Restaurants
Inside Kimpton EPIC, Where Miami Views Meet Big-City Escape
Kimpton EPIC Miami Hotel Blends Skyline Energy, Coastal Dining and a Staycation State of Mind. Perched above the downtown rush, this sleek escape delivers balcony views, bright flavors and playful Miami swagger.
June 4th – 5th, 2026
Downtown Miami does not exactly whisper. It glows, honks, sparkles, hustles, reflects off glass towers and reminds you every few minutes that someone nearby is either heading to a very important meeting or a very unnecessary cocktail. Sitting right in the middle of that rhythm, Kimpton EPIC Hotel manages to feel connected to the city without being swallowed by it.
The hotel’s location is one of its biggest strengths. During a conversation with the EPIC team, Yvette Davalos, Director of Sales and Marketing, described the property as being “nestled between the waterways,” close to Brickell, Wynwood, the beach and the city’s major cultural and entertainment stops. That positioning makes the hotel work for both business travelers and leisure guests, but it also gives locals a strong excuse to treat downtown Miami like a destination instead of just a place to fight traffic.
That balance is what makes EPIC interesting. It has the sleekness of a downtown hotel, but the bones of a resort-style escape. Guests have access to the pool, spa, the restaurant Area 31 on the 16th floor, Zuma downstairs and a walkable location near Bayside, Brickell, museums and the Kaseya Center. In other words, you can make the stay as lazy or as ambitious as you want. Miami will happily let you do either, then charge you for parking.
One detail that quietly makes a big difference is that every room includes a private balcony. The hotel offers a range of accommodations, from double rooms and kings to junior suites, one-bedroom suites and presidential suites, but the balcony remains a consistent perk across the property. That matters in Miami. A balcony gives the room breathing space. It gives you somewhere to step out, watch the city lights flicker, take in the water or skyline, and pretend for a few minutes that you are the type of person who always has charcuterie and wine delivered to the room.
The hotel team even made the case for the city view at night, noting that while water views shine during the day, the skyline gives off that twinkling Miami energy after dark. It is a fair point. Ocean views can fade into blackness at night, but city lights keep performing long after sunset.
That sense of place carries upstairs to Area 31, which is one of the property’s strongest personality pieces. Hotel restaurants can sometimes feel like they exist because someone had to put food near the elevators, but Area 31 feels more intentional than that. The team described it as chef-inspired and seafood-driven, with a menu that changes often while still staying connected to the restaurant’s coastal Miami identity.
Dinner started with drinks that brought some personality before the plates even arrived. The cocktail menu skips the stiff hotel-bar energy in favor of names like Spritz, Please, Blame Miami, Thanks A Lot, Cousin and You Up?, which might just be the most Miami cocktail name possible. I went with the Sin-63, made with Singani 63, Italicus, lemon, rose water bitters and strawberry syrup. It had a flavorful balance, with citrus, floral notes and gentle sweetness playing together without any one ingredient elbowing the others out of the way.
My colleague tried the Sky Might Fall, one of the zero-proof cocktails, and it was nice to see the nonalcoholic side of the menu treated with care. Too often, zero-proof drinks feel like someone panicked and poured juice into a fancy glass. This one looked and felt like it belonged at the table.
Service helped the meal settle in right away. Our server, Marcus, was friendly, informative and gave a helpful lay of the land beyond the food itself. He did not simply point at entrées and vanish into the Miami mist. He helped frame the restaurant, the property and the experience in a way that made dinner feel tied to the larger EPIC stay.
The first dishes leaned bright and polished. The Tuna Tataki arrived with furikake, umami soy sauce, crispy wonton chips and seaweed salad. Visually, it had that deep ruby color and clean presentation that immediately fits a seafood-forward Miami restaurant. It was elegant without being precious, which is always appreciated when you still want to actually eat the thing rather than just photograph it from four angles.
The Burrata was one of the early standouts. With heirloom tomatoes, strawberries, greens and balsamic, it could have easily drifted too sweet or too busy, but instead it found a clean, refreshing balance. The heirloom tomatoes were a game changer, especially with the sweet tartness of the strawberries. Nothing overpowered anything else. The fruit gave the dish lift, the tomatoes brought freshness, and the burrata kept everything creamy and grounded. It looked like a plate made for Miami sunlight.
