Miami’s dining landscape gains a noteworthy new arrival as Spicy Hospitality Group debuts Le Specialità in the Miami Design District. Nearly five decades after opening on Via Pietro Calvi, the iconic Milanese trattoria makes its American debut, merging Italian culinary heritage with Miami’s art-forward attitude.

Since 1977, Le Specialità has been prized for its honest cooking, handcrafted pizza and magnetic trattoria energy. More than a restaurant, it remains a Milanese cultural anchor, known for evenings that stretch into spirited serate shared with friends. Its Miami outpost preserves that effortless conviviality, pairing Italian simplicity and precision with the playful pulse of the Design District.

The kitchen follows the Milan original’s guiding philosophy: quality, seasonality and authenticity. The menu’s backbone is an elegant roster of housemade pastas, seasonal seafood and classic Italian meats. Longtime devotees will be pleased to see the trattoria’s legendary pizza program, which helped define Le Specialità’s reputation in Milan.

The pizza selection includes refined renditions of classics such as the Margherita, along with standout signatures like the Truffle Pizza and the Piccantissimi, bright with chili pepper pesto and toasted pine nuts.

Secondi highlight timeless Italian technique through Branzino alla Siciliana, Dover Sole Meunière and Veal Milanese, dishes rooted in tradition yet presented with contemporary balance.

Dessert continues the theme of Italian specificity: housemade gelato in flavors like pistachio, dark chocolate, nocciola, crema italiana and salted caramel, plus a tiramisu layered with mascarpone, espresso and cocoa.

The beverage program anchors the experience with a 260-label wine list that dives deep into Italy while offering rarities from Burgundy and Bordeaux, including 1990 Le Pin, 1986 Pétrus and 1952 Pavie. The selection also boasts an outstanding lineup of Barolo, Barbaresco and Brunello di Montalcino, backed by cocktails such as the Milano Mai Tai, Fragola Basilico and the Espresso Italiano.

Art and design take a starring role. Spicy Hospitality Group tapped the acclaimed Rockwell Group to shape Le Specialità’s Miami home, drawing on Milan’s radical design movement of the 1960s and 1970s and Miami’s celebratory style. The result is what Rockwell Group calls a “radical retro chic” expression: glamorous without being precious, modern while still playful.

Guests first encounter a lively cluster of sidewalk seating before stepping inside to find:

• A green lavastone bar paired with red leather stools, fronted by a mirrored wine wall.

• Terrazzo floors detailed with metal-stripe inlay, echoing diagonal wood beams overhead.

• A dramatic black-and-white terrazzo pizza oven framed by a chef’s bar.

• Dining rooms featuring striped leather booths, lavastone tables and lacquered accents

Details extend into the powder rooms, which feature pink terrazzo, colorful chandeliers and pastel mirrors. Outdoors, a terrace with striped canopies and color-soaked seating channels a Milan-meets-Miami piazza.

An eclectic art collection curated by Andre Sakhai reinforces the restaurant’s creative point of view. Works draw from his personal archive, mixing vintage Italian photography with influential artists including Jean-Michel Basquiat, KAWS, Rashid Johnson, Peter Saul, Joel Mesler, John Wesley, Takashi Murakami and Richard Prince. The gallery-like sensibility positions Le Specialità as a cultural neighbor to the Design District’s art institutions.

At a Glance

• Sublimotion is a dining experience created by Creative Director Eduardo Gonzales and two-Michelin-star Spanish chef Paco Roncero, located inside BLESS Ibiza The Site (formerly the Hard Rock Hotel Ibiza).
• It seats 12 guests per evening during Ibiza's summer season, and the experience lasts approximately three hours.
• Projection mapping, lighting, sound, live performance, and virtual reality change the dining room roughly every 10 to 15 minutes.
• Sublimotion ranks among the most exclusive and expensive dining experiences in the world, and reservations well in advance are recommended, especially in peak season.

