The decor in this innovative, superpopular diner may remind you of a roller-skating rink—everything is pink Lucite, stainless steel, and campy (think sports lockers as decorative touches)—and the menu is 3 feet tall, complete with a table of contents. Food is solidly all-American, with dozens of tasty sandwiches, pizzas, turkey or beef burgers, and side dishes, each and every one composed with gourmet flair. Big Pink also makes a great spot for brunch and late-night cravings (it's open until 2 am on Thursday and 5 am weekends).
Sep 24, 2013
You can usually trust Fodor's lists, but I don't think this diner should be recommended. Not even the décor is that unique (or that "pink" for that matter). The food took too long by any standard. The waitresses were not helpful. The food was mediocre. Sorry but really not worth the walk or the wait!
Mar 7, 2011
We went to Big Pink for breakfast because of Fodor's recommendation, but were very disappointed. Service was chaotic - one waitress told us to wait up front for a booth that was being cleared; in the meantime, another waiter sat another couple at our booth. We complained, but were told to just sit at a table. The waffles I ordered were very soggy, and the coffee in a hugh mug, was not the best. In all, we would not go back.
Oct 17, 2008
Like many other restaurants in Miami, Big Pink strives for - and to a large degree achieves - an aura of casual cool. Unfortunately the food does not equal the interesting setting. Every dish we were served failed to meet even the standards of a good diner. The portions were large (a meat lasagna the size of a large brick - with way too much cheese, not enough sauce, and poorly seasoned beef), and unimaginative both in taste and execution (a salmon
wrap stuffed with wilted lettuce and white rice, and a sesame seed coated grilled tuna sandwich - again very large but tasteless). Even the "bucket" of fries -an apparent menu favorite - was not executed properly - the metal serving bucket was a cute idea but served to steam the fries so that only the top layer were crispy. I suggest that the owners taste each dish again (critically) and reformulate the menu.