14 September 24-30, 2026 miaminewtimes.com | browardpalmbeach.com NEW TIMES Month XX–Month XX, 2008 miaminewtimes.com MIAMI NEW TIMES TASTE 2026 | FALL FOOD PREVIEW S outh Florida’s fall restaurant cal- endar is filling up with major openings, limited-run dinners, and seasonal menu changes. Levain Bakery is bringing its oversized cookies to Coconut Grove, Genghis Cohen is opening its first location outside Los Angeles in Sunset Harbour, and José Andrés is reviving Bazaar at the Andaz Miami Beach. Local newcomers are also serving handmade burekas, fideo with clams, truffle-covered pasta, and a prime rib available only in limited quantities each night. The dishes below include established sig- natures arriving in South Florida, old favorites making comebacks, and seasonal plates that will not stick around for long. Here are the ten we cannot wait to eat this fall. Margaret River Australian Wagyu Prime Rib at Caviar Club Caviar Club is going big with a Margaret River Australian Wagyu prime rib coated in a por- cini and peppercorn crust and served with bone marrow and horseradish cream. Owner Marc Falsetto says no other restaurant in the country is using this Australian Wagyu for a prime rib dish — and only a limited number will be served nightly. It’s expected to quickly become one of the restaurant’s signature dishes. 833 E. Las Olas Blvd., Fort Lauderdale; caviarclubftl.com. Slated to open fall 2026. The “Sun City Sandwich” at Call Your Mother Buzzy Washington, D.C.-based bagel shop Call Your Mother is making its South Florida debut this fall, bringing its signature breakfast sand- wich. The Sun City features bacon, pastrami, or Impossible sausage; bodega-style eggs; American and cheddar cheeses; and spicy honey on an everything bagel. That spicy honey cuts through all the cheese and break- fast meat, making this far more interesting than the standard bacon, egg, and cheese. 317 Miracle Mile, Coral Gables; callyourmotherdeli. com. Expected to open in early Dec. 2026. Conchitas Oka at La Mar Nights For those still mourning the loss of La Mar on Brickell Key, chef Diego Oka is bringing one of the restaurant’s signatures back for four nights at Jarana in Aventura. Conchitas Oka pairs two grilled jumbo scallops with 24-month- aged Parmesan, Parmesan foam, lime, and gar- lic crumbs. One of Oka’s most popular dishes, it is also one of the most anticipated returns on the menu. 19505 Biscayne Blvd., Ste. 5150, Aventura; jaranarestaurant.com. La Mar Nights from 6 to 10:30 p.m. Sept. 19 and 26 and Oct. 3 and 10. Tasting menu costs $90 per per- son; reservations required. Fideo and Clams at Bar Fideo Ciao House winner Ivan Barros and Magie Wine Bar co-owner Caroline Strauss are opening Bar Fideo steps from Magie’s Little River location this fall. Its namesake dish com- bines fideo with littleneck clams, chorizo, and herb aioli. The Spanish-inspired bar will oper- ate without reservations, allowing diners to stop in for a plate and a drink or stay for the night. 8291 NE Second Ave., Miami; instagram. com/bar.fideo. Opening fall 2026. Spaghetti alla Chitarra al Tartufo at La Sponda New waterfront Italian restaurant La Sponda’s opening menu features dishes from across It- aly, but its most fall-ready dish is the spaghetti alla chitarra al tartufo. The house-made pasta comes with Burgundy truffles, cultured butter, and Parmigiano espuma. Co-founder Thomas Angelo said La Sponda plans to bring in certi- fied white truffles from Italy once the season begins, making an already truffle-heavy bowl of pasta an even better fall order. 4 Grove Isle Drive, Miami; laspondamiami.com. Burekas at Flaky Bar Lab cofounder Elad Zvi is opening Flaky, a South of Fifth ventanita inspired by the burekas — aka flaky stuffed pastries — his grandmother made on weekends. Each bureka will be handmade with French butter and served with grated tomato, tahini, house pickles, a jammy egg, and fermented spicy mango sauce. Chocolate babka slushies and rotating soft serve will round out the menu. 321 Collins Ave., Miami Beach; instagram.com/ flakymiami. Slated to open in early October. Hot Fried Chicken Bun at Uchibā Uchiba, Uchi’s izakaya-style sibling, plans to debut its first Florida location in Brickell this November. Its hot fried chicken bun is one of its most talked-about dishes and comes with pickles and cornichon gastrique on a Parker House roll. The restaurant will also serve yaki- tori, dumplings, bao, sushi, and Japanese whiskey cocktails. 900 S. Miami Ave., Space 185, Miami; uchiba.uchirestaurants.com. Open- ing expected in November 2026. Chocolate Chip Walnut Cookie at Levain Bakery Levain Bakery is (finally) bringing its famous chocolate chip walnut cookie to Miami this fall with its first permanent Florida location in the heart of Coconut Grove. The hefty cookie bakes until golden and crisp on the outside while staying soft and gooey in the center. Mi- ami got a brief taste of Levain through a deliv- ery-only pop-up in 2021, but this time SOMETHING TO CHEW ON 10 South Florida dishes we’re falling for this season. by Olee Fowler >> p16 La Mar Nights Provided by La Mar Nights
