Reserve a Table Here During Miami Spice

Enjoy prix fixe menus now until September 30 for the Magic City’s annual restaurant showcase

Written by Annie Caminiti

Where: M House

Why: Inspired by the signature flavors of coastal regions of Italy, Spain, Portugal and Greece, the newest Miami hotspot M House is a destination for international palates. The Wagyu Toast is one of the Miami Spice dishes offered by M House and is made with Florida Wagyu Tartare, homemade bread and aioli.

Call: 786-369-5155

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Patrick Dolande

Reserve a Table Here During Miami Spice

Enjoy prix fixe menus now until September 30 for the Magic City’s annual restaurant showcase

Written by Annie Caminiti

Tags:

Reserve a Table Here During Miami Spice

Enjoy prix fixe menus now until September 30 for the Magic City’s annual restaurant showcase

Written by Annie Caminiti

Tags:

Reserve a Table Here During Miami Spice

Enjoy prix fixe menus now until September 30 for the Magic City’s annual restaurant showcase

Written by Annie Caminiti

Tags:

Reserve a Table Here During Miami Spice

Enjoy prix fixe menus now until September 30 for the Magic City’s annual restaurant showcase

Written by Annie Caminiti

Tags:

Reserve a Table Here During Miami Spice

Enjoy prix fixe menus now until September 30 for the Magic City’s annual restaurant showcase

Written by Annie Caminiti

Tags:

Reserve a Table Here During Miami Spice

Enjoy prix fixe menus now until September 30 for the Magic City’s annual restaurant showcase

Written by Annie Caminiti

Tags:

Reserve a Table Here During Miami Spice

Enjoy prix fixe menus now until September 30 for the Magic City’s annual restaurant showcase

Written by Annie Caminiti

Where: Pao by Paul Qui

Why: For a sumptuous Miami Spice experience, the award-winning Pao by Paul Qui will showcase a number of its modern Asian dishes including Aged Beef Tartare, made with Bread & Butter Pickle XO, salted egg, Japanese mustard and puffed beef tendon, Fried Chicken, Duck Adobo Rice made with confit, coconut spice, charred pineapple and duck egg, and Caramelized Maitake Mushroom made using 24-month aged parmesan polenta, ponzu, and yuzu kosho. For dessert, choose from the Hokkaido Style Cheesecake and Almond Namelaka, a pistachio praline cake with passionfruit and apricot sorbet.

Call: 786-655-5600

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Pao by Paul Qui