8 Overrated and Underrated Food Trends in Miami

By Carissa Chesanek  |  November 6, 2013

Sharing small plates has become a ubiquitous way to dine, while pork belly has become a staple on the plate. Some food trends are here to stay - others have served their purpose and need to move out of the spotlight. So what’s hot and not hot enough right now in the dining and drinking scene? We take a look at eight of the most divisive trends - let us know your thoughts on each in the comments. 

  • Food Foams

    Back in the day the only real form of food foams were a simple meringue to put on top of a pie. Today, chefs have been taking it to a whole other level by frothing all of their dishes with foam, but most of our readers are saying they'd be happy if the trend was completely removed from the menu. We say, when you’re actually hunkering for something sudsy, opt for a glass of champagne or relive your childhood with a classic sundae at Serendipity 3 doused in whipped cream and marshmallow. 

  • Credit: Bulldog BBQ

    Southern Comfort Food

    Fried chicken, grits and everything barbecued. Don't get us wrong: we're not adverse to some heavy Southern fare once in a while. But when it's too much, as reader Matthew explains, “The only person getting "comforted" by this stuff is my cardiologist who charges $550 a visit.” We love comfort food but wouldn't mind switching it up for something healthy now and then too. What about you?

  • Credit: Umami Burger

    Gourmet Burgers

    Burgers never really go out of style, but stacking them with random fancy gourmet add-ons sure does. According to many Miamians, the fancified burger craze has officially seen better days - do you really want to bite through mounds of truffle-doused short ribs just to get to the patty? For a classic fix, we're all about Umami Burger's classic Cali burger with lettuce, tomato, American cheese and caramelized onions.

  • Pork Belly

    It’s everywhere: stuffed inside pasta, served alongside your eggs and plated by itself doused in something creamy. Sure, we're a fan of pork belly but sometimes it's good to change it up and eat something other than the fatty belly of a pig. We like Swine Southern Table & Bar's wood-grilled pork cheeks with creamy hominy and pickled trotter jus. What's your take?

  • Overdone Cocktails

    They might have been a craze a few years ago, but liquid nitrogen-infused cocktails and their smoky effect are really starting to get old. How many ingredients does it really take to make a decent drink? Allow The Regent Cocktail Club to tell you: bourbon, angostura bitters, simple syrup and an orange twist for their classic old fashioned. And that fellow drinkers, is what we call a drink. 

  • Foie Gras

    We get that foie gras is popular, but it feels like it's on every menu around town. We go to a steakhouse for the rib-eye, not the fat liver of a duck. Instead, we're all about showing some love for other French menu options like the steak frites from L'Entrecôte de Paris smothered in that addictive 21-ingredient secret sauce.

  • Ingredient-Driven Concepts

    Reader Carlos says, “Ingredient-driven restaurants need to tone it down,” so he’s not paying “$30 for a plate of sliced tomatoes.” We agree. While we're not completely against the ingredient-driven concept, we do like to keep certain things simple like Bianca’s pomodoro pasta made with san Marzano tomatoes, basil and pecorino. 

  • Credit: Bulla Gastrobar

    Small Plates

    While we're happy to share small plates sometimes, occasionally we like to enjoy a full-size portion ourselves. Nothing's worse when dining out with a group than ordering a substantial amount of small plates (with a hefty to bill to match), and yet still ending up hungry after dinner. When we're feeling a little selfish, we like to head to Red for Colorado rack of lamb - just keep your fork on your side of the table, thank you very much.