TASTE 2024 miaminewtimes.com 1818 T rends are impossible to predict, and in a fast-paced city like Miami, they come and go seemingly in a second. With the extensive mix of cultures and backgrounds, it’s safe to say Miami is blessed with a diverse culinary scene that has grown exponentially more so in the past year. Restaurants that were originally in Miami Beach have started expanding their reach into neighborhoods such as Coral Gables, which now houses a variety of restaurants, including Michelin-starred or recognized names from outside of Miami. Now, the city is a mix of local favorites, international restaurants, and hidden gems. With the ever-changing scene, what can we expect this year? New Times consulted with four local chefs, listed below in alphabetical order, to get an idea of what diners can look forward to in 2024. Valerie Chang Storytelling has always been important, Val Chang notes, but the fact that people are begin- ning to talk about it more makes way for a chef to embrace their background and how it can translate into their restaurant. “People appreciate authentic- ity,” Chang says. “I think maybe chefs are feeling like we can speak our truth through our food. We are so diverse in Miami, and this translates to the diners in the restaurant. We have space to tell our grandmother’s sto- ries, or where we come from.” Chang has worked alongside her brother Nando for the past five years. Together, they gave Miami Itamae (closed for the time being) and B-Side. Last year, she opened Maty’s — a venture that recently earned her a nomination for a James Beard Foundation 2024 Award for “Best Chef: South.” Her pas- sion comes from her Peruvian background and from watch- ing her father cook in his sushi restaurant when she was a kid. “Now everyone knows Peru- vian food,” she says. “But I can tell the story behind the recipes. The espresso mar- tini last year is a perfect example. In restaurants, you have to give people what they want, but you can always change it to what makes sense for you, maybe related to your abuelita’s coffee. Everyone can relate to a story about their abuelita; they understand the feeling of nostalgia and wanting to get as close as you can to home.” Chang also predicts that guests can expect more vegeta- ble-centered menus in 2024. “We have a short but very generous season,” she says. “I think people are more curi- ous about local farming and the local environment.” Tristen Epps Executive chef Tristen Epps of the Eden Roc Miami Beach believes this rise of casual res- taurants can be traced to the larger local presence of the Michelin Guide and the James Beard Awards. “I think we’re starting to see restaurants tak- ing a stance on the side of the fence,” says Epps. “I think you’ll just find where people’s fo- cuses are, and you’ll see them try to separate it more like Jeremy Ford, who has a Michelin-starred res- taurant with Stubborn Seed but also has a burger joint [JJ’s Guilty Pleasures] at Regatta Grove.” With Ocean Social by Tristen Epps, the chef aims to change what a hotel restaurant can be. His cuisine shows his perspec- tive with global influences from everywhere he moved as a child while his mother was in the military and his American and Trinidadian background. Red Rooster Overtown was under his leadership when it was recog- nized by Michelin, and this year, Epps has been named a James Beard Award semifinalist in the “Best Chef: South” category. Epps foresees that while high-end restaurants will focus on staying high-end, casual din- ing will become more casual, emphasizing atmosphere and serving high-quality dishes that diners find approachable. “I also think it’s important to say you don’t have to be a white-tablecloth restaurant to be recognized by the Michelin Guide,” Epps adds. “My great friend Aquino West [Rosie’s] is an example of that: amazing food, serves brunch, simple, well-exe- cuted, and great service — and got Michelin recognition. Above all, I think the more people appreciate great service and great food, the understanding of what it Is Approachability Trending in 2024? BY RACHEL COSTA Photo by Amanda Julca A Splendid Forecast I think people are more curious about local farming and the local environment. Tristen Epps plies his formidable culinary skills at the Eden Roc Miami Beach. >> p21
