The Best Dishes We Ate at New Restaurants in 2024 | Bon Appétit
"A constant on an ever-changing tasting menu, a sweet plantain brioche arrives with coconut caramel butter whipped with heavy coconut milk and topped with dried plantain leaf; the brioche’s roasted-plantain sweetness acts as a heavenly sponge for sauces like squid ink and invites a second bite. Rooted in local Miami flavors and Hispanic heritage, the bread-and-butter course is a reliable, indulgent moment amid a frequently shifting seven-course lineup." - ByBon Appétit Staff & Contributors
