I just moved to South Beach from Chicago and I'm searching for some really authentic Florida food experiences. Example: I've heard a lot about conch fritters. Any recommendations for good ones in the Miami-ish area, or are these really something just for the tourists? Please know that ttravelling for food is not a problem -- I'm planning to visit Naples over the weekend for example.
One **teeny** problem -- although I LOVE them, I'm painfully allergic to shrimp, crab and lobster (all other fish and seafood is OK, though), so while I would love to be eating blue crab, etc., I just can't do it. Suggestions?
If anyone is ever visiting Chicago and needs suggestions, let me know -- at your service!
Thanks so much!
In my humble opinion a good first experience in what could be called “Florida Cuisine” would be Ortanique on The Mile in Coral Gables. I think they are the heir apparent to a style called “Floribbean Cuisine” that a group of chefs, known as the “Mango Gang” established here years ago.
For an “Old Florida” experience, on your way to Naples, you can stop at The Pit Bar-B-Q,16400 SW Eighth Street, West Miami-Dade. It’s been there forever. Besides great Bar-B-Q and you can try some frog legs & gator.
Starting with conch fritters - I believe no conch actually comes out of Florida waters due to preservation issues but that's not to say you don't find conch fritters and other conch items on many local menus (comes from the Bahamas). I can't think of any that have really blown me away recently. For some reason, I like the ones from Captain Crab's Takeaway on 79th St. Causeway right before you get to the bridge. They're bigger, softier and doughier than many others I've had (which are often done as small hush-puppy size balls and equally crispy), and also greasier, but studded with big nubs of conch meat. May also want to check out Chef Creole which I've heard excels with fried seafood (haven't tried myself).
As for "Florida Cuisine" generally -
I think what distinguishes Florida (or more specifically Miami) cuisine is primarily the influence of the Caribbean and Latin America. There's obviously a huge and long-standing Cuban influence in Miami, but there's actually a tremendous range of Latin American and Caribbean cultures that now call Miami home - Argentine, Brazilian, Peruvian, Colombian, Honduran, Salvadoran, Haitian, Jamaican ... just to name a few.
If you go to this post it has a list with links to several "best ____" threads that may help steer you in the right direction ->
To name just a few, for Argentine, Graziano's (multiple locations, I've only been to the Coral Gables one) is probably head of the pack; on the Beach, I like Las Vacas Gordas (Normandy); Baires on South Beach has its fans too. For Peruvian, Francesco's (Coral Gables) is generally everyone's favorite; on SoBe, Chalan is an OK option. For Haitian, Tap Tap on South Beach has a lot of fans, probably as much for the vibe as for the food (which I've found somewhat underwhelming).
Maybe 20 years ago there was a generation of chefs who started borrowing liberally from these cuisines and also the produce (primarily tropical fruits and tubers) grown here and south of us in more upscale preparations. Some of these folks still have restaurants locally. I'd put Cindy Hutson (Ortanique - Coral Gables), Alan Susser (Chef Allen - North Miami), Norman Van Aken (currently w/o restaurant), Dewey LoSaso (North One Ten - North Miami) in that group, and any and all of those restaurants are probably worth visiting (Ortanique probably being my favorite, and Chef Allen being my least favorite of the bunch).
For a chef focusing on locally produced ingredients - and some of the best food in town - it's hard to beat Michael's Genuine Food & Drink in the Design District.
I should have added Douglas Rodriguez (Ola - South Beach) to that list of chefs who were part of the early 90s "Mango Gang". Also adding place links below.
