It’s a foodie’s favorite time of the year. Miami Spice is just around the corner, and this year it’s bigger than ever.

Tonight, we’re celebrating the beginning of all things yummy — and grabbing some bites from participating restaurants all gathered in one awesome space.

Eat, drink and be spicy!

Steven Haas, Miami Spice: “Isn’t this an exciting event? At American Airlines Arena, we have come to outgrow our event each year.”

Last night’s Iron Fork event at the American Airlines Arena was the perfect start to Miami Spice.

Haas: “There are so many new restaurants on the program. We have a record 250 restaurants this year.”

And even though there’s a ton of newbies, the good stuff hasn’t changed.

Haas: “The program is actually the same as it has been. It’s still August and September. It’s still at $39 for a three-course meal at dinner and $23 for lunch.”

That’s totally worth it.

Chef John Iatrellis, Lure Fishbar: “Miami Spice is a great bang for your buck. It’s really good for the restaurant, and it’s excellent for the chefs.”

As a preview, restaurants participating in Miami Spice, like Lure Fishbar, brought some real goodies to Iron Fork.

Chef Iatrellis: “We’re showcasing our hamachi crudo. We’re serving it with a wasabi pico de gallo, garlic and chili-infused oil, a little spicy ponzu and Micro Bull’s Blood.”

Biscayne Tavern did a take on a tuna tartare.

Joseph Roberti, Biscayne Tavern: “We use fresh, high-quality tuna, freshly pickled onions. Everything is in house and everything is fresh.”

And Soyka Restaurant?

Pedro Lopez, Soyka: “Today we have a traditional corvina ceviche and a really classic staple of Soyka restaurant: a classic meatloaf with beef gravy on top.”

Go ahead, dig in.

Customer 1: “A delicious beef gravy, mashed potatoes, green beans. I taste a little bit of garlic, so it’s perfect combination, so delicious.”

Fresh American bistro delighted with their brisket sliders and lobster mac and cheese.

Tamarina Restaurant had yummy asparagus raviolis.

As for Zest Market, just look at this goodness.

Cindy Hudson, Zest Market: “It’s a 12-hour smoked beef brisket. We encrusted it with coffee, coco and a little mesquite, and serve it with cream corn polenta, chipotle cherry agave glaze. That’s a mouthful. Oh, you should try it.”

Oh, we did.

Customer 2: “It’s sweet, it’s salty, it’s amazing!”

Sweet, salty, and amazing? Sounds like Deco!

For a list of participating restaurants and their menus — visit the official website of Miami Spice. 

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