Foodable Labs Ranks South Florida's Top 10 Restaurants for 2017

Foodable Labs Ranks South Florida's Top 10 Restaurants for 2017

South Florida has an evolving, ever-growing culinary scene, which makes it THAT much exciting to keep up with. This Top 10 list features some of Miami’s Top 25 veterans, but here we are taking a closer look to learn more about the top five restaurants. Read below to learn overall scores for all ten restaurants!

Read More

Miami Spice is Back and Here Are the Restaurants on the Foodable Top 25 List That Are Participating

It’s summertime and the livin' is easy in South Florida, except for the fact that it’s blazingly hot and humid. Fortunately, August isn’t only one of the hottest months of the year in terms of the weather. It also happens to be one of the hottest months for the restaurant scene.

Why is that? It’s because Miami Spice begins August 1st!

This is a two month-long restaurant promotion, where the best restaurants in the city offer three-course meals at significantly reduced prices. Lunch or brunch is about $23 and dinner is $39.

It’s definitely a great time to try those pricier restaurants that you have never been to and have been dying to try.

Not to mention, restaurants in downtown Miami’s city aren’t the only ones participating. Many restaurants in different Dade county cities, including north Miami, Aventura, Doral, Coral Gables, and much more are serving Miami Spice menus.

Not sure which restaurants to visit? Well, we are here to help! 

Foodable’s Miami Top 25 Restaurants ranking, pulled from Foodable Labs social data, highlights the local gems that local foodies can’t get enough of. Through Social Restaurant Visits, we are able to track which restaurants are getting the most social traction and foot traffic. 

For example, Yardbird saw the highest daily average of SRVs at 25.6 and had 793.6 SRVs total for the month of July. We will be measuring how the SRVs fluctuate during the Miami Spice months. 

Several others Miami Top 25 restaurants that continue to land on our list are participating in Miami Spice! Check out the map below to see the many restaurants that have made it on our coveted Top 25 ranking.

We also decided to revisit the restaurants that we have delicious footage from and to take a look at some of the best restaurants heating things up and getting (Miami) spicy during August and September.

La Mar by Gaston Acurio 

This waterfront restaurant known for its Peruvian fare with Andean and Asian flavors landed at No. 1 on our last Miami Top 25 Restaurant ranking. Located at the chic Mandarin Oriental in Brickell, the restaurant will be serving a Miami Spice lunch menu from Monday to Saturday and a Miami Spice dinner menu from Monday to Thursday.

Some of the lunch menu items include the Tiradito Bachiche, an appetizer featuring scallops in 22-month aged parmesan cheese with leche de tigre, basil oil, garlic chips and fake fish skin and the Cachetes de Ternera, an entrée with veal cheeks, aji panca, chicha morada sauce, lima beans, mushrooms, and roasted cippolini onions. The dessert is the Paleta de Lucuma, which is ice cream made with “Peruvian’s favorite fruit.”

As for the dinner menu, it has the same items as the lunch items mentioned, but diners also have two options not on the lunch time menu.

There’s the Paiche Charapa an appetizer with amazon anticuchera, banana tacacho (traditional banana garnish from the Peruvian amazon), smoked bacon, sachaculantro chutney and the Picante de Mariscos entrée, which is a sea food stew with creamy spicy aji amarillo, golden potatoes, botija olives, and quail egg. The dinner Miami Spice menu also has a different dessert option, the La Pina, which is coconut ice cream with dulce de leche foam, ginger jelly and orange sauce.

27 Restaurant & Bar

If you are looking to indulge in some elevated American fare, the No. 2 Top 25 Miami eatery, 27 Restaurant & Bar is also participating in the Miami Spice program.

Located at the hip Freehand, this eatery is only serving a Miami Spice dinner menu that is available from Monday to Thursday and also on Sunday.

The current posted Miami Spice menu gives you a choice of one of the three appetizer options, one of the three entrée options, and one of the three dessert options.

To give you a taste of the menu, you can pick the Lamb Ribs appetizer, which is a Denver Co Lamb, with pomegranate molasses, and pickled cauliflower. For an entrée, you can get the Daily Catch of the day with coconut-curry broth, ancient grains, and avocado. Then to finish the meal off, there is a delicious warm brownie as a dessert option.

Michael's Genuine Food & Drink

Arguably one of the best Miami restaurants in town, this Top 25 Miami Restaurant list veteran, is another American eatery serving a Miami Spice Menu through September 30.

Chef, owner and James Beard Award winner Michael Schwartz has created a menu made up of locally sourced comfort food and unforgettable desserts. The menu also changes daily and the restaurant hasn’t announced its Miami Spice menu, probably because it will likely change several times.

So if you are looking to be surprised and to get some drool-worthy food porn pics, Michael’s Genuine is the place. Also, there is an impressive Happy Hour menu available from 4:30-7:30 p.m. Monday through Friday at the Bar with bar snacks, oysters, cocktails and wine.

The Forge

Another Top 25 Miami Restaurant veteran, The Forge is a swanky restaurant serving upscale New American farm-to-table fare. Its executive chef Julia Doyne has created a 65-item menu and some of the items have made its way on the Miami Spice menu.

