98 June 18–24, 2026 miaminewtimes.com | browardpalmbeach.com NEW TIMES June 18–24, 2026 miaminewtimes.com MIAMI NEW TIMES BEST ºf MIAMI ® 2026 South Florida’s biggest dessert sensations thanks to its creamy, Greek frozen yogurt sweetened with allulose instead of traditional sugar. The result is a treat that satisfies a sweet tooth without the heaviness, especially when topped with creative additions includ- ing baklava crunch, guava bites, coconut gra- nola, fresh fruit and pistachio kataifi cream. Long lines have become the norm as custom- ers flock to sample signature creations and customize their own cups. BEST HOT DOGS El Patio 305 2093 Coral Way Miami, 33145 305-856-8525 elpatio305.com Founded by Witmar Jara and located on Coral Way, El Patio 305 is the neighborhood Latin American fusion restaurant you’ve been look- ing for. The casual joint is known for many things — it’s ajiaco, for one, as well as its whole fried red snapper — but there’s one special item that deserves a little extra attention. Within the Los Antojos part of the menu, you’ll find a Perro Colombiano built around a mild sausage that’s smothered in mozzarella, garlic sauce, pineapple sauce and potato sticks, all encased in a soft, buttery bun. It’s sweet, savory, crunchy and melty. In a word? It’s perfect. BEST ICE CREAM Sweet Melody Crafted Ice Cream The Citadel 8300 NE Second Ave., #107 Miami, 33138 305-280-2505 sweetmelodyicecream.com In 2016, Mike Romeu bought a $50 lime-green ice cream maker at BrandsMart. It sat in a storage unit for a year and a half before he started down the path to- ward Sweet Melody. Named for his daughter, Romeu started with small-batch scoops in his home kitchen, roping in friends and family as taste testers. Now one of South Florida’s most genuinely be- loved homegrown food brands, that family- first spirit is deeply embedded in the ethos. The ice cream is ultra-premium, made Ameri- can-style using 16 percent butterfat, and every mix-in is made from scratch, down to the all- natural sprinkles. Flavors range from pop cul- ture playful to quintessentially Miami. If you’re a Swiftie, try the Showgirl (Sweet Melo- dy’s Version) made with mint green vanilla ice cream and chunks of homemade orange cake, orange frosting and orange glitter. If you need a taste of home, try Abuela’s Flan with flan ice cream that boasts caramel notes and a chewy custard texture. From a West Kendall produc- tion facility to a cult-favorite ventanita, Sweet Melody now boasts multiple Miami-Dade lo- cations and a Fort Lauderdale outpost that opened in 2026. The growth has been steady, but the spirit remains unchanged. BEST KEY LIME PIE The Palm 9650 E Bay Harbor Dr. Miami, 33154 305-868-7256 thepalm.com From West Palm all the way to the Flor- ida Keys, one of the most famous SoFlo desserts is the key lime pie. Everyone flaunts their take, but the must-taste of the town is the slice at The Palm. The storied steakhouse opened in 1926 and now has 30 locations world- wide, including Miami’s Bay Harbor Islands neighborhood, and the key lime pie rivals some of the most famous in the state. It’s got that perfect hint of key lime tartness, creamy and sweet but not too sweet. The buttery-flavored crust could stand on its own as a top-notch dessert. Next time you head to The Palm for a steak or lobster, don’t sleep on this dessert. BEST MAC AND CHEESE Apocalypse BBQ 8695 SW 124th Ave. Miami, 33183 apocalypsebbq.com Apocalypse BBQ’s menu is robust, but the mac and cheese is not an afterthought. To owner Jeffrey Budnechky, great mac and cheese is all about consistency. “You gotta have that nice cheesy, creamy bite all the way through,” he says. Apocalypse delivers exactly that, then takes it a step further with a loaded ver- sion topped with chopped bris- ket bacon for what Budnechky describes as “a little bit of a meaty crunch.” The result is smoky, rich, unapologetically indulgent and arguably one of the best things you can eat in Mi- ami with a plastic fork. BEST PIZZA Marc’s Artisanal Pizza 966 Normandy Dr. Miami Beach, 33141 786-558-5784 marcsartisanalpizzeria.com At Marc’s Artisanal Pizzeria, pizza is not a fast food but a craft shaped by patience, tech- nique and family tradition. Founded by hus- band-and-wife team Eric