The moment you walk through the door, the concept of the spot hits you. The front bar area is intimate and casual, with just a few tables. But then, you're guided into a second space: a cozy, low-lit dining room that sets the tone for what feels less like dinner and more like a secret performance.
Chefs Johnny Delgado and Richard Ortega are at the helm, running a seasonal kitchen with a rebellious spirit. The menu changes every two weeks, hence the name, keeping people on their toes.
What We Ordered (Go For The Flan and Crudo)
On a recent visit, we tried nearly every item on the intentionally petite menu. The scallop crudo was a standout — delicate, clean, and artfully plated. The ribeye? Perfectly cooked and boldly seasoned. There's also a great curated wine list to match the ever-shifting menu.We tried a unique dish with octopus and pork belly, which sounds like an insane combination, but it was so delicious. We also had the lump crab cavatelli, which was a texture bomb in your mouth, and the bread served in a cast iron skillet with a house-made butter was divine.
Oh, and for those taking notes, you can't miss the flan. It was a great take on flan because it was creamy and smooth, but not too sweet like most flans that you find at Cuban restaurants around Miami. Truly a delight.
How This Spot Will Evolve is To Be Determined
Of course, like any new restaurant, To Be Determined is still smoothing out a few edges, but that's also part of its charm. It's a place that invites you into its process, not just its product. It's not polished to perfection yet, but it's real and evolving.Whether you're out on a date or grabbing dinner with a fellow foodie, this is a spot for people who want more than just a meal. It's a place to talk about what you're tasting and to guess what might come next.
So, buckle up and enjoy the ride. At To Be Determined, nothing stays the same — and that's exactly the point.
To Be Determined. 240 SW 32nd Ave, Miami; 305-747-3661; tobe-determined.com.
