Just a couple months ago, I wrote about MICHELIN Guide Florida added 10 new additions. Recently, news came out the list is adding 14 more restaurants from various cities in the Sunshine State. The Greater Miami area adds 4 more, Orlando adds more variety from Japanese and Vietnamese to Chinese down to barbecue, and Tampa adds four local restaurants.

Here are the 14 newest additions to MICHELIN Guide Florida:

Greater Miami

Kojin 2.0
Cuisine: Contemporary

Chefs Pedro and Katherine Mederos are back with Kojin 2.0 and it’s the Coral Gables location isn’t the only thing that’s new. This iteration’s menu has clear Japanese influences so expect bold cooking that takes risks while delivering approachable dishes. Foie toast, rye bread topped with goose liver ganache and strawberry preserves, captures the spirit where you may come across other creative dishes like bone marrow panna cotta with a stunning house-made coffee shoyu, a savory-sweet goat cheese cavatelli in a thick butternut squash sauce, or a creamsicle ice cream sandwich.

Recoveco
Cuisine: Contemporary

This South Miami restaurant from Chefs Maria Teresa Gallina and Nicolas Martinez may be small but there’s plenty of personality. The menu mimics that “tiny-but-mighty” sentiment with a format that shifts often, especially with the seasons.  The chicken liver mousse shows off their signature flair, with house-made speculaas cookies made with peppercorn and cardamom piped with ribbons of velvety mousse and star fruit jam. Roasted dry-aged chicken is a signature although the wagyu ribeye in a banana au poivre is a nice choice. For dessert, sapodilla sticky toffee pudding is a sweet closer.

Sunny’s Steakhouse
Cuisine: Steakhouse

This hot spot effortlessly blends an “old-meets-new Florida” look and feel. As for the food, think classic American steakhouse with added fanciness and local nods like stone crab claws. Pasta and several main dishes are appealing but you can’t skip the steak, especially with sauces like pineapple hot sauce and a rich bone marrow vinaigrette. Fried in chicken schmaltz for a cross between smashed and roasted, the Russet potatoes are a perfect side but leave room for the decadent kouign-amann ice cream sandwich.

ViceVersa
Cuisine: Pizza

Outside it may be sunny and bright, but inside ViceVersa, just off the lobby in the Elser Hotel, it’s a different vibe. Most are here for the crispy, thin Neapolitan-style pizza but raw bar options like royal red shrimp with a punchy cherry bomb relish and an array of appetizers (think salads and meatballs) with an Italian-minded approach. All good things must come to an end, but it’s so much better with gelato and an affogato martini.

Orlando

Bánh Mì Boy
Cuisine: Vietnamese

Located inside Mills Market, Bánh Mì Boy brings Vietnamese cuisine to this food hall. As the name suggests, bánh mì’s are indeed the focus (pro tip: order the crispy pork belly with roasted garlic mayo and house patė on French bread for a savory and satisfying meal). It’s not just about the classics. Fusion finds include a French dip with a side of pho broth and Vietnamese-style cheesesteak. The create-your-own summer roll option is one of the most appealing options, giving guests the ability to pick from several proteins like pork belly and lemongrass chicken to vegetables, spices, and sauces. Order iced coffee or fresh sugar cane juice to round out this meal.

Gyukatsu Rose
Cuisine: Japanese

This food stall in the East End Market is from the same team behind Domu. Pull up a seat and the concept becomes immediately clear: it’s all about gyukatsu, or breaded beef cutlets. The menu is simple so the only thing you need to think about is whether you want one portion or two. The beef comes with cabbage salad, rice, and soup as sides and the order arrives on a tray seasoned, lightly fried, and sliced. End the visit with a frozen matcha pudding layered with Oreo crumble and brûléed sugar on top. TIP: make sure you set a reservation for your visit.

Kai Kai 
Cuisine: Chinese

Jerry and Jackie Lau’s food stall inside Mills Market is proof that they’re here to stay. Kai Kai shines a HUGE spotlight on Cantonese cooking. Take one look at the case of barbecue and roasted meat just behind the counter. Sold by the pound or as a meal with steamed rice and two or three selections (crispy pork, soy sauce chicken, and char siu are go-to choices), the menu also includes noodle and rice dishes, and an entire section devoted to dim sum. Roast duck bao is a delight so is the fried mochi pork dumpling with just a hint of sweetness, delivering an impactful bite.

