The newly opened Oro Miami is going to give some competition to its classy neighbor MILA, one of my perennial favorites. Though they’re both classically elegant and rooftop restaurants, Oro has a glam element with its entrance of arches covered in gold and royal blue and gold décor elements. And then there’s the richly inventive menu that delivers on presentation and taste, the friendly and professional service, and unique beverage offerings such as signature sodas and tea service. 

First, another word about the menu. After having covered restaurants for over 12 years, it’s not often I find a menu that is truly different, where I’m at a loss to choose as there are so many appealing selections. Chef Victor Munoz has an impressive pedigree that includes the French Laundry, Alinea, El celler de Can Roca and Eleven Madison Park. His approach here is to interpret south Florida cuisine infused with French technique, Japanese influences and his Mexican roots. He also emphasizes specialty purveyors, listing them on the menu: he engages more than three dozen, ranging from caviar and berries to tea. 

Oro Miami’s menu is exciting. It’s divided into prelude (appetizers), euphora (starters), aqua (fish and shellfish) , terra (poultry and beef), harvest (pastas) and symphony (sides). Another point of difference, dishes are often laced with luxury ingredients, from caviar and truffles to morel mushrooms. 

We started with the  winter squash. Three herb crisps surround a salad of kale, pomegranate, and candied pistachios with different textures and a superb quince Dijon dressing ($27). Up next was the Wagyu tart,  a blue corn arepa that looked at first like a thick tortilla, upon which was shredded Wagyu beef and a sauce of quince and salsa criollo ($36). 

My main course will be one of my best dishes of the year, a lobster shawarma. Not a typical shawarma, this was a deshelled small lobster whose shape was recreated on a plate, resting in a sauce of coral bisque. It came with thick, warm pita bread and tzatziki sauce so you can eat it as is or make a sandwich ($90). Clever. Mr. W had the halibut which he found very fresh, flaky and tasty, thanks to a complex set of ingredients including pumpkin bisque, Dungeness crab and roasted cashews ($52).We accompanied both dishes with their twice fried brussels sprouts with 48 month Parmigiana DOP that were crispy and flavor packed. Mr. W dubbed them among the best he has had. ($16). 

Next time we’d like to try the bananas and caviar – banana peel butter, plantain waffle and horseradish crème;  the dry aged Rohan duck with sweet potato, lavender, hibiscus and red rosebud jus; and the uni beignets with Kaluga caviar horseradish and Jamon iberico 

There’s a signature cocktail selection along with traditional favorites ($18-$38). (don’t miss the mezcal cocktail). Wine by the glass ( 5 ounce pour) starts at $17 and bottles at $75. What caught my eye were the signature sodas named after jewels, unusual flavor combos and tea service with selections from China, Japan and Egypt. 

Oro Miami, 818 Lincoln Road, Miami Beach is open daily from 6 p.m. to 2 a.m. Reservations can be made through Open Table. There’s outdoor and indoor dining, 300 seats. Parking is nearby at the municipal garage on 17^th Street. 

Coming up mid year will be their entertainment counterpart, Elixir also on Lincoln Road.