Shelter

"Shelter looks and feels like a modern, rustic lodge that’s always busy—both inside and outside. The open wood-fire grill serves double duty for Neapolitan pizza and the oven-baked Argentinian empanadas, which gives them a nice char and an earthier flavor. The Humita with sweet corn, scallion, nutmeg, and bechamel is my favorite, but the ham and cheese and beef (sirloin, onion, hard-boiled egg, scallions, cumin, and paprika) are also good choices. You can try all three at this North Williamsburg spot for $19.50." - Monica Prestia

"Imagine a big, warm ski lodge filled with lots of wood and a big fireplace. You know, the kind of place where when it’s cold out you just kind of want to move into. That’s basically what Shelter’s like, but with the additions of empanadas, wood-fired pizza, and lots of cocktails. This Argentinian spot in Williamsburg currently offers outdooring dining as well and is a great place to meet up with friends for weekend brunch or stop by for drinks and snacks whenever you’re walking near Wythe and 7th and think, “I could really go for an empanada right now.” Theirs are baked in a wood-fired oven, which gives them a nice char and earthy flavor. The Humita with sweet corn, scallion, nutmeg, and bechamel is our favorite, but both the ham and cheese and beef (sirloin, onion, hard-boiled egg, scallions, cumin, and paprika) are also good choices. You can try all three for $18." - Max Bonem & Monica Prestia

"Another New York City import has made its way to Miami, this time its Shelter (10 NE 27 Street) a wood-fired eatery specializing in Italian and Argentine cuisine. On the menu guests can find starters like steamed mussels, crispy artichokes with pecorino cheese dip, a meat and cheese board, truffled mac and cheese, and ceviche mixto. Pizzas, all available gluten-free varieties, are a star of the menu with some highlights including Brussels sprouts with smoked mozzarella; fontina and pancetta; ham and peppers with mozzarella; quattro stagioni with mushroom, artichoke, olives, and prosciutto cotto; and the truffle pizza with fontina, mushroom cream, mozzarella, Parmesan and, of course, truffle. Another favorite are the empanadas filled with items like sweet corn, scallion, nutmeg, and bechamel; and mushroom, kale and goat cheese, among others. Main plates range from a roasted half-chicken with mashed potatoes to parillada for two with ribeye, chorizo, morcilla, skirt steak, chicken; and slow-braised double rubbed pork ribs. Taking cues from the original Brooklyn outpost, which debuted in 2013, the space features woodsy, “hunting lodge chic” design. Think lots of wood elements, deer antler chandeliers, and designs that evoke a ski lodge feel — even showcasing snow shoes on the wall. Keeping with that theme at the bar, which offers a large variety of whiskies, scotches, and bourbons, alongside an extensive beer, wine, and cocktail list." - Olee Fowler