The Miami Chefs That are Taking Culinary to the Next Level

An array of dishes from Bun & Buns  | Foodable Network

An array of dishes from Bun & Buns | Foodable Network

Once upon a time, not so long ago (seriously not that long ago- a few months ago to be exact) the Miami restaurants were the ones with the lowest social scores out of all of the cities ranked on our Top 25 Restaurant lists. For more than a year, the Miami restaurants were ranked significantly below the average sentiment scores at 10+ points below the scores of all the other major culinary cities.

However, starting in October the social scores started to make a major climb and this January they launched up to just below the 170s. Just proving that the Miami culinary scene is heatin' things up. And with that said, we decided that there is no better time than now to showcase some of the hottest Miami chefs in this Vignette.

So what are some of the trade secrets from these Miami food heroes? After all, these are some of the chefs responsible for uppin' the restaurant ante in Miami with their culinary delights.

The Use of Modern Techniques 

Cooking has often been seen as an art, but it also can be rather scientific. Andres Meraz, the Chef de Cuisine at The Ritz uses liquid nitrogen to prepare oysters that are so chilled they smoke. Not only does the liquid nitrogen freeze the flavorful ingredients to be placed on the oysters, but it also creates a dish that the guest is sure to not forget. Other Miami restaurants are getting scientific– at Tongue & Cheek the beverage menu features nitrogen cocktails.