Restaurants
Golden Crunch, Serious Tenderness at Huey Magoo’s
Huey Magoo’s brings made-to-order chicken, crave-worthy sauces and a surprisingly strong grilled game to West Boca.
September 3rd, 2026
The first bite announces itself with a crackle.
Beneath the craggy, golden breading, the chicken remains plump and juicy, releasing a puff of steam when pulled apart. A generous plunge into Magoo’s Dip adds a creamy, peppery richness that clings to every ridge of the crust. Suddenly, eating chicken tenders without sauce feels like arriving at the beach without sunscreen. Technically possible, but why would anyone take that chance?
Huey Magoo’s confidently calls its tenderloin “The Filet Mignon of Chicken,” a phrase that could easily sound like marketing turned up to 11. Fortunately, the food gives the slogan something to stand on.
The Orlando-born restaurant uses only the tenderloin, which the company describes as the best 3% of the chicken. Its crispy tenders are breaded in-house with a seasoned mixture of eggs, flour and milk, while the grilled version spends 24 hours soaking in a special marinade.
At the West Boca location, that narrow focus is the entire point. There are no burgers waiting in the wings and no freezer full of unrelated appetizers begging for attention. Tenders appear throughout the menu in meals, sandwiches, wraps and salads, either hand-breaded, grilled or tossed in sauce.
“We focus on the one piece of meat, and that’s it,” franchisee Tyler Cafferty said. “There’s no hamburger to fall back on. We have to be perfect at that.”
Starting With the Purist’s Order
For a first visit, Cafferty recommends what he calls the “old faithful”: a five-piece tender meal with crinkle-cut fries, Texas toast, coleslaw and Magoo’s Dip.
It is the right introduction.
The breading delivers plenty of seasoning without burying the flavor of the chicken. Each tender has a crisp shell that gives way to moist, clean-tasting meat, avoiding the oily heaviness that can turn a fried chicken meal into an afternoon commitment. These are substantial tenders, not skinny strips wearing an oversized breading costume.
Those same tenderloins are also available as Tender Bites, cut into smaller, highly dunkable pieces without sacrificing the craggy breading or juicy center. They deliver the same satisfying crunch in a more snackable form.
The crinkle-cut fries are built for dipping, with enough ridges to scoop up an irresponsible amount of sauce. Texas toast brings a buttery, lightly crisped edge and a soft center that makes it useful for gathering whatever Magoo’s Dip remains on the plate. Leaving sauce behind would be financially irresponsible.
That signature dip is the menu’s undisputed celebrity. Cafferty estimated that it contains roughly a dozen ingredients, and its layered flavor backs him up. Creaminess lands first, followed by savory seasoning and just enough tang to keep it from becoming heavy. It complements the chicken without smothering it.
For diners who want more personality, the Sweet Red Chili sauce brings a sweet opening followed by a mild flicker of heat. Paired with ranch, it creates a cool, creamy finish after the sweetness and spice have had their turn.
The Buffalo Sandwich turns up the volume by stacking saucy Buffalo tenders with mixed greens, tomato, pepper jack cheese and ranch on a toasted bun. The Buffalo sauce fills every crag in the breading with tangy heat, while the pepper jack adds richness and the ranch cools the finish. It is messy, unapologetically saucy and worth the extra napkins.
Cafferty offered another “pro move”: order the Buffalo Wrap but replace the Buffalo sauce with Sweet Red Chili. The combination wraps crisp chicken with lettuce, tomato, cheese and ranch, producing a mix of crunch, sweetness and coolness in nearly every bite. It is the kind of customization regulars whisper about as though they have discovered a hidden level in a video game.
The Grilled Chicken Plot Twist
The biggest surprise comes from the grill.
Grilled chicken at a quick-service restaurant often tastes like the meal someone orders after losing an argument with their doctor. Huey Magoo’s version refuses that fate.
The 24-hour marinade works its way well beneath the surface, giving the tenderloin a savory, seasoned flavor before it ever reaches the bun. The meat stays remarkably juicy, with lightly charred edges contributing just enough smokiness. There is no dry, rubbery center and no need to drown it in dressing for emergency moisture.
“The best thing on the menu is the grilled Magoo’s Sandwich,” Cafferty said. “A million percent.”