I had the opportunity to spend an evening at Sublimotion, the restaurant hidden inside BLESS Ibiza The Site, and it is the most innovative dining experience I have ever had. Created by Creative Director Eduardo Gonzales and the two-Michelin-star Spanish chef Paco Roncero, Sublimotion seats just 12 guests each evening during Ibiza's summer season. Every performance is carefully choreographed, and a reservation here is one of the most sought-after on the island.

After one night, it's easy to understand why. Calling it dinner almost feels misleading.

I arrived expecting an exceptional meal. Within minutes it was clear that the word restaurant doesn't quite cover it. The evening unfolds more like stepping inside someone else's imagination, where technology, lighting, music, Gonzales's storytelling, and Roncero's cooking combine into one continuous narrative for the senses. Long after it ended, what stayed with me was how the evening made me feel.

You don't sit in one place all night. You never see a menu. Instead, the evening plays out as a thought-provoking series of scenes, each one built to keep you guessing. Conversation with the person across from you gives way to one question you keep asking every few minutes, wondering what could possibly happen next and where they are taking you now.

The person beside you becomes part of the show. Every reveal lands on the two of you at once, and I lost count of the times the whole table looked around at each other grinning, with no idea what was coming and no wish to find out early. Those shared reactions, the laughter and the double takes, became some of my favorite moments of the night.

The cooking is exceptional on its own terms. Courses arrived in ways I never imagined possible: served from a lamp, presented inside unexpected objects, and folded into the story playing out around us. Each dish balanced refined technique with a sense of play.

At Sublimotion, though, the food has a second job. Rather than being the sole focus of the evening, it becomes the vehicle that carries each chapter forward, and every dish is thoughtfully crafted to play that role.

By the end of the night I could barely recall every individual dish. That says nothing against them. Each course had become inseparable from the world built around it, so every bite felt like the best thing I had tasted in that moment, while the flavors, visuals, music, and theatrical effects blended into a single memory. Somewhere along the way I stopped trying to predict the next scene and simply let it surprise me.

Technology is what separates Sublimotion from every other tasting menu. Projection mapping turns the table into a living canvas while the walls disappear into ever-changing scenery. Dynamic lighting, sound design, live performance, stage mechanics and synchronized visuals work together so closely that the room itself becomes another member of the cast.

Every 10 to 15 minutes, the environment becomes something entirely new. Settling into a routine is impossible.

One moment we seemed to be riding aboard an elegant train past sweeping views. Minutes later we had entered a different world altogether, with its own setting and its own emotional tone. Each chapter felt like a fresh start.

The biggest surprise was that the team didn't stop at transforming the room. They moved us through it.

Just as I thought I had settled in, staff quietly moved my chair to another section of the dining room. At most tasting menus, guests hold the same seat for three hours. Here, the space keeps changing shape around you. At one point our larger communal table divided into intimate tables for two, and it suddenly felt like a private anniversary dinner. Later the group came back together for another act. Every seating arrangement felt intentional, designed to fit the story unfolding around us. Even the question of who you are sitting beside becomes part of the script.

The most memorable moment of the night came during what the team calls the Multiverse. Each guest was handed a virtual reality headset and carried into an entirely digital world. We were told to reach our hands forward, and at the exact moment a bite of food appeared in the virtual world, a real one was placed gently into our hands.

For a brief moment, reality and imagination were indistinguishable. I can now say I've had dinner in the multiverse. Like so much of the evening, the best part was sharing it with the person next to me as we both laughed in disbelief.

That constant pursuit of invention is what defines Sublimotion. No two evenings are exactly alike, so every future guest gets to discover the story as it was intended, without knowing what surprises are coming. When nearly everything can be spoiled online before you arrive, Sublimotion has held on to something rare, which is genuine surprise.

As the night came to a close, the mood shifted from elegant fine dining to full celebration. Confetti filled the room as the music swelled and desserts arrived in spectacular fashion. It felt less like the end of a meal and more like the final curtain call of a Broadway production.

Guests who had spent the evening quietly admiring intricate dishes were suddenly on their feet, dancing and raising glasses together. Dessert stations lined the room, and everyone wandered between them, reflecting on what we had just been through.