The Forge has only a Miami Spice dinner menu, but it’s available every day of the week. Some of the options include the Wild Mushroom Ravioli, an appetizer with goat cheese and green asparagus. Diners can also pick from entrees like the Canadian Salmon with lemon potatoes, heirloom tomatoes, topped with a smoked paprika vinaigrette, or the Petite Filet Mignon with bbq rub, collard greens, smashed red bliss potatoes, and smoky jus, or the King Crab Risotto with summer corn and black garlic.

For chocolate lovers, there’s a Grasshopper Chocolate Lava Cake with mint chocolate chip ice cream and cocoa nib soil.

Check out some of the other restaurants participating in Miami Spice below!

Want more? Since we have the inside scoop in the Miami food scene, we will be releasing more data following the Miami Spice program. Stay tuned for details about which Miami Spice restaurants got the most social traction during August and September. 

Christmas Menu Ideas From a Few of Our Favorite Chefs

In this “On Foodable Side Dish,” we visit three popular Miami restaurants to learn about what chefs are cooking up this holiday season down in sunny South Florida.

Pastel De Choclo at La Mar by Gastón Acurio

Executive Chef Diego Oka brings us the Pastel De Choclo, or corn and beef pie, from Peru, his native country. This dish is one of Oka’s personal holiday favorites. What makes this dish so special is its main ingredient — Choclo, or Peruvian corn. Grown in the Andean Mountains, this type of corn comes with extra large kernels, a creamy chewy texture, and a starchy flavor that sets them apart from the North American sweet corn kernels that we are used to eating in the United States.

To prepare this dish, yellow chili peppers paste, white onion, olive oil, salt, butter, white sugar, choclo, yellow corn, whole milk, eggs, and beef stew ingredients are needed.

Oka suggests to begin preparing the filling of the pie first and to really concentrate on making the dressing the best it can be since it will impact the overall taste of the dish.

First, blend the choclo and the yellow corns together with milk and reserve. Then cook the chopped onions with olive oil and salt for 30 minutes. Later, add aji amarillo (yellow chili peppers), sugar, and butter to the cooked onions until mixture is homogeneous. Afterward, put the corn pure on a bowl and add the cooked mix. Finally, add eight eggs one at a time and mix well.

For the beef stew, sauté the tenderloin and add chopped red onions to the same pot. Let it cook slowly. Then add panca paste (Peruvian red pepper paste) to the pot and cook. To complete the stew, add salt to taste, raisins, peanuts, olives, and finish with cilantro.

To create the pie, place the beef stew on the bottom of cooking tray or bowls to later top it off with the choclo mixture. Put the cooking container in the oven at 350 degrees for 40 minutes. After it’s taken out of the oven, the corn and beef pie needs to be chilled so the flavors can be better extracted. To serve, heat the dish again and serve with a Peruvian-inspired salad.

“In the kitchen, nothing is risky. You have to do what you like and put your heart in the preparation and the flavors...,” says Oka.

“On The Rocks” (Rhode Island Scallops Crudo) at Izzy’s Fish & Oyster

Germany native and Executive Chef William Crandall tends to go for the lighter dishes when the holidays roll around. His advice when it comes to planning a Christmas menu like the one at Izzy’s Fish & Oyster, The Feast of Seven Fishes, is “No. 1, make it fun for yourself to do, and, no. 2, make sure there is a nice variety...”

Crandall’s “On The Rocks” is a refreshing dish that uses Rhode Island scallops, Florida vegetables, and citrus topped off with international spices.

To begin, scallops must be thinly sliced. Texture is added to the plate by rolling the scallops over and stacking them next to each other to add height to the dish. Then add sauce to the dish — in this case, Crandall uses a sauce made in-house at Izzy’s called Florida Orange Ponzu sauce. Its ingredients are yuzu, shiro shoyu or white soy sauce, and kosho, or Japanese pepper corn.

For flavor and color, evenly distribute thinly sliced radish in between the scallops and add edible Florida plants. To add more texture to the dish, include dollops of whipped Florida avocado blended with oils, salt and lime juice. The final touch includes a dash of togarashi seasoning, a Japanese finishing spice made with chilis, sesame seeds, and nori, or edible seaweed.

To keep the fish dish fresh and cool, this plate is served over crushed ice, hence its name.

Noche Buena Cuban Lasagna at Finka Table & Tap

You cannot experience everything Miami’s cuisine has to offer for the holidays, or year-round for that matter, without checking out Finka Table and Tap’s menus, which feature a Cuban-Asian fusion cuisine.

For Noche Buena or Christmas Eve, Finka Chef and Owner Eileen Andrade acquired her inspiration from her Latin roots and demonstrated a dish that compiles the best flavors of a Cuban Christmas dinner.

For this dish, fried sweet plantains, Cuban-style pulled pork, yuca or cassava, mojo sauce, Swiss cheese, garlic and onion mojo, and parsley are needed.

To begin, set the first layer of the lasagna, which is the chopped fried sweet plantains over a buttered pan. Next, lay the pulled pork, which has been marinated for 24 hours, complete with seasoning, bay leaves, cumin, and lots of garlic. Then lay on the yuca mash, which will give your dish the Latin touch. The final step before putting the pan in the oven in 350 degrees for 20 minutes is to place the Swiss cheese evenly on top of the yuca layer.

To serve, top it off with onions bathed in mojo sauce and chopped fresh parsley to give the Noche Buena Cuban Lasagna some color.

This lasagna is a dish that Andrade likes to make at home with her close ones.
“I think it’s always fun to incorporate your family when making a dish…,” she says.