Miami doesn’t sleep. It glows. It pulses. It hums long after the last sunset selfie has been posted, and when most cities wind down, Miami dials up. The air is warmer, the music louder and the kitchens, if you know where to look, are still moving with the quiet intensity of chefs plating for people who might order Dom Pérignon with dessert.
From omakase hidden behind unmarked doors to Cuban-inspired tasting menus that go strong until midnight, the city’s restaurants are embracing late hours without sacrificing precision. There’s no pretense, but there is pleasure. These are the tables locals whisper about, and travelers set alarms for—not to wake up, but to stay out.
Below, discover five spots where Miami’s late-night scene sizzles.
Itamae Ao
Midtown
This MICHELIN‑Starred late‑night omakase from Chef Nando Chang is open well past 10 p.m (the second seating is at 9:15 p.m.). Its serene, 10‑seat counter becomes a shrine for nocturnal indulgence with sultry toro, fire‑kissed ikura and chef‑curated sake pairings. Ideal for those whose idea of after‑hours means finesse, not fireball shots.
Inspector Notes:
"Classic Peruvian-Japanese flavors as well as signature dishes have been reworked, reimagined, and refined. Searing levels of acidity and spice figure prominently on this bold tasting menu, often in the form of leche de tigre. From lobster bisque with sweet potato gnocchi to creamy rice with Hokkaido scallops and parmesan, the cooking possesses style and substance in spades."
Ariete
Coconut Grove
Michael Beltrán’s (MICHELIN) star shines bright into the night (the last seating is at 11 p.m.). Ariete’s American‑Cuban comfort food—think sugar‑smoked short ribs and pig’s ear Caesar—is matched by a bar that hums even longer. It’s tangy, robust and unapologetically relaxed—the kind of late‑night spot that feels like Miami in every bite.
Inspector Notes:
"You could sport a blazer in the dining room or flip-flops on the patio and eat just as well in both. So goes the charm of Chef Michael Beltran’s Coconut Grove mainstay. Lush with greenery, this dimly lit restaurant immediately welcomes with a menu that weaves together new American and classic French influences to dazzling effect."
Hiden
Wynwood
Cocooned in anonymity behind a taco stand, MICHELIN-Starred Hiden arrives after dark and disappears by 11 p.m. sharp. It's a stealthy 10‑seat omakase bar where each piece of fish lands like a moonlit secret—meticulous, hushed, unforgettable.
Inspector Notes:
"The front door is not easy to find and slides open only with a time-sensitive passcode. But beyond the hustle and bustle, Chef Seijun Okano offers a mature, finely tuned omakase for the fortunate few seated at his counter. Fish flown in multiple times a week from Japan are handled with precision, sliced carefully and pressed into lush, vinegar-tinged rice that he makes at the start."
The Surf Club Restaurant
Surfside
Thomas Keller’s luxe vision stays open late enough for many night owls (from Thursday-Saturday the last reservation is at 10 p.m.). Here, seafood is polished but powerful—stone crab claws, branzino, razor shells—served with precision in art‑deco dining rooms that still feel open‑air, summer‑ready, and softly lit by candlelight.
Inspector Notes:
"This restaurant boasts all of the style and elegance of a private, members-only hangout with a handsome vintage bar, plush banquettes and dim, amber-hued lighting. Don't rush—you'll want to soak up all of its Art Deco glamour. Sharp-suited servers exude a certain effortless professionalism—not unlike the impressive Continental cooking."
Boia De
Design District
Boia De’s laid‑back, pink‑neon glow welcomes late‑night crowds hungry for squid‑ink tagliolini with crab or lamb meatballs drenched in buttery sauce. This intelligent, sensual fare is equally at home after dark (the last reservation is at 10 p.m.).
Inspector Notes:
"Surprising is certainly an apt descriptor for Chefs Luciana Giangrandi and Alex Meyer’s destination. Servers say the food is Italian, but is it really? Fried potato skins cradling stracciatella arrive crowned with caviar; while beef tartare is embellished with a tonnato-style sauce and garlic-shallot crumble. There is plenty of pasta, like the tagliolini nero tossed with king crab and vin jaune that's served unexpectedly chilled."
Related Read: All the Stars of The MICHELIN Guide 2025 Florida
Hero image: Antonella Re / Ariete
