Miami’s Best Father’s Day Brunches
Whether you're dining in or taking out, these restaurants have delicious ways to celebrate dad.
Zuma
Established as a new Miami classic, it never misses a beat. From their easily accessible location in the heart of downtown, it’s been one of the flagships of world acclaimed concept creator, Chef Rainer Becker. It’s modern approach to the traditional Japanese Izakaya dinning, landed in Miami to allure us forever. For Father’s Day enjoy one of three brunches: the popular classic brunch ($98 per person) that includes Louis Roederer Brut champagne, the signature brunch ($148 per person) that includes Veuve Clicquot Rose and the premium brunch ($398 per person) that includes 2006 Dom Perignon. In addition, a selection of cocktails and wines are included in this bottomless soirée. Food offerings are extraordinary and incude half dozen of different sushi and sashimi and you won’t want to miss the Spicy Tuna Roll. Same goes for signature cold dishes, with Salmon Tartare Cones and Tuna Tataki as their highlight and steamed Edamame and White Miso Soup for snacking. There’s also the Robata sweet corn, the light and exquisite Wagyu Gyozas and their Slow Poached Egg, Sweet Ginger Soy Glazed Pork Ribs dusted with Spicy Cashew Nuts. Choose among one dozen entrees such as the sweet chili, garlic and ginger Spicy Beef Tenderloin. Dessert is a show stopper and same for every table. 270 Biscayne Blvd Way, Miami, 305.577.0277
Novikov
The London import opening a couple of years ago offers sophisticated modernized Asian fare and amazing fresh seafood that’s displayed in a glass room for dinners to see. It’s a splendid place to be. Among the first to offer Take Out is now open with an indoor dining room and charming terrace. The Father’s Day special (whether you eat in or take out) is priced at $185 for two and includes their famous whole Peking Duck with all the trimmings, Singapore Noodles, Wok Spring Vegetables Wok Fried Rice, and assorted crispy Spring Rolls, ( Spicy Prawn, Chicken with Wild Mushrooms and Lobster), all to be enjoyed with a bottle of Louis Roederer Champagne. But, a-la-carte, might also be the way to go. Splurge on Hamachi Carpaccio with Shaved Truffle, A5 Wagyu and Foie Gras Gyoza; Spicy Prawn Money Bag Siu Mai, and the deliciously decadent King Crab Honey Truffle. Before you dig into your bottle of Champagne, do order one of their potent signature cocktails like their Wasabi Martini or their Agave Picante. Both are great palate revivers! Biscayne Blvd and SE 3rd Street, Miami, 305.489.1000
La Petite Maison
Here, your take out order is presented in packaging consisting of hand-painted, one-of-a-kind canvas bags that become souvenirs to behold. What’s inside the bags is even better and now you can enjoy the food at their newly updated terrace seating and elegant interior dinning room. One of my favorite restaurant concepts in the world ( London and Dubai being two I frequent) this menu is curated by chef-patron Raphael Duntoye, who has been able to consistently re-create LPM worldwide. Favorite dishes for Dad (and mine) include creamy burrata with the red tomatoes and fresh basil. A classically recognized dish is the Warm Prawns in Olive Oil prepared by with sweet wild prawns submerged in olive oil and drizzled with lemon. Beignets de Courgettes are zucchini flowers lightly battered in tempura are served along anchovies stuffed sage leaves, but for those who like snails, their escargots are fresh and baked in oozing garlic butter. Wonderfully Roasted Baby Chicken is marinated in lemon and Chef Raphael secrets spices, producing a moist, juicy and tender crusty skin little bird. Their Vanilla Crème Brulee is hands down the best in town, and so is the Hot Chocolate Mousse, which resembles a small cake, which has a slight crust that encases a warm chocolate mousse and is accompanied by a very appropriately matching Malt Ice Cream. 1300 Brickell Bay Drive, Miami, 305.403. 9133
Makoto
A brainchild of hospitality industry veterans Chef Makoto Okuwa and his partner, restaurateur Stephen Starr, Makoto has been included in the Top 100 highest-grossing Independents Restaurants by Restaurant Business Magazine. Using pristine raw fish, to create Edomae-style sushi, and premium cuts of American and Japanese beef to create full flavored skewers cooked over the traditional Japanese charcoal robata grill, Makoto is most likely the most accomplished restaurant in the Bal Harbour area. Father’s Day will be the perfect time to experience their superior sushi and/or sashimi platters, impeccably seasoned and cooked Miso Seabass with crispy kale, Whole Roasted Branzino with wasabi chimichurri sauce, and their 30 Day Koji Aged NY Strip from snake river farms. Two of my favorites come from the robata grill: Wagyu Short Rib with chili sesame ponzu and Japanese Eggplant with niku chicken miso, accompanied by the rich Frosty Wagyu Fried Rice, which is topped with a sunny side up egg and spicy Cantonese xo sauce. Bal Harbour Shops, 9700 Collins Avenue, Miami Beach, 305.864.8600
The Biltmore
The National historic 1926 Coral Gables landmark — a place I regard as the Grande Dame of hotels in Miami — has opened it’s 19th Hole Bar & Grill restaurant adjacent to the 18 hole,par-71 golf course. Fontana is their beautiful courtyard Italian-inspired cuisine, and Cascade, their outdoor oasis cafe tucked under a cascading 23-foot waterfall that overlooks the gigantic Biltmore Pool. With all these choices, I would run and reserve at the casually elegant Fontana, and try to snatch a fountain side table. Though they won’t offer their famous lavish Sunday Brunch, Dad can enjoy Chef Beppe Galazzi’s regional Italian specialties like Melanzane, baked eggplant with melted mozzarella, vine ripe tomato sauce and aged Grana Padano cheese; the deliciously creamy Burratina with Langirano prosciutto ( the real prosciutto di Parma) with arugula, fennel and beet salad; Taglierini Vongole, pasta with littleneck clams steamed in wine, garlic, parsley and chili flakes. Pollo Milanese, wonderous crispy parmesan crusted chicken breast, warm heirloom tomatoes, buffalo mozzarella and basil; and the Tagliata or grilled NY Steak served with rustic herb roasted potatoes like mama used to make. 1200 Anastasia Avenue in Coral Gables, Florida, 305.445.1926
Terry Zarikian is a connoisseur of good food and wine with unparalleled experience and vision in the culinary sphere. His early beginnings at the award winning L’Alouette Restaurant in Bal Harbour served as a stepping stone to the luxurious Grand Bay Hotel and its legendary Regine’s, the international disco and private club atop the hotel, where he directed the food and beverage operations in the 80s and 90s. Entering the new millennium, his culinary PR agency, Shapiro & Zarikian joined forces with Jeffrey Chodorow’s China Grill Management.
Zarikian is most recognized for his strong hand in the development of the South Beach Wine & Food Festival under Festival Director and Founder, Lee Brian Schrager. Today Zarikian is the festival’s Culinary Advisor and liaises with some of the most renowned chefs in the world.
Since 1988 Terry has been the Food Editor of Selecta Magazine, a national Latin lifestyle publication; he is also the Culinary Content Director for azureazure.com, an online publication dedicated to all things luxury, as well as contributor to American Airlines’ Celebrated Living magazine and SocialMiami.com. The focus of his writing is travel, restaurants, food and wine.
Additionally, Zarikian is the Director of New Business and Development at Rockaway PR, Marketing & Events, a culinary agency with offices in Orlando and Miami.
Enjoy some recent published articles written by Terry: 5 Best Star Restaurants; 5 Best City Hotels; and 5 Best Classic Restaurants.
