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3 days ago | 
theadventuristmagazine.com | Eric Barton
Credit: Daniel ZulianiMIAMIWritten by Eric Barton | June 5, 2025 AUTHOR BIO: Eric Barton is editor of The Adventurist and a freelance journalist who splits his time between Asheville and Miami. He has reviewed restaurants for more than two decades. Email him here. Chef Michael White is not the type to do anything halfway. This is the guy who built Marea into one of New York’s most respected restaurants and collected six Michelin stars along the way.
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1 week ago | 
theadventuristmagazine.com | Eric Barton
MIAMIWritten by Eric Barton | May 30, 2025 AUTHOR BIO: Eric Barton is editor of The Adventurist and a freelance journalist who splits his time between Asheville and Miami. He has reviewed restaurants for more than two decades. Email him here.
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1 week ago | 
theadventuristmagazine.com | Eric Barton
Written by Eric Barton | Photos by Scott Roth | May 30, 2025>>>LEER EN ESPAÑOL>>> AUTHOR BIO: Eric Barton is editor of The Adventurist and a freelance journalist who splits his time between Asheville and Miami. He has reviewed restaurants for more than two decades. Email him here.
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1 week ago | 
theadventuristmagazine.com | Eric Barton
MIAMIArticle by Eric Barton | | Photos by Ruben Cabrera | May 27, 2025 AUTHOR BIO: Eric Barton is editor of The Adventurist and has reviewed restaurants for two decades. He splits his time between Miami and Asheville, N.C. Email him here. If you’ve followed the global rise of Nikkei cuisine—this shimmering fusion of Peruvian ingredients and Japanese technique—then you already know the name Jaime Pesaque.
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2 weeks ago | 
theadventuristmagazine.com | Eric Barton
Inside ArcanoWritten by Eric Barton | May 21, 2025>>>LEER EN ESPAÑOL>>> AUTHOR BIO: Eric Barton is editor of The Adventurist and lives above a Midtown brunch place. He has reviewed restaurants for more than two decades. Email him here. The new Coral Gables restaurant Arcano is a place where nothing on the menu is what you expect.
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2 weeks ago | 
theadventuristmagazine.com | Eric Barton
MIAMIWritten by Eric Barton | May 19, 2025 AUTHOR BIO: Eric Barton is editor of The Adventurist and a freelance journalist who lives above a brunch place in Midtown. He has reviewed restaurants for more than two decades. Email him here. Fiola Miami, the polished Coral Gables outpost of Michelin-starred chef Fabio Trabocchi, will serve its last $85 plate of lobster ravioli on June 30.
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3 weeks ago | 
theadventuristmagazine.com | Eric Barton
Niño GordoSandos and Vibes: Niño Gordo’s Neon Wonderland Hits WynwoodWritten by Eric Barton | Photos by Ruben Cabrera | May 15, 2025 >>>Leer en Español>>> AUTHOR BIO: Eric Barton is editor of The Adventurist and a freelance journalist who splits his time between Asheville and Miami. He has reviewed restaurants for more than two decades. Email him here.
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3 weeks ago | 
theadventuristmagazine.com | Eric Barton
Inside SoraWritten by Eric Barton | May 15, 2025 AUTHOR BIO: Eric Barton is editor of The Adventurist and a freelance journalist who splits his time between Asheville and Miami. He has reviewed restaurants for more than two decades. Email him here. The newest addition to Wynwood’s dining scene comes with a tuna-cutting ceremony, a sake list worth studying, and the kind of playlist that makes it clear this is a place after a nightclub vibe.
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3 weeks ago | 
theadventuristmagazine.com | Eric Barton
MIAMIWritten by Eric Barton | May 13, 2025 Eric Barton is editor of The Adventurist and has reviewed restaurants for more than two decades. Email him here. The St. Regis Bal Harbour is not exactly the kind of place that does subtle. This is, after all, the resort where martinis come with views of a private beach and monogrammed slippers appear like magic.
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3 weeks ago | 
theadventuristmagazine.com | Eric Barton
Stop What You’re Doing and Grab a Table at the New Ecuadorian Spot From Chef Alejandra EspinozaWritten by Eric Barton | May 13, 2025$$$$ | ★★★★★ Eric Barton is editor of The Adventurist and lives above a brunch spot in Midtown. He has reviewed restaurants for more than two decades. Email him here. Cotoa used to operate out of an oddly named food hall in a downtown building that you’ve probably passed and never noticed, a thousand times over.