Keeping It Fresh and Local

In Miami, farm-to-table cuisine means juicy heirloom tomatoes in the middle of winter, mangos and jackfruit in the summer and fresh greens year-round. Here, local chefs embrace the bounty that flourishes in South Dade’s agricultural districts and subtropical climate. They also develop relationships with local purveyors, like fishermen and ranchers, to source the freshest local seafood and produce.

We’ve rounded up some of Miami’s best farm-to-table restaurants and the chefs behind them who are committed to sourcing local, seasonal and organic ingredients; building relationships with local farmers and fishermen; and cooking up some of the freshest and most delicious dishes in town.

Chef Michael Schwartz’s Farm-To-Table Restaurant Empire

When Chef Michael Schwartz opened Michael’s Genuine® Food & Drink in the Design District in 2006, he ushered in the modern era of Miami’s farm-to-table movement, earning a James Beard Award along the way. Most recently, the restaurant was awarded MICHELIN’s Bib Gourmand distinction. The inviting, yet chic destination recently underwent a renovation, but it still specializes in seasonal, farm-fresh menus with wholesome dishes, from smoked fish dip to Duroc pork chops with sofrito ratatouille and umami salt.

Chef Schwartz’s culinary prowess is also on display at Amara at Paraiso, a trendy indoor-outdoor restaurant in Edgewater, billed as a “love letter to Miami.” Overlooking Biscayne Bay, the menu draws inspiration from the sparkling bayside setting with a focus on coastal ingredients and Latin American flavors with dishes like the seafood parrillada feast, featuring Maine lobster, spicy tiger prawns, local fish and octopus meant for sharing.

Chef Niven Patel’s Latest

From his early days in the kitchen at Michael’s Genuine to launching Ghee Indian Kitchen (with locations in Dadeland and Wynwood), Chef Niven Patel has made a name for himself elevating global cuisine through local ingredients cultivated at his own two-acre farm in Homestead, dubbed Rancho Patel. The James Beard-nominated, 2020 Food & Wine Magazine Best New Chef’s latest endeavor is South Beach’s Paya.

An ode to island cuisine, from the Caribbean to Southeast Asia and Spain, Paya offers a generous, 10-course, family-style tasting menu for $75 to go island hopping around the globe. Highlights include an elegant endive salad with orange, walnuts and Pecorino; the truffle brie grilled cheese with mango jam on buttery Sullivan Street sourdough for a decadent sweet and savory bite; and the lemongrass-glazed daily catch with bok choy and heirloom carrots atop rice and a fragrant coconut curry.

Meanwhile, Patel’s Italian concept Erba in Coral Gables was named a Snail of Approval Honoree by Slow Food Miami for prioritizing “slow food” values of thoughtful sourcing, environmental impact, cultural connection, community involvement and staff support.

Inspired by Patel’s time in Florence, the menu offers a four-course pasta sampling, which is great news (considering all the tempting choices), from a Sicilian pistachio farm pesto corzetti to a fennel sausage creste di gallo with broccolini and grana padano and so much more. For those hungry for more, there’s a full secondi menu with such temptations as bone-in ribeye and the daily catch.

Snail of Approval People’s Choice Award

In addition to Erba, the most recent class Slow Food Miami’s Snail of Approval Honorees included nearly a dozen Miami restaurants, as well as local farmers, purveyors and artisans. Amongst the honorees, ADRIFT Mare located in Brickell was awarded the People’s Choice Award. A coastal Mediterranean concept, the menu ranges from grilled king prawns to charred octopus, lamb chops and an assortment of meze and shish kebabs.

Miami Beach Organic Garden Oasis

Essensia at The Palms Hotel & Spa is one of Miami’s longstanding farm-to-table restaurants with an emphasis on organic, seasonal ingredients sourced locally. With a Caribbean flare, the menu changes seasonally, with standout dishes ranging from local snapper to surf and turf featuring Florida spiny lobster. Filled with Old Florida charm, the dining room opens up to an expansive patio surrounded by lush, tropical palms that perfectly set the scene.

While they’ve relied on farmers like Teena’s Pride for heirloom tomatoes and other produce, they also grow their own herbs and vegetables in an organic garden onsite. Thai basil, lemongrass, lemon balm, Cuban oregano, edible flowers and vegetables from the garden all find their way into recipes and cocktails.

Sustainable Seafood Dining Destinations

The River Oyster Bar has been a favorite for oysters in Brickell since 2003 – especially during its popular happy hour. Settled into a new location not far from the original, the restaurant’s commitment to sourcing the freshest seafood and produce from local fishermen remains steadfast. Beyond its decadent oyster platters and seafood towers, don’t miss creative, sustainable seafood dishes, like the Chinese-style whole fried yellowtail snapper or any of their daily fresh catch specials.

Perched on the Miami River, Casablanca in Downtown Miami was founded in 1994 by a pair of Cuban American fishermen brothers. Their network of local fishermen keeps the restaurant and its onsite fish market stocked with fresh daily catch, which you can enjoy inside the dining room or on the outdoor patio overlooking the river. The corvina al pescador topped with shrimp, calamari, black mussels and octopus in an aji amarillo pepper sauce truly highlights South Florida’s bounty.

Subtropical Wine, Beer And Farm-To-Table Cuisine

Schnebly Redland’s Winery & Brewery in South Dade, set on a subtropical estate and farm, takes a novel approach to winemaking. Local farmer Peter Schnebly, the winery’s founder, has been making wines from native tropical fruit for over 20 years – think lychee, passion fruit, guava, starfruit, coconuts and avocado. His vision has evolved into a unique gastronomic destination, home to not only his winery, but also the Miami Brewing Co. and The RedLander Restaurant at Schnebly Winery.

Open on Fridays, Saturdays and Sundays, The RedLander Restaurant at Schnebly Winery is set beneath a thatched palm canopy on the winery’s great lawn for a literal farm-to-table experience. The restaurant highlights local produce from the farms of South Dade’s heartland with a tropical twist.

Sample the restaurant’s citrus tuna salad, crispy Brussels sprouts, a grilled mahi sandwich and an indulgent burger topped with sweet plantains and fried coconut shrimp. There’s even an entire menu dedicated to stuffed avocado dishes. Pair your meal with a glass of mango or passion fruit wine, or a Big Rod coconut ale, all made onsite.

Discover more local farms and nurseries in Miami selling fresh produce.