A Miami Spice Weekly Planner

Who needs to cook when Miami Spice is afoot? Here is your weekly meal planner to maximize flavors during the tastiest time in Miami. 


Stripsteak – Michael Mina’s modern American steakhouse in a plush Fontainebleau dining room. 

RICOTTA CAVATELLI CARBONARA english peas, wilson farms bacon, poached hen egg, WOOD GRILLED 6OZ FILET MIGNON jewel yam purée, charred rapini, port wine jus, CHOCOLATE GANACHE CAKE tahitian vanilla ice cream


Spasso – Upscale Italian in a cozy Coconut Grove setting. 

CARPACCIO CALDO DI TUNA AL PEPE NERO warm peppered ahi tuna carpaccio with truffled acacia hone, TAGLIATA DI MANZO, ARUGOLA E PARMIGIANO 8oz. dried aged filet mignon, sliced and served with baby arugula and 36-month parmigiano, balsamic and extra virgin olive oil, TORTA DI RICOTTA, SALSA DI LAMPONI ricotta cheesecake with wild berries compote.


Milos – Fish flown in daily from Greek waters, impeccable service and a great wine list.

ZUCCHINI FLOWERS filled with mediterranean herbs and cheese, lightly fried, DORADO ROYALE mediterranean sea bream grilled & served with steamed vegetables, “THE REAL GREEK YOGURT” THYME HONEY AND SEASONAL FRUIT PLATTER


Drunken Dragon – This chic speakeasy-style eatery in Alton Road strip mall has top notch cocktails and creative Asian dishes. 

HAMACHI kalamansi ponzu, cashews, orange and grapefruit segments, red onion, mint, SAMBAL SNAPPER steamed banana leaf, balinese sambal, zucchini, kabocha, coconut cream and GREEN TEA TRES LECHES green tea sponge cake, white chocolate praline, berries, soft serve.


Byblos – Sophisticated Mediterranean cooking in a gorgeous two-level space. 

LAMB KIBBEH dried fig and date molasses, tahini
PERSIAN FRIED CHICKEN tahini, za’atar, red chili schug
PIZZELLE baklava ice cream, salted caramel, couscous praline


Scarpetta – This beachfront Italian spot always puts out a generous Miami Spice spread. 

CREAMY POLENTA fricassée of truffled mushrooms
ROASTED BRANZINO artichokes, olives, anchovy and tomato dressing
COCONUT PANNA COTTA caramelized pineapple & guava “soup”.


Pao by Paul Qui – The swanky Faena outpost of the famed Austin chef.

DIVER SCALLOPS oxtail consommé, yuzu kosho,endive and pear marmelade, SMOKED SHORT RIB ASADO 72-hour wagyu beef, atchara, kimchi,japanese sweet potato purée, BUKO PANDAN young coconut, pandan jelly, milk jam