10 secret menu items you need to try right now in Miami

When popular burger joint Pincho Factory first opened in South Miami, the owners added the Foreman to the chalkboard specials: a classic Pincho burger (lettuce, tomato, secret sauce) between two grilled cheese sandwiches. The decadent creation was quickly retired and never advertised again, but regulars with an extraordinary appetite know to ask for it by name.

In an era where South Beach is dotted with glitzy Italian spots helmed by famous chefs, Macchialina is a respite, a place where pomp is replaced by hominess and the dishes are all simply well-prepared versions of classics. Few dishes are more of a representation of that than this simple affair of essentially just garlic, olive oil, and pasta. Nothing fancy, just damn good.

There can be no debate that the fried chicken at Benh Mi is the single crispiest chicken in the land. It’s not on the menu, but ask for it Nashville style and they’ll add “crack spice” and “crack sauce” (so named because it’s addictive enough that you might sell all your stuff and drown yourself in it). Of course, you can order the Nashville style as a bucket, but want to go way off the menu? My friend, ask for it stuffed inside a banh mi.

A drippy, juicy burger from a James Beard Award-nominated chef? It's available—if you know how to ask for it. Chef Niven Patel's Orno serves up its secret namesake burger for a very limited time during weekday happy hour (Tue–Sun 5:30–6:30pm). Ask your server for the wagyu burger to go with your half-priced glass—or bottle!—of wine. 

The dainty aesthetic made Peacock Garden’s brunch a favorite until the restaurant killed it. Among the brunch menu’s favorite cocktails was the berry berry mimosa, a mix of OJ, creme de cassis, berries (of course), and bubbly. Brunch may be dead here, but the Peacock will still mix up one of these numbers for anyone smart enough to ask.

The Michelin-starred Korean steakhouse made a name for itself by serving up 45-day, dry-aged beef, which folks can have a peek at from behind the glass of the red light dry-aging room. But what most diners don't know is that Cote also serves a very Wagyu as an off-menu special. Sendai cows feast on rice stalks responsible for Japan's finest sushi rice, and their unique diet contributes to a flavorful, melt-in-your-mouth fatty cut. It's sold at $52 per ounce and seldom available, so be sure to ask for it next time you dine. You won't be disappointed. 

Adding the Burger Beast’s signature burger as a secret menu item just makes sense at Cracker’s. You’ve got the marriage of a stick-to-your-ribs Southern food and an item meant to evoke all things good about a burger: smashed patties, American cheese, pickles, griddled onions, and guava sriracha ketchup on a fluffy potato roll—as designed by the foremost expert in all things burger.

You’ll find plenty of Spanish starters on the menu at Pinch, including ceviche and marinated olives. Also available is Catalonia’s popular pan con tomato: house-made focaccia topped with fresh tomatoes, a drizzle of olive oil and sliced speck. Prefer fish over ham? Ask the server to have yours made with boquerones instead.

Chef Angelo Masarin makes his own Italian sausages in-house, typically to be added to a dish as one ingredient of many. But you can also order the crispy-skinned links as an entrée (although, inexplicably, not always). They’re a tad spicy, full of fennel and herbs, and are often served alongside polenta, a rustic dish that feels straight from Tuscany.

Most likely you came to Stephen Starr's Japanese restaurant inside the Bal Harbour Shops for the tuna crispy rice. But start first with an order of the undocumented spicy edamame, wok-tossed pea pods tossed in a Szechuan sauce, then topped with chili threads and flaky sea salt.