Global Culinary Influences at South Florida Restaurants Continue to Grow

The tri-county area continues to bring in worldwide flavors

Kuba Cabana at CityPlace Doral

Address: 3450 NW 83rd Ave., Doral

The Buzz: Kubiche is Kuba Cabana’s take on classic ceviche. The pink-fleshed fish, corvina, is drenched in a leche de tigre, known as Peru’s majestic cure-all (sometimes recommended as a way to relieve a hangover). Kubiche’s “tiger’s milk,” a citrus-based marinade, gets its mild spice from the small pepper popular in Caribbean dishes, ají cachucha; crispy boniato makes for a unique addition and adds Cuban flare. Chef Jorge Mas says that kubiche is the very definition of Kuba Cabana’s cuisine, which is “embracing our roots, but evoking all cultures involved. From the Caribbean and South America, we all share the same ingredients, spices and traditions.” Case in point, the pollo barbacoa entrée, guava-smoked boneless half chicken with spiced guava jus and chives.

Contact: 305.800.5822; kubamiami.com


Address: Conrad Fort Lauderdale Beach, 551 N. Fort Lauderdale Beach Blvd.

The Buzz: In Korea, according to chef Taek (Taka) Lee, every family has its own way to prepare kimchi. Taka incorporates his kimchi into the specialty of the house: Kimchi Fried Rice. Wagyu beef fried rice is infused with Taka’s homemade kimchi (the fermented cabbage adds much of the flavor to the dish). Served in a granite bowl topped with semi-raw sunny-side-up egg, crispy nori (seaweed), peppers and cilantro sprouts, the dish is prepared tableside so the egg is mixed into the rice thoroughly. The heat of the rice and the bowl cooks the egg, creating a crunchy edge. Guests are known to scrub the crunchy rice from the sides and the bottom of the bowl. “Many times, the bowl is completely dry and clean after a guest enjoys the rice,” Lee says.

Contact: 954.414.5160; takatorestaurant.com

Thasos Restaurant

Address: 3330 E. Oakland Park Blvd., Fort Lauderdale

The Buzz: Google “best lamb chops” in Fort Lauderdale and, hands down, Thasos comes up every time. The authentic Greek lamb chops (paidakia) are wood-grilled and seasoned only with salt and pepper before they are tossed on the heat to bring out the fresh lamb flavor. The secret to the Greek-Mediterranean restaurant’s original recipe is in the sauce—mint and thyme chimichurri. Traditional paidakia adds potatoes in the pan with the meat to soak in the juices and aroma. Thasos’ uses Yukon golds. Chef’s tip: The meat is best served medium to appreciate the quality.

Contact: 954.200.6006; thasosrestaurant.com


Mantra Fine Indian Cuisine

Address: 15953 Pines Blvd., Pembroke Pines

The Buzz: While all of the finely curated Indian essentials are part of Mantra’s menu, it’s the made-from-scratch dessert, Ras Malai, that you don’t always find in an Indian restaurant. Think of it as Indian comfort food, full of texture, flavor and taste. Cheese dumplings are served in a deliciously thickened sweet milk. The dessert’s sweet cousin, gulab jamun, features fried milk and cottage cheese balls dropped into a simmering sugar syrup.

Contact: 954.354.6124; mantrapines.com


Address: 3480 Main Highway, Coconut Grove

The Buzz: Sleek and upscale Amal, which introduced its “modern” Lebanese cuisine in June, continues to elevate the Middle Eastern foodie category in South Florida. The first Amal was introduced in 2019 in Toronto, Canada. Executive chef Wissam Baki, who worked at the InterContinental in Beirut, prepares his own interpretations of traditional Lebanese dishes meant to be shared. There’s the usual traditional mezze plate of babaganoush, muhamarra and hummus with home-baked fresh pita for dipping, but there’s also the truffle rakakat, or honey-drizzled truffle cheese rolls, which contain a blend of akawi (a Middle Eastern soft, white cheese with a mild salty taste) and mozzarella. Sticking with the Middle Eastern staples for sharing, there’s kibbeh, a croquette of sorts usually made with ground lamb (Baki uses beef), bulgar wheat and seasonings. The traditional kibbeh nayeh, raw lamb with olive oil, gets a modern take here a la beef tartare.

