Vegetable Paella, Malibu Farm
There’s nothing traditional about Malibu Farm’s vegan paella, an orgy of lemon agave butternut squash, zucchini, beets, red bell pepper, green beans, corn, tofu and artichokes served on a bed of Israeli saffron couscous, which itself contains chopped Kalamata olives, parsley and roasted piquillo peppers. Trust us, no one is missing the chicken, rabbit or rice. Nobu Hotel Miami Beach, 4525 Collins Ave., Miami Beach, 305.674.5579, malibu-farm.com
Tandoor Oven Maine Lobster, Maska
This sculptural favorite at Maska makes the most of its half-pound crustacean by marinating it with turmeric, mustard oil, a blend of fresh herbs and ground spice. It is then grilled on a skewer in the restaurant’s tandoor clay oven for exactly eight minutes and served with infused wine and (a rather potent) garlic sauce on the side for the daring. Hello, taste buds! 3252 NE First Ave., Miami, 786.971.9100, maskamiami.com
Sunflower Risotto, Plant Miami
At the all-vegan Plant Miami, just about every dish is Instagram-worthy, but the sunflower risotto rules over all other savory dishes in that department. Instead of rice, the entree is made with sunflower seeds and gets its creamy consistency not from dairy but rather saffron cashew. Maitake mushrooms, asparagus, bronze fennel and macadamia complete the dish. The Sacred Space, 105 NE 24th St., Miami, 305.814.5365, sacredspacemiami.com
St. Louis-Style Pork Ribs, International Smoke
Not only do the ribs at International Smoke fall right off the bone, but each rack is seasoned with an in-house artisanal spice rub, smoked low and slow for four hours and then finished with a sauce. The sauce's flavor—American barbecue, garlic sweet-and-sour or sesame gochujang—is up to the diner. Aventura Mall, 19565 Biscayne Blvd., Aventura, 786.254.0422, internationalsmoke.com
Photography by: malibu farm photo courtesy of the restaurant; maska photo courtesy of the restaurant; plant miami photo by gio alma; international smoke photo by kelly puleio
