Restaurants in North Miami

Gourmet-cooking standards marry swamp-culture tastes at Ron Garcia’s and Raul Rodriguez’s “redneck chic” eatery, Hogzilla’s, where Cajun-seasoned frog legs sop up mango-chili barbecue sauce and chefs massage strawberry-balsamic or whole-grain-mustard barbecue sauce into full racks of spareribs that are slow-smoked for six hours. The full-liquor bar boasts 12 taps of seasonally rotating draughts, and the bottled-beer list assembles microbrews from areas all over the South, including Florida’s Panhandle and Georgia’s love handles. Flat-screen TVs beam the latest sports, and a stage plays host to late-night rock shows.

Within the colorful walls of Hamachi Fusion Cuisine, chefs dice and slice a kaleidoscope of veggies and seafood both cooked and raw, creating an eclectic menu of sushi rolls. Their raw version of a california roll tucks tuna or salmon into seaweed wrappings, an alternative to their cooked version, which uses the more familiar crabstick. Jalapeños top the Hamachi Special roll’s spicy tuna filling, and the Celebration roll pairs crisp shrimp tempura with creamy avocado and cream cheese.

After meals, patrons can also sip drinks at a sleek U-shaped bar whose underside glows electric blue or lounge on sleek black banquettes as ancient Romans did during gladiatorial games' traditional sushi breaks.

Whitewashed walls surround tables adorned with wild orchids at Catharsis, that, thanks to the inspired fusion of Latin and Italian cookery, is a staple of the vibrant Calle Ocho neighborhood. Grilled corvina and creative risotto dishes settle in next to tabletop candles, which were moved to the dining room after the chefs realized they weren’t meant to slow-cook short ribs. The dulcet sounds of Spanish musicians echo throughout Catharsis’s cavernous space, rousing diners to dust off their dancing shoes or rhythmically tap fingertips on bottles of beer or specialty cocktails from the full-service bar.

After learning how to finesse French cuisine at Le Cordon Bleu, Jeff Tamayo applied his refined skill set as a chef for a catering company, then made the move to Kings Creek Village Tavern, where he's been the head chef and manager since the tavern opened in 2006. At Kings Creek Village Tavern, Tamayo puts a healthy spin on many pub favorites, including chicken wings that are baked rather than fried before being tossed with the customer's choice from eight sauce options. A dozen draft beers offer a variety of thirst-quenching options, perfect for washing down bites while watching a sporting event on TV or celebrating a local little-league team's victory.

Kings Creek Village Tavern's wood floors, stools, chairs, and tables reverberate every other Saturday from the boom of a live band. Patrons also regularly pack the tavern on Thursdays, when karaoke allows them to showcase the songs they practice in the shower while their voice-coach sits in the sink.

Muscle Maker Grill grew out of a small smoothie shop, where owner Rod Silva prepared health-conscious alternatives to fast food. The restaurant has since expanded with a menu tailored to accommodate diners with vegetarian, carb-free, and gluten-free diets. The crew prides themselves in creating healthy versions of popular foods, and continues to serve the shop’s original protein shakes with favorites such as chocolate peanut butter and strawberry banana. Additionally, Muscle Maker Grill displays the calorie count for each dish on the menu.

Blending flavors from land and sea, the culinary talent in Costazul's kitchen draws on Peruvian recipes to concoct traditional yet modern cuisine. White fish slices intermingle with fresh lime juice, aji limo sauce, or caramel sweet potatoes in a trio of ceviches, and in tiraditos—a Peruvian take on Japanese sashimi—fish, salmon, or octopus soak in flavorful sauces. Alongside additional seafood entrees such as seared fish fillets, salmon, and tuna steaks, chefs also flambé beef and chicken to create popular Peruvian dishes. Glasses of wine and homemade sangria pair off with each meal, which servers dispense within a dining room whose walls glow with undulating lights.