Red Rooster Overtown

Chef Marcus Samuelsson’s first Miami restaurant continues the southern-style traditions of its Harlem flagship but with more Caribbean-flare thanks, in no small part, to the city’s flourishing Hatian community. For diners, that means a menu peppered with light and bright local veggies, seafood native to South Florida and a number of Haitian specialties—think griot (stewed pork bits) and accra (fritters)—served alongside southern classics such as a honey yardbird and a Picadilly crab pasta that’s too good to pass up. Grove Bay Hospitality, the group behind the restaurant, is also taking stock of Overtown’s rich history and using it to inform Red Rooster’s cultural programming. Formerly Clyde Killen’s Pool Hall, the restaurant’s upstairs area will function as an exhibition space and performance hall in the near future.