From there, Area 31 moved into heartier territory without losing its coastal thread. The Yellowtail Snapper brought the kind of whole-fish presentation that briefly stops the table. Served with mashed potatoes and a citrus vinaigrette salad, it had drama without becoming fussy. The crisp fish, creamy potatoes and bright salad created a nice contrast, giving the dish both comfort and freshness.
The Lamb Chops went in a more traditional, grounded direction. Layered with chimichurri and served with potatoes and a Turkish yogurt-style cream sauce, they brought char, richness and heartiness to the table. Where the snapper felt coastal and lively, the lamb felt deeper and more familiar, the kind of dish that does not need to reinvent itself because it already knows what it is doing.
Together, the meal showed why Area 31 works inside this hotel. It can be light and seafood-driven, colorful and seasonal, or hearty enough for someone who came to dinner with serious intentions. The restaurant does not feel detached from the hotel’s identity. It feels like an extension of it: elevated, scenic, polished, but still relaxed enough to enjoy without needing to speak in a whisper.
Breakfast brought a quieter but still thoughtful touch with an array of fresh juices. The lineup included a green juice made with honeydew melon, celery, green apple and cucumber; fresh Florida orange juice; and a beet-and-pineapple combination. Our server noted that they were freshly squeezed, which gave the morning a bright start and made it feel less like a standard hotel breakfast routine. It is a small detail, but the kind that fits the property’s wellness-meets-Miami feel. Also, anytime breakfast makes you briefly consider going for a run afterward, even if that thought lasts only four seconds, it deserves some credit.
EPIC also seems to understand that a hotel in downtown Miami has to speak to more than one audience. It has to work for travelers flying in, couples looking for a weekend escape, business guests, cruise-adjacent visitors, eventgoers and locals who want a staycation without crossing Alligator Alley or pretending Orlando traffic is “part of the adventure.”
That local angle appears to be a major focus moving forward. The hotel team discussed upcoming plans for Area 31 after the World Cup, including a renovation, a new executive chef, updated food menu and more mixology-driven cocktail program, while still preserving the restaurant’s core identity and legacy in the Miami dining scene. They also emphasized the importance of making the restaurant appealing not just to hotel guests, but to the local market as well.
That ambition makes sense. Area 31 already has the views, the hotel connection and the downtown location. With the right refresh, it has a chance to feel newly relevant without losing the familiarity that longtime Miami diners may remember.
Beyond the rooms and restaurant, Kimpton EPIC adds personality through details that keep it from feeling like another sleek tower with nice sheets. The team mentioned rotating local artists through an artist-in-residence program on the 16th floor, including a FIFA-inspired installation using rubber ducks as part of the artwork. It is quirky, unexpected and very Kimpton giving proof that luxury can have a sense of humor without lowering the thread count.
That may be the best way to describe the overall EPIC experience. The hotel has the expected pieces: skyline views, polished rooms, a strong restaurant, pool, spa, access to Brickell and downtown attractions. But its stronger moments come when those pieces feel alive. A balcony with city lights. A server who knows how to tell the story of the place. A cocktail called You Up? sitting on a serious menu. A burrata dish that lets strawberries and heirloom tomatoes flirt without making it weird.
Kimpton EPIC Hotel works because it understands the version of Miami it is offering. This is not the sleepy beach escape and it is not the overplayed neon postcard either. It is downtown Miami from above: water nearby, towers glowing, dinner unfolding on the 16th floor, and enough style to make even a one-night stay feel like you stepped into a sharper version of your own city.
