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Central Fare at Virgin MiamiCentral {600 Northwest 1st Avenue, 2nd Floor, Miami; 305.521.4837}

Flat Lay, Central Fare

The most central and connected food hub in Miami just debuted in the heart of Downtown: Central Fare at Virgin MiamiCentral brings together a variety of delicious eateries within steps from Brightline, soon-to-be Virgin Trains USA, the metro mover, Metrorail, and future Tri-Rail.

Central Fare offers exactly what you’re craving, whenever you crave it. This diverse food hall brings together known Miami favorites and new concepts under one roof, including World Famous House of Mac; CAO Bakery & Cafe; PF by Delicatessen Patagonia; Rosetta Bakery; Bucks Crepes; and, anchor restaurant, La Estación American Brasserie by Juvia Group. Not to mention the amazing eateries coming soon: Art de Vivre, Kuenko, 800° Woodfired Kitchen, and more. No matter where you’re going, Central Fare is always the perfect stop.


The Ritz-Carlton, South Beach Debuts Feugo Y Mar {1 Lincoln Road, Miami Beach; 786.276.4000}

The much-anticipated reopening of The Ritz-Carlton, South Beach is finally here—and it brings an exciting new dining option: Fuego Y Mar. Having a name that translates to “fire and sea,” this concept taps into Miami’s dynamic reputation as a cultural melting pot. The stars of the show? The best meat and seafood torched to perfection, and core flavors and dishes from places like Mexico, Cuba, Venezuela, and Colombia. The genius behind this concept is none other than French-born Executive Chef Anthony Le Pape, who worked in some of the top kitchens in Europe, on Disney Cruise Lines, throughout the Las Vegas hotel scene, and at Marriotts all over the world before helming the kitchen at The Ritz-Carlton, South Beach.

At Fuego Y Mar, Chef Le Pape shocks diners with innovative twists on breakfast, lunch and dinner favorites. And no matter what they order, guests can expect a distinctly Latin-Miami flair. Think: the Guava Waffles Pastelito with whipped cream cheese, Lobster Guacamole with queso fresco, Sugarcane-Guava-Glazed Heritage Pork Belly with a tangerine habañero mojo, and even a Mojito Cuban Flan served with Bacardi rum cake and caramelized plantain wafers. Pair the exceptional food with the hotel’s pool and Atlantic Ocean views (seen directly from your seat at Fuego Y Mar), and needless to say—your night will be pretty, well, fuego.


Lido Bayside Grill does Izakaya {40 Island Avenue, Miami Beach; 786.245.0880}

The Standard Spa, Miami Beach is sacred ground. It has the best happy hour, there’s a co-ed spa with a Turkish-style hammam, and it has a Belle Isle location that makes it feel decidedly remote—making it a top spot to hob-nob with Miami’s trendsetters. Enjoy a relaxing day on Biscayne Bay, or simply drink frosé by a bayfront pool, unbothered, all year long. If that’s not enough to draw you in, go for the food. Just in time for fall, The Standard has unveiled an exciting new restaurant concept centered around the Japanese tradition of the izakaya.

Following the success of a series of culinary pop-ups, like The Standard’s popular ramen pop-up this past spring, the resort’s signature restaurant, Lido Bayside Grill, has been reimagined as a limited-run izakaya residency that will stay open through the end of 2019. Often compared to a Japanese tavern, izakaya represents a style of dining where friends and family gather together, share drinks, and enjoy a smorgasbord of umami-packed Japanese bites or tapas served family-style. The operation is led by Executive Chef Daniel Herget, who has overseen the Lido Bayside kitchen since 2018 and who is no stranger to Japanese cuisine. In fact, before coming to Miami, Herget opened Nashville’s critically-acclaimed Otaku Ramen, and after that, Little Octopus; the latter of which fused Japanese, Caribbean, and Latin American flavors.

Inspired by The Standard’s spa-like ethos and idyllic waterside views, the izakaya menu is packed with locally-sourced, seasonal fish and ingredients, including an extensive raw bar and seafood-centric dishes that are chilled, fried, steamed, grilled, and more. And while this pop-up might be new and different for the immediate area, The Standard still wants guests to come to the restaurant and do what they’ve been doing there for years: eat good food, drink good drinks, watch beautiful sunsets, and live their best lives with their favorite people.


