12 June 4-10, 2026 miaminewtimes.com | browardpalmbeach.com NEW TIMES | MUSIC | CAFE | CULTURE | NIGHT+DAY | NEWS | LETTERS | CONTENTS | Month XX–Month XX, 2008 miaminewtimes.com MIAMI NEW TIMES | MUSIC | CAFE | FILM | ART | STAGE | NIGHT+DAY | METRO | RIPTIDE | LETTERS | CONTENTS | sage for birthdays, bachelorette parties, and anyone looking for an unforgettable after- noon. Add in over-the-top costumes, hilari- ous crowd interaction, and some of the city’s most talented performers, and it’s easy to see why R House remains one of the best drag brunches in Miami. 2727 NW Second Ave., Miami; 305-576-0201; rhousewynwood.com. The Well For those willing to venture north, Drag Brunch at the Well in Wilton Manors is one of South Florida’s best-kept drag brunch secrets. The weekly event combines a lively buffet brunch, bottomless mimosas, and a lineup of talented queens who keep the energy high for a show that stretches nearly two hours. The inti- mate setting makes it feel more personal than many larger productions, with plenty of oppor- tunities for guests to interact with the perform- ers throughout the afternoon. The atmosphere is fun, welcoming, and refreshingly unpreten- tious, making it a favorite among regulars and first-time visitors alike. Add great drinks, a solid brunch spread, and fabulous entertain- ment, and it’s easy to see why Sunday Service has built such a loyal following in Wilton Man- ors. 2426 Wilton Dr., Wilton Manors; 954-999- 0647; drinkatthewell.com. NICOLE LOPEZ-ALVAR ▼ MIAMI DOG DAYS Who says summer is “slow season” in Miami anymore? Between Michelin-trained chefs, iconic restaurant comebacks, waterfront stunners, and viral bagel spots, this summer’s dining lineup feels more like peak season than the dog days of August. From Coconut Grove to Brickell, the city is gearing up for one of its busiest summer opening stretches in recent memory. This season’s openings also tap into some- thing Miami does especially well right now: mixing nostalgia with what’s next. China Grill is returning more than a decade after leaving South Beach. Plus, Clay Conley is finally bring- ing Buccan and Imoto to Miracle Mile. Then there’s Manoli and La Sponda, who are betting big on breezy Mediterranean vibes just in time for summer. Whether you’re chasing omakase counters, old-school power dining energy, or hot bagels straight from the oven, these are the nine Miami restaurant openings foodies will be talking about all summer long. Buccan Coral Gables Clay Conley opened his Coral Gables outpost of Buccan on Friday, May 22, his first Miami restaurant since leaving Azul at the Mandarin Oriental in 2010. A seven-time James Beard Award nominee whose Palm Beach original earned recognition in the 2025 Florida Mi- chelin Guide, Conley brings his wildly popu- lar small-plates format south. Expect “Hamachi Tiradito,” “Short Rib Empanadas,” “Shawarma Marinated Local Swordfish,” and “Grilled Carrot Salad.” The space runs about 4,000 square feet with a covered patio, a chef’s counter overlooking the kitchen, and a 14-seat bar. The Buccan Sandwich Shop next door has been open since mid-May. 100 Mira- cle Mile, Coral Gables; buccancoralgables.com. China Grill Jeffrey Chodorow’s beloved Asian-fusion res- taurant China Grill is returning to Miami after closing its South Beach location in 2012, open- ing this summer at Bal Harbour Shops in the former Le Zoo space. The original South Beach location ran from 1995 to 2012 and spent nearly two decades as one of the city’s most popular nights out: oversized shareable plates drawing from Chinese, Japanese, and Indian flavors, and a room that rarely had an empty seat. The Bal Harbour promises to bring that same en- ergy to a new address. 9700 Collins Ave., Bal Harbour; chinagrillbalharbour.com. Imoto Coral Gables Following the highly anticipated opening of Buccan on May 22, Conley’s second restau- rant concept, Imoto, follows on June 8. It will take the adjacent space at 100 Miracle Mile with its entrance on Galiano Street. Imoto, Japanese for “little sister,” has been one of Palm Beach’s busiest spots since 2012. It’s built around sashimi, sushi, and small plates. The Coral Gables menu mirrors the Palm Beach location, featuring dishes such as “Pe- king Duck Tacos,” miso-marinated black cod, A5 Wagyu Ribeye, “Maine Lobster Sushi Roll,” and crispy rice tuna. A 12-seat sushi counter and an 8-seat bar anchor the 2,500-square-foot space. 100 Miracle Mile (enter on Galiano St.), Coral Gables; imotocor- algables.com. La Sponda Gioia Hospitality Group, the team behind Mi- chelin Guide-listed steakhouse Daniel’s, is opening coastal Italian restaurant La Sponda at Vita at Grove Isle sometime this summer. Set on Coconut Grove’s private island, La Sponda (Italian for “the shore”) will serve seasonal Mediterranean-inspired dishes from weekday lunch through weekend brunch and nightly dinner, all with Biscayne Bay views. The space was designed by Martin Brudnizki Design Studio. The restaurant is open to the public, not just Vita residents; no specific date has been announced. 4 Grove Isle Dr., Miami; vitagroveisle.com. Manoli New Greek restaurant Manoli is opening in early summer in Coconut Grove, in the space that briefly housed Portuguese restaurant Sereia. Chef Emmanouil “Manoli” Aslano- glou, who trained at Michelin-starred Le Manoir aux Quat’Saisons and Arzak, and ap- peared on MasterChef Greece, built the menu around shared plates from family recipes: dolmades, saganaki, crispy feta in phyllo with thyme honey, gyro tacos made with Black An- gus ribeye, housemade Pastitsio and Ma- karounes, lamb chops, and whole branzino. The 140-seat space features indoor, outdoor, and bar areas in white tones, light wood, and soft blues. Dinner ends with a tableside des- sert trolley with Profiteroles, Baklava, and Greek doughnuts made to order. 