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Foxhole Market & Deli {187 Southwest Seventh Street; 305.529.6263}

Transport yourself back to the charming corner grocery store of your childhood at Foxhole Market & Deli. Foxhole comes to Miami’s booming Brickell area, with a full roster of healthy products at affordable prices. Everyday necessities like premier deli meats and cheese, dairy products, fresh produce, imported and domestic beer and wine, and baked goods are tucked away here, along with home and pet supplies, health and hygiene products, and cleaning supplies. Nestled beside the scenic Miami River, Foxhole has an outdoor area for customers to enjoy. And as if that wasn’t enough, they also have free Wifi, in-store ATMs, and order delivery. Foxholemarket.com

Kouzina Greek Bistro {3535 Northeast Second Avenue, Midtown; 954.394.4140}

An alfresco Greek kitchen comes to Midtown Miami, bringing sun-kissed wine grapes and village market provisions to delight in. Greek hospitality pioneers and Kouzina owners say they chose to open this Greek bistro in Miami because of the city’s natural Mediterranean sensibilities. The 90-seat indoor-outdoor restaurant serves simple and sophisticated home-cooked Greek fare packed with flavors from the Aegean sea, mountain oregano, and Mykonos island-harvested ingredients. kouzinabistro.com

Mixtura-Key Biscane {328 Crandon Boulevard Suite 120, Key Biscayne; 786.615.2468}

Specializing in Peruvian culinary arts, Mixtura brings staples from ancient cultures to the modern kitchen in their new Key Biscayne location. Already a neighborhood favorite in North Miami Beach, Mixtura unloads their Peruvian panache with first-rate ceviches, tiraditos, a killer Lomo Saltado over risotto, and a selection of plump sushi rolls. Undeniably fresh and inviting, Mixtura is sure to light up Key Biscayne with Peruvian fusion flair. mixturarestaurant.com

Nikko by Sunshine {186 Southeast 12th Terrace, CU-2, Brickell; 305.418.0151}

Brickell is shining a little bit brighter since Nikko by Sunshine moved into the area. Owner and Chef Sunchai “Sunshine” Naknoon, formerly of China Grill, Fisher Island Club, and the Sheraton Bal Harbour Beach Resort, opened a modern Asian kitchen in the swanky Solaris building on Biscayne Bay. Thailand-born and Japan-trained Sunshine is a true artisan, fashioning each sushi, sashimi, curry, and noodle as a masterpiece of gastronomy. His bounty of whimsical creations are filled with bold, succulent flavors that appeal to all the senses. nikkobysunshine.com

The District {190 Northeast 46th Street; 305.573.4199}

The District Miami braids together South Florida charm, pan-American flavor, and culinary craftsmanship to create one of Miami’s most unique dining destinations. Transforming a historic home in the winsome Buena Vista neighborhood into a contemporary eatery outfitted with sophistication and comfort, this must-see offers countless old-Florida delights and New-World treats. Plus, there’s the breath-taking décor—a dining room filled with custom-made Westchester-style leather couches and industrial touches of wood, metal, and brick. The full-bodied menu is directed by fresh and sustainable ingredients pulled from local farms, and rounded out by the bar’s wide selection of boutique wines and artisanal craft beers. The District is spearheaded and envisioned by global hospitality connoisseur Alexander Ringleb and Executive Chef Horacio Rivadero, <i>Food & Wine<i> magazine’s 2012 Best New Chef for the Gulf Region, combining the best of past and present, new and old, familiar and exotic, a paean to the glories of Florida. thedistrictmiami.com

Boxpark {1111 Southwest First Avenue, Brickell; 305.356.8385}

Celebrating food in its wild, wholesome glory, Boxpark is a purist’s refuge. Following the perfect order of nature to allow the cuisine to evolve organically, Boxpark respects farm-to-table cooking with an especially humble approach to food by sourcing locally and honoring the quality of fresh ingredients found in South Florida. A hands-off aesthetic that allows the true form of ingredients to shine gives way to their mantra, “Food. Unfiltered.” This new culinary enclave comes to Brickell in an open-concept space with a beautiful, accessible kitchen that invites curiosity and conversation in a communal dining room. Exotic selections like rabbit and alligator mingle with seasonal fare to transform the ordinary into extraordinary, satiating the most sophisticated of palates with honest cooking and refined provisions. boxparkmiami.com 

