Table & Tap — employing a funky spelling of finca, the Spanish word for “farm” — out in the far-western reaches of Miami-Dade. Gas- tropubs are a dime a dozen on the east side of the county, but Finka has a monopoly out west, and a crowd lines up nightly for the An- drades’ Peruvian-Korean-Cuban fare: Cuban fried rice, Korean fried chicken, and the famed croquetas from the old family recipe, available in ham, chicken, or fish. Fox’s Lounge 6030 S. DIXIE HWY., SOUTH MIAMI 305-703-6553 FOXSLOUNGE.COM There’s a song in the Broadway musical The Pajama Game that describes a restaurant that’s so dark, it’s the perfect place to bring a clandestine lover. For seven decades, Fox’s Sherron Inn was Miami’s dark bar — a place to drink martinis, canoodle with a secret paramour, or forget your troubles with or without a buddy. Fox’s closed in July 2015, but Lost Boy & Co.’s Chris Hudnall and Randy Alonso have revived the joint. Their loving attention to detail brings instant nostalgia to all who pass through its doors. The martinis are strong, the fried chicken is classic, and the bar is as dark and cool as a cave. It’s a wonderful and welcome tribute to old Miami. Garcia’s Seafood Grille & Fish Market 398 NW NORTH RIVER DR., MIAMI 305-375-0765 GARCIASMIAMI.COM This indoor/outdoor restaurant overlooking the Miami River serves fresh fish dishes and fam- ily hospitality courtesy of father- son team Luis Garcia and Esteban Garcia Jr. Garcia’s has been an institution for more than 50 years; in-the-know Miamians flock here for the freshest catch reeled in daily and available for purchase on the menu or by the pound at the fish market next door. If you choose to stay, you can dine amid dark-wood surroundings or enjoy the laid-back vibe and river view outdoors. Choose blackboard spe- cials or house favorites such as fried grouper fingers or blackened or breaded preparations of your favorite fish. The famous fish dip or a fried shrimp sandwich make tasty starters, and each entrée comes with your choice of two sides. Before you leave, pick up some fresh seafood at the market to cook at home tomorrow! 16 16 Ghee Indian Kitchen 8965 SW 72ND PL., MIAMI 305-968-1850 GHEEMIAMI.COM In, of all places, Dadeland, chef Niven Patel and his crew have opened Miami’s eyes to the cuisine of western India, a palette that con- sists of infinitely more than tandoori chicken and lamb rogan josh. At Ghee Indian Kitchen, which earned a Michelin Bib Gourmand des- ignation in 2022, you’ll find the simple street snack of puffed rice called bhel, juiced up with sweet Florida avocado and meaty hunks of raw tuna. Though the restaurant offers chicken tikka masala for the unadventurous, do not miss the sizable vegetable section on the menu, many of the ingredients for which are culled from Patel’s own farm. Greek Islands Taverna 3300 N. OCEAN BLVD., FORT LAUDERDALE 954-568-0008 GREEKISLANDSTAVERNA.COM Fort Lauderdale Beach isn’t Corfu by any stretch of the imagination, but this beach-ad- jacent Greek restaurant does a good job of making hungry patrons feel as if they’ve crossed a temporary bridge to all things Med- iterranean. The ownership team of brothers Sam and George Kantzavelos offer the kinds of dishes any tourist, local, or Greek native can appreciate in a casual setting that chan- Kush Hialeah carte items, but order one of the many sushi platters (or the omakase experience) to get the full effect of this palace of sushi. Hoja Taqueria 3120 COLLINS AVE., MIAMI BEACH 786-534-2768 HOJATAQUERIA.COM Bar Lab’s Gabe Orta and Elad Zvi might be best known for their innovative cocktails at Broken Shaker, but the duo puts the same care into the tacos they serve at Hoja Taqueria. For Orta and Zvi, it starts with the corn, sourced from family farms and imported from Mexico, then ground and made into fresh tortillas daily. Those tortillas may be filled with carne asada, heritage pork al pastor, or sweet potato, to name a few options. The Miami Beach loca- tion has a full liquor license and offers fruit- flavored margaritas and other tequila-based drinks. The mainland location serves beer and agave-based cocktails like micheladas. restaurant in the heart of the tony Design District. Itamae marries the precision of Japanese culinary techniques with the bold flavors of Peru, making the dishes bright, flavorful, and