Behind the Line

Corned Beef, Matzo Ball Soup, and a Dash of History: Behind the Line at Stephen's Restaurant in Hialeah

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Karli Evans
In this week's feature, Clarissa Buch explores the history of Miami's delicatessens and their newfound popularity. At Stephen's Restaurant in Hialeah, owner Jack Frisch has plans to renovate the 63-year-old establishment and transform the restaurant into a “gastrobar” concept in the evening with a fully stocked bar, live music, and extended hours. “I want to keep the menu relatively the same,” Frisch says. “Basically, I just want to update the place, like give it a modern and industrial look with a slight retro feel: something you might see in New York nowadays.”

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