14 September 19-25, 2024 miaminewtimes.com | browardpalmbeach.com New Times | music | cafe | culture | Night+Day | News | letters | coNteNts | September 19-25, 2024 miaminewtimes.com MIAMI NEW TIMES | MUSIC | CAFE | FILM | ART | STAGE | NIGHT+DAY | METRO | RIPTIDE | LETTERS | CONTENTS | gold luxury and the ocean at Cvi.che 105. Chef and owner Juan Chipoco has opened five locations across Miami, each more popu- lar than the last. New Times editors’ choice for “Best Ceviche” in 2024, the restaurant is also a perennial Readers’ Choice in the same category. That’s likely due to the menu, which showcases the best flavors of Japanese cuisine melded with Chipoco’s creativity and background in authentic Peruvian dishes. Doce Provisions 541 SW 12TH AVE., MIAMI 786-452-0161 DOCEPROVISIONS.COM/DOCE- PROVISIONS-LITTLE-HAVANA Lisetty Llampalla and Justin Sherrer run Doce Provisions, a gastropub that epitomizes Miami in a nutshell: part Cu- ban, part American. The orig- inal restaurant, located in the center of bustling Little Ha- vana, seats only about a dozen patrons, who come for this perfect marriage of dishes: Cuban sandwiches and fried chicken, tostones and disco truffle fries, lechón asado buns and shrimp po’ boy tacos. The restaurant became so popular that there are now two additional locations — one in Brickell and another at the Shoma Bazaar food hall in Doral. Doma 35 NE 26TH ST., MIAMI 786-953-6946 DOMAWYNWOOD.COM Tucked into Miami’s ever-evolving Wyn- wood neighborhood, Doma has blended classic Italian flavors with a dash of innova- tion since opening in 2018. The chic, mini- malist ambiance is warmly welcoming, great for a date night, hanging out with friends, or meeting the in-laws. Bucatini ca- cio e pepe, a signature dish, surprises with a delicate floral twist from Szechuan black pepper, while the soft egg, a starter, is abet- ted by a Parmesan foam. Topnotch cuisine and attentive service have earned Doma its rightful spot as a vibrant player in the neighborhood, drawing devoted locals and curious newcomers alike. Doya 347 NW 24TH ST., MIAMI 305-501-2848 DOYARESTAURANT.COM With modern Aegean cuisine hailing from the shores of Greece and Turkey, Doya in- spires with its dishes and its setup. Maybe it’s the bohemian decor, impressive wooden ta- bles, lush patio for dining al fresco, and giant windows that usher in the perfect amount of light from dawn to dusk, but this is one of the most handsome restaurants in Wynwood. And the food is divine. You’re guaranteed to savor both big and small plates, from bran- zino ceviche to the baked feta. Make sure to order meats and veggies prepared over wood fire and coals, lending a distinct flavor that will ship you off mentally to a sea-sprayed, sparkling evening on the Aegean Sea. Eating House Miami 128 GIRALDA AVE., CORAL GABLES 786-580-3745 EATINGHOUSEMIAMI.COM As one of Miami’s first true pop-up restau- rants, Eating House stands as a culinary gem not just for its creative riff-style menu, but also for its ability to pivot and expand with- out losing sight of its ethos: delivering simple, well-executed fare. When Miami native and Chopped champ Giorgio Rapicavoli opened in 2011, the popular Coral Gables restaurant introduced diners to dishes that are now cult classics. While Rapicavoli’s rotating specials continue to offer edible exploration, main- stays have become forever favorites. Take the heirloom tomatoes prepared with a fish sauce vinaigrette, pea- nuts, and coconut milk. Or the housemade tater tots comple- mented by a Coca-Cola-spiked ketchup. And you can’t scroll the Eating House Instagram feed without a glimpse of the bucatini carbonara: a warm egg yolk mixed tableside into a generous bowl of dente pasta coated in a black pepper cream sauce flecked with nibs of heritage bacon and black truffle — it’s a dish that will haunt you with cravings months later. Pro tip: Don’t sleep on the weekend brunch. El Carajo International Tapas & Wine 2465 SW 17TH AVE., CORAL GABLES 305-856-2424 EL-CARAJO.COM Some of the best tapas in Miami can be found in a gas station convenience store at the cor- ner of South Dixie Highway and SW 17th Av- enue. Past the shelves of motor oil, sodas, and potato chips, you’ll find El Carajo, a thor- oughly charming wine and tapas bar that of- fers a 2,000-bottle wine list and a roster of tapas and main plates that’s nearly as exten- sive. Even better, wine and food alike are ex- ceptional values. The tabla de carne, an