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Issue 11: Miami

Discover a locally curated guide to the city's finest experiences

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    • Ora King Salmon with heirloom beets, baby artichoke, Piquillo pepper, and green garlic. Photograph by Claudia Uribe.
      Ora King Salmon with heirloom beets, baby artichoke, Piquillo pepper, and green garlic. Photograph by Claudia Uribe.
    • White subway tiles, open shelves, and leather banquettes add to the chic industrial look. Photograph by Claudia Uribe.
      White subway tiles, open shelves, and leather banquettes add to the chic industrial look. Photograph by Claudia Uribe.
    • Roasted beet salad with goat cheese, hazelnuts, and citrus-shallot vinaigrette. Photograph by Claudia Uribe.
      Roasted beet salad with goat cheese, hazelnuts, and citrus-shallot vinaigrette. Photograph by Claudia Uribe.
    • Tables await their diners. Photograph by Claudia Uribe.
      Tables await their diners. Photograph by Claudia Uribe.

      Issue 11: Miami

      This new Miami Beach spot draws a crowd with its eye-catching industrial-luxe interior and enticing menu of high-end American comfort food, like crispy pigs ears with Florida oranges and salted peanuts and a meringue-topped banana coconut pie. Care for a drink? The handcrafted cocktails–like the Donkey Punch, which blends tequila, jalapeno, ginger beer, cilantro and yuzu–are well worth a visit, too.

    • Dig into the white escolar tuna salad with crisps. Photograph by Claudia Uribe.
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      To satisfy cravings on the go, look for the El Rey de las Fritas food truck. Photographs by Claudia Uribe.
       
      A classic "frita."
       
      The diner-style counter.
       
      Cool and creamy batidas.
      • Local ceviche with calamari, tiger shrimp, celery, ginger, sweet potato, concha, and aji amarillo. Photograph by Claudia Uribe.
        Local ceviche with calamari, tiger shrimp, celery, ginger, sweet potato, concha, and aji amarillo. Photograph by Claudia Uribe.
      • A cheerful, comfy banquette at Michy's, chef Michelle Bernstein's pride and joy. Photograph by Claudia Uribe.
        A cheerful, comfy banquette at Michy's, chef Michelle Bernstein's pride and joy. Photograph by Claudia Uribe.
      • Baked Alaska with pistachio cake, dulche de leche ice cream, Italian meringue, and passion fruit salsa. Photograph by Claudia Uribe.
        Baked Alaska with pistachio cake, dulche de leche ice cream, Italian meringue, and passion fruit salsa. Photograph by Claudia Uribe.
      • Michy's jewelbox of a dining room features lacquered floors, funky oil cloth upholstery, and capiz shell chandeliers. Photograph by Claudia Uribe.
        Michy's jewelbox of a dining room features lacquered floors, funky oil cloth upholstery, and capiz shell chandeliers. Photograph by Claudia Uribe.
      • Short ribs with puree of parsnip, shaved celery, apples, pea shoots, and gremolata. Photograph by Claudia Uribe.
        Short ribs with puree of parsnip, shaved celery, apples, pea shoots, and gremolata. Photograph by Claudia Uribe.

        Issue 11: Miami

        Teeny-tiny but big on talent, this stylish Upper East Side boite (think: azure floors and capiz shell chandeliers) is the pride of acclaimed husband and wife restaurant team David Martinez and Michelle Bernstein. Chef Bernstein excels at upscale comfort food and seasonal preparations, like squash blossoms with shrimp mousseline and salt-crusted snapper with artichoke and olives. And for dessert? Just try to say no to the baked Alaska.

        • Short rib tartare with apples, quail egg, green mustard, tobanjan, and pinenuts. Photograph by Claudia Uribe.
          Short rib tartare with apples, quail egg, green mustard, tobanjan, and pinenuts. Photograph by Claudia Uribe.
        • Long tables and exposed bricks in the dining room. Photograph by Claudia Uribe.
          Long tables and exposed bricks in the dining room. Photograph by Claudia Uribe.
        • Skate cheeks with "amazu shoga" miso, sweet peppers, jalapeño, and cucumber. Photograph by Claudia Uribe.
          Skate cheeks with "amazu shoga" miso, sweet peppers, jalapeño, and cucumber. Photograph by Claudia Uribe.
        • Pigs are everywhere as Pubbelly's mascot and inspiration. Photograph by Claudia Uribe.
          Pigs are everywhere as Pubbelly's mascot and inspiration. Photograph by Claudia Uribe.

          Issue 11: Miami

          According to the young upstarts behind the growing Pubbelly restaurant empire, the name isn’t just about an eatery, it’s about a way of life–one dedicated to exploration, fun, and of course, delectable food. This outpost, their first, focuses on Asian-inflected gastropub fare–and trust us, it works. The packed menu of small plates runs the gamut from short rib tartare to homemade sausages–so gather a group and come hungry.

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          'Baja" tacos with grilled shrimp, cabbage slaw and sriracha salsa. Photographs by Claudia Uribe.
           
          Tomatoes and frozen coconut.
           
           
          An eclectic installation.
        • A glowing wall of wine adds to the festive feeling of room. Photograph by Claudia Uribe.
          • Smoked potato salad topped with octopus cooked a la plancha until sweet and tender. Photograph by Claudia Uribe.
            Smoked potato salad topped with octopus cooked a la plancha until sweet and tender. Photograph by Claudia Uribe.
          • Cheese plate with toasted nuts, balsamic cherries and Cambozola Black Label, a German triple cream blue cheese. Photograph by Claudia Uribe.
            Cheese plate with toasted nuts, balsamic cherries and Cambozola Black Label, a German triple cream blue cheese. Photograph by Claudia Uribe.
          • Pick a handcrafted cocktail from the ever-changing blackboard menu and settle in at the bar. Photograph by Claudia Uribe.
            Pick a handcrafted cocktail from the ever-changing blackboard menu and settle in at the bar. Photograph by Claudia Uribe.
          • Baby carrots with spiced yogurt, sunflower seeds, greens and lemon. Photograph by Claudia Uribe.
            Baby carrots with spiced yogurt, sunflower seeds, greens and lemon. Photograph by Claudia Uribe.

            Issue 11: Miami

            Warm, welcoming, and quietly flawless, chef David Bracha’s latest venture in Miami’s Design District hits all the sweet spots of a great New American tavern: exposed brick walls, artfully weathered farm tables, and a lineup of dishes heavy on wood-fired pizza and pastas, pristine seafood, and artisan ingredients and charcuterie from top notch local purveyors.