Best of Miami®

Best Of 2006


  • + Aventura/North Miami Beach
  • + Beaches
  • + Boca Raton
  • + Brickell
  • + Central Dade
  • + Coconut Grove
  • + Cooper City
  • + Coral Gables
  • + Coral Gables/South Miami
  • + Coral Springs/Margate
  • + Cutler Bay/Palmetto Bay
  • + Dania Beach
  • + Davie
  • + Davie/West Hollywood
  • + Doral
  • + Downtown/Overtown
  • + East Kendall/Pinecrest
  • + Florida Keys
  • + Fort Lauderdale
  • + Hallandale Beach
  • + Hialeah
  • + Highland Beach
  • + Hollywood
  • + Homestead/Florida City
  • + Key Biscayne
  • + Lauderhill
  • + Little Haiti/Liberty City
  • + Little Havana
  • + Miami Gardens
  • + Miami Lakes
  • + Mid/North Beach
  • + Midtown/Wynwood/Design District
  • + Miramar
  • + North Dade
  • + North Miami
  • + North Palm Beach
  • + Oakland Park
  • + Out of Town
  • + Outside South Florida
  • + Palm Beach County
  • + Palm Beach Gardens
  • + Pembroke Pines
  • + Plantation
  • + Plantation/Sunrise/Tamarac
  • + Pompano Beach
  • + Pompano Beach/Deerfield Beach/Coconut Creek
  • + Riviera Beach
  • + Sea Ranch Lakes
  • + South Beach
  • + South Dade
  • + Sunrise
  • + Sunrise/Plantation
  • + Surfside/Bal Harbor/Bay Harbor Islands
  • + Sweetwater/Westchester/West Miami
  • + Tamiami
  • + Unknown
  • + Upper Eastside/Miami Shores/Biscayne Park
  • + Wellington
  • + West Dade
  • + West Kendall
  • + West Palm Beach
  • + Weston
  • + Wilton Manors
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Food & Drink

People & Places

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Best Of :: Food & Drink

Best Chain Restaurant

Francis Holder's little family bakery in Lille, France, which opened in 1889, was mostly known for its viennois breads, which are pretty much the same sort of artisan loaves you can find at Paul French Bakery in Aventura, in North Miami Beach -- and in some 300 other branches around the world. That is because Holder's son took over the Lille bakeshop in 1958 and parlayed the family recipes for pastries and breads into the hugely successful Paul chain of bakery/cafes. The old-fashioned black storefronts and quaint, tea-shop interiors are the very antithesis of cold, franchised design, and the food does not taste mass-produced either. Soups, salads, quiches, crpes, and cheese plates are prepared freshly on premises. Some of the breads and rolls, made from stone-ground grains and imbued with crunchy crusts and tangy tastes, are delivered from France unbaked and frozen, or prebaked frozen, but even that is a plus -- they pop from the oven fresh and hot, and contain the intangibly important French water. These breads also make for excellent sandwiches -- try the Normand, with Camembert, butter, and lettuce on sesame paulette bread. And the Flan Normand rocks too -- an ethereal apple pie topped with custard and almonds. And the éclairs, napoleons, Italian roast coffees, cappuccinos, frappés ... It's nearly impossible to conceive of Paul being a chain restaurant. Which is what makes it the best.

Personal Best

In the beer wasteland that is South Florida, Ray Rigazio owns an oasis: the Abbey Brewing Company. Since taking the helm in 1995, he has worked hard to make this microbrewery nothing like a typical South Beach bar. He rid the door of snobbery and, more important, the refrigerators of quotidian beers. In their place chills an eclectic selection of brews from around the world, including the hard-to-find La Fin du Monde. His own recipes are not brewed on the premises but by Key West and Ybor City brewing companies, and Rigazio's calorie-rich assortment of ales packs a punch. His Father Theodore's Imperial Stout won a gold medal at this year's Best Florida Beer Championships in Tampa, and his Belgian-style Brother Ban's Double snagged the silver.

What is your greatest triumph?

I think the greatest triumph I’ve achieved is bringing great crafted beer to South Florida. When I came here twelve years ago, the best beer you could get was maybe a common import. Now I see dozens and dozens of restaurants carrying great microbeers and hundreds of thousands of people drinking them.