Walking back outside into the warm Ibiza evening felt almost surreal, as though I had stepped out of one reality and back onto the island. For a moment I thought an experience like this could exist nowhere else in the world. Then I realized that is exactly why it belongs in Ibiza.

Like the island itself, Sublimotion lives somewhere between fantasy and reality and keeps blurring the line between the two, until you're no longer sure whether you remember the individual moments or only how they made you feel.

Describing it in words alone is nearly impossible, because it simply doesn't fit the definition of a restaurant. It is theater, technology, gastronomy, storytelling, and art at the same time. Every element, from Roncero's cooking and the digital environments to the flawless choreography and emotional pacing, works together to create something entirely its own.

Luxury dining usually sets out to deliver a remarkable meal. Sublimotion goes one step further and delivers a memory. Years from now I may not remember every bite, but I will always remember how the evening made me feel: curious, surprised, inspired, and, above all, reminded that dining can be so much more than eating.

Sublimotion is located inside BLESS Ibiza The Site and operates during Ibiza's summer season, hosting just 12 guests per seating. The experience lasts approximately three hours and is among the most exclusive, and most expensive, dining experiences in the world. Reservations are highly recommended well in advance, especially during peak season. For travelers looking for one of the most inventive culinary experiences anywhere, Sublimotion is unlike anything else on the planet.

At a Glance

• Tanuki River Landing sits at 1420 NW North River Drive in the River Landing development on the Miami River.

• Modern Asian and Japanese-inspired menu with a full sushi program, hand roll sets and chef's tastings at $175 and $250.

• Standouts: tuna pizza with truffle aioli, chili edamame, the sando sandwich and a brûléed cheesecake.

• Riverfront setting with passing boats and a spacious open bar; energetic rather than formal.

• RESIDENT™ rating: 4.4 RESIDENT™ Stars.

Miami has no shortage of restaurants promising a memorable night out. But the most enjoyable experiences often come from a simple combination: a setting that gives a restaurant its identity, food that delivers consistently, and service that makes guests feel welcome. Tanuki River Landing brings those elements together along the Miami River.

Located at 1420 NW North River Drive in the River Landing development, Tanuki pairs modern Asian-inspired dining with the spectacle of boats moving along the waterfront. The result is distinctly Miami: animated and social, but more relaxed than many of the city's high-energy dining rooms.

Tanuki's riverfront location is central to its appeal. Passing boats create a continuously changing backdrop, while a spacious open bar sets the tone for the evening. This is a restaurant well suited to groups of friends, celebrations, and couples who want a waterfront dinner without an overly formal atmosphere.

The environment is casual and inviting. Rather than competing with the river, the design allows the waterfront to remain part of the experience. The overall effect is a lively gathering place where the evening can unfold at its own pace.

Set expectations accordingly: Tanuki is a scene to join, not a hush to savor. The kitchen's ambitions are real; there is a full omakase program, up to a $250 chef's tasting. But the room's center of gravity is the energy, and on a busy night that energy is also the main trade-off. What Tanuki does, it does on its own terms: the river, the bar, and a room built for a good night rather than a reverent one.

The menu draws on Japanese and broader Asian flavors, offering plenty of opportunities to order several plates for the table. Our experience was marked by consistently enjoyable preparations, with several dishes standing above the rest.

Tuna pizza with truffle aioli. This was one of the clear highlights of our dinner. The truffle aioli added richness and an appealing savory dimension to the tuna, resulting in a dish that felt indulgent yet balanced. It is a strong choice for guests looking for a distinctive starter.

Chili edamame. A familiar appetizer became more interesting through its seasoning. The chili gave the edamame a lively kick and made it an especially good first plate to share.

Sando sandwich. Another favorite of the evening, the sando provided a satisfying contrast to the lighter starters. It was one of the dishes we most enjoyed and reinforced the breadth of Tanuki's kitchen beyond sushi and traditional small plates.