By Jennifer Agress, a contributing writer

What is a mocktail? Well, it’s an alcohol-free drink still offering the Miami party appeal. Before you say, “yuck,” believe us when we tell you these are some of the best Miami mocktails you’ll actually want to drink and not just look at. Whatever the reason–designated driver for the night, pregnant, dieting, looking for a fun drink for the kids–here are some of the best-sophisticated mocktails to sip on while you’re out on the town and you can even re-create them at home.

Esotico Miami

esotico miami
If You Like Piña Coladas

About the Restaurant: Take a trip to the islands of Hawaii by experiencing tropical chow and exotic cocktails at the new tiki spot in Miami, Esotico. Located in Miami’s A&E District, Esotico is decorated with Hawaiian surfboards and lush greenery, creating the ultimate “tiki experience.” Enjoy unique cocktails served in volcanoes, pineapple mugs, tiki cannibal bowls, treasure chests, and more! Can we all say, “ALOHA!”

Mocktail: If You Like Piña Coladas
What’s in it? Creamy and sweet, delicious on your palate. Made with real ginger syrup, the real cream of coconut, pineapple juice, lime juice, coconut water, a sexy touch of ginger, and a pinch of salt. Shake with crushed ice or slushy machine serve in a pineapple or squall glass. Don’t forget to garnish with a cocktail umbrella, pineapple wedge, and cinnamon powder.

[1600 NE 1st Avenue Miami; esoticomiami.com]

Sugar Factory American Brasserie

Lollipop Passion Goblet

About the Restaurant: Celebrated for their sweets and treats, dine amongst celebrities like the Kardashian’s, the Jenner’s, Katy Perry, Britney Spears and so many more. Sugar Factory American Brasserie, located at the Victor Hotel, serves up everything from crepes, to burgers, salads, and pizza. But, the desserts and drinks are making waves. The presentations are outrageously over the top and of course, decadently delicious. Get your Instagram ready…your followers will thank you.

Mocktail: Lollipop Passion Goblet
What’s in it? This delicious bubbly concoction is made with pineapple juice, sour mix, and sprite to create a true taste of the tropics that’s as fun to look at as it is to drink. For the final touch, the goblet is garnished with lollipops and a candy necklace. We’ve got a crush on this sugar rush!

[1144 Ocean Dr, Miami Beach; sugarfactory.com]

The Sylvester

Phoenix Mocktail at Slyvester

About the Restaurant: Brought to Midtown by the same owner’s behind the popular restaurant, Beaker & Gray, is the Sylvester – a spot where vintage is embraced and encouraged. Comfortable seating, classic cocktails with “new-level techniques” and fun bites that celebrate Miami’s culture is the goal behind the retro bar with antique furniture and tropical touches at every turn.

Mocktail: Phoenix
What’s in it? Coconut cream, honey, pineapple, watermelon, grapefruit. Even without the alcohol, are you ready to rise and fly like a phoenix?

[3456 N. Miami Ave., Miami; thesylvesterbar.com]

Le Jardinier

The PSL (The Pumpkin Spice Version)

About the Restaurant: Located in Miami’s Arts District, Le Jardinier is as forward-thinking in cuisine as it is in ambiance. With a vegetable-focused menu, feel as though you’re dining in a modern greenhouse. The interior elements are one-of-a-kind, complimenting dishes that utilize the highest quality vegetables, seasonal ingredients, and fresh herbs and cocktails made with teas, fresh fruit, and house-made bitter tinctures.

Mocktail: The PSL (The Pumpkin Spice Version)
Cold-brew shaken with toasted pumpkin seed, cinnamon, clove, ginger, nutmeg, and cream. Who said PSL’s are basic? Not us!

[151 NE 41st St suite 135, Miami; lejardinier-miami.com]

La Cocina


About the Cocktail Bar: After collaborating with some of the best mixologists in Miami-Dade County, the product is: La Cocina Coctelería. Located in Hialeah, it’s the city’s first eccentric coctelería that celebrates the area’s history. Created by the same team behind LoKal, Kush, Spillover, Vicky’s House and Stephen’s Delicatessen, the cocktail bar celebrates the 305. We should also mention that the suite number is 305. Coincidence? No, it’s meant to be!

Mocktail: Quinceanera
What’s in it? Guava, lemon, and coconut water.

[1000 East 16th Street, Suite #305; lacocinahialeah.com]

Lido Bayside Grill

Limonda De Coco

About the Restaurant: There’s nothing standard about the Lido Bayside Grill at the Standard Spa. Situated on the water, Lido is paying homage to the Japanese diet and lifestyle – quality healthy food and vitamin C. Lido prides itself as being the perfect place to “gather with good friends, good food and good drinks.” On a menu that’s guided by locally sourced seafood and seasonal produce, citrus and fermentation are woven throughout the dishes. Whether you’re looking to indulge in options from the raw bar, chilled dishes, fried options, or grilled, you’ll be transported to a relaxing oasis the second you step foot on the property.

