Why are so many New York restaurants making their way to Miami?

While Miami’s culinary scene might bring to mind stone crabs, croquetas, and Cuban tostadas, the influence of New York is becoming increasingly prominent.

Food enthusiasts will discover a growing number of beloved restaurants from other American cities, especially from New York.

The trend began in 1995, during what locals call the 'Madonna era' of South Beach, with the debut of The China Grill. This New York-based eatery quickly became a star-studded hotspot in Miami, drawing crowds for 17 years before closing in 2012.

The next wave arrived in 2001, with the opening of Nobu and Sushisamba in Miami Beach, further cementing the city's connection to New York’s food scene.

Since 2001, Sushisamba has been a staple in Miami Beach.

Sushisamba has been a fixture in Miami Beach since 2001, known for its vibrant atmosphere and fusion cuisine.

In recent years, the influx of New York restaurants to Miami has surged, with the city's New York outposts easily exceeding thirteen, and the trend shows no signs of stopping.

The Design District in Miami is set to host ABC Kitchen by Jean-Georges Vongerichten and L’Atelier de Joël Robuchon in the near future.

“I always have to think twice when recommending restaurants to my friends visiting from New York,” says Evan Benn, editor-in-chief of the Miami Herald's Indulge magazine.

“Some of the places I would recommend – Lure Fishbar, Upland, Lucali, Bagatelle, Il Mulino – are spots they can easily visit back in New York too.”

A top destination for travelers.

The Dutch at W South Beach offers a Miami-inspired version of the classic New York restaurant.

The Dutch at W South Beach puts a Miami twist on the New York original.

So, what makes Miami such a popular spot for these New York establishments?

Larry Carrino, a seasoned culinary publicist and the president of Brustman Carrino Public Relations, has played a crucial role in shaping the Miami food scene, collaborating with top chefs and restaurants for over 23 years. He believes there are several factors that drive the strong link between New York City and Miami’s restaurant culture.

“First and foremost, there’s the long-standing joke about Miami being the ‘sixth borough,’” he laughs.

“It rings true for many former New Yorkers who now call Miami home, whether full-time or splitting their time between the two cities. There’s a definite pipeline between them,” he adds.

Carrino also highlights Miami’s reputation as a global travel destination. “Located at the crossroads of the Americas, it presents incredible business opportunities for those in the restaurant industry,” he says.

He also notes that tourism in Miami is no longer as seasonal as it once was. “We’re no longer just busy for half the year and quiet the rest. The flow of visitors is more consistent,” Carrino explains.

The local support in Miami plays a significant role in the success of new restaurants and eateries, forming a strong fan base that's essential for the city’s culinary expansion.

However, it’s Carrino’s third point, focusing on the importance of Miami’s local population, that stands out as a key factor in a successful restaurant venture in South Florida.

“We’ve got a diverse and increasingly year-round local crowd here,” he notes.

Evan Benn concurs, saying, “I don’t think these Miami locations are aimed at attracting New York tourists or seasonal residents. Instead, they recognize both cities’ global appeal and the fact that, like New York, Miami has a strong appetite for outstanding dining.”

Carrino reflects, “There was a time when some of our clients thought they didn’t need local customers. We were baffled by that. Locals are the ones who come in on a quiet Tuesday night, grab a seat at the bar, and enjoy a bottle of wine with appetizers.”

They’re not just drawn in by the fame of the chef; they return for the food, and often have a personal connection with the general manager or head chef, the person running the kitchen day in and day out.

‘New York City at the Beach’

While well-known chefs and popular restaurant brands may attract some visitors, especially in hotel restaurants, they don’t always ensure sustained success.

“Even the best restaurants can fail if the owners aren’t paying attention,” says Benn.

“It’s no accident that Lure’s chef/partner Josh Capon is frequently in Miami, or that Upland’s chef Justin Smillie and owner Stephen Starr are always around. Both places are constantly filled with satisfied diners.”

“We love Miami for the same reasons many other New Yorkers do,” says David Massoni, a business partner of chef Dale Talde in Talde, which started in Brooklyn and now has locations in Jersey City and Miami Beach.

“It’s a highly diverse city, both culturally and in terms of food. Miami has its own distinct vibe and energy, but it also gives off a 'New York City at the beach' feel. When we asked our team who’d be interested in moving to Miami to open our next restaurant, every hand went up.”

Scarpetta is one of several successful New York-based restaurant offshoots thriving in Miami.

