I’ve driven past this place literally hundreds of times over the years, always wondering what restaurant was tucked inside. There’s no visible signage out front, yet somehow there always seemed to be people dining there. Well, the mystery has finally been solved. It’s Annabelle Pasta Bar, quietly sitting at 909 Davenport Road since 2016. Had it not been for my friend at Bar Eugenie mentioning it to me, I probably never would have discovered it.

This is a tiny, charming, two-storey neighbourhood spot. The main floor holds the bar and a handful of tables, while upstairs, past family photographs lining the walls, is another intimate dining room that seats about 24 guests. The space feels wonderfully old-fashioned, almost as though you’re dining inside someone’s longtime family home, perhaps your great-great-grandmother’s house. There’s exposed brick, worn wood, wainscoting, vintage tiling, wooden chairs softened only slightly by pillows, and a nostalgic warmth throughout. The music, however, is anything but nostalgic. Let’s just say the playlist leans eclectic.

In warmer weather, two garage-style doors open onto the street, alongside a long communal table outside. The restaurant is owned by Riyaz Somani, Suresh Singh, and Mark Baci, and is named after Mark’s mother, Anna.

The menu is small and changes weekly depending on what local farmers are offering. It’s presented either on a QR code or handwritten on a chalkboard. There are typically three housemade pastas, a burrata, salad, meatballs, a vegetable dish, and a protein. Sharing is encouraged.

We started with the burrata topped with figs and toasted hazelnuts. I enjoyed the dressing on the accompanying salad, though the burrata itself arrived fridge-cold. The spicy pork meatballs in romesco sauce were unfortunately dry and overly firm, definitely a miss for me.

The pane bianco, somewhere between a pizza and pita, was served warm alongside hummus and pesto and was comforting and enjoyable.

For pasta, we tried the homemade pappardelle with Ontario asparagus, oyster and shiitake mushrooms in what was described as a tahini broth. The noodles themselves were lovely, but there was virtually no broth to be found and very little flavour overall. The second pasta, a malloreddus with wild boar and pork sausage, San Marzano tomatoes, and pecorino, had more depth, but barely any meat. It reminded us of that old slogan, “Where’s the beef?” At $25 a plate, both pastas left me wanting more substance and richness.

There was also a root vegetable side, a pork main, and a third pasta featuring jerk chicken.

Desserts and cocktails, however, fared much better. I ordered an elderflower Negroni, while my husband chose a bright citrus-forward gin cocktail, and both were excellent. The wine list is entirely Italian, with most selections available by the glass, half litre, or bottle.

For dessert, there were just two choices, but both were very well executed: a delicate chamomile panna cotta and an excellent tiramisu.

At the end of the day, this is very much a neighbourhood restaurant. The pricing sits somewhere between reasonable and moderate, and the atmosphere is warm, relaxed, and welcoming. They aren’t trying to reinvent the wheel here. It’s more the kind of comforting meal you imagine having at your Nonna’s house on a weeknight. Simple food, cozy surroundings, and people genuinely happy to see you walk through the door.

Happy dining,
Shanea
05/23/2026

Tucked away on a corner in  Harbord Village, Alebrije brings a more refined and contemporary approach to Mexican cuisine in Toronto. This is not your typical taco-and-margarita spot, but rather a stylish, intimate restaurant where bold Mexican flavours meet polished presentation and seasonal Canadian ingredients. The space feels warm, moody, and sophisticated, with charcoal toned walls, dark wood tables, velvet banquettes, dim lighting, and colourful Mexican inspired artwork adding vibrancy throughout the room. The room seats about 60 guests, if you include the dining room, bar and private back room. It has an energetic yet relaxed atmosphere that works equally well for date night or a lively dinner with friends. 

Chef Adam Ryan, who is also behind Azura, takes inspiration from traditional Mexican cooking while incorporating locally sourced Canadian produce and proteins. He uses techniques like foraging, fermenting, curing, pickling, and smoking,  The menu changes seasonally and offers elevated interpretations of familiar dishes, all built around house made tortillas and layered flavours. Expect dishes with acidity, smoke, spice, freshness, and creative touches that make the food feel thoughtful rather than overly traditional. So you will find dishes like Brussels sprouts with a maple glaze, spicy pork, gaujillo oil and cotja cheese, or using Ontario spaghetti squash with Mexican ingredients. While the overall meal was enjoyable, a few dishes missed the mark, like the Iberico Pork Secreto, koji marinated in a pineapple adobo, with wild leeks, roasted jicama, and herb salad. It was so so tough and chewy we couldn’t even swallow it. But they were kind enough to replace it with a Birria beef short rib with Quebec cheese curds, topped with a spicy fermented red cabbage that made for a striking and vibrant presentation. The plates are beautiful, and shareable and not your typical Tex Mex, but are more sophisticated. 

