Top 

Issue 11: Miami

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

Follow Earth's Finest City Guide on Tumblr
  • Dig into the white escolar tuna salad with crisps. Photograph by Claudia Uribe.
  •  
    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 Cena by Michy, chef Michelle Bernstein's pride and joy. Photograph by Claudia Uribe.
      A cheerful, comfy banquette at Cena by Michy, 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.
    • Cena by Michy jewelbox of a dining room features lacquered floors, funky oil cloth upholstery, and capiz shell chandeliers. Photograph by Claudia Uribe.
      Cena by Michy 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.

      •  
        'Baja" tacos with grilled shrimp, cabbage slaw and sriracha salsa. Photographs by Claudia Uribe.
         
        Tomatoes and frozen coconut.
         
         
        An eclectic installation.