Anako

Filipino cuisine is wholly underrepresented in Miami, which is why all eyes are on Anako right now. The modern Filipino restaurant in Little River is a much-needed addition to the community. Chef-owners Leicel Ros and Nancy Dominguez honed their skills while working at Jean-Georges, Nobu and Cote, among other notable restaurants, and it shows in every aspect of the experience, from the technique-driven dishes to the selection of wines from small producers and the warm, attentive service.

The food: Ros and Dominguez lean on French and Japanese cooking techniques to modernize traditional recipes, such as lumpia—a Filipino favorite Ros jazzed up for a class assignment while teaching at the Miami Culinary Institute. The small, ingredient-driven menu is designed to be shared, and our party of two felt satisfied after splitting four to five of the smaller plates. Don’t miss the chili prawn noodles and palengke salad, featuring local lettuces and roasted pork belly bits, available for an extra charge (and so worth it).

The drink: Choose from wines by the bottle and glass, about three per category and mostly sourced from small producers. There’s also beer from local brewer Tripping Animals, Brooklyn-made sake and three cocktails, all riffs on classics.

The vibe: Anako is elevated but relaxed, done up in various shades of moody mauve, with oversize woven pendants pulling double duty as light fixtures and geometric accents. Seating ranges from a few counter seats to mostly two-tops and one long banquette along the wall that’s ideal for large parties. No matter where you sit, it’s hard to keep your eyes off the open kitchen—she’s stunning.

Time Out tip: Order a side of white rice even if you don’t think your meal calls for it. You’ll want it as a vessel for the various house-made sauces served throughout.