The sandwich places those grilled tenders on a toasted bun with thick-cut dill pickles and Magoo’s Dip. The pickles snap through the richness, while the sauce settles into the chicken and bun without overwhelming either. It is hearty enough to satisfy a fried chicken craving while remaining lighter and cleaner on the palate.
Cafferty credits the texture to the restaurant’s preparation process. The chicken is cooked to order and held beneath a steam pan to preserve moisture. Employees begin preparing it as guests arrive, aiming for a wait that is long enough to show the food was freshly cooked.
“We don’t want it to be more than eight minutes,” he explained. “But if we see that it’s two minutes, that’s bad too.”
That may be the rare restaurant quote in which slower food sounds genuinely appetizing.
Barbecue With Some Southern Swagger
Huey Magoo’s seasonal Southern BBQ lineup gives the tenderloin another personality. The current collection includes a sandwich, wrap and salad built around chicken coated in Southern BBQ sauce, with crispy onions adding crunch. The sandwich also carries thick-cut dill pickles, while the salad receives vegetables, cheddar jack cheese and house-made BBQ ranch.
The sauce leans sweet and smoky, glazing the crisp chicken before the pickles cut through with a vinegary bite. Crispy onions reinforce the crunch and contribute a roasted savoriness that hangs around after the barbecue sweetness fades.
The accompanying Peach Lemonade tastes like summer refusing to check the calendar. Bright citrus keeps the drink lively, while ripe peach sweetness smooths its sharper edges. It pairs particularly well with barbecue because each sip clears the smoke and spice before inviting another bite.
Huey Magoo’s rotates its specialty lemonade flavors, giving regulars at least one reason to look beyond their usual order.
Solving the Dinner Veto
Cafferty believes one of the brand’s biggest strengths is its ability to survive what Huey Magoo’s leadership calls the “veto vote.”
One family member wants fried comfort food. Another wants grilled chicken. The children want tenders. Someone else wants a salad and would prefer not to negotiate for 20 minutes in the parking lot.
The variety becomes especially convincing with Magoo’s Favorite Salad. Hand-breaded Tender Bites land across mixed greens with grape tomatoes, dried cranberries and chopped walnuts, accompanied by raspberry walnut vinaigrette.
The warm chicken supplies the familiar crunch and savory weight, while the cranberries deliver chewy bursts of sweetness and the walnuts add an earthy snap. A drizzle of the fruity vinaigrette brightens the greens and cuts through the fried coating, making each forkful bounce between crisp, juicy, sweet and tangy.
It is unmistakably a salad, but it never feels like punishment dressed up as dinner.
Huey Magoo’s keeps everyone within the same tenderloin-centered menu while still providing enough variety to prevent repetition. The restaurant’s current offerings include tender meals, sandwiches, wraps and three salads, with grilled or hand-breaded chicken available across much of the menu.
“I had a grilled salad for lunch, and I’ll have something different for dinner tonight,” Cafferty said. “You can eat here for a while and not have to cross over the same menu item.”
Growth Built Around People
Cafferty’s relationship with Huey Magoo’s began long before he became an owner. He and his wife were customers during college, then went years without having a nearby location. A nostalgic food conversation during EPCOT’s Food & Wine Festival led them to discover that the company was franchising.
After meeting CEO Andy Howard over coffee, Cafferty found himself returning to the chicken brand he already loved. His family opened its first South Florida restaurant in Sunrise in 2019 and eventually expanded to five locations.
The West Boca restaurant opened in April 2024 at Westwinds of Boca, becoming the family’s fifth location and Huey Magoo’s 62nd restaurant at the time. The company has since reached 91 restaurants nationwide, reflecting the rapid growth Cafferty witnessed from inside the operation.
Yet his proudest numbers may have less to do with restaurant openings.
Denise Wilson, general manager of the West Boca location, was the first employee hired by Cafferty’s restaurant group. She attended corporate training with Cafferty and his father in 2019 and remained with the company as it grew. Another team member, Shanice, began as a 17-year-old line cook at the Sunrise restaurant and became a general manager by age 22.
“I focus 99% of my time on my team,” Cafferty said. “My team will focus on the guests, and if the guests come back, then everyone is happy.”
That philosophy can be felt in a restaurant where the food arrives hot, questions are answered enthusiastically and customization is encouraged instead of treated like an attack on the kitchen.
Huey Magoo’s operates in a chicken market crowded enough to require air traffic control. Its advantage comes from resisting the temptation to become everything for everyone. Instead, it takes one cut of chicken, prepares it several ways and obsesses over getting that part right.
