miami | Drink + Dine

Miami Spice: South Beach Has Never Been Hotter

September 24, 2014
Written by: Yasha Wallin

With it’s Latin flair, late nights and high temperatures, Miami is as spicy as it comes. Add to that, Miami Spice—2 months of savory culinary creations at discounted prices—and the heat is on. With just a few more days left to enjoy spicy specialty lunch and dinner menus at over 100 of the city’s best restaurants, it’s hard to know where to start. That’s why we’ve tasted the best fiery flavors in town and assembled our favorites below.


The Bazaar by José Andrés
Voted the #1 Miami Spice Menu by Miami Herald, indulge in this five course curated menu by Chef José Andrés, set in his sophisticated dining room. Start with an appetizer of the Chinese pork belly bun—which almost melts in  your mouth, then choose from entrees like salmon in papillote sauce, chicken croquettes, and for some veggies: Brussels Sprouts with lemon purée. For desert, the deconstructed Key Lime Pie is not to be missed. All for a cool $39.

bazaar pork bun

Katsuya South Beach
To test your Eastern cuisine heat threshold, indulge in three delicious menu items of your choice at South Beach staple Katsuya. Katsuya’s signature crispy rice with spicy tuna is a must, as is the striped bass, Szechuan style. Of course everything tastes better when paired with a cocktail, and to stay on theme we suggest the “Burning Mandarin“—with Absolut mandarin vodka and hand-crushed serrano chili. $39 dollars for three courses.

Style: "Ektachrome"

Pubbelly’s pork-centric, Asian inspired gastro-pub offers a shared menu, perfect for going family style. And at $33 per person it’s a great, affordable way to sample all the BBQ on offer. Take them up on the duck/pumpkin dumplings, and braised pork cheeks with black truffle gnudi—and you can thank us later.

the blog Pubbelly porkbelly

Restaurant Michael Schwartz
Restaurant Michael Schwartz‘s elegant but laid back outdoor dining at The Raleigh Miami Beach hotel will cool you off while you enjoy three hot courses by a James Beard winning chef. Start light with the grilled peach salad with hickory almonds and shaved jalapeño, round it off with porchetta and lemon aioli. Go out with a caramelized peanut chocolate bar-bang.