3540 Main Hwy., Coconut Grove;@manoligreek. Miyako Doral Dadeland The longstanding Japanese-Peruvian Nikkei restaurant Miyako Doral, a Doral institution since 1997, is opening a sister location at Suniland Shopping Center in Pinecrest this summer. The original built its following on dishes like the “Boss Roll” and tuna tartare. No specific opening date has been an- nounced. Suniland Shopping Center, Pinecrest; miyakodoral.com. PopUp Bagels Brickell PopUp Bagels opened its Aventura location in late April at 2958 NE 199th St. and is set to open its Brickell location this summer. The Connecticut-born company serves hot, whole bagels straight from the oven alongside wildly creative cream cheese schmears. It’s built a cult following up and down the East Coast since launching as a pandemic-era pop-up. PopUp Bagels Brickell. 801 Brickell, Miami; popupbagels.com. Opening date TBD. Stand Opening June 4 at 98 Miracle Mile, Stand is a 24-seat Japanese café from chef Shingo Aki- kuni and partner Kenzie Motai, the duo be- hind Michelin-starred Shingo. It will open on the same corner as Buccan and Imoto. By day, it runs as a kissaten, serving matcha, single- origin Guatemalan coffee, and sandos on milk bread, baked fresh daily by chef de cuisine Lania Andrade. Think chicken katsu with kewpie mayo and tonkatsu sauce, a Wagyu fi- let mignon, or Japanese-style egg salad. Plus, expect bento boxes and the “Shio Pan,” a but- tery milk bread roll in rotating variations like cream, chocolate, curry, and sausage. Later this year, it’ll become an evening izakaya, with seasonal Japanese small plates along- side sake, beer, and wine. 98 Miracle Mile, Coral Gables; standstandstand.com. OLEE FOWLER ▼ MIAMI BEACH BIG PHILLY STYLE It’s not every day that an acclaimed chef known for fine-dining cuisine opens a sand- wich shop. Yet that might be exactly why Mi- ami already loves Cheesesteak For Sale. The gourmet cheesesteak shop is a joint venture between some of Miami’s biggest hospitality names, including Jeff Lagowitz and renowned chef Pawan Pinisetti. Chef Pinisetti is best known in Miami for his contemporary Japanese-French cuisine at Sérêvène by Chef Pawan Pinisetti, located in- side the Michelin Key hotel Greystone. He tells New Times that it was never his plan to open a sandwich shop. However, when three good friends and a passion for food came to- gether, there was no reason to pass on the op- portunity to make a really good sandwich. “We were talking about our favorite sand- wiches and realized there are no dedicated cheesesteak shops in Miami Beach,” explains Chef Pinisetti. “We wanted to do something very specific and very well, so we are focusing on the principle of the cheesesteak, but the in- gredients are ‘boutique’ and very intentional.” However, this is not a Philly cheesesteak. This cheesesteak is made of exactly four com- ponents, each of which took a long time to perfect, with intentionality throughout the process. “We wanted people to reach for a specific flavor profile, more so than just a typ- ical cheesesteak sandwich, and the clients in Miami Beach have responded really well.” Starting with the bread, curated from a lo- cal bakery, the hard roll is baked on a stone deck using a controlled process that is unique to the shop. “We had to have the ‘wow’ factor before somebody even took a bite of the sandwich,” says Lagowitz. “They need to know it is something special, and that’s the importance of having this artisanal hand-rolled, hand- baked bread as part of the sandwich.” As for the meat, the partners wanted to keep a hyperlocal approach with Josh’s Pre- mium Meats. After going through every cut of meat, the ultimate choice was American Wa- gyu for a beefier and richer bite. Chef Pinisetti explains that onions were a no-brainer. Plus, the special cheese blend strikes the perfect balance between the melt of Cooper Sharp and the aged flavor and extra layer of umami from provolone. While the cheesesteak is the star of the menu, the shop also sells a porchetta sandwich. This one has also been a hit, made with broccoli rabe and provolone. Both sandwiches are sold for $23, and ad- justments are very limited for a reason. “The reason we stuck with two sandwiches is we’re talking about inten- tion,” says Chef Pinisetti. “The sandwich was created with a lot of intention. The selections are made with great intention. The overall look and feel of the brand is intentional. You’re not just coming here to eat. You’re coming here to eat a cheesesteak knowing that it’s only available in this version. So, that is pretty significant for me.” Miami food lovers know how special it feels when a restaurant sends out something off-menu from the kitchen. If customers stumble upon Chef Pinisetti while he’s in the shop, they’re in luck. He likes to add surprise, off-menu bites that the team calls the “Chef’s Reserve.” (All diners need to do is ask.) As for the shop’s future, the partners say the goal is simple: make people crave their cheesesteak sandwich. “We want people to come and crave the sandwich,” says Lagowitz. “It’s more than just an impulse; it’s the joy of having a bite of what Chef [Pinisetti] created.” Cheesesteak For Sale. 1522 Washington Ave., Miami Beach; 786-907-4434; chees- esteakforsale.com. RACHEL COSTA Photo by Salar Abduaziz Toasts topped with cheesy miso caramel, jammy eggs, sweet potato, honey, and roasted tomatoes round out the menu at Stand. “WE ARE FOCUSING ON THE PRINCIPLE OF THE CHEESESTEAK, BUT THE INGREDIENTS ARE ‘BOUTIQUE’ AND VERY INTENTIONAL.”