The hand-breaded tenders bring the crunch. The grilled sandwich supplies the surprise. Magoo’s Dip keeps fingers wandering back toward the cup long after the chicken disappears.
“The Filet Mignon of Chicken” may be a bold nickname, but after a few bites, it becomes considerably harder to argue with.
Founded in 2004, Huey Magoo’s is one of the fastest-growing fast-casual brands, earning multiple national honors for its premium chicken and commitment to quality. Most recently, the brand was ranked No. 4 in USA TODAY 10BEST’s 2026 Readers’ Choice Awards for Best Fast Food Fried Chicken and earned a spot on Fast Casual’s 2026 Top 100 Movers + Shakers list. With locations in 12 states and growing, Huey Magoo’s continues to bring premium ingredients and exceptional hospitality nationwide. Guests can order through Huey Magoo’s mobile app for easy pickup, delivery and rewards tracking. For more information, visit HueyMagoos.com.
Huey Magoo’s West Boca
9982 Glades Road, Suite G1
Boca Raton, FL 33434
(561) 287-7288
Sunday through Thursday: 11 a.m. to 9 p.m.
Friday and Saturday: 11 a.m. to 10 p.m.
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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UKIYO Miami Beach Is About to Make Conveyor Belt Sushi Seriously Sexy
September 2, 2026
There are new restaurant openings we want to check out, and then there are the ones that immediately make us think: I NEED TO GO.
UKIYO is definitely the latter.
Opening this October at 818 Lincoln Road in Miami Beach, the newest concept from NOAH Hospitality Group takes Japan’s iconic kaiten, or conveyor belt sushi, tradition and gives it a Miami makeover.
We’re talking premium seafood from Japan traveling through the dining room on a custom-designed conveyor belt, live culinary performances, tableside cooking, a roaming dumpling cart and a gorgeous 7,431-square-foot space designed to keep the experience moving all night.
And judging by the first renderings and menu details, UKIYO already has our attention.
UKIYO’s custom kaiten conveyor belt will serve as the centerpiece of the new Miami Beach restaurant. Courtesy of Casa Medina Design Studio/UKIYO.
Not Your Average Conveyor Belt Sushi
Inspired by the Japanese concept of ukiyo, meaning “the floating world,” the restaurant is designed around movement.
The conveyor belt isn’t simply there to deliver sushi. It’s essentially the stage.
Handcrafted nigiri, sashimi and specialty rolls will continuously circulate through the dining room, while chefs work in view of guests and new creations make their way from the sushi counter onto the belt through choreographed presentations.
Live culinary performances will add another layer of entertainment throughout dinner.
NOAH Hospitality Group founder Philippe Kalifa says that sense of experience was intentional.
“For me, hospitality has never been about simply serving food. It’s about creating emotion.”
His goal? To create a restaurant people remember not just for what they ate, but for how the entire evening made them feel.
We’re listening.
The Menu Is Where Things Get Really Interesting
Executive Chef Nono Shigetomi will lead UKIYO’s kitchen, with premium seafood sourced from carefully selected fisheries across Japan and fish coming from Tokyo’s Toyosu and Tsukiji markets.
The signature Ukiyo Roll alone sounds like it deserves a visit: tuna, salmon, hiramasa and Hokkaido scallop topped with soy-glazed wagyu and umami crunch.
“Freshness isn’t our goal, it’s our starting point,” Shigetomi said. “Every ingredient is selected with intention because great sushi begins long before the fish reaches the plate.”
Beyond the conveyor belt, the menu ventures into robata, tempura, crudo, carpaccio and Japanese comfort dishes.
Expect cumin-soy glazed wagyu and yakitori-glazed chicken from the robata grill, plus a rich paitan ramen loaded with braised duck, sous vide chicken, pork chashu and pork wonton.
There’s also crispy yakisoba finished with ankake sauce and seafood fried rice made with seasoned takikomi gohan rather than standard steamed white rice.
And then things get even better.
Did Someone Say Tableside Kamameshi?
UKIYO’s traditional kamameshi will be cooked fresh at the table in individual kama pots.
The rice is prepared with dashi, soy, sake, mirin, hijiki, carrot and mushroom, then finished with grilled marinated skirt steak and a Jidori egg.
