26 September 21-27, 2023 miaminewtimes.com | browardpalmbeach.com New Times | music | cafe | culture | Night+Day | News | letters | coNteNts | tion that will lure the most avid raw fish lover with slivers of bright pink melon marinating on a blend of soy sauce and seasonings that mimics raw tuna in a magical way. Or the cev- iche, with its fever dream of flavors at once tart, sweet, and tangy so that the only thing you’re missing is the actual seafood, resplen- dently replaced by shaved hearts of palm. Or the bao bun, an oyster mushroom fried to a crisp finish while remaining meaty inside, nearly indistinguishable from the fried chicken it’s meant to imitate. Craving heartier fare? Pizza and pasta are easy, well-executed staples that everyone will appreciate. 850 Commerce St., Miami Beach; 305-397-8513; www.plantarestaurants.com/location/ planta-miami Red Rooster Overtown As the decade turned, celebrity chef Marcus Samuelsson imported his Harlem Red Rooster to Overtown. Situated on the former site of Clyde Killens’ pool hall, where Black stars from Aretha Franklin to Sam Cooke to Muhammad Ali used to mingle, the restau- rant offers dishes that encompass influences from Africa, the Southern U.S., the Carib- bean, and beyond, earning a Michelin Bib Gourmand in 2022. Red Rooster ups the ante with a weekend brunch, live music, and a beautiful bar; families can check out the Creamery for a cornbread-flavored ice cream cone or order a plate of fried “yard- bird” and biscuits with hot honey and jala- peño honey butter. Bonus: The Pool Hall upstairs has been lovingly recreated as a lounge with a retro vibe. 920 NW Second Ave., Miami; 305-640-9880; redroosterover- town.com Red South Beach Red the Steakhouse serves some of the best USDA prime, age-certified Angus steaks in all of Miami. Chef Peter Vauthy chooses the fin- est cuts, then sears them to perfection. Vau- thy puts the same care into the seafood he serves, often posting photos of giant Alaskan king crab or Maine lobsters to entice diners with his rare finds. Of course, a good steak- house wouldn’t be worth its salt without a bevy of stunning side dishes, and Red’s lob- ster mac & cheese is a must. Unrepentant meat lovers can splurge on the “Ultimate Meat Board,” with a bone-in filet and strip steak, plus lamb chops and a tomahawk steak — and seven sauces. There’s a solid wine se- lection to boot, so you’re sure to find a suit- able pairing. 801 S. Pointe Dr., Miami Beach; 305-534-3688; www.redsobe.com Rosie’s Born as a pop-up with a short menu of break- fast-inspired eats, husband-and-wife team Jamila Ross and Akino West’s Rosie’s restau- rant is now a Friday-through-Sunday brunch gem in Miami’s burgeoning Little River neighborhood. The industrial-inspired space is set off by a tree-lined outdoor patio — a suitable spot to enjoy a Southern-inspired menu that checks all the brunch boxes. Start with deviled eggs topped with crisp chichar- rones before moving on to buttery biscuits served alongside fried chicken with bread- and-butter pickles, best when doused with the housemade Calabrian chili oil. Larger plates include a savory mushroom and charred kale polenta made more decadent with a topping of a poached egg, herb gremo- lata, and shaved Parmesan. Not to be skipped: the bar’s lineup of local craft beers, selection of biodynamic and natural wines, and cock- tails prepared with fresh-squeezed juices. 162 NW 73rd St., Miami; 305-631-2496; ros- iesmia.com Rusty Pelican Savory seafood and stunning views of Bis- cayne Bay from every seat in the house (and out): That’s what makes the Rusty Pelican, a Key Biscayne landmark, which opened in the 1970s just off the Rickenbacker Cause- way, a perennial favorite. It’s the perfect spot to celebrate all manner of milestones, be they birthdays and engagements or graduation dinners. Enduring signature items include the “Rusty Pelican Board for Two” (fried snapper, lobster and shrimp ri- sotto, and New York strip steak), a surf and turf of filet mignon and butter-poached lobster, and the “Steak Progressive” (four different cuts of steak with roasted garlic confit and red wine shallots). The restau- rant offers a lavish Sunday brunch and boasts a glass-cube wine “cellar” that holds hundreds of vintages. All servers are well- versed in the treasures within. 3201 Rick- enbacker Cswy., Key Biscayne; 305-361-3818; therustypelican.com Sanguich de Miami Imagine, for a moment, the Cuban sandwich of yesteryear. You could smell pork roasting from blocks away. Then came the sweet per- fume of cured ham, followed by a waft of fresh bread and a quick jolt of tangy mustard seeds pickling in vinegar. Sure, it’s the 21st Century, the era of industrial food and ghost kitchens, but Rosa and Daniel Figueredo’s Sanguich de Miami is a throwback to cooking the way it once was and should be again. Or- ganic meats and cheeses are tucked into a cloudlike bun that’s pressed and crisped, cre- ating masterpieces like pan con bistec and croqueta preparada that have tantalized Flo- ridians for decades. These careful, old-school techniques earned Sanguich a Michelin Bib Gourmand in 2022. 2057 SW Eighth St., Mi- ami; 305-539-0969; www.sanguich.com Schnelby Redland’s Winery & Brewery In 2003, Peter and Denisse Schnebly turned their 30-acre farm in southwest Miami-Dade into a fruit-forward Florida winery, a sub- tropical oasis amid the area’s agricultural sprawl. It’s the perfect setting to enjoy a mid- day meal or weekend brunch. Coral-like limestone walls wind their way over walk- ways perched above a koi pond and past a la- goon with cascading waterfalls, a beautiful backdrop for the property, which offers visi- tors three distinct experiences. Start with a craft beer from Miami Brewing Company, then hit the indoor/outdoor tasting rooms where you can sample Schnebly’s wines, made from lychee, guava, carambola, pas- sionfruit, and other exotic fruits. Complete your Schnebly experience with a leisurely meal at the Redlander, the family’s immense tiki-hut restaurant, whose brunch-style menu highlights local produce. 30205 SW 217th Ave., Homestead; 305-242-1224; schneblywinery.com Sérêvène France and Japan unite at Sérêvène, the Ho- tel Greystone’s signature restaurant. Execu- tive chef Pawan Pinisetti has cultivated a unique setting to enjoy dishes that are sus- tainably sourced, thoughtfully crafted, and lovingly finished tableside for a dramatic flourish. Pinisetti himself is often on hand to describe the dish’s inspiration, translating his whimsical ideas and personal experiences into an edible story. While dishes rotate sea- sonally, a few remain constant. Take the de- constructed beef tartare prepared tableside, cubes of Creekstone Farms filet mignon mixed in your presence with diced red onion, whole capers, chives, and grated egg yolk. The dish is served with baked Lay’s — a wink meant to convey that this often-upmarket dish shouldn’t be taken too seriously. Lobster uni alfredo arrives like a tiny cylindrical statue: butter-poached lobster with a gener- ous heap of domestic caviar atop a base of al dente bucatini set in a pool of uni-whipped Parmesan foam. As it reduces to a seductively rich sauce, you realize it’s all an elaborate illu- sion of decadence that satisfies nonetheless — a sleight of hand for which you’ll gladly return. 1920 Collins Ave., Miami Beach; 305- 847-4000; www.serevenemiami.com Silverlake Bistro Miamians should be doubly grateful to Sandy Sanchez and her husband, chef Benoit Rab- Red Rooster photo Snapper at Red Rooster
