From Endless Mezcal to Gold-Leaf Tuna, Miami’s New Restaurants Have It All
Bayshore Club, BBQ & Craft Company and three other spots you need to visit
Whether you’re looking for deliriously extravagant takes on tuna (see: the 24k Otoro at Gekkō), Bad Bunny’s latest project (also Gekkō), $5 margs in Coconut Grove or pineapple-topped pizza in Fort Lauderdale, you’re in luck: Miami’s best new restaurants have something for all people and all tastes.
You’re here because… You’ve been jonesing for authentic barbecue in Miami for years. Even better? It comes courtesy of race car driver-turned-pitmaster Anthony Nicolosi, who started slow-smoking brisket, ribs and more at his first location at 947 Brickell Avenue. Now, he debuts this concept at the Lincoln Eatery food hall. Time to put on your eating pants and pay him a visit.
You’re dining on… A host of specialties from across the American South. Any style is game. Think crispy St. Louis ribs with house BBQ glaze and cornbread crumble, dry rub wings with Alabama-style white sauce, pulled pork with zippy Carolina mustard BBQ sauce or a fiery beef brisket sandwich.
You’re here because… Gekkō sees Bad Bunny — Bullet Train star and 2020’s most streamed recording artist — team up with restaurateur David Grutman, founder of Groot Hospitality, to bring this elevated, Japanese-inspired steakhouse and lounge to Brickell.
You’re dining on… A fusion of steakhouse classics and contemporary Japanese fare. Small shared plates include a “Lava and Ice” Kumamoto oyster with watermelon granita and Fresno chile, while appetizers include revisited steakhouse classics like a wedge salad with yuzu-buttermilk ranch dressing. Dumplings may be filled with wagyu beef or lobster with ginger and lemongrass. Don’t miss the 24k Otoro, a specialty nigiri that pairs the rich, fatty tuna with gold leaf. As for the beef, while there are a host of options including USDA prime steaks, wagyu is the go-to. The filet mignon hails from an olive-fed breed from Kagawa; the Kobe New York strip comes straight from Hyogo. Or opt for the A5 flight for a selection of steaks handpicked by the chef.
You’re here because… This 300-seat restaurant is anchored by a 360-degree bar offering the perfect indoor-outdoor feel, retro décor and a waterfront view of Biscayne Bay.
You’re dining on… Miami-influenced fare with a menu created by Chef Jeff McInnis. The selection understandably skews heavy on seafood options: think grilled fish tacos, not to mention a wide array of raw bar options. The oh-so ‘grammable Cocktail Cooler is a veritable feast, featuring a dozen each of local blue crab cocktail claws and local red royal shrimp, paired with house-made Bayshore Club secret sauce. Choose a South Florida-inspired cocktail like the Marina Mule to wash it all down.
You’re here because… You’re already a fan of these iconic South Florida taquerias, so you’re pleased to see that the taco-joint-by-day-lounge-by-night concept has arrived in Coconut Grove. The historic, 3,227-square-foot space dates back to 1922, reimagined to cultivate the brand’s image: neon signs, bright colors and street art commissioned from local artist MSG. Enjoy high-end mezcals, fast-casual tacos and a speakeasy lounge boasting specialty cocktails, live music and more.
You’re dining on… Mexican street food from the ground-level Taco Shack, with crowd-pleasing nachos, quesadillas, burritos, tacos and build-your-own bowls. Accompany your selections with a draft margarita (just $5 on Mondays) or another cocktail from the speakeasy lounge hidden behind a porta-potty door. The upstairs mezcaleria offers an extraordinary collection of bottles, and tasting events will help you cultivate your knowledge of this beloved beverage.
You’re here because… You’re in Fort Lauderdale, and you’ve got a hankering for pizza. Steer toward this pizza-cum-cocktail-bar concept in Flagler Village, the third local spot from Brian Parenteau and Doug Herbst.
You’re dining on… Hand-crafted sourdough pizza from a menu boasting choices for all sorts, from vegan toppings to gluten-free cauliflower crusts. The Spicy Hawaiian will (OK, might) convert skeptics of pineapple on pizza, pairing it with spicy capicola and Calabrian chile, while the Sausage and Broccoli Rabe sees the lovely bitterness of the veg tempered with rich sausage and a three-cheese blend. Pair the pies with cocktails like Death by Coconut with spiced rum, fresh pineapple, lemon juice and coconut cream, or a frozen Watermelon Margarita served with a wedge of fresh melon.
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