and Yeanny, the Miami Beach pizzeria blends influences from New Jersey, the Basque region, Venezuela and Miami. Their philosophy centers on quality, hospitality and creating a place where people sit down, share a meal and stay awhile. The star is the dough. Naturally leav- ened and given days to develop flavor and texture, each pie delivers a crust that’s crisp where it should be, airy where it matters and has just enough chew and char to keep bal- ance. Toppings are thoughtful rather than ex- cessive, and local sourcing is a major focus. Ingredients come from Florida farms and re- gional cheese producers, reinforcing the res- taurant’s commitment to freshness and craft. BEST RAMEN Zuru Ramen Bar 14651 Biscayne Blvd. North Miami Beach, 33181 305-974-5251 zururamenbar.com Zuru is a small local chain with locations throughout South Florida, and the North Mi- ami location sits on Biscayne Boulevard just south of 163rd Street amid a plethora of Asian eateries. With fun, inviting decor inspired by Japanese yokocho restaurant alleys, and J- Pop playing over the speakers, it’s a fine place to stop for a bowl of noodles, offering every- thing from slow-simmered tonkotsu ramen to dipped tsukemen and more. Be sure to sample the appetizer menu of Japanese street food, including karaage fried chicken topped with jalapeño peppers, and takoyaki (grilled octopus balls) served atop potato salad. BEST SANDWICH Banh at Books & Books in the Grove 3409 Main Hwy. Coconut Grove, 33133 305-477-0866 banhlovesyou.com Nine months in, Coconut Grove’s Bahn has cemented itself as a neighborhood staple. Aidan Friedson and Phuoc Vo launched their phenomenal take on the Vietnamese classic inside the beloved Books & Books. The sand- wich is made with a fresh baguette, pickled carrots and radish, pork and pâté; and it pres- ents a bite filled with complementary textures and flavors to match that old-timey bookstore smell. Friedson, a UM grad and chef, and Vo, a seasoned professional chef, bring something authentic and whole to an environment that was unaware it needed such a sandwich. The bánh mì now sells out regularly, as people go to Books & Books not just for the newest page- turner but for the massive lunch fave. The shop offers other bánh mì variations includ- ing soy, chicken and short rib, all of which come served alongside pho broth for dipping. Next time you’re hungry in the Grove, grab a Tolstoy and a banh mi, and be enlightened with prose and taste. BEST SUSHI Omakai 3304 Mary St. Miami, 33133 786-644-6494 omakai.com The amount of trendy sushi spots in Miami can be overwhelming, but Omakai stands out with its simple yet elevated approach. Since opening in Wynwood in 2019, the omakase concept has added three locations in Coconut Grove, Doral and Aventura. All four eater- ies offer the nine-course Omakai Experience with seasonal fish and carefully selected bites. You could also slide in for happy hour, served daily from 3 to 6:30 p.m., for blue crab hand rolls, pristine bluefin tuna nigiri and sake. Either way, the meal feels thoughtful from start to finish and makes the omakase experience less intimidating. While chefs po- litely decline requests for extra sauce, noting that each dish is already carefully prepared and seasoned, it’s hard to argue with the pol- icy after taking a bite. BEST TACOS Tacotomía 200 E Flagler St. Miami, 33131 786-703-2126 5307 Paseo Blvd. Doral, 33166 tacotomia.mx For Chef Karla Hoyos, Tacotomía is a direct ex- tension of her upbringing in Catemaco, Vera- cruz, where she learned to cook alongside her abuelita. That foundation shows up in every part of the experience, from the nixtamalized tortillas to the careful sourcing of ingredients that honor traditional Mexican processes. The tacos themselves are exceptional. Balanced and deeply flavorful, they reflect both tech- nique and memory. Each order comes with three tacos served on white corn tortillas, with fillings including asada, birria, pastor, carnitas, chorizo, Baja fish, campechano, pollo adobado, and vegan-friendly organic mushroom. Fea- tured with a spot at Kaseya Center, Tacotomía has also brought its magic to the Formula 1 Mi- ami Grand Prix, the Miami Open and SoBe- WFF’s Tacos & Tequila hosted by Chef Aaron Eªt & Drink
