Toro Toro also includes a bounty of cocktails, designed by bar manager Matthew Phillips, previously of the Bazaar at the SLS Hotel. There's a good negrita, with Avión Silver tequila, muddled blackberry and pineapple, lime juice, and agave nectar. It is, like many other offerings here, slightly too sweet.

Overall, the food isn't particularly unique. In Miami, toques such as Douglas Rodriguez and Norman Van Aken have been fusing and refining Latin and Caribbean cuisine for years. But it is an important addition to the budding, burgeoning downtown dining scene. Along with Van Aken's Tuyo at the Miami Culinary Institute, Ceviche 105, Zuma, DB Bistro Moderne, and a half-dozen other recently opened eateries, Sandoval's latest venture contributes to the beginning of a new epicurean city center.

Smoked swordfish dip
Smoked swordfish dip

Location Info

Map

Toro Toro

100 Chopin Plaza
Miami, FL 33131

Category: Restaurant > Latin American

Region: Downtown/Overtown

Details

Toro Toro

305-372-4710
torotoromiami.com

Lunch daily 11:30 a.m. to 3 p.m.; dinner Sunday through Wednesday 6 p.m. to midnight and Thursday through Saturday 6 p.m. to 1 a.m.

Smoked swordfish dip $12
Caldo de pollo $6
Pepito steak sandwich $14
Pan-roasted Florida grouper $28
Carrot cake $7
Negrita $12

Toro Toro comes to the Magic City via an experienced restaurateur, and despite the mishaps, the eatery shows potential to become an enticing option for downtowners. It's only a month old, so there's time for improvement. After a few tweaks, Miami's Toro Toro might be the beginning of something bullish downtown.

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9 comments
frodnesor
frodnesor

@lisadweeks @lesleyabravanel May have been soft-open but official opening date was 10/25.

frodnesor
frodnesor

@lisadweeks @lesleyabravanel It opened late October. It's been open a month - as is noted in the review itself.

lesleyabravanel
lesleyabravanel

@frodnesor Perhaps they were trying to get it out in advance of the apocalypse?

lesleyabravanel
lesleyabravanel

@frodnesor @lisadweeks has there ever been an industry standard as far as how long a critic waits from opening to review?

frodnesor
frodnesor

@lesleyabravanel @lisadweeks Ass'n of Food Journalists says at least 1 month but it typically used to be 3 months, lately 2 is common.

joshsdeli
joshsdeli

@frodnesor @lesleyabravanel @lisadweeks pls pls pls remind me to tell u about the night i met jeffrey chodorow + Barrack Obama. its perfect

lesleyabravanel
lesleyabravanel

@frodnesor @lisadweeks Good article. I think three months is fair, two at the earliest, with a revisit at six

lesleyabravanel
lesleyabravanel

@frodnesor @lisadweeks yes, I was under the impression 3 mos. was standard.

 
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