Snail of Approval Restaurants, Bars & Artisans
Welcome to the Slow Food Miami Snail of Approval website, a directory of the restaurants, bars, food and beverage artisans that, because of their contribution to the quality, authenticity and sustainability of the food supply of Miami, have been awarded the Slow Food Miami Snail of Approval. In 2010, Michael Schwartz, of Michael's Genuine Food & Drink, was the first celebrated Miami chef who was given the Snail of Approval and nowserves as our embassador of the program.
About the Snail of Approval
In order to help guide South Floridians and visitors to food that is good, clean and fair, Slow Food Miami awards the Snail of Approval to those producers, purveyors and artisans who contribute to the Quality, Authenticity and Sustainability of the food we eat and the beverages we drink in Miami.
Quality is fundamental—food must taste good and be good for us. Quality includes: the freshness and wholesomeness of ingredients; the care and craft with which they are handled; the quality of life of consumers, producers and their neighbors. It is a standard of Quality based on food that is good, clean and fair.
Authenticity means that the food is true to its source. Natural products free of additives are true to themselves; local, seasonal foods are true to their time and place; heirloom varietals and heritage breeds are true to their evolutionary history; traditional foods are true to their cultural heritage. Authentic foods come from and contribute to ecological and cultural systems that are good, clean and fair.
Sustainability means that we must pay attention to the consequences of how we produce and distribute food. We must be good stewards of the environment in which we live; we must protect the biodiversity on which we depend; we must be humane to the animals we raise, fair to the people we employ, and we must insist that high quality food be available to all. Sustainability means reducing all the negative consequences of making food – it means using processes that are good, clean and fair.
For our inaugural year, nominations for food or beverages were made by Miami-Dade county farmers. Nominations were based on known restaurants and chefs who actively source local produce and ingredients within our farming community. Nominations were reviewed by the Slow Food Miami Snail of Approval Committee, who conducted on-site visits.
Slow Food Miami Snail of Approval Winners
Announcing the 2012 – 2013 list!
- Copperbox Culinary Atelier, Chef Gabriela Machado
- Eating House, Chef Giorgio Rapicavoli
- Edge Steak & Bar at Four Seasons, Chef Aaron Brooks
- Green Gables Cafe, Chef Ana Rabel
- Harry's Pizzeria, Chef Manny Sulbaran
- Haven, Chef Todd Erickson
- LoKal, Chef Albert Collado
- Mandolin Aegan Bistro
- The Dutch at the W, Chef Conor Hanlon
- The Federal, Chef Cesar Zapata
- Tuyo, Chef Norman Van Aken
- Wynwood Kitchen & Bar, Chef Miguel Agular
- Yardbird Southern Table & Bar, Chef Jeff McInnis
2011 – 2012
- Altamare, Chef Simon Stojanovic
- Area 31 Restaurant & Bar, Chef Michael Reidt
- Essensia Restaurant, Chef Julie Frans
- Escopazzo, Chef Giancarla Bodoni
- 1500°, Chef Paula de Silva
- Lido Restaurant at the Standard Hotel, Chef Mark Zeitouni
- Michy’s, Chef Michelle Bernstein
- Ocean Reef Club, Chef Philippe Paul Reynaud
- Sakaya Kitchen, Richard Hales
- The River Seafood & Oyster Bar, Chef David Bracha
Nominate a Business for Snail of Approval Award