The Miami Restaurants We Loved in 2024

Tâm Tâm forever.

The chicken wings, lotus root salad, tamarind-glazed pork ribs, and Molly Baz-curated wines just for the night were spectacular. We ended up reordering a second batch of wings because they were that good. Loved the bathroom, too (hint: karaoke for one, complete with a disco ball).

— Hannah Kelly, Chief Marketing Officer and VP of Marketing

Though it’s located on an unassuming Downtown corner…

… inside, Tâm Tâm is its own party. The space is saturated in rich colors and mood lighting. It’s a great menu for sharing and it’s really hard to choose a single favorite dish because everything’s so good.

The perfectly crunchy Tâm Tâm wings are a must — their tamarind sauce and cilantro accents made it very hard to stop munching ahead of our mains. The shimeji mushroom dish had this rich, next-level peanut sauce that’ll have you fighting for the last piece, and the lotus root salad was a stunner as well (and a hefty portion). But it’s the dessert that I’ll be raving about a while: a pumpkin tres leches, topped with ube whipped cream and sesame crunchies. Come on! And though I didn’t witness it myself, I’m told the smaller bathroom has a karaoke situation?

— Alexa Harrison, Communications Manager

These days, I gravitate more towards…

… simple, well-executed dishes. Don’t get me wrong, I love dishes with flair and am grateful to chefs who take over-the-top chances. But for me, nothing beats the smell and flavor of fresh herbs, and chef Nano Crespo at The Blue Door excels at implementing them to enhance each one of his dishes. Like in the local tuna carpaccio, which comes with an herb salad, or the octopus with dill. I also don’t usually order chicken, but I make an exception here: it’s a perfect balance of moistness, tenderness, and golden-brown crispiness. Plus, The Blue Door’s laid-back and Mediterranean-inspired ambiance fosters a custom I love: the art of sobremesa, or after-dinner table talk, with a glass of wine among family and friends.

— Christie Galeano-Demott, Miami Writer, Resy Editorial

It’s not often I walk into a restaurant and say “I’m coming back” before I’ve even taken a bite…

… And that’s not to dismiss the food at Sunny’s — the buttery Parker house rolls, the sweet and delicate corn agnolotti, the perfectly charred hanger steak — but what made this a top meal of the year for me was how it made me feel. The natural indoor-outdoor flow at Sunny’s makes it feel like the perfect South Florida restaurant, especially this time of year. And there’s something truly magical about dining under that string-lit banyan tree that overlooks the whole patio.

It’s clear that Sunny’s has returned with the same goal it had when it opened as a pandemic pop-up — here to bring some sunshine when you need it most. Within minutes of arriving, our server surprised us with the welcome news that we still had time to squeeze in an order for happy hour drinks and bites if we wanted (right from our seats, no need to be at the bar). It felt like happy hour was made for everyone — even guests like me who were lucky enough to find a last-minute, early-bird reservation.

— Lyssa Goldberg, Miami Writer, Resy Editorial

Grab a bunch of friends and head to…

… Sunny’s in Little River. Sit outside, under the lit-up banyan tree, and order everything: martinis, shrimp cocktail that will make you fall in love again with shrimp cocktail, Parker house rolls, pastas, steaks, and the pork chop. Find out whatever desserts or cocktails are large format and order those, too. It’s delicious, fun, and feels like the best party you can be at.

— Aaron Ginsberg, VP of Strategic Partnerships & Industry Developments

My all-time favorite bar snack…

… are the Korean chicken nuggets at COTE, with a sweet-and-spicy gochujang glaze. I can’t say enough good things about the energy of this restaurant — it is so sexy, buzzy, and cool, with excellent people-watching and great music to boot. It’s a must-visit every time I’m in Miami.

— Jamie Goldstein, Resy Strategic Partnerships

During Art Week…

… the Resy marketing team visited Macchialina as a reprieve and to celebrate the Resy and American Express Delta sponsorship with Untitled Art. We had delicious wine and tried a whole host of dishes — we started with the burrata and broccoli rabe, followed by array of pastas and the branzino. The fish was a true standout — crispy skin and perfectly cooked throughout. And we loved all of the desserts.

— Hannah Kelly, Chief Marketing Officer and VP of Marketing