COOK MIAMI – Restaurant

Chef Augusto Vega runs a Miami grill built almost entirely around fire and Angus Prime beef, and the cuts are named plainly. Churrasco carved into slices, picanha off the top sirloin cap, flap meat under green herb sauce, New York strip with garlic, rosemary and thyme. Firewood BBQ pork short ribs and grilled Argentinian chorizo round out the parrilla, and the parrilladas scale from one to three pounds with churrasco, picanha, chicken breast, short rib and chorizo. Sandwiches include a choripan with chimichurri and mayo and a churrasco with caramelised onions. Tostones and fries alongside. Takeaway and delivery, closed Sundays.

Cuisine: Restaurant