With a name like Bento Sushi & Chinese, it's clear that this Biscayne Bay–adjacent eatery is going to offer both Japanese and Chinese dishes. But you might be surprised to find flavors from other cuisines have also made their way onto the menu. Sweet plantains and coconut flakes popular in Latin dishes top the Maduro sushi roll's salmon, avocado, and cream cheese, and the Caribe roll's coconut-shrimp tempura. And Bento's signature bento gives a nod to French cooking with its combination of fried rice, duck foie gras, and steak strips. Even vegan cuisine gets a shout-out with the Raw Love roll, which bursts with vegan cashew cheese.
Diners enjoy these dishes, sakes, and refreshing coconut or aloe-vera-pulp drinks inside the eatery or outside on the patio. Here, they can bask in the warm sun, stare at the Biscayne Bay's azure waters, and high-five any low flying parasailors.
Despite already having a pantry full of culinary accolades, including a Best New Chef award from Food & Wine and a Chef of the Year honor from Eater Miami, E. Michael Reidt continues to put his best work on the table as executive chef of Area 31. His sustainable seafood-focused menu features starters such as shrimp ceviche and tuna tartare, as well as entrees of scallops with braised pork cheeks and corvina with shellfish moqueca stew—a nod to his adoration of Brazilian cuisine. There are also meat and poultry options, as well as a gluten-free menu and accommodations for vegetarian diners. Located on the 16th floor of the EPIC Hotel, Area 31 boasts city views through the dining room windows and even better vistas from the outdoor terrace. There is also a more casual Pool Bar, where guests sip wine or creative cocktails while fishing for arm floaties from a pair of infinity pools.
At Wok Town, chili, ginger, and curry season pan-Asian dishes for fast food that's both flavorful and healthy. The menu features noodle dishes, rice boxes, and woks such as the Mongolian, which comes with a choice of meat or tofu drizzled with chili-spiced soy sauce and bell peppers. In addition to these hearty options, Wok Town throws together Positive Wok choices lauded by the Miami New Times for their "lightness and freshness not always inherent in Chinese food." The article goes on to note that each dish can be spiced with complimentary hot chili sauce or fiery chinese mustard. Dishes can be consumed along communal tables and benches, ordered online for take-out, or delivered by flying wok.
Before joining forces to create My Ceviche, Roger Duarte and Sam Gorenstein shared something else in common: appearances on Forbes magazine's "30 Under 30." Roger received praise for creating George Stone Crab, which delivered crab never more than 24 hours off the boat; Sam was recognized for his culinary prowess at The Raleigh Hotel. Together, they combine Roger's passion for seafood and Sam's kitchen know-how to supply fish, octopus, and shrimp ceviche flavored with everything from citrus juices and avocado to radishes and a touch of ketchup. All local and seasonal, the line-caught namesakes often wind up in My Ceviche's bowls of coconut jasmine rice, cilantro quinoa, or mixed lettuces topped with house-made sauces. Guests can also enjoy their ceviche inside tacos and burritos or on its own with a side of kettle-popped corn coated in a secret chili-lime spice, a preparation as breezily casual as a pair of Hawaiian-print cargo shorts.
The menu at 3 Chefs Chinese Restaurant is so expansive that the number of dishes currently hovers somewhere over 100. To manage this massive collection, the menu is broken down into easy-to-navigate categories, including lo mein noodles, egg foo young, and fried rice. As if all these Chinese favorites weren't bountiful enough, the chefs also craft a Vietnamese menu that spotlights fresh spring rolls and beef-noodle pho.
Earning the seal of approval from the Peruvian government is no small feat. Only a handful of restaurants have been given the authority to expand their franchise into other countries as ambassadors of Peru, and if MPP Brickell-Mi Propiedad Privada is any indicator of the quality required to do so, it's easy to see why the list is so small. Their classic Peruvian cuisine centers around the country's signature dish––ceviche––which is prepared by their chefs using skills learned during training in Lima, Peru. Fish, crabmeat, and assorted seafood simmer in a mild yellow-pepper sauce in MPP's traditional ceviche, while the old-style recipe calls for marinating fish in citrus juice longer than usual. The chefs also grill seafood and tender cuts of beef for their main entrees.
The chic dining room and lounge features stark red and white color schemes, and floor-to-ceiling windows bathe the room in Miami sunshine and evil glares from that mean old moon. The eatery is host to convivial nights seven days a week, many of which often pour out onto MPP's patio.