Hot New Menu Items At 6 Haute Miami Restaurants

With summer coming to an end, some of Miami’s hottest restaurants are looking for new ways to spice up their menus. Here’s what’s new for brunch, lunch, dinner and (most importantly) dessert at some of the Magic City’s most raved-about culinary gems:

AQ by Acqualina: Boasting Mediterranean decor and posh vibes, the enchanting AQ by Acqualina restaurant — sitting on the oceanfront terrace of Sunny Isles’ five-star, five diamond Acqualina Resort & Spa — has blessed patrons with a new menu of delectable, globally-inspired fare. Grab a table at sunset, take in the elegant Atlantic Ocean backdrop, and enjoy gentle sea breezes, million dollar views and intimate dining complemented by Chef Anthony Dominguez’s delicious talent.

Appetizer additions: house-made hummus; yuzu tuna tacos; foie gras toast; and dragon fruit Greek salad. Dinner additions: lobster tagliatelle; flat iron steak; and local Florida wagyu beef burger with creamy, truffle oil macaroni & béchamel cheese or pan roasted summer vegetables.

Blue Collar: A staple here in sunny South Florida since 2012, the Blue Collar name has become synonymous with hearty, American comfort food and laid-back, gastronomic fare. This summer, Chef-Owner Danny Serfer has added new, tasty brunch, lunch and dinner dishes to its robust and unpretentious menu of dailies, burgers, sandwiches, plates and vegetables — bringing MiMo a whole new menu of reasons to dine out again and again.

Brunch additions: smoked salmon benedict with latkes and a caper crème fraiche; breakfast sandwich; the Portuguese duck “McMuffin” with duck bacon, smoked Gouda, lemon aioli, sunny-side-up duck eggs and duck jus; shrimp & grits; and lemon ricotta pancakes. Lunch additions: conch fritters; fried green tomatoes; the “BC Entree Salad” with crispy chicken, latkes and bacon; a crispy chicken breast plate; and small veggie plates of Parmesan-covered spaghetti squash, sweet & sour cabbage and roasted fennel. Dinner additions: scallops, pan roast of mussels, grilled rainbow trout, NY strip, the famed “Corben” sandwich and crispy skin snapper.

American Social Las Olas: New this summer, American Social Las Olas has launched dinner and dessert favorites designed to put a sophisticated twist on classic American comfort food. With its classy vibes, handcrafted cocktails, rustic decor and signature favorites like the “AmSo Burger” and award-winning, Vermont cheddar-orecchiette Mac and Cheese, this Fort Lauderdale haunt promises a new spin on classic dishes soon to be a part of patrons’ long list of already-favorite fare.

Dinner additions: AmSo steak Cobb salad; “You’re A Peach” turkey burger; and  pan-seared peach salmon with peach salsa, buckwheat soba noodles and seasonal vegetables. Desserts additions: homemade white chocolate bread pudding, flash-fried warm jelly & sugar donuts and the decadent “AmSo’s Brownie a La Mode.”

Atrio Restaurant + Wine Room: Sitting on the 25th floor of the Conrad Miami, and overlooking Miami’s thriving financial district, Atrio Restaurant + Wine Room is led by none other than culinary mastermind, Executive Chef Virgile Brandel. Fusing Mediterranean cuisine with the exotic, Latin flavors of surrounding Miami, Chef Brandel recently launched a new signature menu to bring culinary travelers and patrons delectable dining with locally-sourced ingredients, tropical fare, stunning panoramic views, and Brickell Avenue’s characteristic class and luxury.

Lunch and dinner additions: roasted peach gazpacho; short rib-stuffed empanadas; chargrilled prime angus burger; pici pasta; bay scallop, rock shrimp and red snapper ceviche; curried crab stuffed avocado; giant shrimp risotto with tarragon saffron, peas and chorizo crisps; striped bass with sweet pepper peperonata, baby fennel and tapenade; and grilled angus beef tenderloin with sautéed exotic mushrooms, duck fat fingerling potatoes and gorgonzola shiraz wine jus. Dessert additions: dulce de leche banana tartlet; roasted spiced pineapple with rum and ginger ice cream; and chocolate cake with roasted bananas and popcorn.

Devon Seafood + Steak: Led by Executive Chef Rod Chitikov, Kendall’s critically-acclaimed Devon Seafood + Steak restaurant and lounge adds a luxurious flair to Kendall like central Miami has never seen before. Just in time for summer, this must-try haunt has rolled out hot new menu items to complement its already raved-about menu of sizzling steaks, fresh ocean fare and succulent, seasonal plates.

Appetizer and entree additions: grilled artichoke with garlic parmesan sauce; heirloom tomato salad; strawberry & pistachio salad; prosciutto & gorgonzola flatbread with fig BBQ sauce, fontina, provolone, gorgonzola, red onion, and Granny Smith apple and thyme vinaigrette; shareable plates of zucchini, corn, tomato, basil ragout, and creamed corn with Burger’s bacon. Dessert additions: strawberry shortcake with lemon pound cake, strawberries, whipped cream and roasted strawberry ice cream.

Piripi: New to Coral Gables’ exquisite Village of Merrick Park, Piripi has quickly gained a name for its stunning atmosphere, perfect location and Executive Chef Angelina Bastidas’ intriguing twist on traditional Spanish cuisine. Even newer? The haunt’s three-course, prix-fixe weekend brunch menu, coupled with bottomless sangria and mimosas, and indulgent Spanish-fusion dinner plates of avant-garde fare that Coral Gables’ finest are sure to enjoy.

Weekend brunch additions: garbanzo salad; gazpacho; daily smoothie and fruit salad; Serrano Benedict with crispy Serrano, baguette, arugula and manchego hollandaise; egg white frittata; scrambled eggs; fruit crêpes with dark chocolate, whipped cream and basil; apple-sliced pound cake with creamy butter sauce; and classic Spanish dessert “torrijas” with café con leche cream and cocoa nib. Dinner additions: chistorra “Piripi” tapas with pan fried chistorra, crispy potato, sous vide egg and manchego foam; gambas al ajillo tapas with Key West pink shrimp, lobster sherry glaze, parsley and crispy garlic; pimientos padrón tapas with fried shishitos, shaved idiazabala and Pedro Ximenez reduction; stuffed calamari; ensalada de remolacha; confit pork belly; pan-roasted Chicken; and mejillones escabeche.