Beyond the plates we ordered, the menu runs a full sushi program that most waterfront rooms never attempt: two-piece nigiri from Faroe Island salmon ($14) through chu-toro and o-toro ($24-26) to torched wagyu and wagyu foie gras ($28-34); maki from a $19 salmon avocado to the Fuego, flamed tableside ($32); and hand rolls ($8-28) offered as sets, three classic temaki for $30, up to a $95 luxury set with wagyu uni, toro foie, and caviar. Two chef's tastings anchor the top end, at $175 and $250. The pricing is honest Miami raw-bar level, serious money but not scene-tax money, and it gives the kitchen a second identity beyond the shareable starters.

The desserts were excellent, with the cheesecake particularly memorable. Its brûléed top provided a pleasing caramelized contrast to the creamy filling. We also enjoyed a chocolate dessert served with ice cream, berries, and chocolate sauce. Both delivered a satisfying finale, though the cheesecake stood out as the more distinctive preparation.

Service added to the evening. Peter, the manager, stopped by to welcome us, a small but meaningful gesture that made the restaurant feel personal. That warmth supported the casual character of the dining room and helped distinguish the experience from a purely scene-driven destination.

Yes. Tanuki River Landing is an easy recommendation for diners seeking Asian-inspired food with waterfront views in Miami. The passing boats, expansive bar, and relaxed atmosphere give it a sense of place, while the tuna pizza, chili edamame, sando sandwich, and brûléed cheesecake give guests memorable reasons to return.

It is especially appealing for groups and for anyone who prefers an energetic but approachable restaurant over a more formal night out. Judged as what it is, a lively waterfront room rather than a fine-dining contender, Tanuki succeeds by delivering a strong all-around experience, not by relying on the scenery alone.

RESIDENT™ rating: 4.4 RESIDENT™ Stars.

Tanuki River Landing, 1420 NW North River Drive, Miami, FL 33125. Modern Asian and Japanese-inspired cuisine on the Miami River waterfront. tanukimiami.com. Reservations via OpenTable.

RESIDENT was hosted by Tanuki River Landing. Opinions are the writer's own.

At a Glance

• Torno Subito Miami launched PALME, a tasting menu from Executive Chef Bernardo Paladini, on October 1, 2026.
• PALME is served at lunch and dinner for $195 per person, plus tax and gratuity, at Torno Subito inside The Moore, 191 NE 40th Street, Miami Design District.
• Paladini, a Rome native, trained within Massimo Bottura's Francescana Family and led Torno Subito Dubai to its Michelin star.
• Reservations are available through Resy or by calling (305) 209-3100.

Torno Subito Miami launched PALME on October 1, a tasting menu from Executive Chef Bernardo Paladini that takes the Italian dishes he grew up with and rebuilds them from Florida seafood, citrus, tropical fruit and herbs. It is served at lunch and dinner for $195 per person, plus tax and gratuity, inside The Moore at 191 NE 40th Street in the Miami Design District.

Paladini is a Rome native who trained within Massimo Bottura's Francescana Family and led Torno Subito Dubai to its Michelin star. Before the Miami opening he spent more than a year with South Florida's farms and fisheries. PALME is what that year produced, and the restaurant calls it the fullest expression of that work so far.

The restaurant frames the menu as an evolution of Torno Subito's Italian identity, Italian roots expressed with what it calls a Miami soul. Paladini describes PALME as his interpretation of Italian cuisine through the ingredients and climate of Florida. His cooking stays rooted in the memories and regional traditions that shaped it, and he treats Miami as his present-day inspiration. Familiar techniques hold their place. The ingredients change around them.

Florida seafood, citrus, tropical fruit and herbs are worked into Italian techniques and regional references, so that a course answers to both places at once. The printed menu puts it in five words: Italian memories, cooked in Florida.

The meal opens with welcome snacks, among them a course titled Pomodoro, Pomodoro, Pomodoro. Born and Raised in Miami follows, a crudo of Florida catch of the day with a citrus and fennel salad and a sweet and sour Saba sauce.

Stone Crab in Saor is Paladini's Florida interpretation of the Venetian classic: Florida stone crab salad with tropical salad, crispy polenta and a sweet and sour dressing. Fishing in the South grills Patagonian toothfish and sets it on extra virgin olive oil corn polenta with cilantro oil and an aromatic salad.

