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Buns & Buns wants to bring good bread back. Owner Alexandre Zibi and chef Reuven Sugarman spent three weeks traveling the world in early 2013 in search of recipes and techniques from the globe's greatest cooking cultures. They brought back steamed buns from China, naan from India and the Middle East, and brioche from France. At their South Miami fast-casual spot, every dish -- from slow-cooked brisket to lamb ribs to chili-marinated shrimp -- is accompanied by a soft, chewy helping of bread. "Rip it, dip it, or stuff it" is the motto here, and the choice, along with a handful of heavy yet satisfying options, is all yours.Read our full review.
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