That one Stubborn Seed
One restaurant fell on every media's list for the best Miami Spice meals: Stubborn Seed.Naturally curious, Justin and I ventured to South Beach to try chef Joe Mizzoni's dishes inspired by a melting pot of Miami's diverse culture, as well as Asia and Europe. The intimate venue seats about 70 diners with natural lighting flooding through the wide windows. The dimly lit lightbulbs created a warm ambiance once the sun set.Stubborn Seed opened a year ago, providing enough time for the restaurant to go through the ups and downs many eateries undergo their first year of business. All ingredients are locally sourced and the menu hones a diverse offering. Miami New Times cited that the tasting menu cost only $80, but when we stared down at ours we saw that it's not a whopping $125. We argued for 10 minutes because we couldn't make a decision on Miami Spice, the tasting menu or a la carte. Finally, we settled on the latter.There was no turning back.Stubborn Seed is officially one of my top five restaurants in the Miami region (I still don't have a lifetime list!). Our friendly waitress brought use homemade biscuits that rivals with the ones Addie's in Rockville offers because they melt in your mouth. These were an excellent start to a great meal.After spending too many summers in the Chesapeake Bay region, you'll rarely see me order marked up oysters in this lifetime (if you're paying, I'm eating though!). Justin and I crushed two orders of Lavash, a chicken liver butter sprinkled with smoked chili jam. The butteriness made me realize how impactful the dairy is since I'm well acquainted with the healthy, butterless, chunky chicken liver my mom makes at home. After eating my halves, I craved even more. Onto our next appetizer, the Hawaiian Nairagi, which made raw fish look more beautiful as ever. The bursts of colors made the dish almost too pretty to eat; don't worry, we demolished it. We ordered the Smoked Tennessee Pork Belly and quickly realized that it seemed a number of Miami chefs have been including renditions of the meat across all menus.Onto entrees, we ordered the XXX