the appeal. La Sandwicherie’s counter workers begin with fresh, crusty French bread, then ply it with the patron’s prefer- ence of meat, cheese, or a combination thereof, such as ham, turkey, roast beef, sa- lami, and Swiss cheese, as well as more dis- tinctive, Euro-friendly choices such as Camembert, fresh mozzarella, prosciutto, saucisson sec, and pork/duck liver pâté. Next come crisp toppings such as lettuce, tomatoes, green peppers, hot pickled red peppers, black olives, red onion, cucumber, and cornichons. Garnishes are followed by a finishing splash of tart Dijon-based French vinaigrette. Voilà! A damn good sandwich. La Sandwicherie has expanded from its original Miami Beach counter to additional locations in North Beach, Brickell, Wyn- wood, and Coral Gables. La Traila Barbecue 8030 NW 154TH ST., MIAMI LAKES 786-703-6197 LATRAILABBQ.COM Formerly a “first come, first served” pop-up, La Traila Barbecue has turned into a Miami success story, serving up some of the Magic City’s finest barbecue. With a recently opened brick-and- mortar location, Austin-born Mel Rodriguez and Miami native/ Buffalo Bills wide receiver Isaiah McKenzie have given a Miami spin to Texas-style barbecue with a menu focused on platters and meat sold by the pound, from smoked pulled pork and spareribs to smoked turkey and USDA Prime beef brisket. While burgers and a fried chicken sandwich offer stellar departures from these platter-sized plates, La Traila’s signature dish remains the duo’s famous “Brisket Sundae,” which begins with a base of creamy mac ’n’ cheese that’s layered with sides like baked beans and creamed corn before the final touch: a heap of house-smoked brisket topped with cotija cheese, fresh crema, and house-made barbecue sauce. Le Jardinier 151 NE 41ST ST., MIAMI 305-402-9060 LEJARDINIER-MIAMI.COM Located in the Design District, Le Jardinier is the southern outpost of Alain Verzeroli’s first solo restaurant (also called Le Jardinier), which opened in 2019 in a luxury building in midtown Manhattan and quickly earned a Mi- chelin star. For two decades, Verzeroli worked alongside the great Joël Robuchon, helping the French chef assemble menus and a small gal- axy of Michelin accolades. On his own after Robuchon’s 2018 passing, Verzeroli runs his restaurant in partnership with the same com- pany that operates L’Atelier de Joël Robuchon, which is located a spiral staircase up from Le Jardinier. As its name suggests, Le Jardinier ad- heres to the increasingly fashionable “eat your bun with lettuce, tomato, and onion. Pair it with a beer followed by the owner’s fresh key- lime pie for a thoroughly satisfying repast. Leku 1100 NW 23RD ST., MIAMI 786-464-0615 LEKUMIAMI.COM Located within the Rubell Museum, Leku is a beautiful space that invites diners to enjoy the restaurant’s Basque fare indoors or in an outdoor garden. The restaurant takes inspira- tion from the Rubell Collection, right down to the plating of the croquetas. The menu reads like a greatest hits of Spain: Iberico ham, a whole brazino finished in the restaurant’s Josper oven, and local Key West gambas al ajillo — all presented in ways that match the artworks that grace the museum’s walls. prides itself on freshness, quality, and staying environmentally responsible — not the man- tra of your average burger joint. And in the end, Lokal’s burgers are all the better for it, from the “Miami Heat” (spicy jack, jalapeños, and sriracha) to the doughnut-as-bun “Child- hood Dream,” complete with candied bacon. Wash it down with a local beer. Lokal has a small outdoor area that’s perfect for dining with your dog. Fido, by the way, gets his own canine-friendly menu that includes home- made meatloaf and a Kushaccino. Los Félix 3413 MAIN HWY., COCONUT GROVE 305-640-5013 LOSFELIXMIAMI.COM Contrary to popular belief, Mexican cuisine is nuanced and soulful. At Los Felix, you’ll find no “wet” burritos or loaded nachos. Instead, you’ll feast on tamales, pork cheek carnitas, and al pastor tacos made with local produce, meats, and seafood. The restaurant imports heirloom corn from Oax- aca and mills it in-house for torti- llas. Pair your meal with a bottle from the impressive selection of natural wines or the similarly invit- ing list of tequilas. This local tribute to traditional Mexican cuisine didn’t escape the critical eye of the Michelin Guide, which awarded the restaurant a coveted star. Le Jardinier Photo by Katie June Burton 