But there’s another menu feature that may have already won us over.
A roaming dumpling cart. Yes, really.
A signature House Dumpling Cart will travel around the dining room carrying a rotating selection of freshly handcrafted beef, pork, chicken, shrimp and vegetarian dumplings. Guests can choose them pan-fried, steamed or deep-fried.
We have a feeling “No, thank you” is going to be extremely difficult when a cart of hot dumplings rolls up to the table.
Japanese-inspired lanterns and warm woodwork lead guests toward UKIYO’s open culinary experience. Courtesy of Casa Medina Design Studio/UKIYO.
And Just Look at This Place
The food may move, but UKIYO’s design gives you plenty of reasons to stop and look around.
Casa Medina Design Studio is behind the 7,431-square-foot restaurant, blending traditional Japanese influences with the darker, sexier energy of Miami Beach after dark.
Rosso Lepanto stone, emerald-toned leathered marble, aged brass, handcrafted millwork and warm Japanese-inspired lanterns fill the interior. A flowing water feature reinforces the restaurant’s “floating world” inspiration.
And at the center of everything sits the custom conveyor belt.
Based on the renderings, chefs will work within the heart of the restaurant as the belt winds around the dining room, placing the food preparation directly into the action rather than hiding it behind the scenes.
It looks intimate, dramatic and just theatrical enough.
UKIYO’s dramatic bar pairs sculptural stone, handcrafted millwork and softly illuminated Japanese-inspired details. Courtesy of Casa Medina Design Studio/UKIYO.
Sushi at 10. Cocktails at Midnight?
This is still Miami Beach, after all.
UKIYO isn’t positioning itself as somewhere you grab an early sushi dinner and head home.
On Friday and Saturday nights, the restaurant plans to remain open until 2 a.m.
And that gorgeous bar suddenly makes a lot more sense.
The restaurant is being designed as a meeting point between Japanese hospitality and Miami’s international, nightlife-driven personality. Traditional techniques and Japanese ingredients form the foundation, while theatrical presentations, dramatic interiors and late-night hours give the concept a distinctly Miami edge.
It’s easy to imagine coming for sushi and staying considerably longer than planned.
When Does UKIYO Miami Beach Open?
Unfortunately, not tomorrow.
UKIYO is scheduled to open in mid-October 2026 at 818 Lincoln Road in Miami Beach.
Dinner will be served from 6 p.m. to midnight Tuesday through Thursday and Sunday, with Friday and Saturday service continuing until 2 a.m. The restaurant will be closed Mondays.
And yes, SFL Insider will be getting an early look.
We’ll be heading to UKIYO ahead of its official debut to experience the restaurant firsthand, which means we’ll be back with the sushi, the cocktails, the space and, most importantly, a full investigation into this roaming dumpling cart.
For now, UKIYO has officially made our list of Miami restaurant openings we cannot wait to try this fall.
October, hurry up!
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Some restaurants are where you go for dinner. Maple & Ash is where you go when you want to celebrate absolutely anything.
July 31, 2026
When most people think of Miami Spice, they think about trying somewhere new.
I think about finally booking the restaurants I’ve been saving for a special occasion.
That’s exactly how I felt walking into Maple & Ash for a preview of its 2026 Miami Spice menu. Known for its premium steaks, dramatic presentations, exceptional seafood, and lively atmosphere, Maple & Ash has quickly become one of Miami Worldcenter’s premier dining destinations. After spending the evening there, I can confidently say this is one reservation worth making early.
From the moment I walked through the doors, the energy was unmistakable. Music filled the dining room, beautifully crafted cocktails made their way through the restaurant, and every table seemed to be celebrating something. Maple & Ash manages to feel sophisticated without ever feeling stuffy. It’s glamorous, energetic, and unapologetically indulgent, exactly what you hope for from a modern steakhouse.
An Opening Course Worth Celebrating
The evening began with Maple & Ash’s optional Fire Roasted Seafood Tower, and if first impressions matter, this one makes quite an entrance.
Loaded with king crab, oysters, prawns, and clams finished with garlic butter and chili oil, it immediately transformed dinner into an event. It’s designed for sharing, making it the perfect way to start the evening if you’re celebrating with friends or family.
Choosing a starter wasn’t easy.
The Bluefin Tuna Tartare immediately caught my attention, pairing fresh tuna with watermelon, white soy, and crème fraîche. Every bite was bright, delicate, and incredibly refreshing.