Personal Best

Nowadays the 210-acre enclave south of Fifth Street, which used to be a no man's land populated by graffiti and panhandlers, is indisputably Myles Chefetz's land. The Miami native has marked his territory with four of the most popular restaurants in Miami Beach -- Nemo, Big Pink, Shoji Sushi, and Prime One Twelve. When Chefetz, a former real estate attorney, opened Nemo, his first South Florida spot, in 1995, it shared space with a boarded-up crack house. The area has improved, but it seems nothing can deter his insatiable appetite for accomplishing what he set out to do. Not even Mother Nature. Even without power in the wake of Hurricane Katrina, his crew was still at it, slinging burgers off a grill set up on a Second Street sidewalk.

What is your greatest triumph?

That's a pretty general question. I mean, there are a lot of them. To be able to loan my family money when they need it. How about to be able to loan my family money when they need it -- without interest!

Best Argentine Restaurant
The Knife Argentinean Steakhouse

The Argentines have tasty empanadas, wonderful chorizos, delightful sweetbreads, and charming ceviches. But let's quickly establish one thing: A true Argentine culinary experience is a steak-eating experience. Argentina is, after all, a place where eating a decent rib eye is a birthright. For the penultimate carnivore splurge in South Florida, head to The Knife in Coconut Grove. With its thriving community of exiled Argentines, the Magic City has numerous parillas that serve heaping platters of red meat. But what is extra-special about The Knife -- a bright, airy, no-frills upstairs joint with a giant barbecue pit in the middle -- is the price. For $23.85 at dinnertime Monday through Thursday, and $25.95 Friday through Sunday, or for even less at lunchtime ($17.95 Monday through Friday, $20.95 on weekends), you can chow on as much churrasco, strip steak, and filet mignon as you want. It will tempt you, but don't waste stomach space on the bread: Your meal also includes unlimited trips to the salad bar, as well as a beverage (two glasses of beer or one bottle of wine per person), dessert, and coffee (you will need this, trust us). All in all, for anyone who likes steak, a trip to The Knife is a mind- and stomach-expanding experience. It's open late -- from noon till 11:00 p.m. on weekdays, till midnight on weekends.

3444 Main Highway, Coconut Grove, 33133
Best Bakery
Le Boudoir

Le Boudoir is sort of a stealth bakery. It looks like a café, is self-labeled a tea salon, and has a menu mainly devoted to elegant Parisian-style sandwiches and salads. But the sandwiches' astonishingly good bread serves notice that baked goods are truly taken seriously here. Proprietor Michel Chiche is a master patissier who grew up in France and interned in perfectionist French restaurant kitchens before studying at the famed LeNôtre school. But the real proof of his sweet supremacy is not in his resumé or roster of celebrity clients (ranging from Steven Spielberg to Bill Clinton) but behind Le Boudoir's bakery counter. The selection of pastries displayed daily is small but flawless, especially Chiche's specialty, macaroons -- seasonal fillings sandwiched between a pair of almond macaroons with delicately crunchy shells and a melt-in-your-mouth interior. For those craving something extra-special, custom-catered orders range from elaborate sculptural spun-sugar fantasies to a dozen cookies. And if you are searching for a wedding cake that doesn't look like it was decorated by a baker with all the taste and subtlety of Miss Piggy, Le Boudoir can make you a stylish showpiece cake that tastes even better than it looks.

169 Miracle Mile, Coral Gables, 33134
Best Bagels
Tasti Café

Although this café/bakery originally opened as part of the Tasti D-Lite frozen yogurt chain, it became immediately clear its main draw was not faux ice cream but the rest of the menu: sparkling, crisp salads; genuinely light yet assertively flavorful spicy sesame linguine; and baked goods. The bagels (95 cents each, $1.75 with cream cheese) are not housemade -- not so surprising considering the small place's commitment to quality: Tasti's owners do not begin to pretend a decent bagel can be crafted without New York City water. Consequently, their bagels -- flavors include plain, sesame, and onion, no chocolate chip/sun-dried tomato sissy stuff -- are flown in from H&H in NYC. Pay no attention to boobs who claim H&H has gone downhill. Jerry Seinfeld refuses to eat any other brand of bagel. And if they are good enough for Seinfeld, they're good enough for us.

4041 Royal Palm Ave., Miami Beach, 33140

Best Chain Restaurant: Paul French Bakery & Restaurant


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