<strong>Upland: </strong>Miami's restaurant scene features a growing number of New York City spin-offs. "Miami is emerging as a truly competitive culinary destination," says Justin Smillie, chef/partner of Upland.
Upland: Miami's restaurant scene features a growing number of New York City spin-offs. "Miami is emerging as a truly competitive culinary destination," says Justin Smillie, chef/partner of Upland.
Upland
<strong>Sushisamba: </strong>Sushisamba arrived in Miami in 2001 and was a "natural, due to its South American roots, international appeal, its energy and the influx of New Yorkers," says CEO Shimon Bokovza.
Sushisamba: Sushisamba arrived in Miami in 2001 and was a "natural, due to its South American roots, international appeal, its energy and the influx of New Yorkers," says CEO Shimon Bokovza.
Sushisamba
<strong>Sushisamba:</strong> Sushisamba is a perfect fit for Miami's ecosystem with its focus on art, music and culture, says Bokovza.
Sushisamba: Sushisamba is a perfect fit for Miami's ecosystem with its focus on art, music and culture, says Bokovza.
Sushisamba
<strong>Talde:</strong> "Miami is a very diverse city, culturally and food-wise as well. While it totally has its own vibe and energy, it also has a feeling of New York City at the beach," says Talde co-owner David Massoni.
Talde: "Miami is a very diverse city, culturally and food-wise as well. While it totally has its own vibe and energy, it also has a feeling of New York City at the beach," says Talde co-owner David Massoni.
Talde
<strong>Talde: </strong>"We wanted to make the best version of Talde that we possibly could," adds Massoni.
Talde: "We wanted to make the best version of Talde that we possibly could," adds Massoni.
Michael Pissaria
<strong>Blue Ribbon Sushi Bar and Grill: </strong>Blue Ribbon Sushi Bar and Grill moved into The Plymouth Hotel on 21st Street in South Beach.
Blue Ribbon Sushi Bar and Grill: Blue Ribbon Sushi Bar and Grill moved into The Plymouth Hotel on 21st Street in South Beach.
Steve Hill
<strong>Blue Ribbon Sushi Bar and Grill: </strong>"Our combination of traditional sushi and dishes like oxtail fried rice, and fried chicken with wasabi honey, is unique to Miami and complementary to its diversity," says Blue Ribbon Sushi Bar & Grill partner Ken Bromberg.
Blue Ribbon Sushi Bar and Grill: "Our combination of traditional sushi and dishes like oxtail fried rice, and fried chicken with wasabi honey, is unique to Miami and complementary to its diversity," says Blue Ribbon Sushi Bar & Grill partner Ken Bromberg.
Steve Hill
<strong>Employees Only: </strong>Employees Only offers an "alternative New York vibe while still being in the sunshine and beauty of Art Deco South Beach," says founder Billy Gilroy.
Employees Only: Employees Only offers an "alternative New York vibe while still being in the sunshine and beauty of Art Deco South Beach," says founder Billy Gilroy.
Employees Only
<strong>Lure Fishbar:</strong> Lure Fishbar attracts devoted New York clients and locals alike with a menu of fresh seafood and sushi.
Lure Fishbar: Lure Fishbar attracts devoted New York clients and locals alike with a menu of fresh seafood and sushi.
Lure Fishbar
<strong>The Dutch:</strong> The Dutch at the W Hotel is a Miami-infused take on the New York original.
The Dutch: The Dutch at the W Hotel is a Miami-infused take on the New York original.
Noah Fecks/The Dutch
<strong>Scarpetta: </strong>Scarpetta is an offshoot of the famous New York Italian restaurant amid the splendor of the Fontainebleau Miami Beach.
Scarpetta: Scarpetta is an offshoot of the famous New York Italian restaurant amid the splendor of the Fontainebleau Miami Beach.
Scott Conant
<strong>Scarpetta: </strong>Scarpetta's chef Scott Conant combines the simplicity of regional Italian cooking with refined flavors and modern techniques.
Scarpetta: Scarpetta's chef Scott Conant combines the simplicity of regional Italian cooking with refined flavors and modern techniques.
Michael Pisarri