About the Chef
Chef Jimmy Carey, the man responsible for all three Jimmy'z Kitchen locations, has worked in five-star hotels and celebrity-owned hot spots. But his own restaurants are the epitome of casual. Diners order from a counter before asking for a to-go bag or grabbing a table for dinner. Don't let the laidback atmosphere fool you, though. Chef Jimmy's food deserves to be taken seriously.
Here's how critics have praised his menu.
Some may overlook Salmon and Salmon Restaurant, given its strip mall location and proximity to the always-bustling airport, but it is one of the best places for an authentic Peruvian meal. With cozy quarters and seats for only about 30 people, it is likely that customers will find a wait, but the bread and dipping sauce – a slightly spicy green concoction known as aji – that are served to patrons as soon as they sit down make it easy to forget about the time spent in line. The restaurant is known for its whole fish served either fried or poached with fresh vegetables, and its fish with salsa. It is open for lunch and dinner and does a hefty takeout business.
Born in to a family of fishermen in Cuba, the 11 Garcia brothers learned the aquatic trade at an early age. They began immigrating to the United States in the 1960s, working tirelessly for local fishing companies in hopes of one day owning their own business. That dream became a reality in 1966, when the Garcia brothers opened their fish market right on the Miami River. A decade and a few fryers later, they turned their shop into the restaurant it is today.
The mission at Garcia's Seafood Grille & Fish Market has always been, quite simply, to serve fresh seafood. But rather than disguising the eatery as a luxurious timeshare for fish, Garcia's takes a more proactive approach in getting fresh catches through its door: it has its own fleet of fishing boats. That water-to-table method produces popular house specialties, from swordfish and dolphin-fish fillets to grilled lobster and fried jumbo shrimp. Many of the catches come in sandwich form, too, inspiring the Miami New Times to name the restaurant home of the city's best seafood sandwich in 2014.
Los Paisanos Restaurant treats guests to Latin American feasts. Chefs flavor fish with garlic and coconut sauces, and submerge lobster in stomach-warming butter. Land-born meats are grilled over an open flame and served with fried plantains and a mix of rice and beans. For other entrees, chefs fry chicken and slather pork chops in barbecue sauce. Another staple dish is soup, and chefs recreate traditional recipes by simmering pots of broth flavored with beef, crab, and snail.
The lunch menu's star starter is hot and sour popcorn shrimp served with Thai vinaigrette ($9). To whet an evening appetite, the dinner menu offers littleneck clams ($12) and soft shell crab ($13). Main courses, such as locally caught grouper ($24) and mahi ($22), are as fresh as a rapper buried in iceberg lettuce. An Indonesian-influenced skirt steak with shiitakes gets high marks ($22) and can cross other transnational borders with a side of Chinese eggplant with red curry ($7) or faro risotto ($8). For dessert, the difficulty of choosing between the drunken grape parfait ($8) and the blueberry meringue pie ($8) can be mitigated by ordering both or by kidnapping Oompa-Loompas to work in an abandoned chocolate factory.