Leave it to a Dubai import from a Mexico City native to show Miami how Pan Latin cuisine is done. From arepas to rodizio tableside service, chef Richard Sandovals second outpost of Toro Toro presents an in-depth tour of Latin American flavors and preparations. Parties up to 10 diners should book table 7 in front of his rodizio grill, the restaurants heart and soul. Start with the Ring My Bell tequila and rosemary cocktail, and small plates from Peruvian adobo-rubbed, grilled octopus in cilantro sauce to smoked swordfish dip that bites thanks to pickled chilies. Grilled and skewered meats are also served a la carte, while wines naturally favor South American vintages.
- 100 Chopin Plaza,tel:305.372.4710
- torotoromiami.com
Leave it to a Dubai import from a Mexico City native to show Miami how Pan Latin cuisine is done. From arepas to rodizio tableside service, chef Richard Sandovals second outpost of Toro Toro presents an in-depth tour of Latin American flavors and preparations. Parties up to 10 diners should book table 7 in front of his rodizio grill, the restaurants heart and soul. Start with the Ring My Bell tequila and rosemary cocktail, and small plates from Peruvian adobo-rubbed, grilled octopus in cilantro sauce to smoked swordfish dip that bites thanks to pickled chilies. Grilled and skewered meats are also served a la carte, while wines naturally favor South American vintages.
100 Chopin Plaza,305.372.4710,torotoromiami.comLeave it to a Dubai import from a Mexico City native to show Miami how Pan Latin cuisine is done. From arepas to rodizio tableside service, chef Richard Sandovals second outpost of Toro Toro presents an in-depth tour of Latin American flavors and preparations. Parties up to 10 diners should book table 7 in front of his rodizio grill, the restaurants heart and soul. Start with the Ring My Bell tequila and rosemary cocktail, and small plates from Peruvian adobo-rubbed, grilled octopus in cilantro sauce to smoked swordfish dip that bites thanks to pickled chilies. Grilled and skewered meats are also served a la carte, while wines naturally favor South American vintages.
100 Chopin Plaza,305.372.4710,torotoromiami.comLeave it to a Dubai import from a Mexico City native to show Miami how Pan Latin cuisine is done. From arepas to rodizio tableside service, chef Richard Sandovals second outpost of Toro Toro presents an in-depth tour of Latin American flavors and preparations. Parties up to 10 diners should book table 7 in front of his rodizio grill, the restaurants heart and soul. Start with the Ring My Bell tequila and rosemary cocktail, and small plates from Peruvian adobo-rubbed, grilled octopus in cilantro sauce to smoked swordfish dip that bites thanks to pickled chilies. Grilled and skewered meats are also served a la carte, while wines naturally favor South American vintages.
100 Chopin Plaza,305.372.4710,torotoromiami.com
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