MI­AMI-DADE COUNTY

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

from stock­bro­ker-turned-soup­meis­ter Kei­ichi Mae­mura are found at this small out­post of a chain that started in Kagoshima City, Ja­pan. Buns, sal­ads and good rice bowls are also of­fered. Mod­er­ate. Lunch, din­ner. 6-22-18.

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.

Latin/Mex­i­can/Span­ish

Viva Chile Lindo — 4950 S. State Road 7, Hol­ly­wood, 954-327-2888. Hon­est food in no frills and fam­ily friendly sur­round­ings where Span­ish is the pre­dom­i­nant lan­guage. Sat­is­fy­ing and soul-nour­ish­ing Chilean dishes such as pas­tel de choclo (corn pie) and cazuela de va­c­uno (beef soup) stand out, along with meats and fish pre­pared “po­bre” style with french fries, grilled onions and fried eggs. In­ex­pen­sive­mod­er­ate. Lunch, din­ner. Re­viewed11-10-17.

Seafood

The Fish Grill – 75 N. Fed­eral High­way, Da­nia Beach, 954-251-2361. The re­birth of this long­time Da­nia Beach sta­ple af­ter a17-year ab­sence has been wel­comed by lo­cals. Pro­pri­etor Joe Maggi of­fers a sat­is­fy­ing for­mula of fresh, prop­erly-pre­pared fish and seafood along with sand­wiches, burgers and drinks at de­cent prices. Mod­er­ate. Lunch, din­ner. 6-29-18. Amara at Paraiso – 3101NE Sev­enth Ave., Mi­ami, 305-702-5528. James Beard Award-win­ning chef Michael Schwartz has cre­ated a love let­ter to Mi­ami with this gor­geous eatery over­look­ing Bis­cayne Bay fea­tur­ing a Latin-in­spired menu of grilled meats, seafood and veg­gies. Do not miss the yuca cheese puffs or deca­dent flan. Ex­pen­sivev­ery ex­pen­sive. Lunch, din­ner. Re­viewed 7-13-18. Ari­ete – 3540 Main High­way, Co­conut Grove. 305-640-5862. Chef Michael Bel­tran pulls off a culi­nary high­wire act blend­ing haute con­cepts with Cuban com­fort food and the thrilling re­sults lead to treats such as head­cheese cro­que­tas with kim­chi, bone marrow with black beans and foie gras with smoked plan­tains. Mod­er­ate-ex­pen­sive. Lunch, din­ner. Re­viewed 9-14-18. Awash Ethiopian — 19934 NWSe­cond Ave., Mi­ami Gar­dens, 305-770-5100. The scarcity of Ethiopian cui­sine in South Florida is rec­ti­fied at this friendly, fam­ily-run eatery where the spongy in­jera flat­bread is cool and the well-spiced fla­vors of lamb, chicken and veg­etable dishes can run hot. Wash it down with sweet Ethiopian honey wine or smooth fresh-roasted cof­fee. Mod­er­ate. Lunch, din­ner. Re­viewed 3-23-18 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. 305-699-2637. 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. Glass and Vine – 2820 Mc­Far­lane Road, Mi­ami, 305-200-5268. 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. King Palace Chi­nese BBQ — 330 North­east­167th Street, North Mi­ami Beach, 305-949-2339. Bar­be­cued ducks hang in a glass case, live fish and lob­sters await their fate in aquar­i­ums and happy din­ers lick their fin­gers in de­light af­ter eat­ing crispy lamb chops with minced gar­lic and chilies and crab bathed in black bean sauce. The Wu fam­ily came from Venezuela af­ter Hugo Chavez took power, giv­ing South Florid­i­ans an au­then­tic Chi­nese restau­rant on par with those found in New York. In­ex­pen­sive-mod­er­ate. Lunch, din­ner. Re­viewed 9-15-17. La Petite Mai­son – 1300 Brick­ell Bay Drive, Mi­ami, 305-403-9133. This play­ground for the one per­cent was taken global from its Nice orig­i­nal from the same lux­ury out­fit be­hind Zuma. The menu fea­tures sim­ple yet ex­quis­ite French and Mediter­ranean fare, in­clud­ing im­pec­ca­ble seafood, but the prices could lead to bank­ruptcy. Very ex­pen­sive. Din­ner. Re­viewed 8-17-18. 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. Stub­born Seed — 101Wash­ing­ton Ave., Mi­ami Beach, 786-322-5211. Chef Jeremy Ford, fresh from a win­ning turn on “Top Chef” and tri­umphant stint at Jean-Ge­orges Von­gerichten’s Mata­dor Room, puts his prodi­gious ta­lent on full dis­play at this small, so­phis­ti­cated cor­ner eatery where metic­u­lous dishes taste as good as they look. The sea­sonal menu changes fre­quently. Ex­pen­sive-very ex­pen­sive. Din­ner. Re­viewed 2-9-18. Three — 50 NW24th St., Mi­ami, 305-748-4540. Cel­e­brated chef Nor­man Van Aken makes a hip and tri­umphant re­turn to South Florida in Wyn­wood with a mul­ti­level ex­pe­ri­ence – restau­rant, cooking school and rooftop lounge. The din­ing room is stylish and mul­ti­course tast­ing menus with plen­ti­ful op­tions are of­fered. The food is haute and mostly tasty, al­though some­times too busy with in­gre­di­ents. Ex­pen­sive-very ex­pen­sive. Din­ner. Re­viewed1-5-18.

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