86 June 22-28, 2023 miaminewtimes.com | browardpalmbeach.com New Times b e s T o f m i a m i ® 2 0 2 3 that this restaurant exists. Once you pass the gate, you’ll find a charming little oasis of ta- bles underneath shade trees and umbrellas. Chef Akino West offers a concise menu of Southern favorites like hot chicken and bis- cuits, shrimp and grits, and waffles. The menu might be simple, but the flavors are not. The chicken, for example, is spiced with hot Calabrian chili oil instead of the usual cay- enne, giving the bird a delightful zing. The restaurant, which opened as a pop-up during the pandemic in an Overtown location, is solid proof that a restaurant need be neither glitzy nor even indoors to win the hearts of Miami — or some big-time recognition: Rosie’s received a Bib Gourmand in the 2023 Florida Michelin Guide and chef West was a semifinalist for a 2023 James Beard Award. B E S T R E S TA U R A N T ( CO CO N U T G R O V E ) Midorie Miami 3444 Main Highway Coconut Grove, 33133 305-775-2233 midoriemiami.com Midorie Miami is hard to find. The tiny Japa- nese eatery is tucked behind a courtyard, and friendly folks at neighboring establishments often instruct the lost and hungry to “walk past the bike store, take a right at the trash bin, and if you find yourself on the street, you’ve gone too far.” Once inside, you’ll en- counter a sushi counter and not much else. Clay pots and a driftwood arrangement deco- rate the mint-green walls. There are six tables for al fresco dining. There’s no music whatso- ever. But you’re here for the fish, flown in daily from Tokyo’s Toyosu fish market. With a simple one-page menu, art dealer turned restaurateur Alvaro Perez (Hiakawa, Wabi Sabi) has made Midorie a haven for sushi purists. A 12-piece chef’s choice sushi meal is a reasonable $90, but the restaurant also of- fers bowls of reasonably priced fresh fish and a choice of rice, salad, or noodles, along with a good selection of hand rolls. B E S T R E S TA U R A N T ( CO R A L G A B L E S ) Lion & the Rambler 804 Ponce de Leon Coral Gables, 33134 305-603-7612 lionandtherambler.com Chef Michael Bolen moved to Miami from San Diego and opened Lion & the Rambler, a modern California restaurant highlighting of- ferings from some of the best farmers and purveyors in the country with an ever-evolv- ing seasonal menu. What started as a tasting- menu-only concept was modified soon after opening by customers’ demand: They wanted a neighborhood joint with plenty of a la carte and small plates that could keep them return- ing for more. As a rule of thumb, if it isn’t sea- sonal, it’s probably made from scratch, like the finishing salts extracted from Miami’s waters, the housemade bread, and flavored butters. B E S T R E S TA U R A N T ( S O U T H M I A M I - DA D E ) Pla-Tu Sushi Thai Tapas 6101 Sunset Drive South Miami, 33143 786-359-4678 platumiami.com Pla-Tu Sushi Thai Tapas doesn’t believe fast food necessarily means good food. That’s why each dish at the 40-seat South Miami restaurant is made to order and uses the freshest ingredients possible. “We don’t pre- cook food,” restaurant partner Oui Pholasa- mee previously told New Times. “You may have to wait a bit, but the food will come out tasting good.” The Thai-Japanese fusion spot, voted number one on Yelp’s Top 100 Places to Eat in Florida this year, prides itself on its top- notch ingredients. Aside from preparing a se- lection of top-grade, melt-in-your-mouth sushi and a surprisingly affordable omakase dinner at just $40, the restaurant also serves up an array of authentic Thai dishes like moo nam tok (grilled pork salad) and chicken khao soi (coconut curry noodle soup). The staff is kind and attentive, the food is Insta- gram-worthy, and the spicy tuna crispy rice is immaculately crisp. B E S T R E S TA U R A N T ( AV E N T U R A ) Reunion Ktchn Bar 18167 Biscayne Boulevard Aventura, 33160 305-931-7401 reunionkb.com Reunion Kitchn Bar is next door to a pizza chain and a dentist, but don’t let the location fool you — this restaurant has some serious chops. First off, the bartenders know how to make an exceptional martini, and there’s an entire menu of “culinary cocktails” inspired by chef’s dishes, including a black truffle old fashioned. The menu is a global experience blending Peruvian, Cuban, Mediterranean,