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Kimpton Epic Hotel © South Florida Insider
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Kimpton Epic Hotel © South Florida Insider
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Kimpton Epic Hotel © South Florida Insider
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Kimpton Epic Hotel © South Florida Insider
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Kimpton Epic Hotel © South Florida Insider
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Kimpton Epic Hotel © South Florida Insider
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Kimpton Epic Hotel © South Florida Insider
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Kimpton Epic Hotel © South Florida Insider
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Kimpton Epic Hotel © South Florida Insider
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Kimpton Epic Hotel © South Florida Insider
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Kimpton Epic Hotel © South Florida Insider
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Kimpton Epic Hotel © South Florida Insider
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Kimpton Epic Hotel © South Florida Insider
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Kimpton Epic Hotel © South Florida Insider
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Kimpton Epic Hotel © South Florida Insider
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Kimpton Epic Hotel © South Florida Insider
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Kimpton Epic Hotel © South Florida Insider
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Kimpton Epic Hotel © South Florida Insider
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Kimpton Epic Hotel © South Florida Insider
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Kimpton Epic Hotel © South Florida Insider
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Kimpton Epic Hotel © South Florida Insider
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Kimpton Epic Hotel © South Florida Insider
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Kimpton Epic Hotel © South Florida Insider
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Kimpton Epic Hotel © South Florida Insider
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Kimpton Epic Hotel © South Florida Insider
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Kimpton Epic Hotel © South Florida Insider
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Kimpton Epic Hotel © South Florida Insider
Coral Gables just got a whole lot spookier, and this might be our favorite excuse to grab a cocktail on Miracle Mile.
October 14, 2026
Okay, Coral Gables, THIS is how you do Halloween!
JohnMartin’s has officially brought back its Halloween Bar, and suddenly, grabbing drinks at your favorite Irish pub feels like walking straight into a Halloween movie. We’re talking cobwebs everywhere, skeletons, spooky little details, and cocktails that look like they were mixed up in a witch’s cauldron. Honestly, what’s not to love?
Tucked along Miracle Mile, JohnMartin’s has always been a go-to for a good night out, but something about a full-blown Halloween makeover makes it even more fun. The whole place is decked out for spooky season, and it’s exactly the kind of spot where you stop in for one drink and end up staying much longer than planned.
There’s something so fun about a bar that fully commits to a theme, and JohnMartin’s understood the assignment.
Cobwebs stretch across the ceiling, skeletons make themselves at home, and Halloween decorations have taken over practically every corner. It’s spooky without losing that cozy, lively Irish pub atmosphere that makes JohnMartin’s such a fun place to hang out in the first place.
And the best part? It doesn’t feel like you need some elaborate Halloween plan to enjoy it. Just bring your friends, order something fun, and soak up the atmosphere.
Honestly, we’re suckers for a good themed bar, and this one is giving us every reason to love October in South Florida.
Now, let’s talk about the drinks because obviously, we need to talk about the drinks.
JohnMartin’s has rolled out nine Halloween-themed cocktails, and the names alone are enough to make us curious.
There’s the Frozen Pumpkin Spiked Latte, because fall flavors deserve a little extra fun, the Bruised Apple Shot, and the Witches Melon Cauldron, which might win for the most Halloween-sounding drink on the menu.
And the presentations? They’re part of the fun. Think playful glassware, spooky garnishes, and cocktails that practically beg for a photo before the first sip.
It’s all a little dramatic, a little ridiculous, and exactly what we want from a Halloween cocktail menu.
Can We Make Halloween Last All Month?
Here’s what we love most: this isn’t just a one-night Halloween party.
JohnMartin’s is keeping the spooky vibes going from October 1 through October 31, which means there’s plenty of time to squeeze in a Halloween girls’ night, a fun date, or an impromptu night out.
Plus, there’s something about Coral Gables at night that already feels special. Add a festively decorated Irish pub, a few witchy cocktails, and your favorite people, and suddenly you’ve got yourself a pretty perfect October evening.
We love a good excuse to go out, and this one is practically handing itself to us.
So if you’ve been looking for something fun to do in Miami this Halloween season, consider this your sign to make a stop at JohnMartin’s.
Because spooky season is short, the cocktails are cute, and staying home can wait.
Where: JohnMartin’s, 253 Miracle Mile, Coral Gables, FL
When: October 1–31, 2026
The Vibe: Spooky cocktails, Halloween decor, and an Irish pub that’s fully embracing its haunted era.
