Chef Julia Ning
5845 Sunset Drive,South Miami, FL 33143,  



Guacamole with shrimp and home baked tortilla chips


guacamole with bacon



Caesar salad with string beans, arugula and country bread



5845 Sunset Drive,South Miami, 



Hours of operation: Open for lunch: Thursday and Fridays from 11 a.m.; for dinner: Tuesday and Wednesday 5 p.m. to 11 p.m., and Thursday to Sunday till 11:30 p.m.   Brunch: Saturday and Sunday from 11 a.m. to 4 p.m. Closed on Monday. 




















by Simone Zarmati Diament

photos: SFG

The cure for a sultry summer night? An ice cold craft beer and a bowl of freshly made guacamole topped with crispy bacon bits or smoked shrimp at Station 5 Table & Bar, a rustic-looking  New-England-style gastro pub which is fast becoming South Miami’s liveliest neighborhood hang-out.  

The huge wrap-around bar, the convivial wood  farm tables,  the sidewalk tables set along palm trees that light up at night, the changing menu of local craft beers and chef Julia Ning’s blackboard specials,  draws crowds of all ages and has them coming over and again for more.     




The Boston-born Julia Ning (formerly chef de cuisine at Khong River House and sous chef at Area 31) grew up watching her French Canadian Mémé and her Chinese grandmother conjuring rich and far away cultures with delicious dishes.  “When then cooked together, they not only bridged the gap between my parents’ vastly different worlds, but brought us closer together,” recalls the 33 year-old chef who says she has over 20 years of experience in the kitchen under her belt and then explains that the Chinese side of her family owned a Boston-area restaurant for nearly 70 years.

Like in a fairy tale, the good fairies continue to hover over Julia and Station 5 Table & Bar in South Miami is a tribute to the five women she calls her “nannies,” who lured her away from Khong River House to head her own restaurant, where they invested their knowledge, their money and their Chinese, French, Sardinian, Southeast Asian and Cuban cooking styles.

That’s why you’ll find an array of lively and eclectic flavors wooing you in sharing dishes like salmon crudo with ginger, yuzu and crispy rice ($12), Maryland-style lump crab cake with succotash ($14); ; green bean and arugula Caesar with Gruyère & Croutons ($10);

Maryland-style lump crab cake with succotash

 house-made lox salmon and lime crema on rye toast; a Poutine with short rib grave and cheddar ( ($12);hanger steak with housemade tamarind ketchup;  duck and foie sherried rillettes with Zak the Baker's toasted rye ($12).  O you can go Italian with the less exciting lobster Fra Diavolo pasta with cognac tomato sauce ($19); or the delicious Low-and-slow braised pork shoulder over creamy polenta, Brussels sprouts and caramelized onions ($21); and continue around the world with the Massachusetts Monkfish ($22), the Braised Shortrib Polenta ($15), or the PEI Mussels ($19).

Low-and-slow braised pork shoulder over creamy polenta


Tacos, tacos!!!

There’s something for every taste at Station 5, and every dish is a delight, but we entreat you to start with, and certainly not to leave without having had the Tacos ($7 to $10)

 Each of those gems is a world unto its own, from the delicious Sriracha Shrimp +Citrus +crunchy slaw, and the braised short rib+Brussels+Cheetos (yes! Cheetos are a childhood obsession with chef Julia and they curiously complete the dish in a funky, crunchy way ) to the Thai fried fish with sriracha aioli and green papaya slaw and the Crispy tofu+Carolina BBQ+Veggie Delight slaw.

You can also customize your own “Sammie” or Salad and BYO Breakfast (you’ll get authentic Vermont Maple Syrup) with a slice of ZTB (Zak the Baker) Toast and bacon with eggs and potato and bacon hash.

To check out the menus including brunch with new dishes like Le Croque Monsieur "sammie," Peking chicken skin tacos and French onion and bacon dip with malanga chips, and the 3-course $35 prix-fixe Sunday Supper, log on to     

pasta with lobster



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