The pasta courses carry the Italian memory. Sardinia, Sardinia pairs fregola with Key West pink shrimp in a tomato and pepper water with paprika and lime. The handmade Tortellini, filled with cured pork and wild capon and served in an aromatic herb broth, is the course the restaurant says preserves an emotional connection to Modena. An American Wagyu tenderloin in citrus jus closes the savory run.

A predessert of beetroot and pecorino sits between the Wagyu and the cake. Dessert proper is the Florida Citrus Cake, a Florida citrus tart with white chocolate and lemongrass ganache. Italian pastry technique, local fruit.

PALME is available at lunch and dinner at Torno Subito at The Moore, 191 NE 40th Street, Miami. Reservations are through Resy or by calling (305) 209-3100. The price is $195 per person, plus tax and gratuity.

• Plan five or six nights in Piedmont’s countryside, with day trips to Alba, Barolo, Barbaresco, and Treiso for truffle hunting, vineyard visits, and regional dining.

• Stay at Castello di Guarene in Guarene, Casa di Langa in Cerretto Langhe, or Relais San Maurizio in Santo Stefano Belbo for historic surroundings, cooking experiences, or spa time.

• Dining highlights include Enrico Crippa’s three-Michelin-starred Piazza Duomo in Alba, La Ciau del Tornavento in Treiso, and Guido da Costigliole at Relais San Maurizio.

• In 2026, the Alba White Truffle World Market runs on Saturdays and Sundays from October 10 through December 6, making an autumn weekend a natural centerpiece of the trip.

Autumn in Piedmont brings together white truffles, Barolo wine, and long lunches in villages surrounded by vineyards. In this corner of northwestern Italy, Alba is the heart of truffle season, while the hills of the Langhe invite days spent visiting cellars, walking through woodland, and learning to make fresh pasta. Stay in a grand castle or a countryside retreat, then explore a little each day, from the restaurants of Alba to the wine villages of Barolo, Barbaresco, and Treiso. There is plenty to discover, and every reason to take your time.

October and November are appealing months for a Piedmont truffle season trip that includes the Alba fair. In 2026, the Alba White Truffle World Market opens on Saturdays and Sundays from October 10 through December 6. Allow five or six nights, including a weekend for the market, with one countryside hotel as your base. Spend the other days enjoying vineyard visits, cooking classes, and the pleasures of coming back to somewhere beautiful.

Castello di Guarene

Castello di Guarene is a luxury hotel in Guarene and a romantic base for day trips to Alba and the surrounding wine villages. This eighteenth-century residence has frescoed interiors, crystal chandeliers, and formal Italian gardens. It is a lovely choice for couples who enjoy historic surroundings and want their hotel to be part of the experience. Spend your first afternoon settling in and walking through the gardens.

Plan outings with time to return and enjoy the castle. The spa offers saunas, a hammam, and treatments, with views across the surrounding hills. An afternoon massage feels especially inviting after a morning outdoors. Arrange a driver for cellar visits and restaurant evenings, so the journey home is taken care of when you find a bottle worth lingering over.

Casa di Langa

Casa di Langa, in Cerretto Langhe, is a countryside hotel for travelers who want food and wine experiences woven into their stay. The property offers cooking classes, wine education, and truffle hunting, with Fàula as its restaurant. Here, a morning learning to roll tajarin by hand can lead into an afternoon exploring the Langhe hills. These fine pasta threads make an appealing introduction to Piedmontese cooking.

Book a cooking class early in your stay and carry that familiarity into the meals that follow. Casa di Langa also offers truffle hunting exclusively for hotel guests and an immersive Wine Academy that will walk you through the intricacies of the Alta Langa region. Choose this base for a holiday combining excursions to Alba and the vineyards with time spent cooking, tasting, and relaxing at the hotel.

Relais San Maurizio

Relais San Maurizio, at Santo Stefano Belbo, offers a countryside stay in a former seventeenth-century monastery. Spa facilities make it inviting for a slower afternoon, while Michelin-starred Guido da Costigliole occupies the old cellars. A stay here lends itself to days exploring the region and evenings close to home. Reserve dinner at the restaurant and leave the afternoon open to enjoy the property amenities like the pool and Botanical gardens.

