Tropezón

The team behind downtown Miami’s beloved neighborhood bar Lost Boy Dry Goods have branched out to the restaurant business with Tropezón, an Andalusian gin and tapas restaurant on Española Way. The funky spot fits right in on the South Beach pedestrian mall with twinkling lights and a Mediterranean feel. On a recent Thursday night, a bustling crowd of both locals and tourists was tucking into Spanish tapas and gin-forward cocktails in the convivial space.

Speaking of cocktails, start off with something that features gin, of course: there are more than 20 variations infused with tea, fruits, nuts and even cured meats. Negronis will satisfy here, as do whimsical G&Ts such as Blue Matcha Yuzu, and one made with local strawberries. The bar's extensive list of sherry, vermouth, and a selection of classic Spanish cocktails accompany the gin drinks, which are sure to keep spirits snobs interested.

The name of the restaurant means "to stumble" in Spanish and the place takes inspiration from namesake Spanish village bars where old men play afternoon cards, and women converse over sips of sherry. Now open for dinner and late-night drinking, the indoor-outdoor space is dripping with old-world charm, from the old movie posters on the wooden walls to the legs of jamón hanging from the ceiling.

Co-founders Randy Alonso and Chris Hudnall have said they want the place to evoke Andalusian cuisine and hospitality and that comes through on the menu with traditional dishes of tortilla Española, and gazpacho and patatas bravas served with pimento sauce and salsa verde. But other dishes play with convention in successful ways like the boquerones fritos, fried anchovies that come encased in crispy coal-colored charcoal tempura.

Small plates are the name of the game here, but if you want to share some heartier dishes, there’s the roasted suckling pig served with Swiss chard and the cowboy ribeye with five-spice coffee rub and salsa Malagueña, which could easily feed two to three vaqueros. Churros served with olive oil-infused ice cream round out the desserts. 

Updated with reporting by Virginia Gil.