$$$$Japanese, Sushi
Enter this hushed space defined by a blonde wood counter set with a dozen warm wood chairs and it would be natural to assume it's a traditional Japanese restaurant. This Coral Gables spot isn't, however, as Chef Reiji Yoshizawa weaves together his Japanese and Filipino heritage for a highly original omakase. Expect creativity and a bit of showmanship at this intimate space where meals begin with a series of snacks, including an impressive Kumamoto oyster in a "shell" made of dashi. Whimsical, it's also loaded with flavor. Madai and persimmon, sliced and plated to look like a rose, create a vib
$$$Contemporary, Japanese
Chefs Pedro and Katherine Mederos are back with Kojin 2.0 and it's not just the Coral Gables location that's new. This iteration's contemporary menu has clear Japanese influences and whether you swing for the tasting menus or order a la carte, expect bold cooking that takes risks while delivering approachable dishes. Foie toast—rye bread topped with a round of goose liver ganache and a dot of strawberry preserves—captures the culinary spirit of this place, where you may encounter equally creative dishes like bone marrow panna cotta finished with a stunning house-made coffee shoyu; a savory-swe
$$$Contemporary, Deli
This airy, glass-fronted restaurant blends in with the rest of its cool neighbors in the heart of bustling Coconut Grove. But take a closer look: At night, the space is a double-threat operation. On the ground floor, Chef Sebastián Vargas’s dinner-only Los Felix is in full swing. Up the winding staircase, you’ll discover a sunny space with a separate kitchen and retail offering that sources from small farms and takes aim at market-driven flavors and organic wines. Seafood is a frequent highlight, like grilled prawns with saffron sabayon or the reliably satisfying smoked coconut rice with wild
$$$American
A stage for live music and a long, backlit bar do not usually signal serious cooking, but this moody and groovy Coral Way restaurant is the rare exception. Candlelight bounces off the tables in a room painted entirely black, as Chef Michael Beltran again expands his already-significant footprint across the city. His penchant for creative, bold flavors and his refusal to cut corners serve him well. For that matter, the menu does not fit into a tidy box: Croutons in the Caesar are filled with a mousse of anchovies. Agnolotti are handmade, packed with a clever venison bolognese. Wide as a dinner
$$$Contemporary, American
A gleaming, square bar anchors the center of this attractive, sizeable restaurant styled with a floor-to-ceiling glass wine cellar and personalized wine lockers placed throughout the room. The menu is broad in its reach, swinging from Manchego and serrano ham croquettes to hamachi crudo with passion fruit and then onward to a wide selection of steaks. As expected, everything is made in-house, and no corners are cut. This is especially true of the Caesar salad, a triumphant tower of gem lettuce, snow peas, garlic sourdough, and aged Parmesan. Much like the restaurant itself, it walks a fine lin
$$$Mexican, Contemporary
The hustle and bustle of Calle Ocho quickly fades once inside this beautiful space that glows a gorgeous amber and features colorful floors, a dramatic ceiling and modern light fixtures. A finely stocked bar anchors the dining room, where guests enjoy contemporary Mexican cuisine prepared with the occasional Floridian spin. Think house-made brioche topped with king crab salad and finished with ikura. The classics are carefully handled here too: Lamb barbacoa tossed in a three-chili salsa arrives with house-made corn tortillas, while warm chalupas feature fiery salsa verde. A doughnut filled wi
$$Thai
You could drive down the street a dozen times and still overlook this intimate little nook that hides in plain sight. Little Havana is certainly an unexpected place to find one of the city’s hottest Thai kitchens, but the long waits are an indication (no reservations) that Chef/owner Veenuthri Trisransri knows what he’s doing. On a menu that mixes typical standbys with Northern specialties, begin with an order of homemade dumplings with a pork or shrimp filling, served steamed or fried. Khao Soi, a coconut-based curry with your choice of protein, bobs with egg noodles and has a rich, creamy pr
TripAdvisor review sample · 3.6/5 · 80 reviews
Lung Yai Thai Tapas in Coral Gables holds a 3.6/5 average rating. Food quality is polarizing; while some praise its authenticity and portion sizes, others criticize overly rich curries and inconsistent preparation. Service is a major point of contention, ranging from friendly and efficient to rude and rushed, with complaints about long waits and poor attention. The ambiance is basic, featuring outdoor seating without air conditioning and unstable furniture, though music adds energy. Value perceptions vary, with some finding it reasonable and others feeling disappointed. This restaurant suits adventurous diners seeking authentic Thai flavors who can overlook comfort issues, but it is not recommended for those prioritizing service quality or a polished dining environment.
Suitable for diners willing to trade comfort and service consistency for authentic flavors.
$$$$Contemporary
This South Miami restaurant from Chefs Maria Teresa Gallina and Nicolas Martinez may be diminutive but there's plenty of personality packed into this small space. The menu echoes that tiny-but-mighty sentiment with a concise format that shifts often, particularly with the seasons. Small and large plates are approachable but far from standard, and for a ringside seat, snag a spot at the kitchen counter. The chicken liver mousse displays their signature flair, with house-made speculaas cookies made with peppercorn and cardamom piped with ribbons of velvety mousse and a starfruit jam. Roasted dry
$$$$Italian
Located on a tree-lined, twinkly lit residential street with a neighborhood feel, this restaurant with strong Neapolitan roots offers an array of both modern and classical Italian dishes. Begin with a basket of their fresh breads, including rustic grissini and focaccia, served with creamy house-made ricotta. Move on to the gamberi and calamari fritti, properly enrobed in a double crispy batter, with a spritz of Amalfi lemon and a Dijon mustard dipping sauce. Pastas are the highlight here, particularly the Linguine alla Nerano — a fine base of Gragnano pasta, perfectly al dente, enveloped in li
$$$Cuban, Latin American
Of Jewish and Latin descent but born and raised in Miami, Chef Michelle Bernstein is intrinsic to the city's culinary scene. For this concept in Little Havana, she teams up with cocktail guru, Julio Cabrera, and the result is extraordinary. It's a vivacious place that hums with live music and a décor that transports guests through decades of history—from Cuba to the Cuban experience in Southern Florida.The menu features such classics as lechon with steamed yuca and tangerine mojo. Specials may deviate from the norm but are exquisite in their sweet and savory blend—think seared foie gras paired
TripAdvisor review sample · 4.3/5 · 80 reviews
Cafe La Trova in Coral Gables offers Cuban and Latin American cuisine. Reviews frequently praise the authentic flavors and seasoning, alongside a warm atmosphere often enhanced by live music that evokes Havana. Service is generally described as attentive and friendly, though some guests report slow pacing or inconsistent service during peak times. Negative feedback highlights isolated incidents of spoiled food, overcooked meat, poor drink quality, and uncomfortably cold air conditioning. While a few complaints mention valet parking issues and perceived high value for tourists, the restaurant maintains a solid 4.3/5 rating, indicating broad appeal despite occasional operational inconsistencies.
Suitable for visitors seeking an authentic Cuban atmosphere with live music; reservations are recommended well in advance.
$$$$Contemporary
Dressed head to toe in concrete and lit with candles, this narrow room in Little Havana is out to make a mark. The staff totals less than five, including Chef Juan Camilo Liscano and his sous who cook, plate and clear with impressive efficiency. The lean team, however, turns out a stylish and agreeably priced tasting menu that changes with great frequency; sit at the counter to enjoy the full experience. Grilled baby corn brushed in burnt eggplant aioli and wrapped in aged sirloin is a thrilling start, followed by delicately steamed flounder enrobed in a smooth sabayon made of mussels. Brioche