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Miami New Times
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The high-end items among the more than two dozen main courses go for about $6, and that includes dishes such as steamed shrimp; golden fried conch; and "stewfish," a fresh, whole red snapper succulently cooked in a thin, flavorful tomato broth. Five-spot offerings encompass barbecue ribs, fried chicken, vegetable stew, oxtail, and callaloo, the Caribbean crab-and-spinach stew that here comes stocked with tender allspice-spiked slices of beef and okra. All meals are accompanied with a generous helping of rice with pigeon peas and baby lima beans; a small cup of fiery, vinegary slaw; and iceberg-lettuce salad with tomato and onion. Wash things down with a beer and call it a night, if, indeed, you're visiting this friendly, bare-bones 50-seat Haitian restaurant for dinner -- Fiedele also serves a bargain breakfast and lunch.
"I've been doing this a long time," Julien Cesar says about frying chicken. "Since 1991." For its first 16 years, this eatery, which specializes in Haitian-style seafood dishes, was situated at NE 72nd Street and Biscayne Boulevard. Near the end of 2007, Cesar moved to nicer digs in North Miami. "The fried chicken is the same as it's always been," he claims, which is to say provocatively spiced on the outside, incredibly moist within. The secret is removing the skin and setting the bird in... More »
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