assortment of grilled skirt steak, lamb and pork chops, chicken breast, sausages, pota- toes, and roasted peppers, will easily feed three hungry diners. Finish with a rich, creamy caramel flan. El Mago de las Fritas 5828 SW EIGHTH ST., MIAMI 305-266-8486 ELMAGODELASFRITAS.COM Sure, El Mago de las Fritas dispenses diner- like fare from its old-school cafeteria-esque dining room. But you’re not here for just any dish. You’re here for the Cuban hamburgers, AKA fritas. From the orange-hued beef cho- rizo patties to the almost-too-soft Cuban rolls and the topping of handmade potato sticks, El Mago’s frita is one of the best itera- tions in the Magic City. You can order a basic frita, but seriously consider a double with cheese. Whatever you do, don’t forget to add a fried egg on top. Look for the “Big Magic” — a Big Mac-like frita with a tostone as the middle bun. Most of the staff members don’t speak English, but if you’re uncomfortable ordering in Spanish, just point at what you want on the menu. El Turco Turkish Food 5026 NE SECOND AVE., MIAMI 786-686-9797 ELTURCOTURKISHFOOD.COM With an outdoor dining room nestled under a hut adorned with swaying straw lanterns, El Turco beckons with a charming Istanbul- meets-Tulum ambiance. The focus isn’t on in- novation at this Turkish restaurant nestled off NE Second Avenue in the Upper Buena Vista complex, but rather on familiar, comforting flavors reminiscent of family meals. If you’re looking to kick-start your day with indulgence, opt for an assortment of mezze. In need of something a little more substantial? Graze from the all-day menu, which highlights small appetizers, enticing “simit’’ sandwiches on sesame-coated Turkish bagels, and classic dishes like beef kebabs and delicate, meat- filled manti dumplings. Not to be missed: des- sert. Try the baked cheese borek — crisp layers of house-made phyllo enfolding a gooey inte- rior of Balkan cheese — or pistachio-filled bak- lava delivered each week from Turkey. Elastika 191 NE 40TH ST., MIAMI 305-209-3100 ELASTIKAMIAMI.COM Helmed by acclaimed executive chef Joe An- thony, the modern American restaurant is lo- cated on the first floor of the Moore building and was named after the iconic Zaha Hadid sculpture, Elastika, which is suspended throughout the four-story atrium above the restaurant’s dining room. Atmosphere aside, what sets this spot apart is that Chef Anthony works with a range of local farmers, including Tiny Farm, French Farms, Swank Specialty Produce, Paradise Farms, Gratitude Garden Farm, and Harpke Family Farm to create the menu. Standouts include a delicious tomato gazpacho with pickled tomatillo and avocado, housemade gnocchi with sardines, and roasted Ora King salmon with forbidden black rice. Plus, don’t miss the tropical sun- dae with mango-passion fruit ice cream and a seasonal selection of cookies and ice cream. Elcielo Miami 31 SE FIFTH ST., MIAMI 786-694-9525 ELCIELOMIAMI.COM When Colombian chef Juan “Juanma” Man- uel Barrientos first set foot in Miami, he envi- sioned opening a stateside outpost of his fine-dining restaurant Elcielo. Today he has two: one in Brickell and a second inside the SLS South Beach. Like its sister establish- ments in cities like Bogotá and Washington, D.C., the Brickell restaurant is centered on a multisensory tasting menu known as “the Ex- perience”; the SLS location gives diners an à la carte option to create their own gastro- nomic journey. Standout moments remain the same in both dining rooms, from plucking tufts of spice-dusted yuca bread off branches from the edible “Tree of Life” bonsai tree to bathing your hands in melted chocolate be- fore devouring the “Chocotherapy” dessert. Estiatorio Milos by Costas Spiliadis 730 FIRST ST., MIAMI BEACH 305-604-6800 ESTIATORIOMILOS.COM/LOCATION/ MIAMI/ Greek cuisine is rooted in simplicity and qual- ity ingredients. At Estiatorio Milos in South Beach, there’s something new to discover on every visit. The fish selection changes daily depending on what fishermen haul in. The day’s catch is prepared to your liking and priced according to weight. There’s nothing newfangled here, but when it comes to top- notch seafood, Milos is in a league of its own. One of the restaurant’s specialties is melt-in- your-mouth, charcoal-broiled octopus sea- soned with white balsamic vinegar and olive oil produced by the owner’s sister in Greece. Another signature dish is the tomato salad TOP 100 RESTAURANTS Elastika Elastika photo
