The Signature Bite: 5 Must-Order Dishes That Define Miami’s Top Restaurants

In a city where the restaurant scene evolves faster than the skyline, there’s a certain power in permanence. Among Miami’s ever-churning wave of buzzy openings and fleeting fads, a few dishes rise above the hype to become local legends—mainstays that diners dream about before the first sip of wine. They’re not just bestsellers. They’re the dishes. The kind that create lines, spark copycats, and dominate Instagram feeds. Below, we spotlight the five signature dishes that continue to define Miami’s most lauded dining destinations.

At Carbone, the red sauce may run deep, but it’s the Spicy Rigatoni Vodka that rules the room. This plate has become a status symbol of sorts—spot it on nearly every table in the dimly lit, old-school glam space. Rich, creamy, and cut with just the right amount of Calabrian heat, it’s more than a pasta dish—it’s a cultural phenomenon. Diners may come for the name, but they stay (and snap a photo) for this.

Aegean-inspired hotspot Doya has earned its trio of Michelin Bib Gourmand nods, but the most unforgettable item isn’t one of the rotating daily specials—it’s a savory riff on a classic dessert. The short-rib baklava, layered with crisp phyllo, meltingly tender meat, and a whisper of pistachio, walks a tightrope between indulgent and elegant. Chef Erhan Kostepen calls it the only dish of its kind in the world—and judging by its popularity, Miami diners agree.

A cheeseburger at a French brasserie may sound like a contradiction, but this one has become canon. Pastis Miami, the sister to the beloved NYC original, has brought its iconic burger down south—and it's already a staple. With juicy beef, perfectly melted cheese, and zero unnecessary flourishes, it’s comfort food with haute credentials. Some regulars don’t even look at the menu anymore.

Amid a menu of expertly smoked meats and Southern-style sides, the breakout star at Sunny’s might just be… the bread. These warm, brown butter-brushed Parker House rolls arrive with a sprinkle of flaky salt and disappear just as fast. A sleeper hit turned cult favorite, they’re the kind of dish that turns first-timers into regulars and has longtime fans ordering seconds before the brisket hits the table.

At Chef Michael White’s coastal Italian venture MIKA, the Bluefin Tuna Carpaccio has quickly emerged as the unofficial signature. Paper-thin slices of tuna are elevated with black truffle, crispy sunchoke, Sicilian salmoriglio, and a finishing touch of chives—a refreshing yet decadent start to any meal. Tailored for the South Florida diner, it’s a dish that pairs subtle luxury with serious flavor.