Make Alba one of your first day trips. The International Alba White Truffle Fair market occupies the Cortile della Maddalena, with access from Piazza Falcone, and brings together truffle traders, local food producers, and wines from Langhe, Monferrato, and Roero. Browse the stalls, enjoy the atmosphere, and leave time for lunch in town. For a closer introduction to truffles, the fair’s sensory sessions explore their aromas.

Reserve one meal in Alba for Piazza Duomo, Enrico Crippa’s restaurant, which holds three Michelin stars. Its dining room, with pink walls and a fresco by Francesco Clemente, provides a distinctive setting for cooking shaped by vegetables, herbs, flowers, and the seasons. The restaurant publishes an autumn white truffle menu alongside other tasting menus. Make this the main event of the day, with a gentle walk beforehand.

For a morning among the trees, book the Truffle Hunting and Cheese, Truffle & Wine Tasting near Alba tour, which begins in Monforte d’Alba. The approximately three-hour experience combines a woodland hunt, cheese served with black truffle, and a wine tasting that includes Barolo. It is an appealing way to connect the countryside with the flavors on your plate.

Another option is the Truffle Hunt and Barolo Wine Tasting tour. Over approximately four hours, the experience combines a hunt with a family winery visit and a tasting of local wines. Follow the excursion with a relaxed lunch, enjoying fresh white truffle over pasta or eggs when available.

Wine deserves a day of its own. Barolo and Barbaresco are both made entirely from Nebbiolo, and visiting their home territory adds another dimension to every glass. Take a Private Barolo and Barbaresco Wine Tour, with a customized itinerary that includes two or three cellar stops. Tell the guide what you enjoy drinking and let that conversation shape the day, whether you are discovering Piedmontese wine or returning to explore it further.

Between tastings, spend time in Barolo and La Morra, or plan another outing around Barbaresco and Treiso. In Barbaresco, Produttori del Barbaresco welcomes visitors to its wine shop in the main square for a short tasting and an introduction to the cooperative. This is an enjoyable stop for anyone interested in learning more about the wines they have been ordering at dinner.

Continue to Treiso for a meal at Michelin-starred La Ciau del Tornavento, where the dining room overlooks the hills and the extensive cellar invites exploration. Ask the sommelier to suggest something suited to your meal, and give lunch the afternoon it deserves. This is a lovely opportunity to enjoy the landscape from the table.

Plan each day around a few nearby stops, with time for lunch and a walk between visits. Spend a day in Alba browsing the market and exploring town, visit Barolo and La Morra together, then pair Barbaresco with lunch in Treiso. If there is a restaurant you especially want to try, book it first and plan your other stops nearby. Ask your hotel to help arrange a driver for wine tastings and dinners, so you can enjoy the day without worrying about the journey back.

For travelers also spending time in Milan, the Small-Group Barolo Wine Tasting, Alba & UNESCO Piedmont Hills tour offers another introduction to the region. It departs from Milan and combines Alba, Grinzane Cavour Castle, and a family winery visit with wines including Barolo. Consider this excursion if  Milan will be your base in the region.

For anyone who loves good food and wine, Piedmont is an inviting place to spend an autumn week. Book the experiences you are most excited about, then give yourself the freedom to follow a local recommendation or stay a little longer over lunch. It is worth having a few days here with no reason to hurry.

At a Glance

• One-night tasting collaboration on September 1 at The Mexican Miami, 601 Brickell Key Drive, Suite 100

• Guest chef Eduardo Morali of Pangea, the Michelin-starred restaurant in Monterrey

• Second collaboration between the two restaurants, following a dinner at The Mexican's Dallas flagship

• Standout courses: summer corn veloute, Wagyu "Carne Asada" and Pecan Horchata

• Pairings spanned Mexican wines from Baja California, Queretaro and Coahuila, a Monopolio Clara lager and a closing tequila

On September 1, The Mexican Miami hosted Chef Eduardo Morali of Pangea, the Michelin-starred restaurant in Monterrey, for a one-night tasting dinner at its recently opened waterfront location on Brickell Key. The menu ran from a chorizo-topped hummus through a frozen scallop course, a corn veloute, Wagyu carne asada and a pecan horchata dessert, with pairings drawn from Mexican wine regions, a Mexican lager and a closing tequila. It was one of the most memorable dinners I have had in Miami.