Smokemade Meats + Eats
Cuisine: Barbecue

Central Texas-style barbecue in Orlando? Of course, at this spot off busy Curry Ford Road from owner/pitmaster Tyler Brunache. This place is serving up the real deal. The signs? Concrete floors, simple tables, and a lengthy menu written on butcher paper. It’s a classic meat and sides affair, and they make their own white bread with your orders. Pork ribs covered in black pepper and salt rub are tender and flavorful with a nice hit of smoky edge while the jalapeño-cheddar sausage gives the state of Texas a run for its money. Don’t forget about sides like collard greens with garlic and the mac & cheese.

Tampa

Big Ray’s Fish Camp
Cuisine: Seafood

This seafood shack that could be mistaken for a bait and tackle shop flies slightly under the radar. Order from the menu displayed behind the counter, then find a seat at one of a few wooden tables with metal chairs inside or to a tent-covered picnic table. Owner Raymond “Nick” Cruz doles out a dressed-down, seafood shack-style menu with starters like smoked fish dip, peel and eat shrimp, and a blackened shrimp and Cuban-style yucca basket. A variety of sandwiches includes their house classic fried grouper alongside creative riffs like a lobster tail corn dog sided by fries or coleslaw. Nothing beats a slice of key lime pie with graham cracker crust to finish the visit.

Cousin Vinny’s Sandwich Co.
Cuisine: Italian-American

There’s usually a line and barely any seats at this casual sandwich shop in Tampa’s NoHo neighborhood. It’s Italian to the bone (note the flag out front for further proof) and the name is both a nod to the movie of the same name and one of the co-owners, Vincent “Vinny” Andriotti. With friends Russell Leone, AJ DeSimone, and Jake Schmidt, they’re bringing New York Italian-American flavor to the city of Tampa. Any sandwich expert knows it’s all about the bread and the fillings, and both are top notch at Cousin Vinny’s. Tomato and mozzarella on the house-made schiacciata (think focaccia, only thinner and crispier) is a knockout, but the Tony Piccante, equipped with a crispy chicken cutlet with vodka sauce, cheese, and roasted red peppers on an Italian sub is another winner.

Fisk
Cuisine: Scandinavian/Seafood

Snag a seat at this relaxed, handsome bar concept for a glimpse into the excellence that awaits at Ebbe, which shares the same front door and kitchen. The heart of the menu is seafood with Swedish and global touches that offers a concise tasting and easy à la carte ordering. Consider making a meal out of the lighter bites like Alaskan smoked salmon prepared as an éclair or a crab salad with pink grapefruit and grilled avocado. Meatballs and schnitzel entrees are tempting, but don’t miss the fish soup made with stock, fennel, and just a touch of cream. Rum lovers will find a friend in the boozy baba au rhum.

Mad Dogs & Englishmen
Cuisine: Gastropub

Mad Dogs & Englishmen isn’t exactly new (the previous iteration opened in 1991 down the street) but this new space is bigger with a proper English pub style. Inside is a maze of small rooms, along with a bar and a large conservatory that opens up when it’s nice out. The walls are loaded with all kinds of British paraphernalia, and the food follows suit with a menu full of traditional offerings including a weekly Sunday roast or bite into a puff pastry-wrapped sausage with a tangy curry-Dijon mayo. Shepherd’s pie is a must at any pub, theirs being made with tender lamb and topped with mashed potatoes and breadcrumbs.

Bar Kada
Cuisine: Japanese/International

Soseki is known for being intimate and its serious tasting menu, but Bar Kada is the perfect complement. Located in the same building, Bar Kada has triple the seats and a more casual concept (note the disco ball for further proof). The Japanese dishes with global influences, like the kinilaw-style spicy-sweet sashimi or roasted maitake mushrooms in a ponzu beurre blanc, have plenty of personality and bold flavors. Cocktail and wine offerings are plentiful, but the sake selection is a standout, and the knowledgeable bartenders make having a seat at the bar especially interesting.

Which restaurants do you think should be added to the MICHELIN Guide Florida?