Los Félix Miami — Restaurant in Miami

There’s nothing like a Saturday or Sunday spent at the Grove – especially now, with its abundance of stylish storefronts and excellent restaurants. If you’re looking for a brunch that’s worth writing home about, then book yourself an outdoor table at Los Felix and soak in the best Coconut Grove has to offer.

This is the Mexican restaurant everyone’s been talking about, and it’s one of Miami’s eleven Michelin Star recipients of 2022. It’s helmed by Chef Sebastián Vargas, a Colombian native who has trained under Massimo Bottura, Daniel Humm, and Magnus Nilssen to name a few. It’s no wonder he’s on Bon Appétit’s list of “Chefs To Look Out For.” Chef Vargas’ dishes may be rooted in Mesoamerican traditions and the masa – ground in-house and in-view by indoor diners – may be sourced from traditional Mexican farms, but the way in which he wields his ingredients and techniques are limitlessly creative and forward-thinking.

This is a corn-lovers paradise. If you’re the first of your friends to get there, hold off your hunger with fresh Guac and Totopos, and top each scoop with a dollop of salsa (Beware! The terracotta-hued one is for true spice lovers only). Once everyone arrives, rush order a heaping plate of Chilaquiles. They’re among the freshest you’ll find in Miami, tastefully slathered in whipped sour cream, cotija cheese, fresh cilantro and black beans – and a dollop of caviar or braised pork belly for an additional cost. Continue the tortilla bacchanalia with the Egg Tostada, which billows like a mushroom cloud over fresh avocado, pickled red onions and hazelnut matcha salsa. It’s a good size for sharing, though it’s also light enough to eat by yourself and still save room for dessert.

For a meaty protein boost, we ordered the Green Chorizo, which is a nice accompaniment to all of the corn dishes. Actually, this, too, comes with corn – a crumby bread encircled by a fresh cilantro wreath. And if you need a break from crunchy dishes, the Corn Grits are a good option. They’re much more supple and creamy than normal grits, and come with oyster mushrooms, a poached egg and shaved truffles on top. That, or the Masa Pancake, which is sweet enough to be filed under “dessert.”

The drink menu doesn’t lead with artisanal mezcals and tequila; instead it’s driven by aperitifs, wine and craft beers. The Margarita, for example, has a sake base, while the Palomita features a Spanish sparkling wine called Txacoli. We opted to keep things traditional: a pitcher of crushable Sangria Felix for the table, which features rosé, vermouth and ginger liqueur. We also got a round of Micheladas, and note, these are not your average Clamato concoction. There’s Tripping Animals No Mames lager, sea salt, lime, and bartender’s kiss tamarind chamoy. It is absolutely wonderful.

Los Felix is located in the taco trifecta of the Grove – El Taquito is right across the street and Bodega is just two doors over. And yet every dish takes you on a sacred journey through Mexico, deeply grounded in its millenia-old traditions and bursting with...

I was excited to visit Los Felix since my Husband and I wanted to go for while and after earning a Michelin Star we wanted to visit even more. Unfortunately, not a great experience. Our server made it clear that if I order three different plates it wouldn’t be enough I was ordering for me and my husband she explain the sizes are very small so I ended up ordering two more plates. She got our order wrong and she ordered an additional one to the already five plates. ( so six ) And when I said then please cancel that one she said Oh I already send it to the kitchen meaning she couldn’t cancel that order. They have this device where they take the order on the table and immediately send to the kitchen while still on the table. ( so be sure to order correctly because if you decided to change a second later your order was already sent to the kitchen) and she couldn’t change it, In my case it was her mistake not ours so that made me upset. I didn’t say anything else ( which I regret ) because we had friends on our table and didn’t want a make a big deal. After the plates came it was very clear to me that the three plates I was originally ordering where just fine between me and my husband. I didn’t like that she insisted the sizes where very small. My husband had to order three times for syrup for his pancakes and waited half an hour to get one side of syrup. And our friends waited a long time for their tacos. I would say the Pastor Tacos where very good. The only dish I really enjoyed out of the six. Later when we asked for the check, she couldn’t print the check she said is in the “device” and after we pay you will get your recipe in the email. So we could not verify if everything we order was correctly we had to trust that the value she told us was the right amount. And we couldn’t even see if there was gratuity included so my husband added the tip when he signed the credit card receipt and later at the email receipt there was already an 18% gratuity included which if we wouldn’t have known if we would have seen the receipt ( as you should ) and after that service she definitely didn’t deserve an extra tip on top of that. We really left the restaurant disappointed. As far as the menu goes I will recommend Bar Taco for sure better food...

I mean like … what the HELLY. Wow... I don’t even know where to start. I have been in the restaurant and hotel industry for over 15 years from Los Angeles and Beverly Hills to Paso Robles then to Dallas and now in the northwest panhandle of Florida in 30A.

I can’t say enough great things about Los Felix.

Reviews are reviews and always a biased opinion about someone’s personal preferences towards someone else’s cooking style and cuisine. For flavor food and presentation - nothing missed.

Let me tell you about service. Lorena. An absolute machine of knowledge and delight. Pairing our meals. Balancing what works together. Even as honest as telling my husband he might be over ordering because we’re hungry and our eyes are bigger than our stomachs. Like. What. The. Helly. What a way to make me enjoy everything and leave with the thought - I can’t wait to come back. I didn’t over eat and I enjoyed EVERY. SINGLE. BITE. (Granted - seed oils and fillers probably play heavenly in to that in other places - but NOT here. THANK GOD)

LORENA like if I can put her in my pocket and travel the world with her and have her dive in to a cuisine and walk me through it every time, I would. A million times over. Again. In the industry starting as a hostess and now a director of Restauants - I can see what happens behind my head at all time; like any expert in their field. I can clearly see she has other tables and she’s BUSY and not ONCE did we ever feel like we weren’t her priority.

Kudos to chef and the management team for driving such an experience and expectations from their staff. Lorena’s knowledge was seen not just in her but everyone that hit our table at any point in the meal and that’s a direct reflection of owners and managers.

Cheers to all of you.

What an amazing anniversary dinner!!

With family all in the industry - and walking them through our dining experience step by step and picture by picture - all of our family group chats are going nuts with ‘can’t wait to be there next time’ and next time, can’t come...