New restaurants in Coral Gables

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Frankie and Wally’s

Franklin and Wally, the owners of Frankie and Wally’s, met in New York in 2015 at a bread-making class. During COVID, the male/female duo began making lasagna at a Miami pop-up and afterwards launched a local food truck, delivering from Allapattah to Coral Gables.

Now, with the first location in Coral Gables across from The Plaza, Frankie and Wally’s is somewhere between a grocery store, restaurant, and to-go sandwich shop. The open-concept space features a gourmet market with shelves stocked with olive oils, hot sauces, pastas, and pickled vegetables. If you’re in need of local produce, it also carries red beets, oranges, starfruit, lettuce, and more. Besides the market, there’s seating and an open kitchen, where you can watch your sandwich being prepared.

Inside, the space feels like a Pinterest board brought to life. Sage and white tones run through the tiled floors with wooden accents. Seating is available inside, though it fills quickly, and there is also a patio if you prefer to sit outside.

At their soft opening, the menu was still limited, so we chose “The Frankie” ($20), opting for something traditional. The sandwich came on a soft Italian hero roll, and Frankie and Wally (they go by first name only, like Cher or Madonna) didn’t skimp on the ham and salami. Every ingredient tasted fresh and cool, something you might order after a hot summer day by the pool or the beach. We also ordered the strawberry lemon matcha spritz ($9) – if you’re into earthy flavors, it’s worth trying. – Amanda Martell

216 Palermo Ave.
Frankieandwallys.com

Oakberry Acai

A global acai bowl chain has made its way to Miracle Mile! You may have heard of Oakberry; it operates in 50 locations across the United States and in roughly 700 locations in 40 other countries. Founded in Brazil by Georgios Frangulis in 2016, the brand is primarily known for its organic açaí bowls and smoothies, made with 100 percent natural, organic, vegan, and gluten-free ingredients.

Purple walls extend throughout the Coral Gables store, interrupted by a grab-and-go refrigerator stocked with cold-pressed juices, wellness shots, and packaged organic açaí for home consumption. A curved display niche holds branded merchandise, including a macaw mascot plushie, mugs, and hoodies. Seating is limited to a built-in banquette along one wall with three white pedestal tables, reinforcing the mostly to-go concept.

Before 11 am, customers can order breakfast options in nine ounce portions, including chia pudding, overnight oats, and the signature açaí bowl, each customizable with up to three toppings. Smoothies and protein shakes round out the menu. We opted for the 16-ounce Crunchy Bowl, priced at $13.95, for a combination of sweetness and crunch (hence the name). The bowl layers açaí with coconut chia pudding and granola, then finishes with strawberries, blueberries, and cacao nibs. Sweetness is present, although it’s not overpowering. And for those seeking a post-workout option, the High Protein Collection includes the Founder’s Bowl, which contains more than 65 grams of protein! – Amanda Martell

269 Miracle Mile
786.989.8020
Oakberry.com

El Ñaño

On the western end of Miracle Mile, El Ñaño feels expansive the moment you step inside. The dining room stretches wide, with high ceilings and a crisp, modern look that leans toward minimalist without feeling stark. The space has an airy, composed atmosphere that’s surprisingly calming.

Though El Ñaño originated in Barcelona, the heart of the menu is Ecuadorian with plenty of range. There are ceviches layered with citrus and spice, traditional rice dishes, and generous meat and seafood plates fresh off the brasa grill. A sushi bar runs alongside the Latin offerings, adding rolls and fusion combinations to the mix. We started with the Tempura Roll ($22). The salmon inside was cooked rather than raw, which gave the roll a richer, almost buttery texture, especially contrasted with the crisp tempura shell. We found it more satisfying than a typical raw roll, though not quite as light.

The Picaña a la Brasa, a 12-ounce cut ($45), was a simpler dish. A pronounced char on the outside gave way to a tender, juicy center, with just enough seasoning to highlight the beef ’s natural flavor. Alongside, it was balanced with a side of crisp, golden tostones and an avocado salad that added a bright, clean finish.

The strength of El Ñaño is also its weakness: a huge menu that is all over the place, with Spanish, Chinese, Ecuadorian, and Peruvian dishes. It leaves plenty to explore, from seafood dishes to traditional Ecuadorian comfort plates, but it’s not the place for you unless you’re feeling eclectic. Also, there is no English spoken here, so bring a translator if you are not Hispanic. – Yousra Benkirane

339 Miracle Mile
786.558.5466
Elnanorestaurant.com

Fogare

You’d be forgiven for not having heard of Fogare, which recently moved into the Aloft Hotel on Lejeune Rd., taking over the space formerly occupied by Mistico. Even if you’ve been to Aloft recently, you could’ve missed it, with its unassuming door off the lobby and only a small sign. Inside is a hidden gem, with an industrial interior that lets the food take center stage, and an international menu that’s as broad as it is delicious.

At Fogare, you can pick from soups, salads, caviar service, escargot, octopus tentacles, pastas, American and Australian Wagyu steaks, and key lime pie, amongst a litany of other offerings. We can only speak to a few dishes, but what we had was superb.

We started with the lomo saltado empanadas ($15), well-made with a crispy outer shell neither thick enough to be doughy nor thin enough to fall apart as we ate. Served with tangy acevichada mayo (a blend of mayonnaise and leche de tigre sauce) it was topped with pickled onions and cilantro. The short rib baklava ($25), meanwhile, was packed with the flavor of rosemary, orange zest, and microgreens spread over a bed of tzatziki sauce.

The star of the night was the rigatoni ($26), swimming in creamy alfredo sauce with crispy sprinkles of pancetta and toasted pistachio to add flavor and texture. We thought we were too full to finish, but kept going back for more bites: the mark of a truly great dish. Next time we’ll try the duck canelloni and the Manila clams with ‘Ndjua. – Kylie Wang

2524 S. Lejeune Rd.
305.454.3999
fogareofficial.com