New Menus to Savor This Fall in Miami

With Miami Spice almost over, chefs unveil their new menus and get ready for the fall season. Make sure you get a table at one of these spots to get a taste of what these Miami legends are cooking up!

Boia De - Miami
Photo Credit: Boia De

Boia De

Boia De, the hidden gem restaurant in Little Haiti which earned chefs Alex Meyer and Luciana Giangrandi a James Beard semifinalist nomination for Best Chef South in 2020, is getting ready for a menu revamp. Guests can expect fall additions, including dishes such as Kale and Fontina Cestini; Gnocchi alla Norma, the chefs’ take on the traditional pasta alla Norma, made with bufala ricotta gnocchi tossed in Sicilian pesto, served on a smoky eggplant puree and finished with freshly-grated ricotta salata cheese; and Rabbit Roulade with swiss chard and ajo blanco. Additional menu items will be added as the season progresses, with more vegetable-centric dishes that lighten up the menu. Signature beloved Boia De dishes, including the Potato Skins, Crispy Polenta, and Tagliolini Nero, remain. Boia De is located at 5205 NE 2nd Avenue in Little Haiti. Reservations are highly encouraged and can be made on RESYwww.boiaderestaurant.com

Chug’s Diner
Photo Credit: @antore

Chug’s Diner

After closing for months, Chef Michael Beltran’s small, unassuming pop-up relaunched in September 2021 as a permanent full-service diner and modern-day ventanita. Beltran’s take on an American diner with a Cuban spin pays tribute to classic American cooking and his rich Cuban heritage. Chug’s serves breakfast, lunch, and dinner seven days a week with an exclusive selection of breakfast items available ‘til close like an authentic diner. New offerings include foie gras peanut butter & jelly buñuelo; pan con bistec; media noche pierogi; meatloaf with tamarind ketchup, peas & carrots, and whipped mashed potatoes; veggie skillet – sweet potato, boniato, carrots, peas, roasted onion, sazón breadcrumbs, tahini mojo; snapper escabeche – vegetable escabeche, crispy garlic, white rice, garlic confit butter; Pollo a la Milanesa – prosciutto, tomato, parmesan, maduros, pickled green tomato; and masitas – pork belly, fufú de plátano, mojo onions. Ariete Hospitality Group Executive Pastry Chef Devin Braddock creates a special menu of seasonal treats designed as meal-enders as well as an array of sweets, cakes, and pies packaged to-go. Also, available to-go until sold out. Chug’s will offer a variety of Pastelito Papi’s daily. Chug’s is located in the heart of Coconut Grove at 3444 Main Highway. www.chugsdiner.com

Corsair Tuna Tartare - Miami Spice
Photo Credit: Corsair Kitchen & Bar

Corsair Kitchen & Bar

The American-inspired kitchen and bar inside the JW Marriott Miami Turnberry have debuted new lunch, dinner, and lite bite menus. Drawing inspiration from South Florida’s local culture and cuisine, Chef Gordon Maybury and Chef Derrick Connor bring a new menu direction to CORSAIR with an array of comfort plates and lighter fare ideal to enjoy after golf, in between meetings, or after a day of fun in the sun. New menu items are prepared with regionally sourced, wholly natural ingredients from local purveyors, including Bush Brothers Provision Co., Sullivan Street Bakery, and Mr. Green’s Produce. Lunch and Dinner menus offer Shareables such as Pita & Dips, Warm Salted Pretzel on The Hanger and Blackened Shrimp Tacos; and Salads including Hawaiian-style Poke, Old-Fashioned Wedge, and Classic Caesar. Between The Crusts has sandwich selections such as El Cubano with cured pork belly, Virginia ham, swiss cheese, mustard, pickles on local bread, and Turnberry Turkey with carved turkey breast and mozzarella provolone, and Alabama white barbecue sauce on a brioche bun. Guests will continue to find Corsair’s beloved Corsair Cheeseburger, an 8 oz blend of ground chuck, short rib, brisket, bread-n-butter pickles, and spicy aioli on a brioche bun; as well as a plant-based Impossible™ Burger. Comfort items feature heartier items such as Roasted Florida Red Snapper with wilted spinach, ratatouille vinaigrette, and House Made Rigatoni Bolognese with wagyu beef shaved parmesan, and garlic bread; and Char-Grilled 8 oz. Creekstone Filet with shishito peppers, loaded baked potato, and chive butter. Rounding out the menu are Sweets such as All American Sundae, 7-Layer Chocolate Cake, and Warm Brown Butter Cake. Corsair Kitchen & Bar is located at 19999 W Country Club Drive at the JW Marriott Miami Turnberry in Aventura. Reservations are available through OpenTable

