Don’t let that giant, intimidating guard at the end of the bridge to Grove Isle intimidate you. As long as you tell him you’re there to visit the place slinging this Lobster Cavatappi Carbonara mac and cheese, he’ll wave you right through.
The guys at this Brickell craft beer-and-‘tail emporium know they make a pretty good mac and cheese, but also know that you can probably make it better, so they start out with gnocchi mac topped with aged Gruyere.
Oh, you hate vermouth cream, Parm, white cheddar, Oaxaca cheese, and Andouille bread crumbs, do you? Then stay away from this Las Olas drinking den that’s serving it all up alongside their massive menu of pub favorites.
Because a cheese- and bread-filled side isn’t QUITE the coronary-on-a-plate coup de grace required when eating their fried chicken tacos, the folks as HuaHuas cook this pasta in a pan with queso blanco, Oaxaca, Jack, and cotija cheese.
After trying their duck fat fries, and Michael Mina’s decadent, black truffle-filled take on mac and cheese, and maybe even one of Miami’s best burgers or best steaks (or both!), you might start thinking about moving.