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The Scoop: Your Guide to South Florida's Trendiest Hotspots
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MO’ MOMO Sushi lovers should make the most of Momo Sushi Shack’s pop-up at the Mondrian South Beach; the 800-square-foot eatery with three communal tables lasts through October. The Michelin Guide gave its original, five-year-old restaurant in Brooklyn’s Bushwick neighborhood a major shout-out, and its partners are serious about flying in seafood daily from Tokyo. Temaki includes Hakkaido scallop with tempura flakes. Gunkan (warship-shaped) maki comes with sea urchin or fattier, chutoro-level bluefin, among four types of tuna, and quail egg yolk. Meat eaters order wagyu beef nigiri, while coconut miso-marinated black cod warms the belly. Momo shows an appreciation for its vegan clientele, too, through rolls with mushrooms and avocado; or chopped veggies, homemade tofu cream cheese and herbs. Stop off for a Japanese whiskey nightcap at the hotel’s Sunset Lounge.
1100 West Avenue, 305.514.1500, mondrian-miami.com
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HALES NAILS After exploring Asian cuisine through his popular concepts Blackbrick and Sakaya Kitchen in Midtown Miami, chef restaurateur Richard Hales heads south of the border for his new downtown eatery Centro Taco. A purist, whether it’s dim sum or Mexican street fare, he grinds and presses tortillas of non-GMO maize daily and lovingly fills them with everything under the sun: traditional (al pastor, beer-battered fish), exotic (Florida alligator), and vegan (fried avocado and Meatless Monday’s cauliflower tinga). Salsas and spices are blended in-house, and produce, seafood and meat are sourced locally from purveyors like Proper Sausages and Verde Gardens. Queso fundido combines Oaxaca and jack cheeses with extras from chorizo to sweetbreads, while the menu’s raw bar section features chilled lobster tail and salmon lox tostada with caviar.
3125 SE Third Avenue, 305.371.2518, centrotaco.com
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We'll see you next week with even more of South Florida's places to go! |
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