1910 Restaurant & Bar Miami Lakes — Restaurant in Miami Lakes

The restaurant appears to have been designed with a hotel lobby concept in mind. What looks like a front desk upon entering actually serves as the bar area, while the true bar space features a brick oven—covered in tiles—that gives the impression of a pizza oven. The overall atmosphere is cozy and inviting, though the temperature inside was noticeably on the colder side.

The wait staff seemed somewhat disengaged, often standing around rather than attending to guests, suggesting they may still be finding their rhythm as the others seem to be on guard detail.

The drinks we ordered—a Mojito and a Caipirinha—were well-prepared and not overly sweet. However, I’d recommend omitting the mint stalks and using only the leaves, as the stalks add an earthy, bark-like aftertaste that detracts from the drink’s freshness.

Food presentation was appealing, and portions were moderate in size. We ordered the 12 oz Churrasco (requested medium-well but served closer to medium-rare), a Caesar salad with steak (which was well-executed), and the Lamb Shank. The Lamb Shank was generous—enough for two—but the flavor was somewhat bland, and the dish sat in an excess of oil, which diminished both taste and presentation.

1910 falls on the higher end of the price scale, so I would expect greater consistency and attention to quality in both the food and...

Let me just say this, 1910 Restaurant isn’t just a place to eat. It’s a place to remember. Tucked away in the heart of Miami Lakes, it feels like the kind of spot you accidentally stumble into and then end up recommending to every single person you know.

We didn’t even get drinks, and this meal still felt luxurious. That’s how good it was.

We started with the calamari, perfectly crisped, not greasy, seasoned just right. Most places either over-batter or underwhelm. 1910 nailed it. Then came the octopus, and I’m still thinking about it. Tender, smoky, and full of flavor, it’s one of those dishes that makes you pause mid-bite just to close your eyes and take it in. Not exaggerating.

For sides, we had the sweet potato fries (crispy with just the right touch of sweetness) and mashed potatoes that were creamy, rich, and clearly made with love, no shortcuts here.

The service? Warm, knowledgeable, and attentive without hovering. The vibe of the restaurant is cozy but upscale, the kind of place where you can actually hear each other talk, rare and refreshing.

You know a restaurant is special when even without cocktails or dessert, you leave already planning your return. That’s 1910.

If you haven’t been yet, you’re missing out on one of the best culinary experiences in...

When we arrived, we scanned the QR code to access the black menu. After placing our order, we noticed upon receiving the receipt that we had been charged $40 more than the listed price. When we raised this issue with the waitress, she mentioned that the filet mignon might have been wagyu. However, another manager later explained that the discrepancy was due to an error in the scanned menu, and that the actual price of the filet mignon was $62—despite the fact that this dish typically costs around $30 elsewhere.

later saying it was an “error,” is a clear example of deceptive advertising, since the initial information misled you into making a purchase decision under false conditions. Sorry but doble check the menu and the prices • Filet Mignon: Expensive compared to regular steak cuts, but usually cheaper than Wagyu. In the U.S. or abroad, it’s often $25–40 per serving at restaurants. • Australian Wagyu: Much more expensive, especially with high marbling grades (MB 6–9+). It can be double or triple the price of filet mignon. A Wagyu tenderloin (same muscle as filet mignon) is significantly pricier.

Menu and pricing practices will be corrected to ensure transparency for...