11 January 29 - February 4, 2026 miaminewtimes.com | browardpalmbeach.com NEW TIMES | CONTENTS | LETTERS | NEWS | NIGHT+DAY | CULTURE | CAFE | MUSIC | Fruit-forward options such as “Pear Cut” and “First Wife” keep things light, while the broader cocktail list leans into polished crowd-pleasers like “The White Glove,” tropical “Mama’s Man- goes,” and tequila-driven standouts including “The House Marg” and the subtly spicy “Mistress.” Whiskey and rum get their moment with “Old Soul,” “Snow Bird,” and “Bait & Tackle,” and even the nonalcoholic selections like “Family Ties,” “The Alibi,” and “Main Squeeze” feel layered and intentional. Every drink arrives dressed for the oc- casion, perfectly matched to Mary Lou’s nostal- gic, high-energy Miami Beach nightlife vibe. At the heart of the concept is its muse: Mary Lou Curtis, the Palm Beach fashion icon and grandmother of co-founder Alex Melillo. Her ethos, equal parts elegance and irreverence, in- forms everything from the design to the pro- gramming, encouraging guests to “always have a sense of ridiculousness.” Beyond the club itself, Mary Lou’s Miami intro- duces Mary Lou’s Society, a private members’ ex- perience focused less on exclusivity-for-exclusivity’s sake and more on community, access, and belonging. For the first time in the brand’s history, the concept also ex- tends outdoors with Mary Lou’s Beach, a mem- bers-only shoreline takeover offering retro-styled loungers, towel service, and curated food and drink on one of Miami Beach’s most coveted stretches of sand. Mary Lou’s Miami isn’t just reopening a room; it’s reviving a piece of Miami nightlife lore. In a city where legendary venues rarely get second chances, Wall’s transformation into Mary Lou’s feels less like a replacement and more like a con- tinuation of the party. Mary Lou’s Miami. Inside the W South Beach, at 2201 Collins Ave., Miami Beach; mary-lous.com. Opening January 29. NICOLE LOPEZ-ALVAR ▼ SOUTH FLORIDA BY POPULAR DEMAND When Yelp drops its annual Top 100 Best Places to Eat in the U.S. list, it’s less a ranking and more a snapshot of how America is eating right now. Yelp’s 13th annual list proves that 2026 diners are chasing everything from Michelin-starred splurges to pop culture-inspired comfort food, all filtered through the collective appetite of the Yelp community. This year’s list spans the full spec- trum, spotlighting fine-dining temples, fast-ca- sual standouts, food halls, diners, and cozy neighborhood gems that punch well above their price point. The big-picture takeaway? Dining trends con- tinue to evolve. Yelp’s data points to the rise of “grandma-core” dining, featuring nostalgic dishes, cozy interiors, and food that feels like a hug. Japanese cuisine continues its reign, as Mi- ami diners know very well, from meticulous sushi counters to craveable street-food-inspired con- cepts. And Gen Z-approved dress-up destinations are having a moment, with restaurants doubling as social stages where the vibe is just as impor- tant as the plate. Out of the 100 restaurants selected nation- wide, South Florida made a strong showing. Four local spots landed on the list overall, with three in Broward County and one in Miami. The biggest local win came from Cote Miami, which cracked the coveted top 20, landing at No. 20 on this year’s list of top 100 restaurants. A Miami restaurant landing the 20th spot makes sense, as the city has fully come into its own as a world-renowned dining destination. But this isn’t your ordinary restaurant — Cote is America’s first and only Michelin-starred Korean steakhouse, and its Miami outpost has become a go-to for celebratory dinners, expense-account nights, and anyone who appreciates precision and drama at the table. It’s also ranked among New Times’ 10 Best Steakhouses in Miami, and it’s won New Times’ Best Steakhouse in both 2021 and 2022. Founded by Simon Kim in New York City in 2017, his Miami Design District outpost offers a selection of Waygu beef, including American Waygu and A5 Japanese Wagyu, the latter sourced from the Miyazaki prefecture, where true Wagyu are raised. The steaks are dry-aged for a minimum of 45 days in-house, then seasoned with a mixture of British Maldon, Himalayan pink, and Korean thousand-day salts, and presented raw and cooked to order, tableside. And if you have a taste for primo caviar, Cote has you cov- ered. It came as no surprise in 2022 when Cote Miami earned a Michelin star, an honor it has maintained ever since. On Yelp, Cote Miami boasts a 4.5-star rating from nearly 1,000 reviews, with diners raving about everything from the buttery filet to the deeply flavorful hanger steak. One reviewer summed up the experience with the kind of detail only a true steak