The cocktail program is also a strong focus here, with inventive margaritas alongside a curated selection of tequila and mezcal. Service is warm, knowledgeable, and enthusiastic, helping guide diners through the menu and pairings. One of the highlights is the restaurant’s tasting menu, which allows guests to experience the kitchen’s creativity through a progression of beautifully plated dishes. 

What I appreciated most about Alebrije is that it manages to feel modern and upscale without losing the soul and vibrancy that makes Mexican cuisine so comforting and craveable. Toronto has no shortage of Mexican restaurants, but Alebrije offers something a little different: a more polished, elevated, chef driven interpretation that still feels approachable, flavourful, and fun. 

Happy dining,

Shanea
05/15/2026

One of Toronto’s Michelin-starred restaurants, DaNico, sits prominently at the corner of College and Bathurst in a beautifully restored former bank building. Guests enter through 200-year-old reclaimed doors from Italy into a dramatic space that feels almost cathedral-like, with soaring ceilings, towering window treatments reminiscent of pipe organs, and softly dimmed lighting that creates an elegant, romantic atmosphere. Plush velvet banquettes in muted greens and floral patterns add warmth, while sparkling embellished artwork by local artists gives the room a theatrical edge. Tables are generously spaced, some dressed in crisp white tablecloths while others remain natural wood, with a stylish bar tucked into one corner and an impressive wall of wine anchoring another. A curated playlist hums softly in the background as a polished team of black-clad staff and attentive managers keep the dining room running seamlessly.

Leading the kitchen is Chef Daniele Corona, formerly of Don Alfonso 1890, where he helped earn a Michelin star before launching his own vision at DaNico. Here, he presents refined Italian cuisine layered with Asian influences and modern techniques. The restaurant offers either a three-course tasting menu at $160 or a more elaborate nine-course experience at $240. We opted for the smaller tasting menu, which still allowed for a generous selection of dishes.

The evening began with complimentary glasses of Champagne alongside an elegant series of canapés featuring shrimp, chicken liver, broth, crab, and scallops topped with uni, all presented on striking and artistic dishware.

Among the antipasti, the standout for me was the incredibly tender Provimi veal paired with Ontario fingerling potatoes, saffron foam, wild ramp pesto, Grand Marnier, and sturgeon caviar. The Japanese shrimp crudo was another exceptional dish, delicate and beautifully balanced. A sous vide farm egg with seasonal seared vegetables and tonburi caviar offered a unique combination of textures and flavours. Accompanying the starters were housemade rolls and crackers that, quite honestly, surpassed many I have enjoyed in Italy.

For the pasta course, the spaghettoni with mushrooms, 24-month-aged Parmigiano Reggiano, and freshly shaved Italian truffles was deeply comforting and luxurious. We also tried the conchiglioni with Roman artichokes, Hokkaido scallops, squid, razor clams, and lovage pesto. While the flavours were excellent, I personally would have preferred the seafood pasta cooked slightly less al dente.

The mains continued to impress. A snapper tempura arrived with romaine lettuce marinated in ponzu, fresh bay leaf oil, and a silky uni beurre blanc. Even more memorable was the branzino finished with miso, cauliflower mushrooms, oscetra caviar, and white vermouth sauce, a dish whose rich umami flavours were reminiscent of Nobu’s famous black cod. The Ontario squab, glazed with 25-year-aged balsamic from Modena and paired with figs, onion confit, and nasturtium foam, was another beautifully executed plate.

DaNico also boasts an extensive wine program featuring more than 450 labels spanning Italy, Burgundy, the Loire Valley, and other notable regions around the world, with selections available across a wide range of price points. We appreciated being offered wines by the glass from the tasting flight selections as well. The sommelier was highly knowledgeable, and the cocktail program was equally thoughtful and creative. Every detail, right down to the proper stemware for each pour, reflected the restaurant’s commitment to refinement.

Service throughout the evening was warm, polished, and impressively attentive, particularly for a dining room seating approximately 60 guests. The large open kitchen buzzed with energy and precision all night long. There is also a beautifully designed private dining area suitable for intimate gatherings or larger celebrations. And before leaving, be sure to visit the upstairs washroom, which has reportedly won awards for its design.

