Serious Miami Foodporn Ahead
This annual list, now entering its seventh edition, is solely based on MY personal dining experience. Perhaps you saw these bites posted on the blog or my Twitter, Instagram, or TikTok accounts at some point this year. Some bites never left my list, and others made a return appearance. Many are captivating new entries I could not stop talking about all year.
Narrowing the dishes down always seems impossible. I ended up with a solid 49 favorites and even considered extending my list, not wanting to part with a single one. After all, a couple of years ago, I listed 100 of them, but I decided against it this time. The tradition continues.
Listed in alphabetical order by restaurant name (and not ranked), here are my
Top 30 Bites
Amal FALAFELS: Tahini, pickled turnip, tomatoes
Ariete THE FARMER: Almond & calabaza panna cotta, charred onion soil, seasonal vegetables, honey tuille
Ariete WAGYU SHORT RIB: Pastrami style, red pepper-beef jus, gem & fennel caesar, oyster & short rib croquette
Blue Collar JALAPEÑO CORNBREAD: French sea salt, chile brown butter
Boia De BEEF TARTARE: Tonnato, Garlic-Shallot Crumble, Crispy Capers
Brasserie Laurel GUINEA FOWL: Chanterelles, creme de champignons
Cote STEAK & EGGS: Hand cut filet mignon tartare with kaluga hybrid caviar, and milk toast
Fiola SAFFRON CALAMARATA: Calamari, clams, Florida rock shrimp, Pomodoro
Itamae ALFONSINO TIRADITO: Aji charapita, aji dulce
Itamae PULPO AL OLIVO BAÑADITO: Octopus, botija olive, red onion
Klaw Norwegian KING CRAB Legs & Claw
L’Atelier de Joël Robuchon BEEF & FOIE GRAS BURGER
La Fresa Francesa PASTELITO DE FOIE GRAS & GUAYABA: Seared Hudson Valley foie gras, Redland guava pastry, toasted pistachios
Lion & the Rambler BONIATO PELMENI: Orange + macadamia
Lion & the Rambler Housemade FOCACCIA: House cultured butter
LPM ESCARGOTS DE BOURGOGNE: Snails with garlic butter and parsley
Luca Osteria TRUFFLE PAPPARDELLE
Macchialina MACCHERONI ALL’AVELINO: Fiano, shallots, pecorino stagionato
Osaka Cocina Nikkei INCA GYOZA: Duck confit, caramelized onions, shiitake, aji amarillo sauce.
Phuc Yea P.Y. NOODLES: Signature house noodles, fresh egg noodles, garlic butter, oyster sauce, parmesan cheese
Phuc Yea SMOKED SHORT RIB: Pho spiced hickory smoked whole beef short rib, fish sauce caramel, sesame, herbage
Stubborn Seed PAN ROASTED D’ARTAGNAN FARM LAMB: Braised lamb neck + baby carrot + seared foie gras + mint purée
The Gibson Room FOIE FLAN: Drunken rum figs
The Gibson Room TAMAL EN CAZUELA: Pan-roasted foie gras, crispy duck chicharrón, dried fruit mojo
The Surf Club K+M Nicaragua DARK CHOCOLATE LAYER CAKE
The Surf Club VEAL MARSALA torteletti: Porcini mushrooms, pickled ramps, marsala sauce
Tur Kitchen ROASTED SQUID: Medjool dates, chorizo, chili, cilantro, sumac, grapefruit
Zitz Sum BING/ SOURDOUGH PANCAKE: Honey miso butter & furikake
Zitz Sum MOCHI: Filled with cheesy and creamy potato aligot, dusted with nori and sesame, and topped with caviar
Zitz Sum TARTARE/ WAGYU BEEF: Gochujang, Japanese egg salad, tobiko & nori
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