You know every restaurant has THAT dish. The one that sells out, gets snapped for Instagram without fail, and keeps dinners coming back. These aren’t just signature items, they define the restaurant and their very personality.

Did you really go to Carbone if you didn’t order—and snap a photo of—the spicy vodka rigatoni? Or to Pastis without the burger? Doya without the short rib baklava? In a city with hundreds of new openings and “it” spots, consider this your cheat sheet to the tried-and-true hits you cannot miss.

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Here are a few standout picks:

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Carbone – Spicy Rigatoni Vodka: You can’t make a list like this without it. At one of America’s most buzzed-about Italian restaurants, this fiery, creamy pasta is the main event. Diners lucky enough to score a reservation will spot it on nearly every table—it’s as essential as the red sauce itself.

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Doya – Short-Rib Baklava: Executive Chef Partner Erhan Kostepen claims it’s the only dish of its kind in the world. While the three-time Michelin Bib-Gourmand Aegean restaurant always has slate of improvised daily specials, this one has earned permanent status thanks to constant demand. A bold twist on tradition, it layers tender short rib between crisp phyllo, topped with a hint of pistachio for a savory-sweet bite that’s unlike anything else in the city.

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MIKA – Bluefin Tuna Carpaccio: As part of six-Michelin starred Chef Michael White’s newest creations tailored for the South Florida palate, the bluefin tuna carpaccio has quickly become MIKA’s signature. Now the restaurant’s most-ordered dish, it’s the ideal light and refreshing crudo to start a meal before moving on to house made pastas and grilled proteins. It features bold black truffle, vibrant salmoriglio, and crispy sunchoke, topped with chives—striking a perfect balance of richness, brightness, and texture.

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Pastis – Cheeseburger à l’Américaine: Yes, a burger at a French brasserie. The Pastis Burger has earned cult status in New York—and now, it’s claiming the same title in Miami., praised for its simplicity and execution. Juicy, stacked, and no-nonsense, it’s the comfort food staple even the regulars can’t skip.

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Sunny’s – Parker House Rolls – At this Michelin-recognized backyard BBQ spot, the sleeper hit isn’t the brisket—it’s the bread. Brushed with brown butter and finished with a sprinkle of flaky salt, these pillowy Parker House rolls are served warm and don’t last long. Order an extra round—you’ll regret it if you don’t.