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Located in Buena Vista, the District is the latest restaurant to peddle Nuevo Latino cuisine. Horacio Rivadero, previously of the Dining Room and OLA at the Sanctuary, takes the ingredients Miami knows and cooks them in new ways. Here, yuca swims in truffle honey, ceviche is cooled by citrus sorbet, and black trumpet mushrooms are made into chimichurri. What's worn becomes new again, like a reframed family photograph. Try the corvina ceviche topped with a tart grapefruit sorbet, the Caribbean jerk cobia, or the roasted pork shoulder. Cut into wide hunks, the pork boasts crisp edges and juicy, tender flesh -- seasoned with bold creole flavors and finished with a Haitian pikliz-inspired escabeche. And although Brussels sprouts make a nice side, Miamians know few things can top yuca -- even when it's laced with truffle honey, garlic chips, and chives.