Mocktail: Limonda De Coco
What’s in it? Coconut milk, syrup and lime juice. Loco for this limonda de coco!

[The Standard Spa, 40 Island Ave, Miami Beach; standardhotels.com/miami/features/bayside-grill]

By Loren Gutentag and Kathy Buccio, contributing writers

Their recipes, your kitchen…

Linguine with Citrus Pesto and Shrimp
From Riviera Focacceria Italiana

Serves 2


  • 7 oz linguine pasta
  • 4 Tbsp coarse marine salt
  • 2 oz pistachios
  • lemon zest, medium-sized lemon
  • 1 medium-sized orange
  • 1 Tbsp extra virgin olive oil
  • pinch of salt
  • 10 large shrimp, deveined and peeled
  • 1 garlic clove
  • pink peppercorns


In a large pot, boil pasta in water. Add coarse marine salt while pasta is boiling. Cook pasta according to box instructions. Toast pistachios in a hot pan for a few minutes, then set aside to cool. Peel the orange and put it in a blender with the toasted pistachios, lemon zest, extra virgin olive oil, and a pinch of salt to create a citrus pesto. Set aside.

In a sauté pan, add a tablespoon of extra virgin olive oil. When hot, add peeled garlic clove and cook until brown. Discard the garlic and add the shrimp. Cook for approximately 5 minutes. Remove from heat and add the citrus pesto. Drain the linguine and toss in the pan with the citrus pesto and the shrimp until well coated. Arrange on a plate and sprinkle with crushed pink peppercorns.

Scallops with Aji Amarillo Potatoes and Huacatay BBQ
From Lido Bayside Grill at The Standard Spa and Hotel

Serves 3-4


Aji Amarillo Potatoes:

  • 6 Yukon gold potatoes (about 2lbs)
  • 3 Tbsp aji amarillo paste
  • 1/2 lb butter
  • 1 tsp salt

Huacatay BBQ:

  • 2/3 c huacatay paste
  • 1-1/2 c agave
  • 5 Tbsp rice vinegar
  • 1 tsp salt
  • 1 Tbsp squid ink


  • 12-14 scallops
  • 1-2 Tbsp grapeseed oil
  • salt and white pepper to taste


For the potatoes:
Peel, then boil potatoes until soft. While the potatoes are boiling, mix aji amarillo paste, butter, and salt in food processor until thoroughly combined. Once potatoes are fully cooked, drain and push though a sieve or ricer. Fold together puréed potatoes and mixture from the food processor.

For the barbecue:
Blend all of the ingredients on high.

For the scallops:
Pat raw scallops dry on an absorbent towel. Place a sauté pan over medium-high heat with 1-2 tablespoons of grapeseed oil; pan should be hot enough that smoke is beginning to rise from it. Season scallops with salt and white pepper to taste and place carefully into the sauté pan. Sear scallops until golden brown on each side (about 2 minutes per side). Serve with mashed potatoes and barbecue sauce.

Seared Sea Scallops and Caviar Butter
From Morton’s The Steakhouse

Serves 1


  • 2 oz unsalted butter
  • 2 oz oyster mushrooms
  • 3 oz fresh sweet corn kernels, shaved off the cob
  • 1 oz red bell pepper, diced 1/4-inch cubes
  • 2 tsp fresh tarragon leaves
  • 2 oz cooked lobster meat
  • 1-1/2 oz baby arugula
  • 1 Tbsp clarified butter (or olive oil)
  • 1/4 tsp kosher salt
  • 1/8 tsp ground black pepper
  • 4 U-10 sea scallops
  • 1/4 tsp Hackleback caviar
  • 1/8 tsp micro-greens (or fresh chives)


In a sauté pan over medium heat, melt 1 ounce unsalted butter and add the oyster mushrooms. Cook the mushrooms until lightly browned. Add the corn, peppers, tarragon, and lobster meat. Sauté the mixture for 2 minutes or until hot. Remove from heat and add the baby arugula and mix together.