supremely interesting. The simple menu offers nigiri, ceviche, a local grilled catch, and tiraditos — all prepared super fresh. The care the Changs put into their 40-seat restaurant has not gone unnoticed: Itamae was a James Beard Award semifinalist and earned a Michelin Bib Gourmand rating in 2022. Jackson Soul Food 950 NW THIRD AVE., MIAMI 305-374-7661 JACKSONSOULFOOD.COM In 1946, Jessie and Demas Jackson opened Mama’s Cafe in Overtown. The restaurant saw Miami’s historic Black community rise, fall, and rise again. Generations later, the fam- ily business had become legendary for its tra- ditional soul food. In addition to Overtown, there’s a Jackson Soul Food outpost in Opa-locka; both locations offer traditional favor- ites, including fried catfish, smothered wings, oxtail, meat- loaf, and ribs. A proper soul-food restaurant is known for its sides, and Jackson delivers — from can- died yams to fried okra, collard greens, and macaroni and cheese. Courtesy of Kush Hialeah nels New Jersey diner fare at its finest. As a result, Greek Islands Taverna remains a long- time favorite among the beachgoing crowd thanks to its wide-ranging menu of classic Greek dishes, reasonably priced. Go for clas- sics such as roast leg of lamb, flaming saga- naki, chicken shish kebab, and a killer avgolemono (lemon chicken soup). Hiyakawa 2700 N. MIAMI AVE., MIAMI 305-333-2417 HIYAKAWAMIAMI.COM Alvaro Perez Miranda, the Venezuelan restau- rateur and art dealer who also owns Wabi Sabi, has created a sparse yet beautiful dining room for Hiyakawa in Wynwood. The scene feels like walking into a museum exhibit — the ceiling is decorated in curved wooden arches that resemble the unfinished frame of a selling vessel or a giant whale. Either way, it’s a re- markable backdrop for a restaurant that spe- cializes in fish flown in daily from the Toyosu Fish Market in Tokyo. The menu offers à la Islas Canarias Cafe Restaurant & Bakery 3804 SW 137TH AVE., MIAMI 305-559-0111 ISLASCANARIASRESTAURANT.COM Head to this beloved Cuban joint out west the next time you’re hungover or hungry and in need of caffeine. There are few better cures for either than Cuban coffee and hot croqu- etas. Opened in 1977 by Raul and Amelia Gar- cia, Islas Canarias has earned its spot as one of the best cafecitas — those adorable Cuban coffee shop/bakeries — in Miami-Dade County. People crave the kitchen’s made-to- order beef or chicken empanadas, medi- anoche sandwiches, pan con bistec, and those famous ham croquetas. Itamae 140 NE 39TH ST., MIAMI 786-542-8977 ITAMAEMIAMI.COM Valerie and Nando Chang, along with their father Fernando, are behind this tiny, no-frills Jaffa 701 N. FEDERAL HWY., STE. 101, HALLANDALE BEACH 954-391-9430 JAFFAMIAMI.COM Yaniv Cohen, Miami’s spice detec- tive, has brought a touch of Israel’s bustling and vibrant city of Tel Aviv to Hallandale with Jaffa. The restaurant, decorated with color- ful tapestries and Israeli concert posters, matches the colorful plates set down at the dinner table. A deconstructed baba ghanouj in the form of a whole roasted egg- plant filled with tahini, chickpeas, and pomegranate seeds, is repre- sentative of a meal here — it’s a so- cial dish that’s meant for sharing with friends over a glass of wine. All the dishes work best with friends or family. The restaurant is espe- cially abuzz during the weekend brunch buffet or on nights when a belly dancer undulates through the small dining room. Jattö 223 NW 23RD ST., MIAMI 305-982-8960 JATTOMIAMI.COM Henry Hané’s Jattö is one of the most inter- esting restaurants in Wynwood. The restau- rant cites the cuisines of Peru, Colombia, and Spain as influences, but Hané and chef Aleric “AJ” Constantin have constructed a menu that offers comfort food like suckling pig BBQ tips and patatas bravas with a chef-driven touch. The cocktail menu is as interesting, with plays on favorites like a rum negroni with a banana vermouth wash. The best way to dine is at the patio bar, grazing on multiple dishes and cocktails while taking in a balmy Miami evening. MONTH XX–MONTH XX, 2008 SEPTEMBER 15-21, 2022 NEW TIMES | MUSIC | CAFE | CULTURE | NIGHT+DAY | NEWS | LETTERS | CONTENTS | MIAMI NEW TIMES | MUSIC | CAFE | FILM | ART | STAGE | NIGHT+DAY | METRO | RIPTIDE | LETTERS | CONTENTS |miaminewtimes.com | browardpalmbeach.com miaminewtimes.com
