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Caribbean spices do the work that Texas smoke usually handles at this Coconut Grove barbecue spot, where the brisket runs 14 to 16 hours and the spare ribs come jerk-seasoned. The team also runs the fine-dining restaurants Kyu and Shiso, and the patience shows in the supporting cast too: collards, baked beans, cornbread made from fresh-shucked corn. The open courtyard under the hammocks makes a strong argument for ordering an old-fashioned alongside.
The awards strongest first
- Miami New Times Best New Restaurants
- The New York Times The 25 Best Restaurants in Miami Right Now
- Miami New Times 2024 · Best Barbecue · Best of Miami New Times
One number, weighted & current 75
How we scoreThe dishes from the writeups
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Smoked chicken
“to the jerk-seasoned spare ribs and the smoked chicken brined overnight”
The New York Times -
Baked beans with brisket trimmings
“That goes for the supporting elements, too, including baked beans with brisket trimmings, some of the most delicate collards you’ll find, and the cornbread, which Mr.”
The New York Times
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