Restaurant listings for the BT Dining Guide are written by Geoffrey Anderson and Dianne Rubin of Miami Food Pug (MFP), Andrew McLees (AM), Mandy Baca (MB), and the late Pamela Robin Brandt (PRB) (
). Every effort has been made to ensure accuracy, but restaurants frequently change menus, chefs, and operating hours, so please call ahead to confirm information. Icons ($$$) represent estimates for a typical meal without wine, tax, or tip. Hyphenated icons ($-$$$) indicate a significant range in prices between lunch and dinner.
$ = $10 and under
$$ = $20
$$$ = $30
$$$$ = $40
$$$$$ = $50 and over
Asia Bay Bistro
1007 Kane Concourse
As in Japan’s most refined restaurants, artful presentation is stunning at this Japanese/Thai gem. And though the voluminous menu sports all the familiar favorites from both nations, the Japanese-inspired small plates will please diners seeking something different. Try jalapeño sauced hamachi sashimi; toro with enoki mushrooms, bracing ooba (shiso), tobiko caviar, and a sauce almost like beurre blanc; rock shrimp/shitake tempura with a delicate salad; elegant salmon tartare with a mix-in quail egg. And spicy, mayo-dressed tuna rock makis are universal crowd-pleasers. $$$ (PRB)
Bay Harbor Bistro
1023 Kane Concourse
Though small, this ambitious European/American fusion bistro covers all the bases, from smoked salmon eggs Florentine at breakfast and elaborate lunch salads to steak frites at dinner, plus tapas. As well as familiar fare, you’ll find atypical creations: caramelized onion and goat cheese-garnished leg of lamb sandwiches; a layered crab/avocado tortino; pistachio-crusted salmon. A welcome surprise: The bistro is also a bakery, so don’t overlook the mouthwateringly buttery croissants, plumply stuffed empanadas, or elegant berry tarts and other homemade French pastries. $$-$$$ (PRB)
1071 95th St.
If we were on Death Row, choosing a last meal, this very chef-centered lunchroom/market’s PBLT (a BLT sandwich with melt-in-your-mouth pork belly substituting for regular bacon) would be a strong contender. Co-owners Sandra Stefani (ex-Casa Toscana chef/owner) and Ines Chattas (ex-Icebox Café GM) have combined their backgrounds to create a global gourmet oasis with a menu ranging from light quiches and imaginative salads to hefty balsamic/ tomato-glazed shortribs or daily pasta specials (like wild boar-stuffed ravioli). Also featured: artisan grocery products, and Stefani’s famous interactive cooking class/wine dinners. $$-$$$ (PRB)
9650 E. Bay Harbor Dr.
It was 1930s journalists, legend has it, who transformed NYC’s original Palm from Italian restaurant to bastion of beef. Owners would run out to the butcher for huge steaks to satisfy the hardboiled scribes. So our perennial pick here is nostalgic: steak à la stone -- juicy, butterdoused slices on toast, topped with sautéed onions and pimentos. This classic (whose carb components make it satisfying without à la carte sides, and hence a relative bargain) isn’t on the menu anymore, but cooks will prepare it on request. $$$$$ (PRB)