Our Inspiration...

To create an exciting and authentic caribbean menu; and to serve artfully, professionally and thoughtfully in a friendly and inviting neighborhood atmosphere.

Miami Grille showcases the bursting tropical flavors and exuberant combinations that arise when Latin, Caribbean, and Asian influences blend with the native cornucopia found in Florida and now California.

If Florida is the crossroads of the Caribbean and Latin America, then Miami is the epicenter of its staggering choice of ethnic restaurant choices-Cuban, Asian, Nicaraguan, Honduran, Peruvian, Argentinean, Haitian, Bajan, Jamaican and Trinidadian.  Miami Grille introduces a new style of cooking with a new food vocabulary to San Diego- boricua, canasta de fritas, tostones, yucca, maduros, plancha and plantains- gathered from these exotic destinations and prepared with superlative raw materials imported and found here in California.  The cultural richness and ethnic diversity of the Miami Grille menu displays our fondness for grilling, salads and planchas.  The interior ambiance reflects the warmth of the tropics and our love of the traditions and music of the colorful, latin ethnic heritage.  We hope you enjoy your visit with us!

General Manager - Carl Essert

Carl Essert brings with him over 35 years of hospitality experience and expertise, as General Manager, Sommelier and Beverage Director of the finest restaurants in San Diego and Phoenix. Most recently as General Manager of the growing casual dining group Miami Grille. With twenty five years experience in restaurant management, Carl Essert has helped create some of the most popular and innovative restaurants. “To open a new restaurant is like bringing a child into the world, everything you do influences how that child is brought up.” Carl has opened award winning Donovan's Steak & Chop House Pamplemousse Grille, Christopher’s & Christopher’s Bistro, and Different Pointe of View. Winners of the Wine Spectators Best of Award of Excellence & Grand Award Winner.

His appreciation for fine dining was fueled by his association with great Chefs such as Jeffery Strauss, Bernard Giles, and Christopher Gross. His passion for fine wine & spirits was inspired & encouraged by his colleagues with great palettes such as Doug Frost, Mark Tarbell, and Steve Olson .