Europa Delicatessen And Gourmet Market {425 Washington Avenue, Miami Beach; 305.534.0070}

Europa Delicatessen and Gourmet Market is a family-owned boutique deli and gourmet store offering the highest quality in Western and Eastern European deli products, imported ethnic gourmet groceries and baskets, bakery items, salads, soups, and sandwiches from Russia, Serbia, Croatia, Hungary and Austria, to mention a few. Settled on the tip of Miami Beach’s South of Fifth District, Europa is the one-stop shop that’s been missing from the neighborhood—until now. It’s a deli, a bakery, a gourmet market, and a coffeehouse all rolled into one. What’s more, Europa prepares breakfast, lunch, and dinner for dine-in, takeout, or delivery.

Altamare {1233 Lincoln Road, Miami Beach; 305.532.3061}

On the west end of Lincoln Road lies Altamare, the best place to find fresh fish and pasta in town, not to mention the hottest celeb sightings on the beach. Now open for lunch, Altamare’s ocean fare remains as fresh as ever, with all of their seafood collected from local purveyors. From Pan-Seared Day Boat Scallops and local Snapper Ceviche to braised Harris Ranch Ribs and housemade Mushroom Ravioli, every dish is simple and classic, ensuring that the freshness always shines through. altamarerestaurant.com

Oceanaire Seafood Room

Executive Chef Kareem Anguin of The Oceanaire Seafood Room

I’m continually inspired to incorporate the fresh fruits, vegetables, and ultra-fresh seafood that are available each season in order to provide a variety of distinctive flavors. For example, during the fall I tend to use more pumpkin and a wide variety of mushrooms to create heartier dishes. I’m also excited for the arrival of fresh Florida stone crabs and Alaskan red king crab!


Executive Chef Esteban Garcia Jr. of Garcia’s Seafood Grille & Fishmarket 

We have our own fishing boats, so we can fish for the season. We bring in items like lobster, stone crabs, and grouper. Garcia’s relies 100-percent on what our fisherman bring in, so we’re always motivated to create dishes that fit the catch. Sure, we have a few main dishes that are always on the menu—like our Mahi Mahi Sandwich, the Grilled Jumbo Shrimp, and Fish Ceviche—but other than that, our menu changes almost weekly.

District Miami

Executive Chef Horacio Rivadero of The District Miami

My inspiration is derived from three key elements: actual ingredients, my memories, and my Latin American background. Seasons are relative at The District Miami, as the ingredients for our dishes focus on the best of what pan-America has to offer. Some ingredients may be seasonal in one location, but not in others. In other words, we highlight ingredients which are seasonal in each of the regions we showcase at a particular time—North, South, and Central America, and the Caribbean—giving each dish a twist. We combine the best of all ingredients and fuse them in a dish to create an extraordinary culinary journey.

Hosteria Romana

Executive Chef/Owner Marco Efrati of Hosteria Romana

Once a year I go to Trastevere in Rome where I was born and where I spent my childhood. Being there, I am inspired by the flavors of the Old World. I bring that back to Hosteria Romana and, combined with seasonal ingredients, create a fresh new menu many times a year.

The District Miami

makes three small tacos

Aji mayonnaise:
1 Tbsp aji amarillo paste
1 whole egg
1 egg yolk
1 c soy bean oil
1 lemon
1 tsp kosher salt

8 oz fresh lobster meat, cooked
1 Tbsp diced piquillo pepper
1/2 Tbsp diced scallions
1/2 Tbsp lime juice
1 small crispy shallot
1 Tbsp aji amarillo for the mayonnaise
2 oz pickled cabbage
1 tsp kosher salt
Taco shells


For the aji mayonnaise: Beat the eggs and add the salt and the aji amarillo. Add the soy bean oil slowly and whisk until it reaches a firm consistency. Add the lime juice and salt to taste.

For the taco: Cut the cooked lobster meat into medium cubes and place in a mixing bowl. Add the green onion, piquillo pepper, salt, and lime juice. Mix in the aji mayonnaise and mix well. Fill tacos shells and serve with pickled cabbage.