Todd Zimmer, an Executive Chef formerly from Prime 112 and a sous chef from Morocco, a waterside location with its own dock, a menu that interestingly embraces all of the Med and heavy on seafood. I was intrigued by the sound of YAYA Miami. Off my Italian friend and I went and glad we did, especially after devouring the risotto with lobster and caviar butter and the Jumbo stone crabs, among the first of the season. That alone would be reason enough for return visits.