Palat Miami a top eatery in the Design District


As Miami’s Design District continues to emerge as one of the city’s more desirable neighborhoods, the District’s culinary option also are becoming better and more varied.

One of the better example of those is Palat, which opened this past Spring on what is, for now at least, the north end of the Design District. Since its opening, Palat Miami, located just 10 minutes from Downtown Miami, has become one the Miami’s best – and best reviewed eateries.


Palat is the latest restaurant concept from Aldo Lamberti, one of Southern New Jersey and Philadelphia’s more prolific restaurateurs.  The first of the Aldo Lamberti Family of Restaurants to open outside of southeastern Pennsylvania and the New Jersey area, Palat already is a staple of the Buena Vista/Design Districts neighborhoods

“We’re not just a neighborhood place, but a place in the neighborhood,’’ said Palat General Manager General Ilya Karaliou said. “People are coming from Brickell and Aventura.’’

Palat Miami’s diverse menu was created by Executive Chef Pippo Lamberti and features contemporary Italian-inspired accented small plates, charcuterie, pastas and tapas.

It’s Charcuterie plate, in fact, might be the best in Miami; and its Beet Ravioli is a “must have’’ on the dinner menu that includes an outstanding Hanger Steak and

Braised Rabbit tagliatelle

.Looking for something a bit different? Go with the Sea Urchin with Squid Ink Pasta and Crab Meat.

“Our idea is to get people try as many plates as you they can in one visit,’’ Karaliou said. “But that’s impossible. It does, however, make the palate work and makes you happy.  People experience that and want to come back and try more.’’

Palat’s lunch menu includes a terrific House Ham Sandwich with ham smoked from its on-site smoker.

“Lunch isn’t that big now, but we’re growing,’’ Karaliou said. “We’re seeing a very positive dynamic. Everyone is working really hard to build relationships with our guests. And a lot of our guests have become regular customers.

“We’re not re-inventing the wheel. We’re just good at making it spin.’’


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