This year is the 10^th anniversary of my being a Miami food blogger and MiamiCurated. Over the past decade I’m often asked questions from readers like “how do you stay thin”? “How often do you eat out”? Do you get invited by the restaurants you cover? So I thought in honor of the anniversary, I’d answer those questions as I’m sure a lot of you probably wonder about that as well. At the same time, it’s a good time to talk about what I see happening in the restaurant business in Miami – trends good and not so good.  Here goes.

First off, I don’t research a blogpost when dining with a friend or friends. It’s too hard to take notes, ask the staff questions, and be involved in the social conversation at the same time. I figure I eat out with friends, a favorite pastime, and for research for blogposts five times a week.No doubt about it, staying thin is a challenge. Eating out  I try to eat at most half of a dish, always remembering what legendary food writer for the New York Times, Craig Claiborne, said when asked how he didn’t gain weight. “I only eat half of what’s on my plate”, he advised.In the case of my nemesis, desserts, I usually only have a taste unless it’s OMG. Wine is a different story, a tough one, to only drink one glass and I do love my martini (we make babytinis, 2 ounces).  It helps, too, that vegetables are a favorite food, and I exercise regularly. Another strategy is when there are no meals out, lunch or dinner at home is a small piece of protein and vegetables like the chicken and wok veggies pictured above by Mr. W. (speaking of wok cooking, taking the course given by Wok Star Eleanor Hoh has paid off in our having many delicious and healthy meals at home).

Besides going out with friends and trying different new places for a possible return visit and blogpost, I do get hosted for meals by restaurants. But, an important but, I only write about places I like. As I tell the PR people and management, if I like the place it scores a writeup; don’t like it, no writeup. Before accepting an invitation, I check out the reviews, look at the menu and images of the dishes, read the press materials if available,  and the pedigree of the chef and/or management company to try to determine if it’s worth a visit in the first place . If it’s a new place with no reviews, then the appeal of the menus and pedigree of the chef or management company are critical.

The “hot” food categories these days are Asian and Mexican with up and comer Eastern Mediterranean as in Turkish and Greek. Just when I think there can’t be another taco, burger or pizza place, another comes along. It’s amazing how they find a new point of difference. Small plates are the big thing; they say “made for sharing”. Sometimes the food is enough for two and other times not, always hard to tell. New restaurants are increasingly the work of restaurant groups from other parts of the country, especially New York. And they’re coming into the city not just with one or two new restaurants, but as many as five from one group.

To try to maximize revenue, restaurants are coming up with ideas to increase the average size of the “cover” (each meal served to one person) as it’s called in the industry. So we’re seeing more high end themed prix fixe dinners in general and for Japanese food, omakase tasting menus that often run close to $200 per person or more.

DJs seem to be de rigueur in all the “hot” restaurants. It used to be the music would start around 9 with the volume increasing as the night wears on. Now on weekends expect that the music can start at 7, so don’t think you’ll avoid it by coming early. Best to go during the week if that’s an issue for you. Ditto, music is a big thing at brunches.

As we know, the restaurant industry has been very tough through the COVID crisis and continues to be and believe me, I empathize with both workers and owners. That being said, some bad practices have reared their heads among some of the most high profile restaurants in town. The most objectionable is that some impose a time limit on your lunch or dinner of 1 ½ to 2 hours at lunch and/or dinner,  regardless of how much you’re spending. After that, you’re expected to leave the table. And by the way, this practice isn’t only in Miami. We had it happen in New York at a mid-priced Georgian restaurant!  Prices have also really shot up. Often, now you pay for a starter what you used to pay for a main course. Restaurants are booking up well in advance. If you want a table at one of the “hot” restaurants from 7 pm. on, best to book at least a week in advance. Food halls continue to sprout, with the newest the Oasis in Wynwood, that also offers entertainment and a garden setting.

The good news is that we’re seeing more moderately priced restaurants open with some exciting food. Many pricey restaurants continue to offer their three course fixed priced lunches which cost more than before, but still offer value.  Also, Miami is taking its place as a serious foodie destination with many of the “big names” moving in, both chefs and restaurant groups, and there’s much more variety than ever before.  I also think that it’s a very good thing that service is included in the bill,  as the restaurant staffs have especially suffered over the past two years. Restaurants are also doing a better job of letting the diner know that service is included in the check rather than saying nothing, only to have the diner end up tipping twice.

For more about MiamiCurated and my background, click here.

Any other questions you have for me on being a Miami food blogger or the restaurant scene? Love to get your feedback, comments, and  hear about your experiences. Just comment below on the post.

And I would be very remiss if I didn’t thank you dear readers for your interest, support and referrals to friends. With your support I’ve been able to significantly grow readership. The blog is often featured in national newsfeed NewsBreak App and Feedspot has MiamiCurated as the #2 food blog in Miami and in the Top 20 in Florida. So thank you, thank you!