Editors Update October, 2014:
Miami is really becoming a restaurant town with an already full landscape set to welcome more, exciting new entrants. Here are some openings to look for (thanks to my colleagues at eater.com for the tips):
Shikany, 251 NW 25th Street, is described as a “multifunctional state-of-the-art creative culinary space, featuring contemporary and innovative global cuisine”, scheduled to open mid-November . OPENThe 4,000 square foot space will also be a “test kitchen and educational hub with cooking classes”. The food? “A multi-sensory dining experience like no other” is all they’re letting on.
Lippi, 600 Brickell Avenue, now open, one I’m especially interested in because it’s the creation of Tuni Puri, partner and president at Zuma, just opened. Small plates are on tap here with the cuisine inspired by the Mediterranean and New American cuisine. Dishes include ceviches, tartares, pastas and specialty grilled meats. CLOSED
Semilla, 1330 Alton Road, now open, is the latest in the hot new food catgory of gastropub, joining the likes of Perfecto and Bulla. I wondered what became of talented and charming chef Frederic Joulin who brought his Michelin credentials to Villa Mayfair and now I know. OPEN
The Alchemist, 3252 Buena Vista Avenue, is not a restaurant in the boutique of the same name on Lincoln Road, but a new eatery opening this month in midtown. Chef is the Paul Bocuse Institute trained Christopher Chastang who will feature a seasonally changing menu, sensory dining meets high cuisine. The 50 seat restaurant will have two menu options: Petite Degustation of five courses at $90 a person or a seven course tasting at $125 per person. A look at the menu revealed dishes like nitro key lime and Matcha tea meringue; foie gras, rhubarb and strawberry; and lobster with green peas or wrap paper beef. CLOSED
District Miami, 190 N.E. 40th Street, just joined its luxe neighbors in the Design District, offering “Pan American flavors”. Think creative ceviches, lobster malanga tacos, Vermont brie and chipotle burger and pastelitos with guava and goat cheese (or better yet, in my book, what they call “Black Magic”, semisweet chocolate mousse and chocolate ganache with housemade marshmallows). Executive chef Horacio Rivadero, formerly of Ola and The Dining Room, was named Best New Chef for the Gulf Region by Food and Wine in 2012. The restaurant is the creation of Alexander Ringleb whose credits include Casa Tua here and Balthazar in New York. p.s. speaking of tacos, can’t believe how “in” they are, as well as Mexican food in general. The New York Times devoted their entire dining section last week to Mexican cuisine.OPEN