Contact: 786.369.0846; amalmiami.com

You May Also Like

Michelin-Starred Le Jardinier Miami Appoints Christian Pasco Diaz as Chef de Cuisine

Christian Pasco Diaz is a culinary professional with over 15 years of expertise in fine dining. 

Sexy Fish Miami: New Luxurious Lunch Offers Diners the Perfect Opportunity to Indulge

The options can enjoyed from 12 p.m. to 4 p.m. on weekdays.

Toni’s Sushi Bar in Miami Beach Undergoes Redesign

To prepare for Toni’s Sushi Bar’s highly anticipated 40th anniversary as Miami Beach’s longest-running sushi bar, the iconic eatery is thrilled to announce the unveiling of its extraordinary redesign. The

Discover the Top Easter Brunch Spots in South Florida

The region offers an eclectic mix of dining destinations, each offering its unique spin on the beloved tradition.

Other Posts

Aroma360 Purchases Next Scent LLC and Launches New Commercial Division

The acquisition merges luxury fragrances and technology to enhance the consumer experiences in Miami.

PMG Unveils One Twenty Brickell Residences 

The property will feature dedicated office suites and over 60,000 square feet amenities.

Amerant Bank’s Chairman and CEO, Jerry Plush, Joins Ronald McDonald House Charities of South Florida Board of Directors

The move continues the bank’s expansion into the South Florida community.

Helping Students Plan

Stuart Rohatiner, CPA/JD, and a partner at Gerson Preston, is addressing the need for financial literacy. Students at Alonzo & Tracy Mourning Senior High School on April 25 will hear

Drew Limsky

Drew Limsky



Drew Limsky joined Lifestyle Media Group in August 2020 as Editor-in-Chief of South Florida Business & Wealth. His first issue of SFBW, October 2020, heralded a reimagined structure, with new content categories and a slew of fresh visual themes. “As sort of a cross between Forbes and Robb Report, with a dash of GQ and Vogue,” Limsky says, “SFBW reflects South Florida’s increasingly sophisticated and dynamic business and cultural landscape.”

Limsky, an avid traveler, swimmer and film buff who holds a law degree and Ph.D. from New York University, likes to say, “I’m a doctor, but I can’t operate—except on your brand.” He wrote his dissertation on the nonfiction work of Joan Didion. Prior to that, Limsky received his B.A. in English, summa cum laude, from Emory University and earned his M.A. in literature at American University in connection with a Masters Scholar Award fellowship.

Limsky came to SFBW at the apex of a storied career in journalism and publishing that includes six previous lead editorial roles, including for some of the world’s best-known brands. He served as global editor-in-chief of Lexus magazine, founding editor-in-chief of custom lifestyle magazines for Cadillac and Holland America Line, and was the founding editor-in-chief of Modern Luxury Interiors South Florida. He also was the executive editor for B2B magazines for Acura and Honda Financial Services, and he served as travel editor for Conde Nast. Magazines under Limsky’s editorship have garnered more than 75 industry awards.

He has also written for many of the country’s top newspapers and magazines, including The New York Times, Washington Post, Los Angeles Times, Miami Herald, Boston Globe, USA Today, Worth, Robb Report, Afar, Time Out New York, National Geographic Traveler, Men’s Journal, Ritz-Carlton, Elite Traveler, Florida Design, Metropolis and Architectural Digest Mexico. His other clients have included Four Seasons, Acqualina Resort & Residences, Yahoo!, American Airlines, Wynn, Douglas Elliman and Corcoran. As an adjunct assistant professor, Limsky has taught journalism, film and creative writing at the City University of New York, Pace University, American University and other colleges.