Sam Gorenstein

Chef
Sam Gorenstein

Miami

My Venues

Accolades

  • Nominee for Rising Star Chef
    James Beard Foundation
  • Three Stars (BLT Steak)
    The New York Times
  • 30 Under 30
    Forbes magazine
  • ChefsFeed Winner
    One of the Best Things to Eat in MIA

Where I Go Out

Chicharones
Chicharones
Palacio de los Jugos
$$, Outdoor Seating, Breakfast, Cuban,
"The savory taste from the fried pig skin couldn't be washed down with anything better than a freshly squeezed local, tropical fruit juice. It's savory and sweet, everything that I love about Miami. It does not get more Miami than this!"
Sam Gorenstein
Chef
Sam Gorenstein
My Ceviche
Grilled octopus
Grilled octopus
Casa Tua Aspen
$$$$, Happy Hour, Full Bar, Italian,
"This dish is a delicious expression of the sea. There is something about these three ingredients of the Mediterranean that come together organically over a grill. It is just so simple; the flavors were clearly made for each other. Add a touch of sea salt and there's not a thing left to do. No matter how it changes with the season, it's always my go-to."
Sam Gorenstein
Chef
Sam Gorenstein
My Ceviche
Stone crab claws
Stone crab claws
Georges Stone Crab
$$$, Seafood,
"There is nothing like having the richness of a stone crab claw in the comfort of your own home. There is something about a fresh, cold knuckle right in the special Dijon sauce that just exemplifies perfection. Simply the best, and they deliver!"
Sam Gorenstein
Chef
Sam Gorenstein
My Ceviche
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At My Venues

Octopus burrito
My Ceviche Brickell
$$, Breakfast, Seafood, Peruvian, Portuguese, Downtown Miami
"Sam and the team use only the freshest seafood, executing the food to perfection. The ceviches are great and this place is the go-to when stone crabs are in season. Where they really nail it is with their octopus burrito. It's got corn, tomatoes, tasty and tender grilled octopus, coconut rice, and a little spice. Topped with jalapeño crema and salsa roja, this bite makes for an awesome lunch or dinner. As a matter of fact, I think I've had this for both meal periods in the same day. Great stuff!"
Aaron Brooks
Chef
Aaron Brooks
Edge, Steak & Bar
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