Ortanique On the Mile
278 Miracle Mile, Coral Gables, FL 33134
Michael's Genuine Food & Drink
130 N.E. 40th Street, Miami, FL 33137
Las Vacas Gordas
933 Normandy Dr, Miami Beach, FL 33141
Graziano In the Gable
394 Giralda Avenue, Coral Gables, FL 33131
Chalan On the Beach
1580 Washington Ave, Miami Beach, FL 33139
19088 NE 29th Ave., Aventura, FL 33180
Capt Crab's Take-Away
1100 NE 79th St, Miami, FL 33138
325 Alcazar Ave, Coral Gables, FL 33134
Tap Tap Haitian Restaurant
819 5th St, Miami Beach, FL 33139
Chef Creole Seafood Takeout
200 NW 54th St, Miami, FL 33127
1116 Lincoln Rd, Miami Beach, FL 33139
11052 Biscayne Blvd., Miami, FL 33161
here's my list of "Florida" food experiences -- as an addition to the above
Karla Bakery - Cuban chain (Karlo bakery also excellent)
Versailles - Cuban restaurant experience (Islas Carnarias is also good)
La Moon, Primarepa (get the platter of fried goodness to share), MAO Columbian (try the super burgers) - Columbian fast food
El Palacio De Los Jugos - Latin American market place atmosphere, fresh fruit smoothies
Honduras Maya - Honduran, try baleada
Fritanga (multiple names i.e. Monimbo) - Nicaraguan, try refresco pitahaya (dragonfruit juice)
Kong's Jamaican - Chinese Jamaican, try Jamaican patties
Chef Creole - conch fritters are more batter than conch but taste good
El Rey de Las Fritas - Cuban burgers
Salmon and Salmon - Peruvian, try palta rellena
Tap Tap - overrated (food), but it's an institution and a great experience
gelato - Roma's Organic
Antigua Guatemala - Guatemalan, try pupusas
Braseros - Venezuelan
El Atlakat - Salvadorean
Parrilla Liberty - Argentinian
Boteco - Brazilian
Cliff's - Jamaican
most chowhounders inevitably try Michael's, Michy's, Sardinia, Ortanique, Hiro's Yakko, Matsuri, Por Fin, Talula
oh yes, and it does help to know a little Spanish...
winegirl1973, I was in Chicago last year for the first time and had a great time trying new places there!
If you ever make it to Tampa, Celebration (south of Orlando), or St. Augustine, you should try Columbia. The Tampa location is the oldest restaurant in Florida, opened in 1905. They have awesome Florida and Cuban food. The fish and meat dishes are amazing, and the "1905 salad" that you can get for the table is the best salad I've had in any city.
Try the conch fritters and conch salad at Ernie's, with a big chunk of Bimini bread!
1843 S Federal Hwy, Fort Lauderdale, FL 33316
The quintescence of Florida cuisine, blind to ethnic favorites, is stone crab, grouper, and pompano. Stone crab season is Oct. 15 - May 15, and is not on your diet. Forty (40) percent of grouper served in Florida restaurants is a fraudulently inferior specie of tilapia or similar. (Restauranteur- purveyor -supplier each claim innocence in a scam of three-card monty; I would hang them all at dawn). Red grouper is now $16/ lb, and many honest restaurants no longer serve it because of it's cost. (Fuel, mostly)
Pompano is an exquisite fish: small, delicate, served in mild, underwhelming styles in finer restaurants. Check it out. And let's all hope for more favorable fuel prices, which impact more than our dinner selections, but the livelihood of our fishermen.
The Tampa Tribune and Bay News 9 TV did studies involving restaurant visits, ordered grouper, and sent samples for analysis. Both studies yielded similar findings of about 40% of fish that were represented as grouper was in fact not. Restaurants blame suppliers, every party plays the innocent victim. And older but similar thread here included similar results in other parts of the state as well, plus other varieties of fish substitutions in other parts of the country.
I'd add cobia to the list of fish to get when you see it at a reputable fishmarket or restaurant. Nice yummy fish that's generally only available for a couple weeks every year in a given area.
Apalachicola Bay supplies 90% of the oysters in the state, provided a resolution of water allocation for the Chatahoochie-Flint River system doesn't wipe the industry out.
As the saying goes here, the further north you go, the further South you get, and I've come to think the perfect three course Florida bar food lunch would start with a bowl of gumbo (the Panhandle's been invaded by the Louisiana crowd in terms of cuisine) and be followed by a grouper sandwich, and a piece of key lime pie for desert .