I can’t say I judge a restaurant by its bread, but if the bread is exceptional, it creates an impression and helps put the restaurant in the “memorable” category. As you know, unfortunately most restaurants don’t offer bread. And usually, the ones that do you have to pay for it, as much as $15. But in some cases, it’s worth it. Here’s a list of the restaurants that, if you go there, be sure to order the bread and why it’s special. Now the butter can also be part of the experience on restaurant breads.

Probably one of my favorites of the restaurant breads was a focaccia at a’Riva, the Italian restaurant open to the public that’s a part of the Harbour Club in Sunset Harbor. It was about five inches in diameter, dense inside and slightly crusty on the outside with sundried tomato discs on top. And there’s no charge.

Another leading candidate was also the foccacia, this time at CasaDonna. It looks almost like a cake it’s so thick. It’s laced with tomato, taggiasca black olives and rosemary. It’s crusty, dense, tastes of rich olive oil, and is super delicious. For my full review, click here.

The brioche loaf at French restaurant Lafayette was served piping hot with creamy French tarragon butter. Divine.

There’s cornbread and then there’s the to die for cornbread at the Red Rooster in Overtown. Rather than in a square, it’s round, 4 inches in diameter, full of flavor and moist. It’s served with honey butter and blackberry jam. That in itself is worth a visit!

Now here’s a different and delicious bread, the  simit. It’s, a circular bread found across the cuisines of the former Ottoman empire. Find it in a sandwich Turkish style at El Turco. The simit Ottoman style is stuffed with kashkaval cheese and sucuk beef sausage, topped with tomato and cucumber, and it’s super tasty.

Don’t pass up the baguette at Semilla gastrobar in Miami Beach. Owner and Executive Chef Frederic Joulin works with the baker to create the perfect baguette.

Gekko has an addictive Japanese milkbread served with creamed butter. It’s made in house from nori, bonito fish flakes, furikaki and milk. Served piping hot, it’s fluffy inside and crisp on top. Not to be missed.

My latest addition to restaurant breads is from MIKA in Coral Gables. Their small milkbread squares are light and oh so buttery, Then they put creme fraiche on top and caviar. Divine.

Love to hear what you think and great breads you’ve had at Miami restaurants.