• Nominee for Best Chef: South
    James Beard Foundation
  • Best Restaurant
  • Chevalier de l'Ordre Du Mérite Agricole
    Ministère de l'Agriculture

My Restaurants

Where I Eat

Behind the Scenes

Basque omelette
"La Carreta makes the best omelette and exactly the way I like it. It comes with chorizo, ham, peas, white rice, and sweet plantains, and I always take out the shrimp and add cheese. This is where the Cubans go when they want something better than diner food."
Callos a la Madrileña
"Tripe, tripe, and more tripe. I love tripe, and this is the best place to get it. Casa Juancho is huge, but still always very accommodating and very authentic Miami."
Piquillos relleno de bacalao
"The piquillos relleno de bacalao reminds me of a trip I took to Sevilla, Spain, especially with Xixón 's atmosphere, which is always full of activity. This dish is both savory and rich—yum."
Yaki taraba gani
"I love the flavor that the robata grill imparts on the King crab and the citrus flavor from the ponzu sauce. Zuma is such a beautiful restaurant, too, with its wasabi-colored chairs and the view of the river."
Vongole casino
"This dish, with all of that oregano and breading, is one of the best. It's authentic Italian cuisine. I go to enjoy the waterfront view and the sophisticated ambiance for lunch or dinner."
Chef Philippe Ruiz reviews  at
Stone crab
"It's a Miami tradition that I have been enjoying ever since moving here. Many places serve these claws, but only Joe's serves them in such a classy environment and with great savory sides. It's definitely worth the wait, but of course, I don't have to wait."