14 April 13-19, 2023 miaminewtimes.com | browardpalmbeach.com New Times | music | cafe | culture | Night+Day | News | letters | coNteNts | miaminewtimes.com MIAMI NEW TIMES | MUSIC | CAFE | FILM | ART | STAGE | NIGHT+DAY | METRO | RIPTIDE | LETTERS | CONTENTS | ▼ MIAMI THE 2023 FLORIDA MICHELIN STAR CEREMONY WILL BE HELD IN MIAMI Last June, the first Michelin Guide was an- nounced in Florida, with three major cities — Miami, Orlando, and Tampa — sharing space in the guide. In Florida’s first star revelation ceremony, held at the Ritz-Carlton Hotel in Orlando, 118 restaurants were named worthy of the travel and dining guide established in 1926. Of the 118, ten Miami restaurants earned one Mi- chelin star, and one — L’Atelier de Joël Robu- chon — received two Michelin stars. Eager to discover their fate at the inaugural Michein Florida ceremony, Miami chefs traveled en masse to central Florida, trading their aprons for dressy attire to attend the champagne- and adrenaline-fueled evening. This year, the Michelin star revelation cer- emony will be held in Miami on May 11 at LoanDepot Park. There, restaurateurs in Mi- ami, Orlando, and Tampa will attend the in- vite-only gala event. Michelin’s inspectors have been busy din- ing through Miami, Tampa, and Orlando — and making notes of restaurants they deem worthy of inclusion into the 2023 Guide. In February, Michelin announced the ad- dition of eight Miami restaurants to its Flor- ida guide, including Walrus Rodeo, the Tambourine Room, and Brasserie Laurel, which had been open for only a few weeks. The other Miami restaurants newly added to the Michelin Guide include Rosie’s, Lido at the Four Seasons Hotel at the Surf Club, Fiola, Lion & the Rambler, and the Gibson Room. This week, Michelin announced the addi- tion of three more Tampa restaurants to its Guide: Lilac, a Mediterranean restaurant lo- cated inside the city’s Edison Hotel; Ponte, chef Christopher Ponte’s eponymous restau- rant located in midtown Tampa, and Noble Rice, a sushi restaurant and izakaya that also offers omakase dinners. Eight Orlando restaurants also received a Michelin nod, including Spanish restaurant Toledo at the Disney Coronado Springs Resort; Twenty Pho Hour, a pho-centric restaurant; Orlando’s fine dining masterpiece, Victoria & Albert’s at the Grand Floridian Resort; Korean- American restaurant, Doshi; casual sushi counter, Edoboy; Otto’s High Dive rum bar; Filipino restaurant Kaya; and Juju, a Japanese izakaya with an intimate seven-seat bar. All of the above restaurants (including the eight Miami additions announced in Febru- ary) are marked as “new” until the May 11 an- nouncement, where they could be awarded a Bib Gourmand or stars. In addition, all the restaurants named last year could have their status changed this year. For instance, a restaurant that earned a star last year could be upgraded to two stars — or even have its star taken away. In other words, a restaurant must earn its place in the Mi- chelin Guide annually. LAINE DOSS ▼ MIAMI MARLINS BASEBALL RETURNS WITH NEW FOOD AND DRINK OPTIONS The 2023 baseball season is officially under- way, which means South Florida’s Marlins fans will soon be packing into Miami’s LoanDepot ballpark. Whether you’re a sports fan or simply love the action, there’s yet another reason to visit Miami’s baseball stadium: the food. Year after year, the ballpark has become well-known for its lineup of creative conces- sions and foodie-focused vendors. Over the last five years, the stadium has come a long way from serving the stereotypical hot dogs and popcorn to various upmarket options to elevate its stadium dining experience. According to Marlins’ vice president of marketing, Tiago Pinto, the Miami ballpark experience is built around the flavors of the community. “It’s our goal to give fans a taste of Miami culture every time they see a Marlins game,” Pinto tells New Times. This year, several new vendors are peddling everything from gourmet tacos to authentic cheesesteak sandwiches, Marlins director of communications Jon Alvarez shares. They include the addition of an outpost of Naked Taco, chef Ralph Pagano’s Miami- based restaurant specializing in gourmet- style tacos. For hot dishes, baseball enthusiasts can now use new app-based technology by Mash- gin to order “Grab N’ Go Portables,” which offers meals and packaged beverages. The health-focused crowd can find new options via Beis-Bowl, which serves grain- and vege- table-based bowls. Pardon My Cheesesteak is a virtual dining concept inspired by a popular podcast that offers everything from classic steak sand- wiches to chicken-based takes with Buffalo or chipotle seasoning. Longtime fans might also remember La Cocina, now a revamped concept peddling Cuban sandwiches and specialties from a massive three-foot “Cubano Gigante” and pan con bistec to a traditional frita burger. And when it comes to imbibing, a new te- quila-centric bar, Cantina Agave, is shaking up some specialty margaritas and micheladas. Of course, repeat visitors can still find fa- vorites like the Latin-inspired Pincho burg- ers, smoked pork nachos from Magic City BBQ, ceviche by the locally based SuViche chain, and slices from Miami’s Best Pizza. Alvarez also urges park-goers to consider the stadium’s more unique dining experience — seated spaces with table service, a place to sit and sip a draft brew, a ball’s-eye view of the field, and premium dining lounges. That means grabbing a beer at Biscayne Bay Brew Hall, where you can sit and sip the Miami-based brewery’s draft picks. Or a stop at PNC Club, the premium dining lounge that serves elevated food and beverage offerings just steps from home plate. There are also the Dugout Clubs and specialty suites, which of- fer event-goers in-seat service. “It’s important that we continue to add to our “all-star” menu every year,” sums up Pinto. “Our focus will always be local flavors and twists to make the ballpark a must-visit experience.” NICOLE DANNA | TASTE TEST | ▼ Café Photo by Junko Kimura/Getty Images Miami Marlins photo The second-ever Florida Michelin Star ceremony will take place in Miami. Pardon My Cheesesteak