Toronto is often lacking in truly memorable special occasion restaurants, which makes DaNico feel especially important to the city’s dining scene. It is sophisticated yet welcoming, ambitious yet polished, offering innovative modern cuisine with artistic presentations and remarkable attention to detail. Every plate is layered with complexity, creativity, and precision.

Recommended.

Happy dining,
Shanea Savours
5/10/2026

Located at 798 Bloor Street West next to Christie Pits Park, Chantecler is a charming neighbourhood restaurant serving refined French bistro cuisine rooted in Canadian ingredients and seasonality. This is the restaurant’s second incarnation after the original location was sadly destroyed by fire in 2019, and its return has been warmly welcomed by Toronto diners.

The intimate space accommodates approximately 60 guests, along with a lively 12 seat bar that becomes increasingly energetic as the evening unfolds. Large front windows fill the restaurant with natural light during the day, while the warm lighting and relaxed atmosphere create an inviting setting by night. One detail I particularly appreciated was the eclectic collection of vintage-inspired dishware, what I like to call “grandma plates,” which adds personality and charm to the dining experience.

Named after a Canadian heritage breed of chicken, Chantecler is owned by Jacob Wharton Shakster and Stephen Prickett, with the kitchen currently led by Chef Diego Reyes. Although the restaurant has seen several chefs over the years, the current menu feels confident, cohesive, and thoughtfully executed. The kitchen places strong emphasis on making everything in house, and that attention to detail is evident throughout the meal.

A standout from the start was the exceptional brioche roll, finished with a sweet rosemary glaze and served alongside whipped cream butter. It is an absolute must order. We also sampled the scallop crudo in a pear, coriander, and champagne brine, which delivered lovely flavour and freshness, although the portion itself was extremely modest. Additional small plates included the braised duck cavatelli, the rich and comforting cheesy onion soup, and beautifully prepared butter poached Ontario asparagus. Each dish showcased comforting French flavours with a polished seasonal approach.

For mains, the dry aged bone in rib steak was excellent and substantial enough to comfortably serve two to three people. Equally impressive was the duo of Ontario duck featuring a confit leg alongside dry aged breast finished with a cranberry glaze, charred onion soubise, and cranberry jus. Available in either a half or full portion, the duck was cooked with precision and beautifully balanced. A generous side of properly cooked fries served with lemon and house made aioli completed the meal perfectly.

Dessert offerings included four choices, and we selected the crème brûlée along with the Paris Brest, both classic and satisfying conclusions to the evening.

Chantecler is a restaurant I had been meaning to visit for years, and I left genuinely impressed. It succeeds as both a polished dining destination and a true neighbourhood restaurant, offering warm hospitality alongside comforting, seasonal French cuisine in an inviting setting. It is the kind of place that inspires repeat visits and continues to earn its loyal following.

Recommended.

Happy dining,
Shanea
5/9/2026

Belle Isle, located at 1455 Gerrard Street East, is one of those under-the-radar spots that feels like a true neighbourhood find. A sister restaurant to Lake Inez, it’s owned by Zack Schwartz, who grew up in Detroit near the island park on the Detroit River that inspired the name. It’s meant to evoke a sense of escapism, and while that idea doesn’t directly translate to the food, it certainly shapes the overall vibe.

The space leans into a cool, casual, slightly grungy aesthetic that feels lived-in and authentic to the area. It fits seamlessly into Gerrard East. Think eclectic and a little irreverent, with stuffed fish on the walls, knick knacks scattered throughout, dusty bottles lining shelves, and even a dart board tucked in. There’s a relaxed energy, helped along by a great playlist that adds atmosphere without overpowering conversation. The layout is intimate, with a tiny open kitchen as you walk in and a bar that anchors the middle of the room.

Belle Isle opened in October 2024, and the arrival of Chef Keith Siu in December 2025 has clearly shaped the current direction of the menu. With experience at Mimi’s, you can see some familiar threads, but here the focus leans more distinctly Cantonese with a modern, playful edge.

The starters set the tone. The shrimp toast, a standout, is crisp, rich and deeply satisfying. The HK hamachi curry crudo is bright and layered, while the cumin beef tartare brings bold, unexpected flavour. From there, the “to follow” section offers dishes like lemon pepper hidden chicken wings and a very good Dan Dan noodles with chili, peanut, pork and a touch of peanut brittle for texture. It delivers just the right level of heat and complexity.