Our advice? Grab your friends, order something spooky, and take way too many pictures. It’s October. You’re allowed.
Sweetwaters brings coastal dining, creative cocktails and New River views to Fort Lauderdale’s newly reimagined Huizenga Park.
October 7, 2026
If your ideal South Florida evening involves cocktails, seafood, a table by the water and boats casually passing by while you decide whether you really need dessert, Sweetwaters Fort Lauderdale may have just figured you out.
SFL Insider got an early look at the brand-new waterfront restaurant during its VIP opening celebration, and honestly, this is exactly the kind of place that makes living in South Florida pretty fun.
Sweetwaters officially opens October 12 inside the newly reimagined Huizenga Park, right where Las Olas Boulevard meets the New River in Downtown Fort Lauderdale. And while the food definitely deserves attention, you have to start with this location.
Because it is really good.
The nearly 10,000-square-foot restaurant was designed to take full advantage of the waterfront, with a huge indoor dining room, open kitchen, raw bar and two outdoor terraces. One patio stretches toward the New River while the other faces Huizenga Park, so basically, pick your view.
For the opening celebration, guests moved around the restaurant with cocktails in hand while trying passed hors d’oeuvres, chef-curated stations and selections from the raw bar.
Which, for the record, is a pretty excellent way to introduce yourself to Fort Lauderdale.
Okay, But Let’s Talk About the Food
Executive Chef Nicco V. Salanitro and Culinary Director Matthieu Godard are behind a menu that leans into Sweetwaters’ South Florida setting with seafood, sushi, shareable dishes and some menu items that clearly aren’t interested in being boring.
You can start relatively civilized with Yellowfin Tuna Crudo, made with mango, tangerine, ponzu and pickled Fresno, or the Castaway Roll with shrimp tempura, sashimi, avocado and yuzu aioli.
Or you can immediately commit.
The Grand Seafood Tower arrives loaded with East and West Coast oysters, chilled shrimp, mussels, clams, tuna tartare, crab salad and half a Maine lobster.
Yes. Half a lobster.
There is also a Chef’s Sushi Tower stacked with signature rolls, spicy tuna crispy rice, nigiri, sashimi and tuna crudo.
And things only get more interesting from there.
The Whole Crispy Local Snapper comes with coconut-cilantro rice and aji verde. Lobster Spaghetti pairs an entire Maine lobster with spicy tomato vodka sauce. The Pink Brick features wagyu flat iron with black truffle butter and chimichurri and gets scorched tableside.
But our attention immediately went to two words:
Nuggets & Caviar.
They are exactly what they sound like. Free-range chicken nuggets topped with yuzu crème fraîche, Osetra caviar, gold flakes and lime zest.
It’s fancy. It’s ridiculous. We want it.
And apparently vegetables are allowed to have personalities here too, because one of the sides is literally called Spinach, But Sexy.
We appreciate the commitment.
@RomainMaurice
Save Room for a Cocktail. And Probably Dessert.
The cocktail menu is equally playful.
Tiffany combines tequila, bergamot liqueur, citrus and coconut and gets finished with limoncello sorbet and white pearls. Paid Vacation mixes passion fruit and tarragon-infused vodka with purple basil and Szechuan flower, while Cloud Nine brings together ginger-infused vodka, yuzu sake and orange-ginger tea with lychee caviar and citrus-aloe foam.
And because Sweetwaters apparently understands that sometimes we shouldn’t have to choose, there’s an Affogato Martini with vodka, espresso liqueur, espresso and a scoop of Madagascar vanilla bean gelato.
Dessert isn’t exactly subtle either.
Going Bananas is a giant shareable sundae with brûléed banana, chocolate, strawberry and vanilla bean gelato, salted caramel, candied pecans and cherries.
Then there’s Miss Trunchbull, an 11-layer chocolate cake.
If you know, you know.
@RomainMaurice
This Might Be Your New Las Olas Happy Hour Spot
Sweetwaters comes from Specialty Restaurants, the family-owned hospitality group behind Miami’s longtime waterfront favorite, Rusty Pelican. This is the company’s first Fort Lauderdale restaurant and its first Florida expansion beyond Key Biscayne.
