Miami’s Ten Most Anticipated Restaurants of 2016

By Laine Doss for Miami New Times


Courtesy of Pubbelly Group
Courtesy of Pubbelly Group


5. Alinea Pop-Up
Although Alinea isn’t setting up permanent residence in Miami, we’ll take what we can get. The three-Michelin-starred restaurant by Grant Achatz and Nick Kokonas is popping up at the Faena Hotel Miami Beach (3201 Collins Ave.). Alinea in Residence will offer its unique dining experience beginning February 17 and continuing through March 13, with prices ranging from $275 to $385 per person (based on the day). Wine pairings up the ante with an additional $150 to $495 per person. The dinners are already sold out, but Alinea is accepting names for a wait list. If you didn’t find tickets for one of these dinners under the Christmas tree, visit

4. Phuc Yea
When Phuc Yea popped up in downtown in 2011, it took Miami by storm. One of the first pop-ups in the Magic City, the little concept that took over lunch spot Crown Bistro by night was an instant success. Two of the restaurant’s partners — Aniece Meinhold and Cesar Zapata — opened the Federal Food Drink & Provisions just a few months later but always thought of resurrecting their Vietnamese restaurant when the opportunity arose. That moment came when MiMo’s Moonchine Asian Bistro went on the selling block. The partners jumped on the location at 7100 Biscayne Blvd. The restaurant is set to open any day, so have your chopsticks ready.

3. PB Station
For the first time, Miami diners won’t have to cross a causeway to dine on the Pubbelly Boys’ grub. PB Station is set to open in February at the Langford Hotel, a boutique property at the former Miami National Bank Building at 121 SE First St. in downtown. Partners Andreas Schreiner, Jose Mendin, and Sergio Navarro plan to incorporate menu items from their much-lauded PB Steak, but this eatery will not be another steak house. According to Mendin, “We looked at the building, and it’s such a beautiful, historic space. Even though we all loved PB Steak, we decided we didn’t really want to limit ourselves to a steak-house concept.” The restaurant will serve American fare and feature a raw bar and seafood charcuterie in an atmosphere inspired by great train stations such as New York’s Grand Central.

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