15 September 21-27, 2023 miaminewtimes.com | browardpalmbeach.com New Times | Contents | Letters | news | night+Day | CuLture | Cafe | MusiC | Cote Miami Simon Kim has brought Cote, his New York cross between a Korean barbecue restaurant and a traditional steakhouse, to the Design District. The restaurant offers a selection of Waygu beef, including American Waygu and A5 Japanese Wagyu — the latter sourced from the Miyazaki prefecture, where true Wagyu are raised. The steaks are dry-aged for a minimum of 45 days in house and then seasoned with a mixture of British Maldon, Himalayan pink, and Korean thousand-day salts before being presented raw and cooked to order tableside. If you have a taste for cav- iar, Cote’s menu includes Regiis Ova Kaluga Royal Hybrid and Petrossian Tsar Imperial Daurenki caviar. It came as no surprise in 2022 when Cote Miami earned a Michelin star. 3900 NE Second Ave., Miami; 305-434- 4668; cotemiami.com CY Chinese Restaurant The minute you step into this Sichuan-style North Miami Beach hideaway, your senses fall prey to the overwhelming perfume of ren- dered beef fat and chili oil. Take, for example, the hot pot, in which beef fat is the central in- gredient; the rich, savory aroma is the yard- stick by which most Chinese folks judge the quality of hot pot. A simple chicken broth, made by simmering carcasses with ginger and garlic for three hours, is poured on top just before the dish is sent out to the dining room. Bring a big group so you can order as many of the accouterments as possible. Also be sure to pace yourself: One of the most joy- ous moments of hot pot comes at the very end when the broth and spices have reduced, along with everything that’s been cooked in them, into a rich, flavorful brew that makes the final few bites truly special. 1242 NE 163rd St., North Miami Beach; 305-947-3838; www.cychineserestaurant.com Doce Provisions Lisetty Llampalla and Justin Sherrer run Doce Provisions, a gastropub that epitomizes Miami in a nutshell: part Cuban, part Ameri- can. The original restaurant, located in the center of bustling Little Havana, seats only about a dozen patrons, who come for this perfect marriage of dishes: Cuban sand- wiches and fried chicken, tostones and disco truffle fries, lechón asado buns and shrimp po’ boy tacos. The restaurant became so pop- ular that there are now two additional loca- tions — one in Brickell and another at the Shoma Bazaar food hall in Doral. 541 SW 12th Ave., Miami; 786-452-0161; doceprovi- sions.com/doce-provisions-little-havana. Doma Tucked into Miami’s ever-evolving Wyn- wood neighborhood, Doma has blended clas- sic Italian flavors with a dash of innovation since opening in 2018. The chic, minimalist ambiance is warmly welcoming, great for a date night, hanging out with friends, or meet- ing the in-laws. Cacio e pepe pasta, a signa- ture dish, surprises with a delicate floral twist from Szechuan black pepper, while the soft egg, a starter, is abetted by a Parmesan espuma. Topnotch cuisine and attentive ser- vice have earned Doma its rightful spot as a vibrant player in the neighborhood, drawing devoted locals and curious newcomers alike. 35 NE 26th St., Miami; 786-953-6946; domawynwood.com Eating House Miami 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 sim- ple, 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 ro- tating specials continue to offer edible ex- ploration, mainstays have become forever favorites. Take the heirloom tomatoes pre- pared with a fish sauce vinaigrette, peanuts, and coconut milk. Or the housemade tater tots complemented 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. 128 Giralda Ave., Coral Gables; 786-580-3745; eatinghousemiami.com El Mago de las Fritas 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 iterations in the Magic City. You can order a basic frita, but se- riously consider a double with cheese. What- ever 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 DISCOVER MIAMI’S FLAVOR This August and September, treat yourself to three-course meals at Greater Miami and Miami Beach’s best restaurants for just $30/$35 for lunch/brunch and $45/$60 for dinner with Miami Spice Restaurant Months. Named the Bon Appetit’s 2023 Food City of the Year, savor everything from local, authentic favorites to best in class dining experiences. Discover more at MiamiTemptations.com © Greater Miami Convention & Visitors Bureau — The Official Destination Sales & Marketing Organization for Greater Miami and Miami Beach AUGUST + SEPTEMBER MIAMI SPICE MONTHS
Miami 09-21-2023
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