Walrus Rodeo

"Like a person who trains for a marathon two weeks before the race, Walrus Rodeo gave itself a tough task when it opened: to cook everything in the wood-pizza oven it inherited. But it finally feels like this undefinable restaurant has mastered its unusual setup. Now, it’s consistently pumping out unexpectedly amazing dishes. There are fluffy, charred pizzas—and they are perfect—but you’ll also encounter tremendous rotating vegetables, a phenomenal crispy lasagna, and more fire-kissed things pulled straight from the beautiful brains of one of Miami’s most imaginative kitchens." - ryan pfeffer, virginia otazo, mariana trabanino

"The dishes at Walrus make you look up from your plate and exchange wide-eyed smirks with your dinner date. Food is fun here, and it's the restaurant to prioritize if life’s been one big blur of hamachi crudos lately. Get a seat at the chef’s counter and watch the kitchen produce steak au poivre, charbroiled oysters, and bone marrow out of a wood-fired pizza oven like it’s a magical Easy-Bake Oven. The restaurant matches that beautiful, chaotic energy with a tin ceiling that echoes conversations to the point where you barely notice the epic dad rock playlist in the background." - ryan pfeffer, virginia otazo, mariana trabanino

"Just when you think Walrus Rodeo has run out of things to stick in their pizza oven, they decide to try steak. We’re glad they did, because this new addition to the menu is magnificent. The hanger steak is tender, the au poivre sauce has a peppery bite, and the rectangular potato pavé sits on a silky parmesan fonduta. More things should sit on parmesan fonduta." - virginia otazo, ryan pfeffer, mariana trabanino

"The team behind Boia De brings wood-fired skills to Little Haiti with Walrus Rodeo. This lively spot centers its menu around a blazing oven, turning out inventive pizzas like the namesake Rodeo with anchovies and maple-brown butter and the Cornballer, featuring chanterelles and pickled Fresnos. But it’s not all about pizza – charbroiled oysters with jalapeno and sherry, hiramasa crudo with cashew ajo blanco, and a hearty mustard green lasagna with lamb ragu showcase the kitchen’s range. The pork belly with mojo and cilantro ranch nods to Miami’s flavors, while the steak au poivre with parmesan fonduta offers a decadent finish." - Juliana Accioly

"Maybe you planned on walking into Boia De to try and sit at the bar—but saw a small army of people waiting outside who are trying to do the exact same thing. Well, walk about 40 steps south and try your luck at Walrus Rodeo, Boia De’s new sister restaurant. This place is an easier reservation to book. It’s also a fun spot serving a menu that defies categorization but does not defy deliciousness. Vegetables, pizza, and pasta are the move here. Get the carrot tartare, mustard green lasagna with lamb ragu, anchovy pizza, and you’ll be so happy you won’t even find yourself staring out the window at Boia De like some kind of jealous ex. " - ryan pfeffer