The Best Restaurants in Miami

The Best Restaurants in Miami Sara Liss and Jeanne CantorestaurantSunny’s SteakhouseArrow$$$For Sunny's, co-owners Will Thompson and Carey Hynes tapped former Four Seasons chef Aaron Brooks as Executive Chef, and there's a reason Brooks has been such a fixture on the Miami scene for so long. The man has a way with a steak that few others do. The menu here has a traditional steakhouse feel (look for the chilled shellfish platters, the legendary Caesar salad, and cuts of beef that vary from a humble hangar steak to the 32-ounce wagyu porterhouse). But he's thrown in some surprises, like octopus ceviche and chicken liver mousse. The Parker House rolls are a must, as is the corn agnolotti made with blue crab, saffron, and brown butter. But honestly, everything is good here; you'll be fine no matter what you order. The restaurant is undoubtedly a scene, and snagging a reservation here feels like a triumph, so everyone is looking to settle in, to be seen and to revel in one of Miami's most magical dining experiences right now.Read Review Courtesy Oro MiamirestaurantOro MiamiArrow$$$Based on the name—and the restaurant's guiding aesthetic—all that glitters is gold, from the gleaming escalator that whisks you up from Lincoln Road to the walls clad in 24-karat leaf, and the fire dancers with golden chandeliers balanced on their heads. This feels like a movie set in the best possible way—a glitzy, extravagant, immersive, high-energy experience with dinner flowing into dancing. Chef Victor Munoz brings his Mexican heritage, classic French techniques, Japanese influences, and a focus on Florida's locally-sourced bounty to bear on a menu that is both ambitious and befitting a restaurant cloaked in gold. The caviar service here comes with fermented banana butter and plantain waffles while uni beignets are topped with yet more caviar, horseradish, and jamón ibérico. But beyond the pricey bumps of caviar there are unique and compelling dishes like lobster shawarma with coral bisque, sumac tzatziki, kebab salad, and garlic naan and oxtail agnolotti with bone marrow, shallot jam, stracciatella, and wild onion.Read Review James JackmanrestaurantHiyakawa MiamiArrow$$$This sophisticated dining spot, known for its architecturally stunning, Zen-like atmosphere, is among the most refined restaurants in the city. The restaurant is led byOsaka-born Master Chef Masayuki Komatsu, whose philosophy revolves around showcasing ingredients at the peak of their seasonality, which he does via meticulous sourcing from every Japanese prefecture through his extensive network of relationships in Japan. The menu emphasizes simplicity, with a variety of à la carte options, including fried dishes, soups, appetizers, and seasonal sushi, nigiri, and handrolls available by the piece. Fresh ground wasabi, precise cuts of fish and the skill of the sushi chefs are all on display at the well-lit sushi counter. There's a chef's tasting option and that's the best bet for trying whatever is fresh and flown in from Japan that night, but you can't go wrong ordering a la carte. And every meal here should end with the yuzu crème brûlée, a fitting last note to the...

Preview: ~500 words