Maty's
Restaurant · Miami ·
Peruvian plates pack memorable flavors; cocktails & wine.
Peruvian plates pack memorable flavors; cocktails & wine.
"The Peruvian restaurant by James Beard award-winning chef Valerie Chang has closed; named after Chang’s grandmother, it opened in 2023 and garnered numerous accolades, including being named one of Miami’s top 25 restaurants by the New York Times, before a press release confirmed the shutdown following her June announcement that she’d part ways with the project." - Laine Doss
"Maty’s is, at the time of this writing, operating as an Itamae pop-up. No matter what Maty’s decides to turn into next, at least their outstanding, intensely citrusy ceviche is a constant presence in the dining room. Whether the ceviche sits in a zesty ají limo, a fiery rocoto leche de tigre, or something totally unexpected (which happens often), the servers know better than to take away the bowls after you’ve finished the grouper and crispy calamari. You’ll want to mop everything up with the side of tortitas we strongly urge you to order. Wipe until the plate looks like the after image on a Bounty commercial." - mariana trabanino, ryan pfeffer
"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 the 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." - Allison Ramirez
"With the beloved Itamae now closed, Chef Valerie Chang strikes out on her own with this full-service follow-up in Midtown. Pulling inspiration from her childhood and from her grandmother, after whom the restaurant is named, Chang uses quality seafood to deliver bright, citrus-forward Peruvian flavors. Those who’ve eaten with Chang before will recognize some of the dishes: Black grouper, kanpachi and ocean trout arrive dressed with the likes of aji dulce, kiwiberries, finger limes and passionfruit. Meaty entrees like chicken milanesa and oxtail saltado strike heavier chords, but we’re quite happy to stick with seafood in the grilled dorade with aji amarillo beurre blanc. The bar, meanwhile, offers an appealing roster of pisco-based cocktails." - Michelin Inspector
"A Miami restaurant that has incorporated communal tables as part of the broader trend toward socially driven dining experiences, aiming to create new opportunities for connection alongside its cuisine." - Jaya Saxena