INDULGE contributors weigh in on the South Florida restaurants they can’t wait to revisit
All things must come to an end, both good and bad. In this case, I couldn’t be happier to bid a not-so-fond farewell to Miami’s restaurant shutdowns. After months of watching chef and restaurateur friends suffer through the toughest moments in their careers, the chance to head out of my condo and go support them by diving a fork into one of their mouthwatering creations is tempting to me. And I’m not alone. Now that eateries across South Florida are once again open for business, the dishes we crave and the ambiance that kept us coming back are once again available and based on the Instagram stories I’ve scrolled through today, the public seems happy to participate.
Today’s openings got me daydreaming about which local restaurant I wanted to visit first. It’s a tough choice but one that many of us will be facing as we back away from our spatulas, say so long to at-home recipes and head back into the safely spread out dining rooms of our favorite food spots. INDULGE staff and contributors are no strangers to the delicious options featured in the city’s most-buzzed about menus. While I won’t divulge my own choices, our team was more than candid when asked about the places where they are hungry to get their first ‘comeback’ meal.
“Having been ‘social-distanced’ from my mom for the past two months, I can’t wait to go to Bali Cafe with her (it’s her favorite restaurant!). This downtown Miami, hole-in-the-wall establishment serves the best Indonesian cuisine, with the flavors and aromas of far away lands. I just want to sit with her – and other family members – and enjoy a special meal while chatting about what we are grateful for.” — Kristina Corrales, associate publisher
“I can’t wait to slip onto a bar stool at Boia De and savor two orders of the crispy potato skins… along with everything else on the menu!” — Christie Galeano-DeMott
“I’ve was able to get an early reservation last week at Louie Bossi’s on Las Olas. They make a fine cacio e pepe and a legit Neapolitan-style pizza. But more than anything, it has always been a raucous space that feels like a family gathering, with shared plates and copious on-tap wine and loud conversations.” — Eric Barton
“My first post-quarantine meal will be at KYU in Wynwood. We love a lazy Saturday lunch sharing our usual order: the roasted cauliflower in a shishito sauce with goat cheese, two orders of the steamed soft-shell crab buns, and the OMG stone-pot fried rice with king crab and a creamy egg (tip: the rice is even better the next day as leftovers). Ditching my stay-at-home clothes for a glamorous night out in a dress for lots of celebratory bubbles at the Champagne Bar at Le Sirenuse, and the sceney dim sum Sunday brunch at Novikov. I’ve been dreaming of the crispy duck salad and those saffron sweet corn dumplings.” — Angela Caraway-Carlton
“If there’s one place that I’ve become a regular at, it’s CHICA restaurant in the MiMo district. Chef Lorena made it the neighborhood comfort zone with her amazing menu and eclectic vibe. I’ve been counting the minutes until I could go back to enjoy live music, gin and tonics and indulge my weakness for the tall tower of churros smothered in chocolate.” — Felipe Cuevas
“I cannot wait for Hiden in Wynwood to reopen. I have been dreaming of the intimate dining experience with the best sourced fish from around the world, it’s a true culinary journey. The uni, the preparation, the chefs and the service – it’s as good as it gets.” — Erin Michelle Newberg
“These past months have changed the mindset of those in my household. We have taken this time to prepare our own delicious meals at home, while also drinking cocktails with abandon (no need to worry about driving), but we miss the special feeling of dining on dishes prepared at our favorite restaurants – being spoiled by them, really. I have been buying fresh made pasta to cook at home from Dōma Wynwood , but look forward to visiting in person. The homemade tagliolini ‘al tartufo and branzino crudo – slightly kissed with passion fruit, lemon, shaved fennel, dill and olive oil – are to die for. Plus, the indoor-outdoor open setting is ideal for the new times we live in.” — Terry Zarikian
