13 May 25-31, 2023 miaminewtimes.com | browardpalmbeach.com New Times | Contents | Letters | news | night+Day | CuLture | Cafe | MusiC | Weekly classes beginning June 12th, Monday – Friday, 9am – 2pm A hands-on cooking camp taught by Biltmore chef instructors with special workshops by our acclaimed hotel chefs. The weeklong sessions are open to children ages 9-16. Students are grouped by age and work in our fully equipped, professional kitchen. Class size is limited to 14 participants. For More Information, Please Call 305.913.3131 or Visit: www.biltmorehotel.com/dining/biltmore-culinary-academy/ C M Y CM MY CY CMY K BH_CulinaryAdF.pdf 1 5/8/23 4:55 PM BRUNCH, LUNCH, DINNER & HAPPY HOUR 3201 RICKENBACKER CAUSEWAY KEY BISCAYNE, FL | 305.361.3818 WWW.THERUSTYPELICAN.COM BE SOCIAL WITH US! FIND US ON “BEST WATERFRONT DINING IN MIAMI ” Saint City BBQ 9302 NW 22ND AVE., MIAMI 305-693-3877 FACEBOOK.COM/SAINT-CITY-BBQ Make no mistake: This isn’t a coffee shop. Sure, the sign at Saint City may read “coffee shop,” but the grills behind the building say nothing but smoked meat. This is a barbecue joint through and through, housed inside the Saint City Church of God in Miami’s West Little River neighborhood. For over 40 years, the restaurant has been dishing up its take on Southern-style soul food via slabs of sauce-lacquered ribs and barbecue chicken. A rib sandwich is as sim- ple as it gets: a short stack of ribs served with two slices of white bread. Sides in- clude giant pots of vegetable-studded, country-style baked beans, pigeon peas with rice, mac ’n’ cheese baked under a thick layer of melty cheese, and tender stewed collard greens. Shiver’s BBQ 28001 S. DIXIE HWY., HOMESTEAD 305-248-2272 SHIVERSBBQ.COM Before they’re served, Shiver’s baby-back ribs spend 12 hours in a sauna of hickory smoke. A half-slab of the ribs comes with a side of “squealing pig skins” — potato skins stuffed with a mound of pulled pork, jala- peño peppers, and a mix of jack and ched- dar cheeses. But that’s not all you can get at one of the oldest barbecue joints in Miami, which dates back to the 1950s, making it even older than Shorty’s in Kendall (see be- low). As the story goes, Shorty Allen and Shiver’s were business partners who went on to open separate restaurants — but Shiv- er’s opened a year earlier. No matter who owns the title of “Oldest Barbecue Joint in the Magic City,” one fact remains: Shiver’s barbecue is as good as barbecue gets. Here you’ll find it all, from smoked chicken and spare, baby-back, and beef ribs to brisket, burnt ends, and pulled pork. More than a dozen sides include the usuals, along with a hash-brown casserole, jalapeño cheese grits, and fried green tomatoes. Don’t miss the weekly “off menu” special, which might be brisket burgers, rodeo nachos, or beef chili. Shorty’s Bar-B-Q 9200 S. DIXIE HWY., MIAMI 305-670-7732 SHORTYS.COM Shorty’s claim to fame is 70 years of bar- becue “perfection.” The truth is — even af- ter all these years and four locations strong — Shorty’s BBQ remains one of Miami’s fa- vorite spots to snag finger-licking barbecue. Since 1951, not even a fire, Hurricane An- drew, or a recession could keep the original location from serving its famous butter- drenched corn on the cob, pulled pork, ribs, and housemade sweet tea. Whether you’re in Davie or Miami, you get the area’s best barbecue values, including under-$10 spare rib or quarter-chicken weekday meal spe- cials, Texas-smoked beef brisket, and mas- sive hickory-smoked pulled-pork plates drenched in barbecue sauce and served with coleslaw, fries, and garlic bread. [email protected] ▼ MIAMI-DADE THE 2023 FLORIDA MICHELIN GUIDE HELD SOME SURPRISE On May 11, chefs and restaurateurs from Miami, Tampa, and Orlando gathered at LoanDepot Park for the 2023 Michelin star revelation ceremony. The evening, hosted by actress Nia Renee Hill and Miami’s own Gio Gutierrez, had a few snafus along the way. During the ceremony, the live feed went out, causing the culinary equivalent of a rain delay of about 20 minutes. The event also ran out of white wine and champagne 30 minutes in — although the bourbon was free-flowing. Those little incidents couldn’t dampen the spirits of the industry professionals who were there to fete and be feted by Michelin. Four new restaurants in Florida earned a shiny new star, including three in Tampa: Koya, an intimate eight-seat Japanese restau- rant; Lilac, a contemporary restaurant at the Tampa Edition hotel; and Rocca, an Italian restaurant from chef Bryce Bonsack. Miami Beach’s Tambourine Room by Tristan Brandt also earned a star for its tasting menu that blends French and Asian flavors. The Tam- bourine Room offers three- and six-course tasting menus with seasonal dishes that cost $140 and $215 per person, respectively. All of last year’s Miami one-star winners retained their star. Once again, the only restaurant to earn two Michelin stars was Design District stun- ner L’Atelier de Joël Robuchon. So far, Florida has not received a three-star distinction — an honor reserved for only 13 restaurants in the United States. If there were any upsets in the star catego- ries, it was the omission of two venerable res- taurants: Miami’s Naoe and Orlando’s Victoria & Albert’s. | TASTE TEST | ▼ Café Photo by Michael Pissari The dining room at Tambourine Room by Tristan Brandt
