Miami's Five Best Dishes Prepared Tableside
The Peking duck at Tropical Chinese is carved right at the table.
Photo by Andrew Meade
The only thing more enticing than a knowledgeable server’s description is watching the dish come together before your very eyes. The trend of tableside preparation took a break from the forefront of contemporary dining, but it's thankfully making a comeback. Miami restaurants are applying the practice across a broad spectrum of cuisines: think freshly sliced, succulent Peking duck, pasta assembled in a Parmesan bowl, and steak sauce crafted seconds before making its way to the plate. If you’re not a regular or industry insider who feels comfortable peeking into the kitchen, these dramatic dishes are the next best thing. So sit back and watch as “freshly made” takes on a whole new meaning: It’s like dinner and a show for the modern foodie.
Quality Meats' steak sauce is made tableside.
Courtesy of Quality Meats
5. Steak sauce at Quality Meats
Opened in the historic Bancroft Hotel in Miami Beach's Art Deco District, this spinoff of the New York steakhouse is a carnivore’s dream. Quality Meats serves a seemingly endless variety of cuts, from sirloin steak to duck bacon, many of which are aged, cured, or smoked in-house. The steakhouse treats these meats with the respect they deserve by accompanying them with a vibrant, sweet-and-savory sauce made right at your table. The mixture of rosemary, garlic, raisin, molasses, thyme, and tomato provides a tangy touch of flavor while letting the succulent steaks shine. Showy presentations don’t end there, though; Quality Meats also offers tableside tartare made with fresh steak pieces, shallots, Dijon, and truffled capers.
Pane & Vino finishes their signature spaghetti dish in a wheel of parmesan cheese.
Courtesy of Pane & Vino
4. Spaghetti alla ruota at Pane & Vino
Despite the restaurant's location in the heart of Miami Beach, this dish is simple: spaghetti, cheese, and a tomato-based sauce. Yet its unique presentation wows customers and creates the freshest possible plate of pasta. For Pane & Vino’s spaghetti alla routa ($18), pots are swapped for a giant wheel of parmigiano-reggiano that Sicily-born chef Gianpaolo Ferrera imports from Italy. The hunk of cheese is brought to the table, scraped out, and filled with deep-red sauce and a hefty portion of pasta. If you don’t want the show to end, order the tiramisu ($9) for dessert. It’s also assembled tableside, giving the ladyfingers just enough time to soak without turning soggy.
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