22 22 L’Atelier de Joël Robuchon 151 NE 41ST ST., STE. 235, MIAMI 305-402-9070 LATELIER-MIAMI.COM Much like great fashion houses, the great chefs of the world are creating restaurants that keep their legacies alive. Joël Robu- chon, one of the greatest chefs of the 20th Century, died in 2018, but his name lives on at this gem of a restaurant in the Design Dis- trict. Though one would hard-pressed not to call it fine dining, the Bastion Collection (which owns L’Atelier de Joël Robuchon) doesn’t see it that way. In every facet, the restaurant is designed to be inviting. Grab a seat at the communal bar that faces directly into the kitchen and order “Le Burger,” a foie gras and beef burger that’s worth its four-Hamilton price tag. A meal at L’Atelier isn’t cheap, but it’s not so exorbitantly priced that you need to take out a second mortgage to experience the level of quality that merits two Michelin stars. vegetables” ethos. Dishes like farro risotto with a parsnip and mushroom ragout are soulful and satisfying enough that meat becomes an option rather than a necessity. That doesn’t mean the menu is stocked with only rabbit food. A ba- vette steak resting in its own juices and served with roasted artichokes and royal trumpet mushrooms will grab any carnivore’s attention. Verzeroli’s pristine Miami outpost earned a Michelin star in the guide’s Florida debut. The Le Tub Saloon 1100 N. OCEAN BLVD., HOLLYWOOD 954-921-9425 THELETUB.COM Secluded waterfront tables, gigantic burgers, and a no-BS service attitude make Holly- wood’s Le Tub worthy of repeat visits. Sure, tourists tend to stop by to check out the GQ- and Oprah-hyped establishment, but better than the burgers is the large wooden deck festooned with kitschy South Florida décor, plenty of picnic benches with a view of boat traffic on the Intracoastal, and the breezy, open-air bar. Above all else, Le Tub is known for its sirloin burger, a never-fail option made with a 13-ounce ground top sirloin patty that’s seasoned, charbroiled, and served on a Lil Greenhouse Grill 1300 NW THIRD AVE., MIAMI 786-277-3582 LILGREENHOUSEGRILL.COM Karim Bryant and Nicole Gates own this charming little spot in Overtown that offers modern takes on classic soul-food dishes. Bry- ant, who oversees the kitchen, has a solid foun- dation built of stints at Capital Grille, Prime 112, and BLT Prime in Doral. With a background in radio, Gates has the task of spreading the word and making sure customers — from the neigh- bor on the corner to mega-celebrities Oprah Winfrey and Gayle King — stay happy. But who wouldn’t be happy when served a plate of bar- becue smoked wings or a plate of chicken and waffles? Chase it with a selection from Lil Greenhouse Grill’s wine and beer menu — and be sure to save room for banana pudding. Lokal 3190 COMMODORE PLAZA, COCONUT GROVE 305-442-3377 KUSHHOSPITALITY.COM Lokal is a brand with a mission: burgers and beer with a sustainable, healthful bent. This neighborhood haunt sources locally and Luca Osteria 116 GIRALDA AVE., CORAL GABLES 305-381-5097 LUCAMIAMI.COM If you’re on a quest to find the best pasta in Miami, consider Luca Os- teria, where Giorgio Rapicavoli channels his Italian heritage in a quaint spot named for his son. Lo- cated along the pedestrian-only stretch of Giralda Plaza, the restau- rant offers the chef’s indulgent in- terpretations of classic dishes with the same spirit his beloved Eating House churns out quirky-creative riffs on American favorites. Here, homemade pastas pair with the bar’s selection of house spritzes, while hearty main plates do best with one of several takes on the classic negroni. Pasta is a must-order — be it linguine alle vongole prepared with Florida clams or pappardelle smothered in a nutmeg- spiced short rib ragù. But the antipasti of pa- tate fritte — Rapicavoli’s bite-sized balls of fried potato, served beneath a deluge of creamy parmigiano fonduta flavored with black truffle and topped with a single egg yolk — is a can’t-miss. Lucali 1930 BAY RD., MIAMI BEACH 305-695-4441 LUCALI.COM At first sight, Lucali, the Miami outpost of Mark Iacono’s famed Brooklyn flagship, looks like a regular pizza joint. Furnishings are unassuming — mismatched tables and chairs, an open kitchen, a working bench manned by T-shirted pizzaiolos — but by candlelight, everything glows. Men in white shine with sweat as they use empty wine 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
