Atomica Roots

Atomica - Review - Design District - Miami - The Infatuation

"It’s pretty incredible what Atomica is doing with a kitchen as big as a Manhattan studio closet. The Peruvian vendor inside MIA Market is serving the kind of dishes we usually expect from an upscale, impossible-to-reserve restaurant: tender lamb neck, ceviche with sunchoke-infused leche de tigre, and short rib empanadas that we’re officially declaring a national treasure. Even though this is the umpteenth Peruvian restaurant in Miami, Atomica’s creative takes on familiar dishes are something to sing in the shower about—because almost none of their competitors are making food this good. It’s a great luxurious lunch, but if you only have time for something quick, you should still pop in for that empanada. Food Rundown photo credit: CLEVELAND JENNINGS / @EATTHECANVASLLC Beef Pocket Normally we’d stay away from an empanada that costs $8, but Atomica’s is a worthy exception. Physically, it looks like the pie from your favorite cartoon show and the taste of the cubed short rib inside would make us consider stealing it from a windowsill. The side of periwinkle olivo sauce should be used unsparingly. photo credit: CLEVELAND JENNINGS / @EATTHECANVASLLC Cebiche Blanco The moment your tastebuds make contact with the sunchoke-infused leche de tigre, you’ll immediately send an all-caps text to your family group chat, which we hope is full of relatives who appreciate citrus, crunchy corn, and all things sunchoke. photo credit: CLEVELAND JENNINGS / @EATTHECANVASLLC Tuna & Palta Slivers of tuna, slices of torched avocado, and crispy fried capers are laid out on a creamy layer of leche de tigre. It’s a dish that’ll put you in such a good mood, you’ll politely answer every spam call and engage in long conversations for the next week. photo credit: CLEVELAND JENNINGS / @EATTHECANVASLLC Braised Lamb Neck The tender meat is as rich as people who own a home in Palm Beach they only use during the winter. The only thing this needs is a piece of bread to mop up every bit of that butter bean puree." - Mariana Trabanino