But Sweetwaters doesn’t feel like it is trying to recreate Miami in Fort Lauderdale.
The restaurant feels made for this particular spot.
Huizenga Park, the Riverwalk and the New River are right outside, and the restaurant was designed so you can move between the dining room, terraces, park and waterfront instead of feeling closed off from everything happening around you.
Chef Salanitro described the idea as somewhere guests could walk through the park, stop for oysters and cocktails while watching the boats pass and then stay for dinner after sunset.
Yeah. We can work with that.
The VIP opening brought out plenty of familiar South Florida faces too, including fashion designer Rene Ruiz, former Miami Mayor Tomás Regalado, real estate developer Ramola Motwani, developer Luis Birdman and Specialty Restaurants President and CEO John Tallichet.
But once the party is over, Sweetwaters has to become somewhere locals actually want to come back to.
And with waterfront tables, a weekday happy hour, an inventive cocktail menu, seafood towers, lobster spaghetti and literal caviar-topped chicken nuggets?
We don’t think convincing people to come back is going to be the hard part.
@WorldRedEye
Sweetwaters Fort Lauderdale Opens October 12
Sweetwaters officially opens October 12, 2026, at 58 E. Las Olas Blvd. in Downtown Fort Lauderdale.
Dinner is served Sunday through Thursday from 4 to 10 p.m. and Friday and Saturday from 4 to 11 p.m. Even better, happy hour runs Monday through Friday from 4 to 6:30 p.m. at the bar. Sweetwaters_Pre-Opening Release… Sweetwaters_Pre-Opening Release…
So yes, we got to see Sweetwaters before everyone else.
Now it’s your turn.
Grab a table outside, order something from the raw bar, get a cocktail and stay long enough to watch the New River change as the sun goes down.
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Forget sweater weather. Palace Miami Beach’s new Fall Harvest Menu is bringing pumpkin season to South Beach, and one dish was genuinely one of the best things I’ve ever eaten.
September 4, 2026
Miami has never needed changing leaves, chilly temperatures, or a reason to order another cocktail.
So when Palace invited us in for an early taste of its new Fall Harvest Menu, launching September 21st, I was curious. Pumpkin on Ocean Drive? Sure. Pumpkin in cocktails, arepas, gnocchi, tres leches, and flan?
Now you have my attention.
The idea is actually perfect for Miami. Palace wanted to capture that nostalgic feeling of fall for a city where September still feels very much like summer. Rather than throwing pumpkin spice into everything and calling it seasonal, the kitchen challenged itself to use actual pumpkin across cocktails, savory dishes, and desserts in ways that made sense for the Palace.
And after tasting the menu, I can tell you this: do not dismiss this as a pumpkin-spice gimmick.
Because I am still thinking about that gnocchi.
Let’s Talk About This Gnocchi
I need to start here because pretending otherwise would be dishonest.
The Brown Butter Pumpkin Gnocchi was not simply my favorite dish on the menu.
It was one of the best things I have ever eaten in my entire life.
Yes, I realize how dramatic that sounds.
I stand by it.
Roasted pumpkin, Parmesan, crispy sage, and pancetta come together with brown butter in what can only be described as a ridiculously good bowl of fall comfort food.
It is rich. It is savory. It has that warm nuttiness from the brown butter, saltiness from the Parmesan and pancetta, and just enough pumpkin to make the whole thing unmistakably seasonal without turning dinner into dessert.
And the crispy sage? Do not underestimate the crispy sage.
This was one of those dishes where I took a bite and immediately had to make sure everyone else at the table understood what was happening.
If you order one thing from this menu, order the gnocchi.
Actually, Palace, I have a request: please don’t take this one away when fall ends.
Yes, We Had to Try the Pumpkin Espresso Martini
If there was ever a cocktail designed for Instagram in September, this is probably it.
The Pumpkin Espresso Martini combines fresh espresso, Licor 43, and house-made roasted pumpkin syrup.
Palace predicted this would be one of the stars of the new menu before it even launched, and I understand why.
