Maty's
Restaurant · Miami
3255 NE 1st Ave, Miami, FL 33137
Highlights
Maty’s in Midtown Miami reinvents Peruvian cuisine with bold, soulful dishes inspired by chef Valerie Chang’s grandmother, all served in a warm, lively space.
Maty’s in Midtown Miami reinvents Peruvian cuisine with bold, soulful dishes inspired by chef Valerie Chang’s grandmother, all served in a warm, lively space.
"Even if you only eat in Miami sparingly, chances are you’ve come across one of our many Peruvian restaurants—and probably fallen in love with the food they make. But Maty’s takes those familiar dishes and reinvents them in ways that feel like watching your favorite band perform live and falling in love with their songs all over again. Are you a fan of lomo saltado? Well, you might never be able to look at it the same way again after trying Maty’s oxtail saltado. The dishes here have forever changed the way we think about Peruvian food." - ryan pfeffer, virginia otazo, mariana trabanino
"Maty's is a Peruvian restaurant that makes you want to charge into the kitchen and start hurling compliments at every living creature. It's centrally near (but not quite in) Wynwood, so you can sidestep some of the week's most awful traffic. But you're mostly coming here to ensure your Art Basel experience consists of one of the city's greatest roasted fish and ceviche you'll tell the grandchildren about one day. The menu changes a lot, but a successful meal should include some combination of the chicken milanesa, roasted dorade, oxtail saltado, and everything from the crudo section." - ryan pfeffer, mariana trabanino
"This Midtown Peruvian restaurant honors James Beard Award-winning chef Val Chang’s grandmother, Maty. Chang, formerly of the highly acclaimed Miami Nikkei spot Itamae, brings her expertise to dishes like yellowedge grouper tail and several cebiches. Complementing these inventive plates is a well-balanced cocktail program featuring drinks like the chicha spritz with vodka, chicha morada, and prosecco, or Maty’s Margarita made with cilantro-tequila, aji amarillo, and lime. The intimate space showcases photos of Maty herself, adding a personal touch to the meal." - Olee Fowler
"So many of the strong Peruvian flavors that make Maty’s one of the best dinner spots in Miami are also present for weekend brunch. The ricotta toast has ají amarillo jam and the challah french toast has whipped cream infused with ají limo. But the one thing you have to get is the fried chicken and picarones, a very Maty’s spin on chicken and waffles that is one of our favorite dishes in Miami right now. There just isn’t a brunch menu around with more interesting flavors than this. And while you can enjoy cocktails (of course the bloody mary has ají amarillo in it), this is a brunch that’s more about the food, so come with friends to share as much as possible. " - ryan pfeffer, virginia otazo, mariana trabanino
"Maty’s makes Peruvian dishes adapted from the chef’s family recipes—the same family whose photos line the simple white walls of the spacious Midtown restaurant. The menu changes all the time, but you can usually find a couple ceviche options (order them all). But the big protein dishes are where Maty’s really goes all out. The one non-negotiable plate from that section of the menu is the whole roasted dorade, an unbelievably tender fish served butterflied so it looks like it’s been flattened by a steamroller. The oxtail saltado is another unbelievably good option. Most dishes are meant to be shared, and they have tables great for big groups. So keep Maty’s on your shortlist for a fun dinner with friends. " - mariana trabanino, ryan pfeffer, virginia otazo
