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September 13, 2013 6:25 pm
Perched high above Lincoln Road’s open-air mall, Juvia epitomises South Beach’s new-found culinary confidence. French-Asian-Peruvian fare is served against a backdrop of towering vertical gardens, art-deco architecture and the moonlit Atlantic. Try the salmon nashi with truffle oil or the cold-smoked scallop topped with Bloody Mary foam.
1111 Lincoln Road, Miami, +1 305 763 8272, www.juviamiami.com
Yardbird Southern Table & Bar
Yardbird’s updated “southern kitchen” classics tap into America’s current obsession with heritage comfort foods. Set in a former grocery store, Yardbird offers starters such as fried oysters with a green-tomato aioli or chicken and sweet-potato dumplings followed by fresh local lobster served on shrimp-studded rice. Yardbird’s namesake fried chicken is brined for 27 hours, dredged in cayenne-spiked flour and paired with cheddar waffles.
1600 Lenox Avenue, Miami, +1 305 538 5220, runchickenrun.com
Puerto Rico-born chef Jose Mendin’s globally inspired restaurants have quickly become South Beach institutions. His Asian-focused flagship Pubbelly offers a cosmopolitan twist on the English gastropub: yuzu-spiked octopus a la plancha, steak frites with roasted shiitake mushrooms and heirloom tomatoes with soft tofu and ponzu – most of it locally sourced.
1418 20th Street, Miami, +1 305 532 7555, www.pubbelly.com
The Bazaar by José Andrés
Spanish chef José Andrés has spent the past decade teaching Americans to appreciate Spanish cuisine via his restaurants and cookbooks. His Miami restaurant Bazaar is no less ambitious, with a futuristic, Adrià-inspired menu served in the heart of the bustling SLS Hotel. The restaurant is dramatically done up with black leather couches, shell-encrusted chandeliers and a roaring open kitchen. The latter sends out elaborately presented tapas such as creamy Peruvian papas a la Huancaína spiked with sea urchin.
1701 Collins Avenue, Miami, +1 305 455 2999, www.thebazaar.com
Restaurant Michael Schwartz
Michael Schwartz’s restaurant inhabits the pool deck at the landmark Raleigh Hotel. Anchored by hardwood floorboards and copperwood trees, the menu is divided into size-specific portions, from “snacks” to “extra large”. Standouts include classic steak tartare (small) to whole-grilled local fish (extra large), with crab cakes, saffron-steamed mussels and duck confit as medium-sized middles.
1775 Collins Avenue, Miami, +1 305 534 6300, www.raleighhotel.com
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