The important distinction here is that this isn’t simply an espresso martini buried beneath pumpkin spice. The roasted pumpkin syrup makes it seasonal while the espresso and Licor 43 keep it firmly in cocktail territory.
It feels like fall.
It also feels like Miami.
Which is basically the entire point.
Then Palace Put Pumpkin in a Margarita
Because of course they did.
The Harvest Pumpkin Margarita takes reposado and roasted pumpkin, adds Ancho Reyes and finishes everything with a Tajín-cinnamon salt rim.
And I love that Palace didn’t make its two pumpkin cocktails variations of the same drink.
The espresso martini leans into cozy fall flavors. The margarita goes straight back to Miami with tequila, chile and Tajín.
This is pumpkin season with absolutely no intention of putting on a cable-knit sweater.
Burrata, Hot Honey and Pumpkin Walk Into an Arepa…
This might be one of the more unexpected combinations on the menu.
The Pumpkin & Burrata Arepa brings together hot honey, toasted pepitas and crispy sage with pumpkin and burrata.
And this is where I started appreciating what Palace was trying to do with the menu.
Pumpkin isn’t being treated like a flavor that automatically needs cinnamon, sugar and whipped cream. It’s an ingredient.
That was intentional. Palace’s team told us they specifically didn’t want pumpkin to feel forced. They started with dishes and flavors that already made sense for the restaurant and incorporated pumpkin where it could complement them rather than take them over.
That philosophy makes a lot more sense once you’re actually sitting there eating your way through the menu.
And then you remember you’re on Ocean Drive.
In September.
Eating pumpkin and burrata.
Miami is weird. I love it here.
Save Room. Seriously.
Just when you’ve eaten enough pumpkin to reasonably believe you’ve reached your limit, Palace brings out dessert.
And apparently, no, you have not reached your limit.
The Pumpkin Tres Leches Cake layers those fall flavors with mascarpone, dulce de leche and candied pecans.
Then there’s the Pumpkin Coconut Flan, finished with coconut caramel, toasted coconut and candied pepitas.
I particularly like the decision to bring coconut into the flan because this menu works best when it stops trying to imitate fall somewhere else and starts asking what fall should taste like here.
Pumpkin and coconut?
On South Beach?
That makes sense.
This Is What Fall Looks Like in Miami
There is something inherently funny about celebrating fall in South Florida.
Our leaves aren’t changing.
Nobody needs a fireplace.
And if you wear the cute fall outfit you saved on Pinterest in September, you’re probably going to regret it before you make it from the parking garage to the restaurant.
But we still want the season.
That’s exactly what Palace tapped into.
“Miami is full of people who grew up somewhere else,” the Palace team explained, noting that there’s a nostalgia surrounding fall even when South Florida’s weather refuses to participate. The Fall Harvest Menu is their way of bringing some of that feeling to Ocean Drive.
And honestly?
I’ll take brown butter pumpkin gnocchi over sweater weather.
Come for Palace. Stay for the Food.
Palace obviously doesn’t need an introduction when it comes to entertainment. The restaurant has built its identity around the larger-than-life drag experience that has become synonymous with the venue.
But there’s another message behind this menu that Palace clearly wants people to hear:
Pay attention to the food.
The team acknowledges that many guests initially know Palace for its drag and entertainment, but they want the cocktails and dishes to become just as memorable as the show.
After this tasting, I get it.
Because I expected a fun seasonal menu.
I did not expect to leave contemplating how quickly I could reasonably return for another bowl of pumpkin gnocchi.
And yet, here we are.
What You Absolutely Need to Order
If you’re heading to Palace for the Fall Harvest Menu, the Brown Butter Pumpkin Gnocchi is non-negotiable. I don’t give “one of the best things I’ve ever eaten” status lightly.
The Pumpkin Espresso Martini is the obvious cocktail order if you want the full fall experience, while the rest of the menu proves pumpkin deserves considerably more culinary respect than we’ve given it after years of turning it into coffee syrup.
The Fall Harvest Menu launches September 21 at Palace Miami Beach, bringing pumpkin cocktails, savory dishes, and desserts to Ocean Drive.
No sweaters required.
Just please save me some gnocchi.
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