The mains, listed under “to share,” continue that momentum. The soy sauce chicken is comforting and well executed, while the char siu pork chop has great depth. A highlight is the clay pot à l’orange, featuring 13 spice confit duck, dried tangerine soy and duck fat shallots, rich and aromatic with excellent balance. Sides like scallion ginger, rice or snow pea tips round things out nicely.

The bar program is thoughtful and a bit cheeky, with categories ranging from zero-proof to shaken, stirred and bottled cocktails. A shaken drink riffing on a pisco sour with Lillet, lemon, matcha, passionfruit and strawberry foam was fresh and well balanced. Another option, served in bottle, mixed Aperol, lemon and Miller High Life in a playful, easy-drinking format. Even the cocktail names add to the personality, with titles like “essential crisis” and “I was citizen arrested at my high school reunion.” There’s also a concise selection of beer, bubbles and wines, including a few orange options.

Dessert is limited but worth exploring. The much talked-about “fuck it” Jell-O shot is fun visually but doesn’t quite deliver on flavour, leaning into milk tea taro boba with rhubarb, dry curaçao and white rum. The brûléed fried milk, however, is excellent and a much stronger finish to the meal.

This is the kind of place to visit with friends, order broadly across the menu and share. They suggest five to six dishes, which feels about right. Prices are moderate, the service is warm and approachable, and the food is full of flavour and personality.

It’s casual, a little rough around the edges, and not trying to be anything it’s not. If you go in with an open mind, it’s a fun, satisfying experience that’s easy to recommend.

Happy dining,
Shanea 
04/23/2026

Cho Funky Asian Bistro is one of those places that feels like it knows exactly what it wants to be. Fun, energetic, and a little over the top in the best way.

It is also a visually striking space, and I am genuinely amazed at how quickly Mo Alkassar brought it all together. In fact, I told him I want the name of his contractor.

Yes, it is kitschy, and I love it. It is almost impossible to take in all the details at once. The room is dark, with black-painted walls that create a moody, sexy, funky, and playful atmosphere all at the same time. Basket-style overhead lamps, red tassels cascading from light fixtures, and open shelving filled with every conceivable tchotchke give the space a layered, almost theatrical feel. Banquettes in cut velvet and red leatherette add richness and texture to the room.

There is an open kitchen visible right from the street, glowing with colourful fluorescent lights, cartoons, and cheeky captions, setting the tone before you even walk in. A photo booth sits beside the hostess stand. The space leans into a bold, playful aesthetic, with vibrant details and a buzzy energy that immediately signals this is going to be a lively evening. This place is pure fun.

The transformation from his former restaurant, Paya, is dramatic. What emerges now is a high-energy setting paired with a pan-Asian menu that takes a wide lens on the cuisine, blending Thai, Vietnamese, Chinese, and Korean influences. It is the kind of place where you come to share, sample, and explore.

I will admit, I usually approach a concept like this with hesitation, but the food pleasantly surprised me. While it is not strictly traditional or entirely authentic, the flavours are impressively close and very well executed. Dishes are punchy, flavour-forward, and designed to appeal, with plenty of crowd-pleasing options.

This is Mo Akassar’s first solo project, and it feels deeply personal. He had a clear vision, and he followed it through with confidence.

The menu is divided into sections. Snacks include items such as chicken satay, pork ribs, and wood ear mushrooms. The raw section stood out, particularly the mango coconut salad and a beautifully prepared scallop crudo in red curry oil with pandan and kaffir lime leaf.

From the dumplings and buns, we especially enjoyed the honey soy glazed duck bao. For mains, the green curry with chicken or tofu delivered exactly what you want from a dish like this. From the wok, the kung pao chicken with cashews and sweet peppers, along with a very satisfying pad see ew of stir-fried beef, Chinese broccoli, and rice noodles, were both highlights. A comforting rice dish topped with a fried egg rounded things out nicely.

Flavours throughout were bold, fragrant, and satisfying. Creative cocktails complemented the meal and added to the overall experience. Service is upbeat and attentive, matching the energy of the room, and the whole experience feels more about the vibe and the moment than strict culinary precision.

The menu reflects Mo’s travels and personal tastes, reinterpreted through a more modern, edgy lens. This is not serious dining, nor is it trying to be. It is about energy, atmosphere, and enjoyment.

Their mission is to create a high-energy dining experience where bold Asian flavours, funky music, and playful design come together to make people feel something. I would say, mission accomplished.

A fun addition to the Miami dining landscape, ideal for a lively night out when you want good food, great energy, and a scene to go with it.

Recommended.

