dishes, in­clud­ing strac­ciatella cheese on Zak the Baker bread and sea scal­lops with cau­li­flower. Lunch-din­ner. Mod­er­ate-ex­pen­sive. Re­viewed 3-31-17. Joe’s Stone Crab — 11Wash­ing­ton Ave., Mi­ami Beach, 305-673-0365. The cen­tury-old Joe’s is South Florida’s old­est restau­rant. It runs flaw­lessly and serves the best stone crab claws and Key lime pie in the re­gion. Ex­pen­sive. Lunch, din­ner. Re­viewed12/18/15. KYU — 251NW 25th St., Mi­ami, 786-577-0150. A nearper­fect restau­rant in vi­brant, artsy Wyn­wood, with pris­tine food and pol­ished ser­vice with­out fuss or for­mal­ity in a re­laxed, oaks­cented set­ting. Chef Michael Lewis, a well-trav­eled dis­ci­ple of Jean-Ge­orges Von­gerichten, calls the cui­sine “wood-fired and Asian-in­spired,” but you can sim­ply call it de­li­cious. Moder­a­te­ex­pen­sive. Re­viewed10-14-16. Los Fue­gos by Fran­cis Mall­mann – 3201Collins Ave., Mi­ami Beach, 786-655-5600. A stun­ningly gor­geous restau­rant at the Faena Ho­tel from ac­claimed Ar­gen­tine grill mas­ter Mall­mann. In­dulge on flame-charred and smoke-kissed meats and sea crea­tures, and don’t miss the cho­co­late prof­iteroles for dessert. Very ex­pen­sive. Lunch, din­ner. Re­viewed 7-28-17. Mignonette Up­town – 13951 Bis­cayne Blvd., North Mi­ami Beach, 305-705-2159. A seafood fes­ti­val from chef Danny Ser­fer (Blue Col­lar, Mignonette) in a con­vert­ed1950s-style diner. Sim­ple yet el­e­gant dishes abound, in­clud­ing oys­ters, caviar and crudos. Don’t miss the buf­falo scal­lops or the crispy-skin fish. Mod­er­ate-ex­pen­sive. Lunch, din­ner. Re­viewed 6-23-17. Ms. Cheezious — 7418 Bis­cayne Blvd., Mi­ami, 305-9894019. While the food trucks that be­gat this stand­alone restau­rant are still serv­ing sig­na­ture grilled cheese sand­wiches, here you can or­der them and sit in the out­door gar­den. The Frito pie melt is highly rec­om­mended. Craft beer and fine wine are also on the menu. Lunch, din­ner. In­ex­pen­sive. Re­viewed 9-16-15. Plant Food + Wine — 105 NE 24th St., Mi­ami, 305-814-5365. A stun­ning restau­rant with gor­geous, in­no­va­tive food and top­notch ser­vice from ac­claimed Cal­i­for­nia-based chef Matthew Ken­ney. The things the kitchen does with plants, veg­eta­bles, fruits, nuts, flow­ers, herbs and even seaweed is amaz­ing — and de­li­cious. Ex­pen­sive. Lunch, din­ner. Re­viewed10-28-16.

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