lover brings: “The filet was super tender, great quality. The hanger steak was a bit more marbled; good, with a more meaty flavor. I’ll give it a B.” Even the sides get their flowers, with the Cote bibimbap earning high marks and the service described as exactly what you’d expect for a special-occasion splurge. Another Yelp reviewer wrote, “It’s worth the hype! If it’s your first time, I think the best option is the Butcher’s Feast at $78 per person. It comes with four to five different cuts of meat and vari- ous Korean sides. All meats are cooked to perfec- tion (you don’t cook yourself), and I don’t have a favorite because they’re all delicious. My favorite side dish is the seaweed salad. As for service and ambiance, you can’t go wrong with top service and a dim vibe.” Broward’s trio of honorees underscores the county’s growing reputation for diverse, chef- driven dining that doesn’t need a Miami zip code to draw national attention. Coming in at No. 42, Larb Thai-Isan in Fort Lauderdale earned praise for its bold, unapologetically spicy Northern Thai and Isan flavors, the kind of food that rewards diners who trust the kitchen and order adventur- ously. It’s also ranked among New Times’ 13 Best Restaurants in Fort Lauderdale, and won New Times’ Best Thai Restaurant in 2023. At No. 64, Revelry in Pompano Beach contin- ues to prove that neighborhood restaurants can still feel exciting, blending comfort and creativity in a way that keeps locals coming back. Rounding out the list at No. 72 is Rosalia’s Kitchen in Miramar, a beloved, soulful spot that feels like the very defi- nition of “grandma-core,” serving heartfelt food that tastes personal, generous, and deeply rooted. Cote Miami. 3900 NE Second Ave., Miami; 305-434-4668; cotekoreansteakhouse.com. NI- COLE LOPEZ-ALVAR ▼ CORAL GABLES FINGER LICKIN’ Miami’s collective group chat has been loud for months about one thing: the upcoming opening of Raising Cane’s on Coral Way in Coral Gables. And now, the wait is officially over. The highly anticipated outpost of the cult-fa- vorite chicken-finger chain will open Tuesday, February 3, 2026, at 3600 SW 22nd St., taking over the former Boston Market just off Coral Way. The new location, dubbed Raising Cane’s Coral Way & 36th, has already sent local Cane’s fans into a full-blown spiral on social media, with com- ment sections filled with countdowns, Cane’s Sauce anticipation, and declarations of loyalty that border on unhinged (in the best way). Raising Cane’s, beloved by celebrities like Post Malone and Benny Blanco and worshipped by fast-food purists nationwide, has built its empire on a radical idea: do a few things, and do them really well. That means crispy, hand-battered chicken fingers made from marinated white meat, cooked to order, and served without dis- tractions. No wings. No nuggets. No salads pre- tending to be the star. At the center of the obsession is Cane’s fa- mous Cane’s Sauce, a creamy, peppery, tangy condiment that fans speculate may include mayo, ketchup, Worcestershire sauce, garlic powder, and black pepper. Whatever the actual formula, it has inspired copycat recipes, TikTok debates, and ride-or-die devotion. The chicken fingers come flanked by crinkle-cut fries, buttery Texas toast, creamy coleslaw, and gallons of freshly squeezed lemonade or sweet tea brewed throughout the day. Combo options range from the classic four- finger Box Combo to the Three-Finger Combo, and the six-finger Caniac Combo, all served with at least one Cane’s Sauce and enough carbs to justify a nap. There’s also a Sandwich Combo and a Kid’s Combo meal. Founded in 1996 by Todd Graves, who fa- mously lists his title as “founder, CEO, fry cook, and cashier,” Raising Cane’s was once told that a chicken-finger-only concept would never work. Nearly three decades later, the Louisiana-born brand boasts more than 910 locations nationwide and remains stubbornly committed to its golden- fried gospel. The Coral Way opening joins the chain’s exist- ing Miami-area locations in Homestead, Doral, Mi- ami Beach, and Cutler Bay, further cementing its growing South Florida footprint. But judging by the online frenzy, this one feels different. Maybe it’s the central location. Maybe it’s the nostalgia. Or maybe Miami just really loves crispy and juicy chicken fingers. Either way, February 3 can’t come fast enough. Raising Cane’s. 3600 SW 22nd St., Miami; 833- 442-2637; raisingcanes.com. Opening February 3, 2026. NICOLE LOPEZ-ALVAR Larb Thai-Isan photo Larb Thai-Isan has landed on Yelp’s Best Places to Eat in 2026 list. Raising Cane’s photo First Coral Gables Raising Cane’s will open February 3, 2026, with its famous chicken fingers, crinkle fries, Texas toast, and Cane’s Sauce.
