The MICHELIN Guide Florida has just added 10 new additions throughout the Sunshine State, including four Orlando restaurants.
Florida's ever-growing list of MICHELIN Guide restaurants (over 140 if you're keeping count) is as diverse as they come, and now, with ten new additions spread across the Sunshine State, that list keeps growing.
Four of the latest additions are here in Centra Florida, with six in Miami, and once again, none in Tampa!
The four local restaurants included are Coro in Audubon Park, Sorekara in Baldwin Park, UniGirl set within the Mills Market, and Ômo by Jônt in Winter Park.
Below, get the scoop on the ten newest additions to the Florida selection!
Orlando
Chef Tim Lovero has fashioned a singular take on the neighborhood gem at this contemporary spot in Audubon Park. Step inside and feel instantly at home, thanks in part to a warm, first bite from the kitchen delivered moments after arrival. It's just the beginning of an enjoyable meal crafted from their ever-changing, shared plates-style menu. Warm potato naan is served with whipped chicken skin butter and marmalade; impossibly tender lamb shoulder is even better with butternut squash purée and sautéed greens; but dessert is the scene stealer, taking the classic fries and a milkshake combination and turning it on its head with panna cotta, crispy sunchoke, cocoa nibs, and diced French fries.
In a world of uniformity, Sorekara proudly forges its own path. This Baldwin Park restaurant is unlike anywhere else you've been, offering a surprising and delightful culinary journey that revels in turning expectations on their head. Chef/owner William Shen's tasting menu highlights Japan's 72 micro seasons with highly original dishes infused with a sense of whimsy (note the course designed to mimic a 7-Eleven snack run or the "nigiri"). Whether it's madai sporting a distinctive riff on tradition or a deeply savory bowl of kegani sourced from Hokkaido, there is an elegance and refinement threaded throughout the meal, which progresses through multiple rooms across several hours. Another hint that this is far from typical? Sorekara is open for one seating, only a few nights a week.
Set within the Mills Market, this casual concept from Chef/owner William Shen (and named for his pup, Uni) draws a line before it's even open. It's no wonder, as everyone is here clamoring for a taste of their onigiri, on offer until they sell out. The menu is a moving target, with ever-changing availability alongside a host of daily specials like a Japanese curry hash brown (if you're lucky). Made and served in sealed bags, the classic triangles are best eaten immediately while the filling and rice are still warm. It's all spot-on, whether filled with a crispy fried chicken thigh or tuna enlivened with mustard. Unagi is a fan favorite, with cubes of barbecued freshwater eel enhanced with a sweet sauce complemented by the well-seasoned rice.
Chef Ryan Ratino's lauded D.C. restaurant, Jônt, is more than just the inspiration for this offshoot. This Winter Park restaurant echoes that spirit and sensibility (think classic French techniques married with pristine Japanese ingredients), albeit with a few Florida touches. The larger space allows for discrete moments at each meal, while three tasting menus run the gamut from tightly edited and more affordable to loaded with luxury ingredients. No matter the selection, expect refined dishes punctuated by the seasons, as in chawanmushi with an autumnal twist of braised sweet potato, kombu, and brown butter sauce. Scallop prepared two ways demonstrates the kitchen's deft hand while chocolate and hazelnut kakigori is an elegant tribute.
Miami
Miami is no stranger to ceviche, but the one at this casual Ecuadorian counter inside a cheery food hall in downtown stands out among them. Pristine mahi mahi in a smooth blend of coconut, ginger, and peanut and garnished with thin strips of watermelon radish is a winning combination with plantain chips. Across a nicely curated menu, Chef Alejandra Espinoza has other ideas that show equal levels of tropical flair. Her riff on traditional chicken stew using sweet plantain dough is as satisfying as her local fish wrapped in banana leaf. A scoop of ice cream or a mug of frozen cacao juice make for a refreshing send-off. One bit of housekeeping: Diners are seated and can order from any of the restaurants in the court from their server.
This narrow nook of a restaurant by Chef Nuno Grullon hides in plain sight along Biscayne Boulevard. The unassuming location runs in stark contrast to what’s happening in this friendly dining room set with white tablecloths and a bar that stretches the length of the room. Warm buttermilk biscuits garnished with thyme are a welcome start, followed by an eclectic roster of bistro dishes that show wonderful levels of care and thought. Pan-fried baby artichokes are a delightful pairing with pancetta hollandaise. Chicken pot pie gets a makeover with heritage chicken and black truffles, and there’s even a lavish duck pithivier finished with cranberry demi. Dessert hits all the right notes with a proper chocolate ganache cake that is all too easy to finish.
A restaurant within a restaurant, this 10-seat counter by Chef Nando Chang in Midtown looks to set a new standard for Nikkei cuisine in the region. Those familiar with the chef’s past work in the Design District will take heart in how classic Peruvian-Japanese flavors as well as signature dishes have been reworked, reimagined, and refined. Searing levels of acidity and spice figure prominently on this bold tasting menu, often in the form of leche de tigre. From lobster bisque with sweet potato gnocchi to creamy rice with Hokkaido scallops and parmesan, the cooking possesses style and substance in spades. Sourcing is a priority, with whole fish flown in from Japan, later to be broken down and occasionally strung up in dry-aging fridges along the wall.
Dressed head to toe in concrete and lit with candles, this narrow room in Little Havana is out to make a mark. The staff totals less than five, including Chef Juan Camilo Liscano and his sous who cook, plate, and clear with impressive efficiency. The lean team, however, turns out a stylish and agreeably priced tasting menu that changes with great frequency. Grilled baby corn brushed in burnt eggplant aioli and wrapped in aged sirloin is a thrilling start, followed by delicately steamed flounder enrobed in a smooth sabayon made of mussels. Brioche made with roasted plantains is the only staple, and what a staple it is. Beautifully shaped, nicely crusted, and served hot with caramelized coconut butter, it is impossible to resist.
Jaime Bolin / Palma
Chef Henrique Sá Pessoa runs restaurants across the globe, and now he turns his attention to Coconut Grove. Drawing inspiration from the Iberian coast, the seafood-focused menu spotlights largely Portuguese preparations. Begin with a basket of traditional breads kept warm on hot stones and served with smoked butter. Anything with rice, naturally, is a smart way to go, like the bomba rice with grilled carabineros. Salted cod flecked with crispy shoestring potatoes and capped with black olives and chives is another highlight. Dessert is a particular strength, and a recent favorite featured sweet rice custard, rice foam, and calamansi sorbet. The dining room, meanwhile, is all comfort and class with cream tones, cozy banquettes, and wood accents.
“I’ll be back soon” is the English translation of Chef Massimo Bottura’s colorful rooftop restaurant in downtown Miami. Blocks of red, yellow, and green match custom plates by Richard Ginori. As playful as the setting may be, the kitchen is serious about honoring the chef’s vision for modern Italian cuisine. An amuse of leftover bread, tomato pomodoro, and Parmesan foam made from the rinds is as sustainable as it is satisfying. Risotto made with saffron, langoustine, and orange is a light take on a rich classic. And yes, there is the famous tortellini dish drawn from the chef’s childhood and yes, it is as wonderful as one would hope. An Italian-heavy wine list, a spritzy cocktail selection, and a breezy terrace round out the experience.
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