Best dishes in Miami 2021. Despite all of the challenges in the restaurant business which continued this year, somehow restaurants have managed to come up some extraordinary dishes, so much so that I had a hard time choosing my best dishes of 2021. Never fear, here they are, all worthy of a detour. They also happen to be from many of my favorite restaurants, so you’ll find other really delicious dishes in store if you make a visit. There’s a link at each dish where I’ve reviewed the restaurant if you want to read more. And look for my upcoming post on best desserts of 2021 (you expected that, didn’t you!).
Mushroom ramen — Hachidori Ramen Bar’s mushroom ramen called Shrooms is worth making a detour. The winning formula is miso-mushroom broth, shiitake, bok choy, sprouts, scallions, and maitake salad. It’s rich in mushroom flavor, light, tasty and satisfying. They also offer ten different add ons ranging from pork belly and egg to fried chicken, tofu, bok choy and more. (Little River)
Chicken and eggs – Not what you think, it’s comfort food meets luxury. Think fried chicken cutlets with garnishes of creme fraiche, sour cream and scallions and topped with an ounce of caviar. Enjoyed at Mimi’s in Edgewater.
Ravioli with osso bucco – This unique dish at Casa Mariano featured madeira sauce, oyster mushrooms and green peas. The amazing sauce was oh so rich, with a deep mushroom taste, heavenly. A close runner up is the gnocchi with four cheeses. (Doral)
Tikin-Xic – Branzino is another dish that’s everywhere, but Como Como Mexican seafood restaurant turned to Mayan cuisine for its winning dish. First there’s the wood burning grill which cooks the whole fish with a mixture of wood and mesquite charcoal. The whole branzino is flavored with bitter orange, habanero chiles, and achiote, cooked in banana leaves, and unwrapped, fragrant and steaming, at the table . For the ultimate, team it up with Hongos con Huitlacoche ( roasted mushrooms with the Mexican delicacy that’s a fungus which grows on corn) and esquites, roasted corn off the cob with homemade garlic aioli, morita chile, and cotija cheese. (South Beach)
Short rib dumplings – I’ve never seen this before, but should, as it’s a winner. The wrapper was made of spinach and filled with short rib, peppers and scallions. They were minis — delicate, and a work of culinary art. In fact, they looked like flowers . Find it at Jia. (South Beach)
More Best Dishes in Miami 2021
Slow roasted lamb shoulder – Byblos really knows how to do lamb as they proved once again with this dish. The lamb is brined overnight, rubbed with sumac, garlic and thyme and braised for 14 hours. It is served with house lavash flatbread and pickles, sumac and toum. You take a piece of the lavash, put some lamb in it, and a small amount of each garnish and you have a real treat (plus leftovers to take home). (South Beach)
Rigatoni made with basil, zucchini, English peas, ricotta, Meyer lemon and pistachio and sunflower seeds for crunch was another best pasta dish of the year. On the menu of the Bath Club, it’s an explosion of color and flavors, with pieces of squash and zucchini, and just a touch spicy. Find the recipe on my review. (Miami Beach)
Butcher’s Feast – Steak lovers will die for this tour of Korean steakhouse COTE’s special dinner (now offered for lunch too) featuring different cuts of COTE’s most notable USDA Prime and American Wagyu Beef. Each meat becomes an experience in itself, lovingly and perfectly grilled tableside – lightly charred on the outside and inside oh so tender. Then there are the accompaniments—mini rice cakes, romaine lettuce to wrap the pieces of meat, pickled vegetables, egg souffle and mushroom caps that fill with their own water making for a natural tea. A tie for first is the steak and eggs — buttery toast with steak tartar topped with caviar pictured above. (Design District)
Short rib and pork belly bao buns — Mr. W says that bao buns are on tap to become the next burgers, they seem to be everywhere. My favorite though are at Crudos Fusion and Art. The short rib buns come with pickled cucumber and avocado aioli, and pork belly with pico de gallo, cilantro aioli and crispy sweet potato. The meat is very flavorful, tender and juicy, and seasoned with a deft touch. Team them up with the corn casserole with a parmesan crust and truffle oil. OMG is that yummy. It’s rich and creamy, and the whole kernels of choclo corn inside gives it an exciting texture. The sushi is tops too. (Wynwood)
Sea bass on a bed of brown quinoa tartare with edamame and a violet rainbow sauce – The Michelin star chef at Wayku has a flair with sea bass and with the presentation: the sauce is poured around the dish by the waiter and changes color in the process. The combination of flavors and textures was exciting and satisfying. Another standout was the short rib with bone accompanied by a puree of green peas. Decorating the plate was the bone topped with dollops of alioli. The meat melted in your mouth tender, uber tasty, and rich. BTW, they just started serving brunch. (Wynwood)
Salmon carpaccio – Sometimes it’s the simple dishes that are the most difficult to make memorable, but Osaka did it with this salmon carpaccio by combining the melt in your mouth uber fresh thin slices of salmon with passion fruit honey, watercress, and crispy strips. The sampler with ceviche, sashimi and sushi is tops too. (Brickell)
Gobi Manchurian cauliflower — Cauliflower is on so many restaurant menus now but Diya Indian vegetarian restaurant does it the best. Gobi Manchurian is crispy chunks of cauliflower tossed in the chef’s secret sauce using Caribbean and Indian herbs and spices. (South Beach)
Bunuelos — A specialty of the waterside Argentinian restaurant Tigre are these bunuelos. The lightly fried, and crispy balls of goodness are filled with Swiss chard, kale and aged gouda cheese . (MiMo)
One Response
They all look so delicious thanks Karen!