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Three months after its opening in late 2012, Zagat named Coya in London the world's hottest restaurant. Next came a Dubai outpost, and in early 2015, Coya Miami began serving on Brickell Avenue. Executive chef Sanjay Dwivedi describes his food as "bursting with flavor" and "not for the faint-hearted." He says he uses modern tricks to create his version of Peruvian fare. The expansive restaurant and its patrons are impeccably styled. They're divided into categories such as ceviches, tiraditos, anticuchos (marinated skewers cooked on a charcoal grill), vegetables, and fish and meat mains. Three to five per person is the suggested number of small plates. Ask Dwivedi, though, and he'll say the best way to get acquainted with Coya is via the tasting menu, offering a half-dozen courses. Must-tries include the Chilean sea bass, the "clasico" ceviche, and forest mushrooms on the charcoal grill.Read our full review.