Eos Garden

It’s not every day you find yourself dining in a circa-1923 coral-rock landmark—and yet, Eos Garden in MiMo invites you to do just that. Named after the Greek goddess of the dawn, this modern Turkish restaurant with Greek and Eastern Mediterranean influences is the latest tenant at the beautifully restored Bay Shore Water Pump House, once an essential part of Miami's early infrastructure.

The vibe: From the coral-rock facade and soaring wood-beam ceilings to the warm lantern lighting and Sade-laced playlist (played at just the right decibels), everything about Eos feels effortlessly romantic. Inside is like dining in a sexy cave, but the garden out back goes even further with tables overlooking a grotto-like pool surrounded by ferns and a large palapa just beyond where we can easily imagine the chicest of boho-chic wedding receptions.

The food: Chef Halit Avuka (an alum of Miami’s perennial Greek favorite, Mandolin) incorporates the culinary traditions of Greece, Turkey, Anatolia and the Levant into his menu while also embracing South Florida’s abundance of local produce and fresh seafood. Everything we tried was exceptionally fresh, well-balanced and meticulously plated. 

For a less ordinary dip selection, try the vibrant and creamy carrot tarator with labneh and EVOO. The watermelon salad features a luscious cylinder of watermelon neatly topped with mixed greens, feta, walnut, radish, dill and mint. For proteins, order the shahshlik, a succulent skewer of marinated grilled beef with yogurt and spices, as well as the mild and tender lamb shish kebab with grilled veg.

The drink: Drinks are beer- and wine-based, with several interesting Turkish options your friendly server will happily bring you to sample. The Eos Tuana, made with butterfly pea flower tea, rose water and prosecco, was a refreshing palate-opener in the garden.

Time Out tip: Do not skip dessert—in this setting, you’ll want to linger. We went with the special, an incredible slow-cooked pumpkin confection topped with nutty tahini and walnuts for crunch. I’ll be back to try the kazandibi, a smooth milk pudding with a gently caramelized base and a subtle toasted sweetness.