Miami's melting pot offers something for anyone looking to satisfy a sweet tooth craving. These are the top dessert hot stops to make when visiting the magic city.
Up first, Azucar Ice Cream Company. This artisanal ice cream boutique, founded in 2011, sourced as close to home as possible, and located in the heart of Little Havana, is best known for their tropical and Cuban-inspired flavors: mamey, maduros, guava, Maria cookies, turrón, flan, mango, and avocado. Flavors change daily, but the homestyle vibe never changes...just like abuelita's love.
Head to Ariete in Coconut Grove to indulge in their edgier take on traditional flan—but what are the genius ingredients? Candy cap mushrooms, sambuca cream, and coffee crumble. It's a good thing ace Chef Michael Beltran doesn't quite color inside the lines. Equal parts creamy and dreamy, I bet you can't have it just once.
The Butterscotch Pot de Creme is Silverlake Bistro's best-kept secret. Delicate and sinful, this treat arrives in a small container (perfect for one person). Each lingering-worthy bite is sweet but still potent enough to make a lasting impression. Visit this new California-inspired restaurant before the North Beach locals find out!
There's a certain art to the creation of the perfect churro. They must be fried to a golden crisp, doughy and hot inside, and generously sprinkled with sugary lust. It seems Cancun Grill Doral has mastered the craft. Served with a trio of cajeta, chocolate, and strawberry dipping sauces, their churros are worth the drive.
Located on the southernmost tip of Ocean Drive, this Italian import from the Amalfi Coast location brings its quality cuisine and slow food values to South Florida. It's this dessert, however, that steals the spotlight every time. Forte dei Marmi's signature Honey Onyx Pistachio Gelato (made to serve two) is worth the $30 price tag. The rich gelato arrives festively topped with pistachios and hides cookie crumbles underneath the generous serving.
There's something about La Fresa Francesa's salted butter crepes that begs a pause and a slow deep breath before taking a second bite. Tucked away off Okeechobee Road in East Hialeah, this cult favorite restaurant offers their decadent crepes during brunch, lunch, and dinner service. Lucky us. Oui, Oui!
Sure, you can walk into any Freddo location in South Florida and be swept away by the richness and impeccable execution of each small-batch premium artisanal gelato flavor offered. But know they are selling helado made in Argentina using their very own dairy, fruits, juices and then shipped to the USA under strict protocols to ensure quality control. We are fortunate to now enjoy this Buenos Aires tradition without having to hop on a flight to South America.
In the much-hyped neighborhood of Wynwood, you will find a four-layer tower of white coconut goodness fit for all things cotton, clouds, and angels. With lush cream cheese frosting and shaved coconut on top, Mom's KYU Coconut Cake remains a Miami favorite they will never be able to take off the menu.
Amara at Paraiso boasts waterfront views and a chic outdoor lounge. The action, however, remains inside with their out-of-control Dulce de Leche Flan. It’s no surprise it has fast become an instant crowd favorite. Creamier than most, there's nothing like the taste of that first silky smooth spoonful.
Michael Mina's Stripsteak lists a seemingly innocent to-die-for Chocolate Ganache Cake on the menu. Weighing in at an impressive 47.5 pounds once baked and with each pound rounding out a 2.9, this dessert is fit for serious chocolate lovers.
A dessert roundup wouldn't be complete without listing Chef Dallas Wynne's Snicker Doodle Cookies at Stubborn Seed: brown butter, cinnamon, and Valrhona Gianduja. Break apart slowly, watch the hot chocolate hazelnut drape out, take a bite, fall in love, repeat.
Stay tuned for more trendy-worthy hot spots across North America - CLICK HERE! For more from Brenda, head over to The Whet Palette blog.
Join your peers today!
Get the latest articles, news and trends in the Food & Beverage industry delivered directly to your inbox. Don't miss out! Enter your email address below to receive the weekly in-sight newsletter.
As we enter a re-opening phase in the wake of COVID-19, we also enter a new...
Trends may be the single most important driver in the food and beverage industry...