The Lobster Bisque was equally memorable. Rich, silky, and finished with a buttery brioche crouton, it struck that perfect balance between comforting and elegant. Meanwhile, the Tableside Sesame Caesar Salad and the restaurant’s famous Dry Aged Meatballs looked just as tempting as they passed by our table.
Steak, Seafood, and Pasta That Steal the Show
If the appetizers make choosing difficult, the entrées make it nearly impossible.
Steak lovers can choose between an 8 ounce Filet Mignon or a beautifully marbled 12 ounce New York Strip, both served with black truffle pomme purée. Seafood fans will appreciate the Mediterranean Branzino, prepared with preserved lemon, Castelvetrano olives, capers, and smoked tomato for a light yet flavorful entrée.
One of my personal favorites, however, was the Lobster Mafaldine.
Featuring generous pieces of Maine lobster tossed with saffron, basil, and Aleppo pepper, the pasta was rich without feeling heavy and showcased exactly why Maple & Ash has earned such a devoted following.
For guests looking to indulge even further, there’s also the option to upgrade to an A5 Miyazaki Wagyu Ribeye, one of the most luxurious cuts of beef available.
Save Room for Dessert
Just when I thought I couldn’t possibly eat another bite, dessert arrived.
The rich Chocolate Cake, refreshing Strawberry Tres Leches, and creamy Coconut Cream Pie all make a convincing argument for ignoring the fact that you’re already full.
If you’re dining with a group, though, the real showstopper is the optional Sundae Tower. Served with chocolate, vanilla, and strawberry ice creams alongside an assortment of toppings, it’s a playful ending that perfectly matches Maple & Ash’s celebratory atmosphere.
More Than Dinner at Miami Worldcenter
One of my favorite parts of the evening wasn’t just dinner. It was the location.
Situated in the heart of Miami Worldcenter, Maple & Ash is surrounded by one of downtown Miami’s fastest growing entertainment districts. Beautiful pedestrian streets connect restaurants, bars, cafés, shopping, and public gathering spaces, creating an atmosphere that encourages you to make an entire evening of your visit.
Whether you’re heading to a Miami Heat game or concert at nearby Kaseya Center, meeting friends for cocktails, or simply exploring one of Miami’s newest neighborhoods, Maple & Ash is perfectly positioned to be the centerpiece of your night.
With convenient parking, a walkable layout, and an ever expanding collection of dining destinations, Miami Worldcenter has quickly become one of my favorite places to spend an evening in downtown Miami.
Why Maple & Ash Should Be on Your Miami Spice List
One of the things I love most about Miami Spice is that it gives diners the opportunity to experience some of Miami’s best restaurants at an incredible value.
Maple & Ash delivers exactly that.
Between premium steaks, fresh seafood, luxurious pastas, exceptional service, and an atmosphere that’s equal parts elegant and energetic, it offers one of the most memorable dining experiences I’ve had this season. It’s the kind of restaurant where every course feels like an occasion, and where you’ll probably find yourself planning your next visit before you’ve even finished dessert.
If you’ve been looking for an excuse to experience one of Miami’s most talked about steakhouses, consider this your sign.
Plan Your Visit
Whether you’re celebrating a special occasion or simply treating yourself to an unforgettable dinner, Maple & Ash is one of the standout Miami Spice experiences this season. From premium steaks and fresh seafood to decadent desserts and an atmosphere that’s as lively as the cuisine, it’s the kind of restaurant you’ll want to return to long after Miami Spice ends.
Located in the heart of Miami Worldcenter, Maple & Ash is just steps from Kaseya Center, making it an excellent choice before a concert, Miami Heat game, or an evening exploring downtown’s newest dining and entertainment district.
To view the complete Miami Spice menu, make a reservation, or learn more, visit https://www.mapleandash.com/miami.
Follow @mapleandash_miami on Instagram for signature dishes, seasonal specials, and a behind the scenes look at one of Miami’s most talked about steakhouses: https://www.instagram.com/mapleandash/
One of my favorite parts of Miami Spice is discovering restaurants that make you want to linger long after dessert. After attending a preview of Serafina‘s upcoming Miami Spice menu, I left thinking exactly that.
