Emelina

Chefs Osmel González and Camila Salazar's cuisine at Emelina asks what Cuban cuisine would look like if global inspiration is applied to its foundation. It's an intimate space, with a handful of counter seats facing an open kitchen, but it's their keen perspective and skillful cooking that feel deeply personal. Most of the ingredients are sourced from South Florida to tell a unique story. Poached local oysters with yucca foam and mushroom powder show refinement, while cherry tomatoes with Cuban oregano chimichurri and macadamia milk foam showcase how simple ingredients can shine. The dry-aged beef, sourced from a local rancher, is accompanied by a memorable green mango mojo and black bean sauce, while the rabo encendido, a reimagined version of a classic oxtail stew, is a standout.