11 April 16-22, 2026 miaminewtimes.com | browardpalmbeach.com NEW TIMES | CONTENTS | LETTERS | NEWS | NIGHT+DAY | CULTURE | CAFE | MUSIC | miaminewtimes.com MIAMI NEW TIMES | CONTENTS | LETTERS | RIPTIDE | METRO | NIGHT+DAY | STAGE | ART | FILM | CAFE | MUSIC | ▼ UPPER EAST SIDE GUESS WHO’S BACK When Gramps Wynwood finally pulled the plug this past December, the collective mourning for its pizza window was almost as loud as the grief for the bar itself. For nearly a decade, Pizza Tropical served as the neighborhood’s late-night food spot, where concert-goers and karaoke regulars ended their nights with a thin slice in one hand and hot honey wings in the other. But while the original Gramps courtyard is now destined for a residential high-rise, the pizza has officially found its second act. Pizza Tropical has quietly soft-opened its new permanent home at 7010 Biscayne Blvd., right next to Dogma in the heart of the Upper East Side. The move marks a transition from a window operation to a full-blown neighbor- hood spot, situated in a part of town that owner Adam Gersten recently noted still holds the “soul” that Wynwood arguably priced out years ago. The reopening isn’t just a solo comeback; it’s a partnership between founders Frank Pi- nello (of Brooklyn’s Best Pizza fame) and Adam Gersten, alongside one of the restau- rant’s longest-serving employees. While the location has changed, the restaurant still re- mains familiar. For those who spent years shouting orders for an “El Peppe” or “La Blanca” over the bass of a DJ set, the menu classics are all ac- counted for. The move to a brick-and-mortar address allows for the same thin-crust signa- tures and garlic rolls that built their cult fol- lowing, and in a win for the neighborhood, the classic cheese slice remains a steady $5. Perhaps the most significant upgrade for the 2026 iteration is that you no longer have to find parking in a congested entertainment district to get a fix. Pizza Tropical has officially launched de- livery via DoorDash, making the pizza more easily accessible to those who prefer to enjoy it on their couch. The vibe on the Biscayne Boulevard is a far cry from the gravel-lot grit of early Wynwood, but that seems to be exactly the point. The space is currently designed to feed the neigh- borhood during the day and early night, though it remains to be seen whether they will eventu- ally push those hours back into the early-morn- ing territory that made them famous. Pizza Tropical. 7010 Biscayne Blvd., Miami; instagram.com/pizzatropical. OLEE FOWLER ▼ SOUTH FLORIDA BY POPULAR DEMAND In South Florida, news from Flanigan’s Seafood Bar & Grill is treated with the same weight as a local election. (Honestly, South Floridians might even follow Flanigan’s news more closely.) The chain recently sent South Florida fans into a minor frenzy by announcing a new addition to the menu: the “Shrimp Joe Boy.” For those unfamiliar with Flanny’s menu, the “Joe Boy” is the restaurant’s signature sandwich. This new version swaps out the usual protein for 12 hand-breaded, deep-fried shrimp. It is served with lettuce, tomato, and housemade Cajun tartar sauce for a bit of heat. While a new menu item is usually cause for statewide celebration, right now, the “Shrimp Joe Boy” is only available at the chain’s Davie, Doral, Kendall, Fort Lauder- dale, and Pompano Beach locations. The limited availability has already sparked a wave of “why, God, why” comments on the restaurant’s Instagram page, with fans from Hialeah to Coconut Grove demanding that their local outposts get the sandwich next. Flanny’s fans are also famously vocal about their preferences. Within hours of the an- nouncement, comment sections were filled with suggestions for improvements. One pop- ular request is to swap the standard bun for Cuban bread to give it a more Miami feel. Other regulars were already debating whether this new seafood option could actually compete with the “Chicken Chipotle Stack. (It has long been a fan favorite.) There is also a small but loud contingent of diners asking for a “Firecracker” version of the shrimp to be used in the “Joe Boy” format in the future. Flanigan’s Seafood Bar and Grill. flanigans. net. OLEE FOWLER ▼ CORAL GABLES COMING RIGHT UP Coral Gables has never been short on pol- ished dining rooms and buzzy new openings, but every now and then, a restaurant arrives with a deeper story to tell. This spring, that story comes from across the Atlantic. Ecuadorian favorite El Ñaño Mi- ami has opened its first U.S. location in Coral Gables, marking the first U.S. outpost of a qui- etly influential Ecuadorian restaurant that has spent more than two decades building a loyal following in Spain. The restaurant was founded in Barcelona in 2003 by Ecuadorian chef and entrepreneur Eloy Mera. El Ñaño began as a way to bring the flavors of home to a community far from it. At the time, Ecuadorian cuisine was still largely under the radar in Europe. What fol- lowed was a steady rise rooted in consistency, care, and a clear sense of identity. Over the years, the brand expanded across Barcelona, Madrid, and Zaragoza, growing to seven locations and earning a reputation as a go-to for Ecuadorian food done right. Now, that same ethos lands on Miracle Mile, a stretch that feels tailor-made for the restaurant’s warm, community-driven ap- proach. The dining room is open and inviting, with space for around 100 guests and an easy- going elegance that fits right into the rhythm of Coral Gables. It is the kind of place that works just as well for a relaxed weeknight dinner as it does for a long, lingering meal with friends. At the heart of El Ñaño is a menu that hon- ors Ecuadorian tradition while embracing subtle evolution. Dishes pull heavily from coastal influences, where seafood and citrus take center stage. The encebollado arrives rich and comforting, layered with yuca, alba- core tuna, and bright onions that cut through the depth of the broth. The cazuela de plátano leans into green plantain and peanut, delivering something hearty and deeply satis- fying without feeling heavy. There is also a quiet nod to the restaurant’s years in Spain. Mediterranean techniques show up in thoughtful ways, shaping the pre- sentation and balance of each dish without overshadowing its roots. The result is food that feels both familiar and new, appealing to Ecua- dorians craving a taste of home and to diners discovering the cuisine for the first time. Behind the scenes, Mera and co-founder Mildre Gómez have long had their eyes on Miami. For them, this opening is more than a milestone. It is a meaningful expansion into a city where Latin culture is not just present but woven into everyday life. That connection is felt throughout the experience, from the warm service to a beverage program that leans into Latin-inspired cocktails designed to complement the menu. El Ñaño’s arrival adds something distinct to the Coral Gables dining scene. It is not chasing trends or trying to reinvent the wheel. Instead, it offers a perspective shaped by migration, memory, and years of refine- ment. In a city that thrives on constant change, that kind of grounded storytelling feels especially welcome. El Ñaño Miami. 339 Miracle Mile, Coral Gables; 786-558-5466; elnanorestaurant.com. NICOLE LOPEZ-ALVAR | TASTE TEST | ▼ Café Pizza Tropical photo Wynwood staple Pizza Tropical has reopened in Miami’s Upper East Side on Biscayne with its famed slices and garlic rolls by Gramps’ founder.