July 31, 2026
Nestled in the heart of Miami Worldcenter, Serafina feels like a little slice of Italy tucked into one of downtown Miami’s fastest growing neighborhoods. One of the first things I noticed was just how easy it is to visit. There’s a convenient parking garage attached to the building, and the restaurant opens onto a beautiful pedestrian promenade lined with bars, cafés, and restaurants. It has the kind of atmosphere that invites you to arrive early for a cocktail or stay late for a leisurely stroll after dinner.
Originally founded in New York, Serafina has earned an international following for its approachable Italian cuisine, welcoming hospitality, and stylish yet comfortable atmosphere. The Miami location carries on that tradition with handmade pastas, wood-fired pizzas, an extensive wine list, and one of the prettiest dining rooms in the neighborhood. (Greater Miami & Miami Beach)
For the preview, I tried several dishes that are expected to appear on this year’s Miami Spice menu, and every course reminded me why Italian food never goes out of style.
The house-made focaccia arrived warm with a perfectly chewy texture that made it almost impossible to stop reaching for another piece. It was simple, comforting, and exactly what great Italian bread should be.
Next came the Beef Carpaccio, which was one of my favorite dishes of the evening. Delicate slices of beef were topped with generous shavings of fresh truffle, peppery arugula, and crispy potatoes that added just the right amount of texture. Every bite felt balanced without being overly rich.
The Burrata and Prosciutto appetizer was equally impressive. Creamy burrata paired beautifully with thin slices of prosciutto and fresh greens, creating one of those classic combinations that never disappoints.
Pizza lovers will definitely want to order the Mortadella Pizza. The crust was beautifully thin and crisp while still maintaining that satisfying chew authentic Italian pizzas are known for. Topped with mortadella and finished with a drizzle of hot honey, it struck the perfect balance between savory and sweet.
For my entrée, I chose the Branzino served in a delicate white wine sauce. Light, fresh, and beautifully prepared, it allowed the quality of the fish to shine while keeping the flavors clean and elegant.
Of course, no visit to Serafina would be complete without mentioning its most famous dish.
The restaurant’s Lobster Ravioli has developed something of a celebrity following after receiving a shoutout from Drake in his song What Did I Miss? Since then, the dish has become one of Serafina‘s biggest attractions, and the presentation only adds to the experience. Servers deliver it wearing a sparkling sequined glove, turning one of the restaurant’s signature pastas into a memorable tableside moment that guests can’t help but photograph. (Instagram)
To accompany dinner, I ordered a glass of Emblem Cabernet Sauvignon by Robert Mondavi, which paired beautifully with the richer dishes. Bold enough to stand up to the carpaccio and pizza yet fruit forward enough to remain easy drinking, it also felt very reasonably priced for a restaurant of this caliber.
Then came dessert.
If you’re the type of person who says you’re “too full” before somehow finding room for something sweet, Serafina understands you perfectly. The dessert selection is outstanding, from classic Italian favorites like tiramisu and gelato to indulgent cheesecakes and seasonal specialties. It’s the kind of menu where sharing is encouraged because narrowing it down to just one is nearly impossible. (Greater Miami & Miami Beach)
Miami Spice is always about finding restaurants that deliver exceptional value without compromising quality, and Serafina does exactly that. Whether you’re planning a romantic date night, celebrating with friends, or simply looking for an excuse to enjoy outstanding Italian cuisine, this is one reservation I’d recommend making early.
One More Reason to Visit
One of the unexpected highlights of the evening was simply spending time at Miami Worldcenter. The area has transformed into one of downtown Miami’s most exciting neighborhoods, with beautifully landscaped pedestrian streets, outdoor dining, bars, cafés, and entertainment all within walking distance.
After dinner, it was easy to imagine grabbing a cocktail, wandering the promenade, or making a full evening of it before a concert or Heat game at nearby Kaseya Center. Serafina feels perfectly at home here, offering the kind of relaxed yet elevated dining experience that complements everything Miami Worldcenter has become.
Plan Your Visit
Serafina is located at Miami Worldcenter, just steps from Kaseya Center and some of downtown Miami’s newest attractions. With its beautiful outdoor promenade, easy parking, and inviting atmosphere, it’s an ideal destination before a concert, a Heat game, or simply a night out exploring the city.
To view the Miami Spice menu, make a reservation, or learn more, visit Serafina Miami.
Follow @serafinamiami on Instagram for menu updates, signature dishes, and a closer look at the famous Lobster Ravioli that has everyone talking.
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