The story
Boia De occupies an unexpected corner of Miami: a Bravo Supermarket Plaza, under a neon pink exclamation point, beside a coin laundromat. Inside, the dining room is intimate—counter seating and a small bar, the energy focused on the open kitchen. This chef-driven restaurant earned a Michelin star for its clear-eyed cooking, which the team describes as modern American with a strong Italian influence.
The kitchen works with precision and restraint. Starters like Scallop Crudo come with habanero-passionfruit agua chile and mandarin kosho oil; Baked Clams get heat from nduja and brightness from lemon. Pastas are the backbone: Tagliolini Nero with king crab and truffle pâté, Doppio Agnolotti filled with morel mushroom and asparagus, and Pappardelle alla Lepre built around Florida rabbit. Even the Crispy Brussel Sprouts—with miso hollandaise and dashi vinaigrette—show a kitchen that layers flavors without clutter.
Wine Director Gabriela Ospina curates a list that expands on the Italian thread, sourcing terroir-driven bottles from across the globe. The by-the-glass offerings lean heavily into Italian varietals—Glera, Ribolla Gialla, Frappato—alongside picks from Burgundy, South Africa, and Portugal. A wine club, launched in 2022, delivers monthly selections and grants members exclusive counter reservations.
Boia De is the sort of restaurant where the cooking and the room feel in sync: smart, unpretentious, and worth the trip to a strip mall in Miami.
Recognition
Ambience
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