Miami’s Culinary Future Looks Bright
Photo Courtesy of Hyatt Corporation
From Korean cuisine to Indian spices, farmer’s market fresh to over-the-top upscale, local chefs predict the biggest new restaurants and hottest food trends still to come to the Miami dining scene in 2016.
Chef Alex Guarnaschelli, Photo Courtesy of Driftwood Room
Chef Alex Guarnaschelli, Driftwood Room at Nautilus, a SIXTY Hotel
New restaurant: “Really excited about Francis Mallmann’s highly anticipated Los Fuegos restaurant in the Faena Hotel Miami Beach! I am fascinated by his cooking methods. Also thrilled that Jim Lahey will be opening a [Miami] branch of his Sullivan Street Bakery [in the Little Haiti neighborhood].”
Food trend: “There are a lot of great local ingredients that are being showcased in more complex and comprehensive ways on menus. Definitely seeing more vegetable-centric menus. I predict a really good Chinese restaurant on the horizon. I grew up eating Chinese food that my dad cooks for a hobby so it is dear to my heart. It’s a cuisine that has endless possibilities.”
Chef Miguel Antonio Gomez Fernandez, Photo Courtesy of Pisco y Nazca
Chef Miguel Antonio Gomez Fernandez, Pisco y Nazca
New restaurant: “I’m looking forward to Bachour Bakery + Bistro [in Brickell]. It’s going to be interesting to see what Antonio Bachour has in his repertoire.”
Food trend: “I predict that ramen will soon be taking over Miami. I also can see a growth in New Mexican concepts with a lot of tacos in a gastrobar setting.”
Chef Kaytlin Brakefield, Photo Courtesy of Verde
Chef Kaytlin Brakefield, Verde at Pérez Art Museum Miami
Food trend: “I’m looking forward to hearing more about Michael Schwartz’ new Coconut Grove restaurant Harry’s Pizzeria. I’m a huge fan of just about everything he does. I’m interested to see how they incorporate the park into the outdoor seating and overall layout of the restaurant. Same goes for PB Station [at The Langford Downtown Miami hotel]. It’s pretty much already in the books as a success.”
Chef Bee, Photo Courtesy of NaiYaRa
Piyarat Potha Arreerat (“Chef Bee”), NaiYaRa
New restaurant: “Sarsaparilla Club at Shelborne Wyndham Grand South Beach by chef Jeff McInnis and Janine Booth and PB Station by the Pubbelly Group are two places I’m looking forward to trying.”
Food trend: “I see a trend towards casual, locally driven restaurants versus the hotel restaurant trend that has grown over the last few years. People seem to want to dine in an easy-going, energetic restaurant that offers good food and great service.”
Chef Tony Velazquez, Photo Courtesy of Seagrape
Chef Tony Velazquez, Seagrape at Thompson Miami Beach
New restaurant: “Faena Hotel — period! It has some heavy-hitting, world-renowned chefs — and even a Gold Wooly Mammoth — and features Pao by chef Paul Qui, Los Fuegos and [March’s] Alinea pop-up out of Chicago. Chef Bee’s NaiYaRa is another standout; it’s really authentic, simply good Asian food and a chef’s late-night go-to. Same with Talde inside our Thompson hotel. Another anticipated opening is Sarsaparilla Club. I’m a big fan of chef Jeff McInnis, who killed it opening gigi and Yardbird Southern Table & Bar.”
Food trend: “In Asian cuisine, the market is growing — especially in the Korean flavor realm. Some other budding trends: South Florida has become a hot spot for locally grown products; artisanal pizza and breads are coming further and further. Love Lucali and Proof Pizza & Pasta. Of course, the donut scene is also booming thanks to Max [Santiago] at The Salty Donut. Also, I’m really loving more cocktail-driven pairings with meals.”
Chef Bryan Rojas, Photo Courtesy of Fooq’s
Chef Bryan Rojas, Fooq’s
New restaurant: “I am looking forward to trying Ariete in Coconut Grove. Bachour Bakery + Bistro is for sure one of the most exciting opening as well.”
Food trend: “I think 2016 will see a lot of Middle Eastern spices come into play. Not just bold flavors but thought-provoking and delicious ones. Lately there’s been a trend in restaurants using sumac, Za’atar, yogurt and dried fruits just to name a few. I make our lamb shank with a lot of the Persian spices, from dried limes, dried orange peels, sumac to coriander.”
