A Quarter-Century of Discounted Fine Dining Miami Spice, the city's annual prix-fixe dining event, returns for its 25th year with a refreshed roster of participating restaurants spanning Italian, Japanese, Mediterranean, Mexican, and American cuisines across multiple Miami neighborhoods. The promotion features prix-fixe menus ranging from $40 to $95, depending on venue and meal period. Most restaurants offer both lunch and dinner options, with some introducing premium tiers for the first time.
New Entrants Drive Diverse Culinary Offerings Five restaurants are making their Miami Spice debut.
Leonardo, which opened this spring on Miami Beach's Collins Avenue, presents a $65 dinner menu from Executive Chef Andrea Albanese featuring Italian classics including burrata, polpette, and linguini Nerano. The restaurant channels 1930s-1950s Italian-American aesthetics. ZIVA in Midtown Miami offers two prix-fixe tiers—a $40 lunch/brunch menu and a $65 dinner menu—with Mediterranean dishes such as salmon tartare, bluefin tuna tartare, grilled branzino, and black shrimp scampi linguine. Da Angelino Cucina Italiana, a modern Italian concept from Graspa Group and Ariete Hospitality Group operating within CocoWalk, debuts with a $50 dinner menu nightly. The venue includes dishes like tartare di tonno and gnocchi alla vodka. Grand Public Kitchen & Bar, which opened in May 2026 at CocoWalk, features globally inspired cuisine with a $40 lunch/brunch menu and $50 dinner menu offering beef carpaccio, lemon fettuccine, and tuna tataki. Vilebrequin La Plage, which opened atop the UNFRAMED, Autograph Collection hotel in May 2026, marks the U.S. debut of the luxury swimwear brand's Riviera-inspired restaurant concept. The $65 daily dinner menu includes salade Niçoise, steak tartare, linguini vertes, and steak frites with sauce au poivre.
Established Venues Expand Offerings R House Wynwood combines dining with entertainment and offers both brunch and dinner experiences. Weekend brunch ($40) includes a welcome Hornitos Spicy Margarita and dishes like fresh strawberry French toast and cayenne fried chicken. The dinner menu ranges from $50 (featuring items like tuna tartare and an Italian Stallion burger) to $65 with bottomless margaritas, mimosas, or white wine sangria and premium proteins including Angus skirt steak and prime New York strip. LT South Beach, located within the Michelin Key-recognized Betsy Hotel, offers three tiers: a $45 lunch menu, a $60 dinner menu, and a new $95 Miami Spice Reserve program featuring dishes like wagyu crispy nigiri with Kaluga caviar. Chef Laurent Tourondel directs the contemporary American approach. Oh! Mexico on Lincoln Road presents a $40 lunch menu and $50 dinner menu with options including al pastor tacos, chicken flautas doradas, and quesadillas, with endings of churros or homemade flan. Uchi Miami and Uchiko Miami Beach both feature $65 dinner menus (Sunday through Thursday) showcasing nontraditional Japanese cuisine. Uchi Miami's menu includes hama chili, shrimp karaage, pork belly, and sushi offerings like shime saba and salmon temaki. Uchiko Miami Beach highlights ceviche temaki, sake and bincho nigiri, tempura kabocha, and hearth-grilled selections. Donna Mare Italian Chophouse at the Cadillac Hotel & Beach Club offers a $65+ dinner menu (Sunday through Thursday) with modern coastal Italian dishes including calamari fritti, spicy rigatoni alla vodka, salmon puttanesca, and wild mushroom risotto, with optional wine pairings available. Delilah Miami, a supper club concept in Brickell, presents a $60+ dinner menu (Tuesday through Saturday) featuring chicken tenders, hamachi crudo, campanelle pomodoro, and branzino, alongside desserts including the Kendall Slutty Brownie and vanilla cheesecake.
Why It Matters
Miami Spice remains a significant draw for the hospitality sector, offering operators a mechanism to increase traffic during a defined promotional period while introducing new concepts to broader audiences. The event's expansion to include premium price points and first-time participants reflects evolving diner expectations for value-driven access to elevated dining experiences.
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Written by FBM Publications Editors
