Arguably the best time of the year for die-hard foodies is over. Or so you thought.
Miami Spice 2015 ended September 30, which means you'll have to wait until August 2016 to snag lunch for $23 and dinner for $39 at some of Miami's most sought-after eateries. But a handful of those restos are expanding their Spice-like deals through October with new menu items for lunch and dinner.
Hanif Harji, co-owner of Byblos, says he hopes to give more diners an opportunity to explore his restaurant's cuisine by extending the meal deal.
We Believe Local Journalism is Critical to the Life of a City
Engaging with our readers is essential to Miami New Times's mission. Make a financial contribution or sign up for a newsletter, and help us keep telling Miami's stories with no paywalls.
Support Our Journalism
The Eastern Mediterranean eatery at the Royal Palm South Beach upped its original Spice menu by adding a medley of new dishes. Organic house labneh with fennel, honey, olive oil, and barbari bread; braised Colorado lamb leg with muhammara and Middle Eastern gremolata; seared cauliflower with tahini sauce, sesame, and coriander; and crispy qatayef, a traditional Arab dessert with ashta cream, Turkish delight, honey syrup, and sumac strawberry, are among the newcomers. The $39 dinner menu is offered Sunday through Wednesday.
Quality Meats, which was named one of the best steakhouses for Miami Spice 2015 by the Miami Herald, has extended its dining deal too. Executive chef Patrick Rebholz's $39 prix-fixe dinner menu is on the larger side, giving diners quite a few selections. Choose from dishes such as house-cured slab bacon with peanut butter and jalapeño jelly; seared sea scallops with black garlic and celery leaves; honey-glazed baby-back ribs with honey-lime, fresh mint, and Thai basil; pan-roasted local snapper with arugula; and, of course, a classic center-cut filet mignon.
The folks behind the Asian-inspired Red Ginger have taken it one step further and extended their Spice-like deal through November.
Follow Clarissa Buch on Twitter.