Stiltsville Fish Bar

With its warm decor, laid-back vibe, reasonably-priced and varied menu, Stiltsville Fish Bar (named after Miami’s unique historic structures) has that oomph needed to succeed in the very tough market that is Miami.

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BLT Steak Miami

Given its 13 worldwide locations, I love the comfort of knowing that when traveling, I can probably find a BLT Steak restaurant nearby. Often, I just want a tried and true classic I can trust in delivering a seamless experience. After a seven-year run on Ocean Drive, the original BLT closed in May 2016. Now, we […]

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Stubborn Seed

Miami soil is sprouting up some excellent eats. This new South of Fifth gem couldn’t have arrived at a more perfect time; our dining scene is on an exciting upswing. It’s harvest season, 305 style.

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Le Sirenuse Miami, Dall’Italia Con Amore

2017 Italian fine-dining. Michelin caliber. The real deal. Curious about this new import, I set out to try Le Sirenuse Restaurant as soon as I could. And now I’m in love. Located inside the new Four Seasons Hotel at The Surf Club, the marriage of Italy’s Amalfi Coast and South Florida is a match made in […]

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Boom Boom Pao

Started by Chef Paul Qui (winner of the Best Southwest Chef- James Beard Award 2012 and Season 9’s Top Chef), and locally led by Chef de Cuisine Benjamin Murray, PAO by Paul Qui continues to climb the culinary ranks and position itself as one of Miami’s best. And with good reason. The goal? Modern Asian cuisine with […]

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Los Fuegos by Francis Mallmann

It started innocently enough. I fully intended to try just the Miami Spice menu at Los Fuegos last summer. Instead, I went rogue, had a brief YOLO moment, and decided to order off the regular menu. Confession: I was 100% skeptical. There’s no such thing as Argentinian “fine dining” in my book. Just like a […]

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The 9 Best Foie Gras Dishes in Miami

October 2016 Foie Gras: noun \ˈfwä-ˈgrä\  As per French Code rural – Article L654-27-1: “On entend par foie gras, le foie d’un canard ou d’une oie spécialement engraissé par gavage.“(“‘Foie gras’ is understood to mean the liver of a duck or a goose that has been specially fattened by gavage…” Due to the traditional practice of force-feeding the animals to fatten […]

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