Season the scallops with kosher salt and pepper. In another sauté pan over medium-high heat, add the clarified butter. Once the pan is hot, add the scallops to the pan and cook until golden brown (approximately 2 minutes on each side). The scallops should be nicely browned and crisp on the outside and slightly opaque in the middle. (If you prefer the scallops cooked further, place in a hot oven until desired doneness.) Remove the scallops from the pan and place on a paper towel. Note: the scallops will leach liquid while resting. To plate, arrange the sweet corn and lobster mixture on a plate, place scallops on top of the mixture. In a small bowl, combine 1 ounce melted unsalted butter and caviar and lightly mix. Pour the caviar sauce on the plate around the corn and lobster mix. Garnish with micro-greens and serve.

Mushroom Bistek
From Pao by Paul Qui

Serves 1


  • 3 pearl onions
  • 4 pickled chilis, sliced
  • 1 tsp charred onion powder (thinly sliced onions, baked until black, then blended into a powder)
  • lime zest
  • mustard flowers (or other bitter greens)

Poaching Oil:

  • 12 large portobello mushrooms
  • 4 bottles rice bran oil
  • 3 Fresno peppers, cut into fourths
  • 1 small ginger bulb, peeled and diced
  • 15 cloves of garlic
  • 1 white onion, sliced
  • 3 bay leaves
  • handful thyme sprigs
  • 1 stalk lemongrass
  • 2 Tbsp whole black peppercorns
  • 2 Tbsp coriander seed
  • zest from 3 lemons

Ponzu-Brown Butter Sauce:

  • 4 oz brown butter
  • 4 oz vegan ponzu
  • 1 oz fresh lime juice
  • pinch of yuzu kosho
  • 10 cracks of fresh black pepper


For poaching oil:
In a deep six-inch pan, combine all ingredients except mushrooms. Place the pan across two burners on very low heat. Clean the mushrooms and add to the pan, making sure the oil covers the mushrooms completely. Cook until mushrooms are tender inside (about 20-30 minutes, or when a skewer can go through the middle without resistance). Remove the mushrooms and store the oil. (Oil can be used two more times.)

For the sauce:
In a small pot, combine all the ingredients and heat up. Serve hot, and stir well before serving.

To serve:
Take two cooked mushrooms and slice at an angle. Fan the mushroom slices out on a plate, and pour 3 tablespoons of hot ponzu-brown butter sauce on top. Finish with some charred pearl onion layers, pickled chili slices, lime zest, and a sprinkle of charred onion powder. Garnish with mustard flowers.

By DiningOut Staff

LIdo Bayside

sundowner – noun
: a person who observes riveting views
of the Miami sun as it fades into the Atlantic Ocean from the patio of The Lido Bayside Grill at The Standard Spa, Miami Beach
: a partaker in The Lido’s weekday happy hour
: someone who enjoys refreshing libations at the evening hour, such as f’rosé
EXAMPLE: The SunDowners lounged beneath The Lido’s canopy while enjoying a plate of crudité in the glow of the setting sun.

Are you a SunDowner? Do you wish you were? Becoming a SunDowner is simple. Call upon The Lido Bayside Grill at The Standard Spa, Miami Beach {40 Island Avenue; 305.673.1717} Monday through Friday between 4-7pm and you’ll be well on your way.

The Lido established this new happy hour program in January after renovating its entire space to create a fresh look and feel. The place to be is undoubtedly the patio—especially the new balcony section of the dock—which hovers right over the water. In fact, The Lido is one of the only waterfront restaurants in Miami that’s thisclose to the bay. And when the sun sets? The beauty of the view reaches its glorious boiling point.

As you watch, there’s no shortage of drinks to sip and refreshments on which to nibble. The standout libation? The f’rosé (fro-ZAY). The Lido collaborated with Kelvin Slush Co. to create this special drink—a rosé served granita-style—and it’s only $7 during happy hour. Another must-try is the Sunset Sangría—which will only set you back a Lincoln during happy hour. It comes in Spanish-style red or white, and it’s always filled with fresh fruit. The Lido also offers deals on beer, wine, and well cocktails to pair with the sunset.

And if you’re hungry, Executive Chef Mark Zeitouni offers a number of snacks to see you through to the dinner hour, all of which are designed to be fun and fitting complements to The Lido’s glorious setting. “As a property, we like to keep at least a third of our menu vegetarian,” Zeitouni says. “A lot of guests come for the wellness aspect of the property.” Translation? Light, Mediterranean- inspired bites like Mussels a la Plancha and Chargrilled Octopus—all pairing perfectly with a frosty f’rosé, of course. Yes, it feels awfully good to be a SunDowner.

By Maya Silver | Editor