The buttermilk fried chicken with organic spinach salad is a culinary contradiction even the most calorie conscious will want to partake in. [Eater 38 Member]
Roast pig is glorious as at this pit stop in Allapattah, a historically Cuban enclave. Line up for a superlative pan con lechón served on warm bread. More places to eat like a local: tandl.me/12ufz7c
A “living wall” by artist Patrick Blanc forms the backdrop for models and scenesters nibbling on crudi atop the trendiest garage in the world. More places to eat like a local: tandl.me/12ufz7c
George Motz, host of Travel Channel’s Burger Land, visits this new restaurant for a burger held together by fried plantains instead of a bun.
Open since the 1960’s, this restaurant is where El Mago de las Fritas got its start. Try the frita, topped with homemade thin fried potatoes. As seen on Travel Channel’s Burger Land. Read more.
Though the entrees are exceptional, appetizers like meaty crab cakes and slow-roasted pork wontons with guava sauce make a superb small-plates meal. Via CityEats.com Read more.
Don’t count carbs here. Chef Christian Joualt’s first love is baking, as evidenced by the crackling baguettes, croissants and rich, pillowy bread pudding. Via CityEats.com Read more.
With Carmellini classics like white boy ribs, little oyster sandwiches and daily fresh pies, America never tasted so good. [Eater 38 Member]
The restaurant's bill of fare includes also ceviches, stone crabs, tacos (one for $3.50), salads, and more. But what truly sets My Ceviche apart are its young owners: Sam Gorenstein and Roger Duarte.
Under Edison bulbs and a huge chalkboard menu, locals dig in to tartare sliders, yellowtail-ceviche tacos, and butcher cuts of aged Black Angus at this branch of Pubbelly Group’s mini-empire.
Think pasta carbonara like you’ve never had it, playful desserts like the ‘dirt cup’ and, yep, cap’n crunch pancakes. [Eater 38 Member]
Everything from the ambiance to the bacon-wrapped dates and McBelly sandwiches is amazing. A must-try when you are on the beach.
The stylish restaurant at the Raleigh oozes with that same eco-friendly mentality that Schwartz brings to his other restaurants and serves a variety of dishes all reflecting seasonality and freshness.
