The Best New Miami Restaurants For Spring 2016
The 5 new restaurants to try this season
It's going to be a delicious season. Check out the rest of our Spring Preview here.
Brooklyn pizza is heading to Miami, while a beloved pop-up finally has a space to call home. Here's where you'll want to score reservations this spring.
Paulie Gee's: This Brooklyn-based much-loved pizzeria is in the midst of a major expansion with a location slated to land in Miami (another in Chicago, with more elsewhere rumored to be in the works). In Miami, the restaurant will serve its classic pies, as well as a few specific to the city, like a Cuban sandwich pizza.
Phuc Yea: Miami's oldest pop-up finally has a space to call home. The official menu is still under wraps, but the much-loved pork riblets will likely make a return, along with noodles, soups and whatever else the clever kitchen team comes up with as they continue to build their "Viet-Cajun" repertoire.
Quinto La Huella: The owners of Uruguay's Parador La Huella are headed north for their first American restaurant at the swank EAST hotel. The original restaurant currently holds the 11th spot on the 50 Best Restaurants in Latin America List, and the Miami restaurant has been in the works for well over a year, so expectations are high. True to Uruguayan tradition, expect lots of meat prepared on the restaurant's parrilla.
Key lime tart | Photo: Courtesy of Bachour Bakery
Bachour Bakery + Bistro: Breakfast and pastry are having a serious moment, and acclaimed pastry chef Antonio Bachour is seizing it. Here, he will be turning out croissants in flavors like Gianduja, almond and, nodding to local flavors, guava and cheese. Henry Hané is in charge of the savory side, including a shaved Brussels Caesar and sandwiches like one made with duck confit. After lots of delays, the team say they are planning to open in March.
Glass and Vine: This upcoming restaurant from chef Giorgio Rapicavoli seems like a good place to hide away behind the vines and glass walls and try Rapicavoli's menu, which will draw from the backyard garden for dishes like whole roasted broccoli with togarashi, red miso and soy, and grilled sweetbreads with celery chimichurri. Keep in mind, this is just one part of Grove Bay Hospitality Group's big plan for Coconut Grove.