Miami's Best New Restaurant Serves a Peruvian Grandma’s Recipes | On The Line | Bon Appétit

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Published 2024-04-24
“We use traditional Peruvian techniques, but elevated with influences from Miami.” Today Bon Appétit spends a day on the line with prep chef Giuliana Intriago at Maty’s–Miami’s best new restaurant and a 2024 Conde Nast Traveler Hot List Restaurant Winner.


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All Comments (21)
  • @HectorToTheG
    As someone who's been there--that Dorade dish is probably the BEST cooked fish I've ever had. Prices are better during happy hour.
  • @Hortonscakes
    The respect I have for morning and evening sous out there is immeasurable. Rock on!
  • @Stopstalkingme-
    Never would I thought getting two of the same ad was possible until today
  • @chaser6294
    $102 for an oxtail dish and they go through 200 lbs/week.....RESPECT!!!
  • @ItzBwo
    What an absolute gem! Giuliana might be the coolest chef featured on this series yet!
  • people are complaining about the price but fail to understand that this is FINE dining. this isn’t your local spot for oxtail lol.
  • @phronsiekeys
    I love these behind-the-scenes looks, seeing the dedication and skill of these people!
  • @lukasnagele4638
    Idk how many ppl that oxtail dish is for, but 102 Dollars for one portion of Oxtail is crazy, even at michellin rated restaurants. Even for two portions it is very expensive.
  • @SourSensei
    Prep chefs/cooks are needed in every kitchen, if you skip out on that in a kitchen you toast unless you a Michelin Star Restaurant
  • @cornbeef
    I'm visiting Peru in a few weeks. Whilst I know there won't be dishes like this, it's interesting to see the inspiration behind the dishes. I cna't wait!
  • @fromnaras
    i’ve watched every On The Line video and it’s quite interesting when the comments are only completely rude in a video that happens to have a full women kitchen….