29 September 24-30, 2026 miaminewtimes.com | browardpalmbeach.com NEW TIMES | CONTENTS | LETTERS | NEWS | NIGHT+DAY | CULTURE | CAFE | MUSIC | miaminewtimes.com MIAMI NEW TIMES | CONTENTS | LETTERS | RIPTIDE | METRO | NIGHT+DAY | STAGE | ART | FILM | CAFE | MUSIC | ▼ BRICKELL SMASHING Granado’s, a brand-new burger spot from Mi- ami native John Paul “JP” Granado, will offi- cially open Thursday, Oct. 2, at 1250 S. Miami Ave., bringing smash burgers with a distinctly Miami twist to the neighborhood. And there’s a pretty good reason to show up on opening day: Every burger will cost just $5 all day beginning at 11 a.m. While Miami’s smash burger scene has ex- ploded in recent years, Granado’s is hoping to switch things up by leaning into its founder’s Cuban and Spanish roots. Along with classic beef and chicken, the restaurant will serve a chorizo smash burger that Granado says was inspired by the flavors he grew up around in Miami. The result is an American burger joint fil- tered through the 305, complete with chimi- churri, chorizo, avocado, jalapeños and, naturally, plenty of music. Granado’s keeps its burger menu tight, with three signature combinations and a choice of protein. The “Classic” comes topped with caramel- ized onions and the restaurant’s signature Granado’s sauce, while the “Avo Smash” piles on greens, avocado, jalapeños, and Granado’s “Green Sauce.” But the burger that immediately stands out is the “Choripan Burger,” which pairs the smash-burger format with chorizo and chimichurri for a Cuban- and Spanish-influ- enced take on the Argentine-style choripán. The restaurant will also serve smash burger bowls over rice or romaine, classic and loaded fries, and “Creamy Cloud Soft Serve” in Greek yogurt tart, chocolate, or swirl fla- vors. Impossible Meat and gluten-free op- tions will also be available. Every burger comes tucked inside Grana- do’s signature little forest green bag. For Granado, opening a burger restaurant in his hometown took decades. Born and raised in Miami, Granado says his burger obsession began at five, after his par- ents gave him a George Foreman grill. What started as burgers for his family eventually turned into cooking for friends, and the hobby stuck with him even as he built ventures in music and business. Now, he’s turning that childhood obses- sion into his first Brickell restaurant. “As someone who has loved burgers from an early age and spent years perfecting the craft, it feels like a full-circle moment to be opening Granado’s in my hometown,” Gra- nado says. “I’ve always loved the simplicity of a really great burger, and I wanted to create something that felt true to Miami, true to my roots and true to the way people actually want to eat.” He adds, “Granado’s is just that. It’s good burgers, good people and good energy.” | TASTE TEST | ▼ Café Café Photo by Lorenzo Franco New smash burger spot Granado’s opens in Brickell on Oct. 2, with Miami flair, juicy burgers, live DJ sets, and a cool atmosphere. mozzarella di bufala campana and fragrant fresh basil. 224 Española Way, Miami Beach; 305-763-8566; laleggendapizzeria.com. ‘O Munaciello With locations in MiMo and on Coral Way, ‘O Mu- naciello serves roughly 30 wood-fired Neapolitan pizzas, from a classic margherita to Genovese- style pies topped with pesto. Also tied at No. 47, the eatery offers other fare from Italy’s Campania region, but the star is the pizza made by chef Car- mine Candito. He grew up working at his family’s pizzeria in Naples, Italy. The Neapolitan-style piz- zeria offers a variety of unique pies, some infused with activated charcoal to create a black-hued dough. Most are topped with traditional fixings such as mozzarella, tomatoes, and basil. Ingredi- ents include San Marzano and Piennolo tomatoes, San Daniele prosciutto, and fior di latte mozza- rella. Some pies feature its signature activated charcoal dough, which gives the crust its distinc- tive black hue. Earlier this year, Fodor’s Travel ranked ‘O Munaciello’s slice No. 6 in the country. Two Miami locations, including 6425 Biscayne Blvd., Miami; 786-907-4000; munaciello.com. Miami Slice At No. 100, homegrown Miami Slice began as a pop-up in 2019 before developing a cult follow- ing for its charred, chewy pies, including the popular “Pepperoni Proper.” It’s been a big year for the local favorite, which ranked No. 3 among U.S. slice shops in May and expanded into Coco- nut Grove in August before landing a spot among the world’s top 100. In May, 50 Top Pizza named Miami Slice the No. 3 slice shop in Amer- ica, its highest ranking yet. Multiple area loca- tions, including 2996 McFarlane Road, Miami; miamislicepizza.com. [email protected] Simply the best from p28
