In a world full of inconsistencies, Boia De continues to amaze.
Since June 2019, Boia De has consistently delivered some of the best food in Miami. We dare to say that they’ve set the bar high. Inspiring local talent to join them on this culinary journey. Enriching the dining scene of Miami. And making us grateful and proud of our city.
Rightfully so, Chefs Luciana Giangrandi and Alex Meyer earned a James Beard semifinalist nomination for Best Chef South in 2020. Both come from notable kitchens. Having worked in New York restaurants such as Scarpetta, Carbone, and Eleven Madison Park.
Whether you’re a local or a non-native, Boia De is worth the trip. Turning tables quickly with contemporary American dishes in an assuming strip mall restaurant. Just follow the discreet neon exclamation mark to enter Boia De.
Things you should know before stopping by:
Dress how you feel, but make it funky. This is an unpretentious yet hip restaurant.
Reservations aren’t easy to come by. But once you are in. You can thank us later. If it’s a spur-of-the-moment outing, you might get lucky with a late-night table or an early-bird reservation. For those looking for insider dining tips, this restaurant has six walk-in seats at their wine bar.
For a lively, hustle and bustle ambiance, sit inside. If you’re looking for something breezy, they do have a few tables outside. Just make a note when you reserve.
Free parking is also available and a rare find in Miami. So milk it.
What you’re getting
You need to come with a sharing mentality so you can try a little bit of everything. That’s how we do it. And it makes things easier, especially because we want everything.
They don’t change the menu too often. And honestly, we’re totally okay with that because the flavors are always there.
Classics include the crispy polenta with marinated eggplant and ricotta salata. As well as the potato skins with stracciatella, caviar, and hard egg.
If you like beef tartare don’t miss the one at Boia De with a tonnato sauce, garlic-shallots, crumble for texture, and crispy capers.
Pâte lovers must get the chicken liver & foie pâte with a guava jam.
As far as pasta goes, do not skip the tagliolini nero. Served cold with king crab, summer truffle, herbs.
Newer dishes include the gnocchi alla Norma. Made with bufala ricotta gnocchi tossed in Sicilian pesto. Served on a smoky eggplant puree and finished with freshly grated ricotta salata cheese.
And the favorite of the night: the marinated mussels with smoked paprika aioli and fingerling chips. With a drizzled champagne vinaigrette, and shallots.
Oh and end your meal with the carrot cake coated with marscapone frosting, served with Frice ginger ice cream.
Updated October 19th, 2021