Hot Restaurant Trends in Florida

"Dressed head to toe in concrete and lit with candles, this narrow room in Little Havana is out to make a mark. The staff totals fewer than five, including Chef Juan Camilo Liscano (who received the Young Chef Award at the 2025 Florida MICHELIN Guide Ceremony) and his sous who cook, plate, and clear with impressive efficiency. The lean team, however, turns out a stylish and agreeably priced tasting menu that changes with great frequency. Grilled baby corn brushed in burnt eggplant aioli and wrapped in aged sirloin is a thrilling start, followed by delicately steamed flounder enrobed in a smooth sabayon made of mussels. Brioche made with roasted plantains is the only staple, and what a staple it is. Beautifully shaped, nicely crusted, and served hot with caramelized coconut butter, it is impossible to resist." - Nancy DePalma