Many of Carrino’s current clients are successful spin-offs from New York restaurants, such as Scarpetta, Lure Fishbar, and The Dutch.

“Consider Andrew Carmellini,” he explains, referencing the chef behind renowned New York spots such as Locanda Verde, Little Park, Bar Primi, and The Dutch. “He was already familiar with Miami, having spent many childhood vacations here. He told us, ‘I want to bring The Dutch to Miami, but I don’t want to simply replicate it – I want to give it a Miami twist.’

“It’s different – it feels different. There’s a balance that needs to be achieved between innovation and honoring the distinctiveness of the location, whether that’s in Miami, Tuscaloosa, or Madison, Wisconsin. If restaurateurs just wanted to copy the same concept over and over, they’d open a chain,”

Why did these famous NYC restaurants decide to set up in Miami?

Here’s what they have to say:

Talde

“We fell in love with Miami during our first time at the South Beach Wine & Food Festival in 2013. The chance to open Talde at what was then the Thompson Hotel Miami Beach (now The Confidante) came up, and we jumped at it. If we were going to launch in a city none of us lived in, we wanted to bring something we were already familiar with, something we could execute well. But we aimed to make it the best version of what we had done before. For the first time, we were able to work with a design team to create a space that felt fresh, new, and entirely ours.” – partner David Massoni.

Talde at The Confidante Miami Beach by Hyatt, 4041 Collins Avenue, Miami Beach

Employees Only

“We saw how Miami was starting to embrace cocktail culture, and the food scene was becoming more refined and respected. A lot of people in Miami really get what we’re about – whether they’ve lived in New York and visited Employees Only, or they just appreciate the New York vibe with the sunshine and beauty of South Beach’s Art Deco district.” – founder Billy Gilroy.

Employees Only, 1030 Washington Avenue, Miami Beach

Lure Fishbar

Lure Fishbar draws in both locals and visitors, along with a growing number of New York transplants.

“We chose to open Lure Fishbar in Miami Beach because many of our New York guests spend a significant part of the year here. Our seafood and sushi menu was instantly welcomed by both tourists and locals.” – partner John McDonald, CEO of Mercer Street Hospitality.

Lure at Loews Miami Beach Hotel, 1601 Collins Avenue, Miami Beach

Upland

“Miami has always been a desirable destination, but it’s now really coming into its own as a true culinary contender. The opening of Upland here brings the concept back to its palm-lined roots, and I believe it’s an ideal fit for the South of Fifth neighborhood, which has a strong community vibe but is also home to many travelers who split their time between Miami, New York, and other top global cities.” – chef/partner Justin Smillie.

Upland, 49 Collins Avenue, Miami Beach

Blue Ribbon Sushi Bar & Grill

“The idea for Blue Ribbon’s Miami location came from long-time patrons, who also happen to be hotel owners, and their vision for the property just clicked with us. Miami didn’t have many classic Japanese restaurants at the time, so it felt like a natural addition. We offer a mix of traditional sushi and creative dishes like oxtail fried rice, plus our renowned fried chicken with wasabi honey, all of which we believe complement the city’s diverse culinary landscape.” – partner Ken Bromberg.

Blue Ribbon Sushi Bar & Grill at The Plymouth Hotel, 336 21st Street, Miami Beach

Sushisamba

“After seeing the success of our two original locations in New York City, we knew we had to grow, and Miami felt like the ideal next step. Its blend of South American roots, global appeal, vibrant energy, and a steady stream of New Yorkers seeking warmth during the winter months made it a natural choice. The arrival of Art Basel Miami Beach also played a pivotal role in our decision to expand here.” – CEO Shimon Bokovza.

Sushisamba, 600 Lincoln Road, Miami Beach

Sushisamba seamlessly integrates into the fabric of Miami, says CEO Shimon Bokovza.

Sushisamba is perfectly in sync with the Miami scene, according to CEO Shimon Bokovza.

Returning soon: Serafina

“Serafina launched a pop-up at Dream South Beach in 2012, timed with Art Basel, as a test to gauge whether our brand could appeal to Miami locals beyond our loyal New York clientele. We quickly realized that for a restaurant in Miami to thrive, it needs strong local support, not just tourists and seasonal visitors. True to our expectations, the restaurant drew in Miami families and local celebrities. We’re excited to announce soon the opening of a larger, permanent location in Miami.” – Spokesperson Caroline McBride