Itamae Chupe de Mariscos
Photo Credit: Itamae

Itamae

Located in the heart of the Miami Design District, Itamae is a Nikkei-inspired restaurant from the family-trio lovingly referred to as Chang Gang: Chef/Owner Fernando “Papa” Chang and his talented children, Chefs Valerie and Nando Chang. At Itamae, guests can expect to find only the freshest fare, with standout Tiraditos – sashimi-style raw fish seasoned with leche de tigre, and creative Cebiches take center stage. Most recently, Itamae has introduced an array of new offerings such as baby dutch potatoes  – shishito, egg, preserved lemon; escabeche – eel, murasaki potato, vinegar ají; five day-aged kanpachi – white soy, lime, green sichuan; cebiche imperíal – wild striped bass, octopus, avocado, capers; roasted tail – daily catch, ají panca, short-grain rice; and roasted collar – daily catch, fermented red chili, short-grain rice, among others. Dishes rotate based on availability. Itamae is open Wednesday, Thursday, and Sunday from noon – 6 PM; Friday and Saturday from noon – 3:45 PM and 5 PM – 8 PM. The indoor/outdoor restaurant is located in a beautiful courtyard at 140 NE 39th Street #136 in the Miami Design District.  www.itamaemiami.com

Le Jardinier - RedKabocha
Le Jardinier – Photo Credit: Ricardo Mejia

Le Jardinier

The Miami Design District hotspot by Chef Alain Verzeroli continues to impress diners with its immense attention to detail in dish presentation, quality of food, and scenic restaurant design. A vegetable-forward concept committed to offering fresh, hyper-seasonal cuisine, Le Jardinier Miami is under the helm of Chef Seth Blumenthal. He, together with his team, is preparing to debut a new menu. As of October 1, diners will be able to enjoy new menu selections highlighting the very best of in-season fall produce. Menu highlights include Burrata served with Kabocha Mousse, Apples, and Marcona Almond Gremolata; Citrus Cured Scallop Crudo with Fall Apples, Crispy Rice & Shiso; Pumpkin Vichyssoise with Crispy Leeks, Marinated Chanterelles and Pumpkin Financier; Roasted Poussin with Fall Mushrooms and Brussels Sprouts au jus; Whole Maine Lobster served with Smoked Marbled Potato and Corraline Bisque; and Butternut Squash with Grilled Iberico Pluma, Apple Butter, Marinated Figs. Le Jardinier is located at 151 NE 41st Street in the Miami Design District. Reservations are available through RESY. www.lejardinier-miami.com

Salt & Straw Maple Bacon Cast Iron
Photo Credit: Salt & Straw

Salt & Straw

Salt & Straw has captured the most nostalgic memories of the great outdoors and spun them into ice cream with its new Camping-themed menu. The small-batch, family-owned brand has debuted seasonal flavors including Cowboy Coffee Grinds & Bourbon, Coava’s Kilenso grinds, housemade fudge, chunks of chewy brownies, and a nip of Eastside Distilling’s Burnside Bourbon for an extra hit of that off-the-grid woodsy-ness; Mushroom Muddy Buddies, using grandma’s age-old muddy buddies recipe, rocked with local PNW hazelnuts, a candied trio of porcini, candy cap, and chanterelle mushrooms in honey, butter, and a touch of sherry resulting in the earthiest, umami-est, and startlingly roasty-est ice cream imaginable; Salted Hazelnut Praline S’mores, vanilla bean-laden marshmallows, chocolate pudding ganache, and praline graham cracker crunch—made intensely smoky from roasted hazelnuts from Oregon’s own, Freddy Guys Hazelnut Farm; Maple & Bacon Streusel, where bits of crispy bacon are tossed in a brown sugar streusel and get lost in a deep amber salted maple ice cream; and Bug Juice! Sorbet, a blend of cherry, lime, and grape juices for a thirst-quenching, outrageously fruity sorbet with Hibiscus Mango tea from Smith Tea to add a refreshing punchiness. The Camping menu is available now through September 23 by the scoop ($6.25) or by the pint ($12.50) at the Wynwood and Coconut Grove locations, as well as for local delivery on Ubereats and DoorDash or nationwide delivery on www.saltandstraw.com. Salt & Straw Wynwood is located at 246 NW 25th Street, and Salt & Straw Coconut Grove is located at 3015 Grand Avenue in CocoWalk.

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Zulma Torres

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