The event was the second collaboration between the two restaurants, following an earlier dinner at The Mexican's Dallas flagship. This time Pangea's cooking came to Miami.

The room suited the occasion. White stone arches, sculptural hanging elements, warm golden light and upholstered booths make a polished setting that still feels relaxed.

An Unexpected Opening

Before the tasting menu began, we were served hummus topped with finely crumbled chorizo, tomatoes, radishes and fresh herbs, with warm corn and flour tortillas alongside.

It was fantastic. The chorizo had the hearty texture of ground beef with a deeper, more gently spiced flavor, and against the creamy hummus and the crunch of the vegetables it set the evening's playful tone.

A Scallop Served on Ice

The Scallop "Raspado" opened the menu proper: scallop with tomatillo, green apple and kaffir lime. The temperature caught me off guard. The scallop sat beneath a lightly frozen, savory version of Mexican shaved ice, and for a moment I was not sure how to eat it.

Then my palate adjusted. The kaffir lime came forward and gave the sweet scallop, tart tomatillo and green apple a bright, citrus finish. What began as a surprise became clever, refreshing and delicious.

The Course I Wanted More Of

The summer corn veloute was poured tableside around a crisp crouton topped with foie gras cremeux and toasted chiles. The soup on its own was silky, naturally sweet and full of fresh corn. My first reaction was that I wanted more of it.

Eaten with the crouton and foie gras, the course went further. The foie gras added richness, and the crouton added the texture the creamy soup needed. It was one of the clear highlights of the night.

A piloncillo-glazed sweet potato followed, with escamoles, macadamia and white mole. Its pairing, a Monopolio Clara Mexican lager, was light and crisp, a smart change of pace between the white wines and the structured red to come.

Wagyu Worthy of the Wine

The main course was Wagyu "Carne Asada" with a barbacoa-stuffed onion, smoked potato and a dark, charred chilhuacle adobo. The beef was tender and cooked a precise medium-rare, and the smoky depth of the adobo turned a familiar preparation into something polished.

The pairing was Guidova 30 from Valle de Parras, Coahuila, a blend of Syrah, Cabernet Franc, Petit Verdot and Cabernet Sauvignon. It had the structure to stand up to the Wagyu without overpowering the beef, and it was the strongest pairing of the evening.

A Refined Finish

Dessert was the Pecan Horchata: citrus-poached pear, amaranth, vanilla espuma and pecan-cinnamon sherbet. The pear brought freshness, the espuma brought lightness, and the pecan and cinnamon carried the comfort of horchata without tipping into sweetness. A small petit four closed the meal.

Across the evening, the beverage program traced contemporary Mexican winemaking from Baja California and Queretaro to Coahuila, alongside the lager and a final tequila pairing.

What the Dinner Says About The Mexican in Miami

The collaboration worked because it did more than place refined Mexican dishes in a handsome room. It introduced surprise, rewarded attention and showed how Mexican ingredients can be handled with both imagination and precision.

The Scallop "Raspado" challenged my expectations. The corn veloute left me wanting another bowl. The Wagyu delivered tenderness and depth, and the Pecan Horchata ended the night on the right note.

For Miami diners, the evening previewed what The Mexican can bring to Brickell Key: ambitious culinary programming in polished surroundings. The Mexican Miami is at 601 Brickell Key Drive, Suite 100, Miami, Florida.

The RESIDENT™ Stars

4.7 RESIDENT™ Stars. Highly Recommended.

RESIDENT was hosted by The Mexican for the purposes of this review. Opinions are the writer's own.

RESIDENT was hosted by The Mexican Miami and Carma Connected. Opinions are the writer's own.