Chef Michael Schwartz combines latin flavors on charcoal ovens and wood-fire grills to make spectacular dishes such as the Amara feijoada. Guests can also enjoy from a tropical experience when having the Calm Before the Coconut cocktail served in an actual coconut!

Now playing every Sunday at Amara from 11am-4pm your favorite weekend past time: brunch a la cart!

  • In addition to our printed a la carte menu, you’ll be visited by sweet and savory food carts with more from which to choose. Servers will mark orders from the cart on a card at the table to be tallied with the check at the end of the meal.
  • The a la carte menu offers Snacks, Raw Bar, Empanadas, Small Plates, and Large Plates.
  • Brunch drinks from Assistant General Manager Maria Pottage offer a vibrant and refreshing celebration of Amara’s extensive agua fresca and freshly-squeezed juice program that invites the guest to craft their own journey.
  • Brunch is offered every Sunday from 11 a.m. to 4 p.m. with live music. $5 valet is available. For reservations visit, email or call 305-702- 5528. Amara is a breathtaking venue for private parties and events; for groups larger than 12 guests email

From 5:30-7:30 pm every Monday through Friday, the Amara bar and beach get even more welcoming with the Happy Hour. Enjoy the best restaurant view in Miami for a little bit longer with Assistant GM Maria Pottage’s 4 new $10 classic cocktails with a tropical twist, half-price oysters and snacks from Chef Michael Paley, $4 Cusqueña premium Peruvian lager beer and half price wines by the glass. Standouts include poppable, craveable specialty, the infamous Yuca Cheese Puffs, as well as new Albondigas meatballs, White Ayocote Bean Spread with green garbanzo, chimi spice, lemon crème fraîche, seeded cracker, and rotating select oysters.

According to Zagat:

“This massive waterfront bistro in Edgewater spotlights charcoal-fired fare made in a Josper oven. The posh dining room sports floor-to-ceiling windows that open onto a deck overlooking Biscayne Bay.”

According to The Observer:

“The menu, which features an eclectic bunch of Latin American dishes, is mostly cooked using wood-fire grills and Josper charcoal ovens.”

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