The Miami Restaurants We Loved This Summer
If there’s one thing you must know about the people who work at Resy, it’s that we genuinely love restaurants …
This month, we tore into al pasta tacos and next-level pizza, stayed cool with ceviche and tahini soft serve, and ate a dish that effectively won over — and beat — Bobby Flay.
Nothing like watching…
… Brother’s Keeper chef Josh Elliott participate in “Beat Bobby Flay” at the restaurant itself, which hosted a viewing party: We were able to enjoy the jerk chicken wings that chef Josh made and which did end up beating Bobby’s dish (which is hard to do)! They were light, refreshing, and a great mix of sweet and spice. Also, order the tuna tartare nachos with wonton chips, which were phenomenal as well.
— Ben Horowitz, Miami Sales Director
The great thing about…
… Los Félix is their focus on sustainable, local ingredients, so everything tastes very fresh. The guacamole is phenomenal, the al pastor tacos are very tasty, and the pork cheek carnitas have a lot of flavors that are really well balanced, all served with traditionally-made and delicious tortillas. It’s no wonder that they’ve been recognized with both a Michelin star and a green star.
— Pablo Rivero, Resy CEO
You owe it to yourself to dine at…
… Maty’s in Wynwood. Start with the scallop ceviche and mixto ceviche. Everything is punchy and chef-owner Val Chang makes you feel like your tastebuds have been in hibernation for fall, winter, and spring. Pro tip: Do not sleep on the beets!
— Max Berney, Lead User Researcher
Come hungry and don’t skip the sides…
… at Cote. Cote’s ambiance feels intimate while giving futuristic club vibes, making it ideal for date nights or large groups. For first-timers, the butcher’s feast is a must-try — and do splurge on the A5 Wagyu add-on, it’s worth it! But whatever you do, save room for the vanilla soft serve with soy sauce caramel, period.
— Ellen DiBona, Restaurant Success Manager
More from Resy
For a fantastic and unique pizza experience…
… I highly recommend La Natural. We ate everything there but my favorite was the pizza with white sauce, scallions, and Szechuan peppercorns. The pro move is to drizzle oil from the Cantabrian anchovies on top. Also, the pizzas are not cut, so you rip them up yourself.
— Ben Horowitz, Miami Sales Director
There’s always room for dessert…
… and that’s especially true at Abbalé. Its Mediterranean fare is both light and satisfying, and I can always count on beautiful dishes that deliver crisp flavors and bright ingredients synonymous with the region.
One of the most exciting items on the menu is one I’d never had before, and one I discovered at Abbalé: tahini soft serve. I love ice cream, especially soft serve, but this dairy-free dessert, made with tahini and topped with cotton candy-like shredded halva and drizzled with date honey, olive oil, and Maldon salt always makes my palate sing.
— Christie Galeano-DeMott, Contributing Writer, Resy Editorial
I could eat 10 portions of this pasta…
The rigatoni carbonara at Pasta e Basta is fantastic. Think a fresh homemade pasta with a traditional creamy sauce that’s elevated by the ambiance — it truly makes you feel like you’re dining in Italy.
— Ben Horowitz, Regional Director, Miami
