Botta Fine Italian Street Food, Little River
The story: Italian cuisine at its best is simple and fresh with a steadfast commitment to using the finest ingredients. Eddy Frezza and Lorenzo Sciandri make sandwiches for breakfast and lunch, bruschetta, square pizza and salad bowls with Italian salumi and cheese and a judicious hand – no cheesy, greasy excess.
What to order: Panini focaccia, their sandwiches on housemade bread that is both lightly crusty and soft, arguably one of the best in town. Try the Parma prosciutto, creamy burrata and peppery arugula nesting in olive-oil-brushed focaccia, the rich Gran Biscotto Italian ham with mozzarella and a swipe of mayo, or the mortadella with creamy stracciatella and a bit of Dijon mustard and crush pistachios.
More info: Take out or eat outside – there are tiny tables on noisy 79th St. The parking lot is small but you can usually find street parking. bottastreetfood.com
Motek Israeli Mediterranean, Downtown Miami and Aventura
The story: This fast-casual Kosher-style Israeli brunch and dinner spot from chef Einat Admony of New York’s Balaboosta and Taïm features an extensive menu of small plates and mezzes, hummus, burgers, sandwiches and wraps, labneh and pita, plates and bowls, all of which transcend the usual in flavor and appearance. Everything is fresh and beautiful.
What to order: Their sampler plate – silky-smooth hummus, smoky eggplant salad, babaganoush, crisp salad and a pita – is an ample starter. Malawach Yemenite pancake and shakshuka are on the brunch menu. Try a crispy chicken schnitzel sandwich or a Motek hot dog made with merguez – spicy lamb sausage is a challah bun with caramelized onion and harissa aioli.
More info: The original location is an oasis in the historic Seybold Building; they’re also open at Aventura Mall. Takeout and delivery, or eat in. motekcafe.com
Leafy, Pembroke Pines
The story: There’s more to this restaurant and coffee shop than adorable, Instagrammable frozen teddy bears adorning bubble teas and an appealing eclectic decor that mixes up vintage objets, retro fashion illustrations, anime and lots of real, live plants. Authentic Vietnamese dishes, listed on the wall menu, are savory and beautifully prepared.
What to order: Broken rice, made with grilled pork chop and shredded pork skin and topped with a sunny-side-up egg; chicken sticky rice; pork belly banh mi; purple ube custard cake. Vegan choices include udon soup and spring rolls. Order a pandan pumpkin milk, leafy milk tea, or Vietnamese coffee and don’t forget to add that teddy bear on top.
More info: Located in a strip mall, with plenty of parking and indoor and outdoor seating and takeout. leafy-vietnamese-restaurant.business.site
Off Site, Little River
The story: This long anticipated brewpub from Taquiza’s Steve Santana and the now-closed Boxelder’s Adam Darnell is deceptively low-key. The minimalist menu on the wall is ironic since nearly every component is lovingly made in house, from the soda pop. It’s a place where locals in the restaurant biz hang out.
What to order: “Fried Chx Sandwich,” crispy and juicy, topped with pickles, known as Super Good Chicken Sandwich in a previous pop-up incarnation. Hot dogs, all-beef, ground and stuffed in house, served on toasted split buns. Wings, smoky and juicy inside, crunchy outside. Fries with a crispy exterior that melt in your mouth. Ice cream cones: three-bite mini sugar cones of whatever creamy concoction Santana churns, exactly enough to end the meal.
More info: Take out or eat in – there’s outdoor and indoor seating at booths and the bar. Street parking is easy to find. offsite.miami
Flours and Weirdoughs, Key Biscayne
The story: When the pandemic forced Renata Ferraro and Carlos Flores to close their Oasis Cafe, they decided to use their adjoining bakery space to bake “whatever they felt like” – and they’ve developed a cult following for some of their croissants and sourdough breads. They’re also one of two South Florida bakeries that mill their own flour, and you can watch the bakers at work.
What to order: “It’s Brisket B*tch, their croissant filled with house-cured and smoked brisket, provolone and grain mustard; cacio e pepe country sourdough bread, made with toasted black pepper and pecorino cheese chunks, available only on weekends; brown butter and thyme madeleines; and their pork belly sandwich with pickled cabbage, cilantro aioli and Gruyere cheese.
More info: Online ordering available. There’s outdoor patio seating with umbrellas. Look for lines on weekends – it’s a popular stop for bike riders on the Key. floursandweirdoughs.com
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