Happy dining,

Shanea
04/14/2026

One of Toronto’s newest openings, Enoteca Rossio arrived quietly, with very little fanfare, in the city’s West end. Tucked into the Junction Triangle at 1444 Dupont Street, it opened in March 2026, taking over the former Piri Piri space.

This is, at its heart, a true neighbourhood restaurant. Casual, comfortable, and genuinely friendly. The space is divided into three distinct areas: a relaxed lounge, a main dining room seating roughly 70 guests, and a speakeasy tucked discreetly in the back, adding an unexpected layer to the experience.

The design isn’t overtly Italian, even if the menu is. High ceilings and exposed ductwork give the room an airy, slightly industrial feel, softened by a palette of light greens, with banquettes in green and burnt orange. Wood floors and tables ground the space, while an open kitchen adds energy. Soft lighting keeps things warm, and the walls are dotted with images of iconic Italian scenes, from the Spanish Steps to Positano and Venice. The soundtrack leans nostalgic, with an old-fashioned playlist that feels familiar and comforting.

Just a month in, the restaurant has already seen a shift in the kitchen, with the departure of Executive Chef Andrew Capone. The sous chef has stepped into the lead role. While that might raise questions, the menu itself was developed collaboratively and remains rooted in approachable Italian comfort food. The focus is on shareable plates, house-made pastas, pizzas, and straightforward proteins. Nothing is overly conceptual. The goal is clear: satisfying, reasonably priced food in a setting that welcomes return visits.

We kept things simple. An arugula salad with pear and gorgonzola was pleasant enough, but it was the pizza and pasta that stood out. The pizza, Neapolitan in spirit, is finished with a lightly oiled base and cooked a touch longer, resulting in a crispness that sets it apart. The spaghetti bolognese was excellent, rich with meat and generously slicked with oil, indulgent and deeply satisfying. For dessert, a choice between tiramisu, panna cotta, and an orange crème brûlée led us to the latter, which was bright, balanced, and well executed.

There is a substantial wine list, though the by-the-glass selection feels more limited, with most options clustered around the $14 mark. It would benefit from a few more elevated pours for those looking to enhance the experience.

They’re not trying to reinvent anything here. This is a place to gather with friends or family, enjoy a familiar Italian meal, and be taken care of with warmth. A neighbourhood spot with the makings of a little gem.

Happy dining,

Shanea
04/19/2026

I had wanted to try Shingo since it first opened three years ago, but for one reason or another, I never made it. In part it was the $275 price per person, and in part the location felt a bit far for us. Still, Shingo has always stood out in a city now filled with omakase options, and after finally experiencing it, I understand why. This is not just another sushi counter in Miami, it is the real thing.

Awarded a Michelin star in both 2024 and 2025, Shingo offers a serious, traditional Edomae-style omakase led by Shingo Akikuni, a fourth-generation sushi master from Osaka. He trained extensively in Japan and previously earned a Michelin star as the head chef at Hiden in Miami. His cooking reflects a deep respect for tradition, with a focus on precision, restraint, and purity of ingredients. There is no fusion, no theatrics, no gimmicks. The emphasis here is on seasonality, balance, and technique, allowing the fish, the rice, and the timing to speak for themselves.

The restaurant is discreetly located on an unmarked stretch at 112 Alhambra Circle in Coral Gables, inside the historic La Palma building. Within, the space is intimate and quietly stunning. The 850 square foot room was built in Kyoto, disassembled, shipped to Miami, and then reassembled here. At its center is a smooth, single piece hinoki wood counter imported from Japan. To protect it, guests are even given small mats for their iPhones, a thoughtful detail that speaks to the level of care throughout the experience.

The place is intimate with just 14 seats, and on our evening there were only six diners, which made the experience feel even more personal. There are two seatings each night, at 5:30 and 8:30. The room itself is calm and zen. The ceramics and earthenware are all from Japan, and I especially loved the plates painted with palm trees and alligators instead of traditional dragons, a subtle Miami touch that added a bit of personality to an otherwise very traditional setting.

The service is warm, friendly, and gracious, rooted in Japanese hospitality but noticeably more relaxed than what you might experience in Japan. The chef is personable and engaging, which adds to the experience. While they do send a list of etiquette guidelines before you dine, no perfume, proper attire, punctuality, and minimal conversation, it is all handled here in a far more easygoing way.

The experience is a 17 course seasonal omakase, with each course composed of one to two bites. The menu changes regularly based on what is available and at its peak. Much of the fish is flown in from Japan several times a week, alongside a few local selections, and everything is handled with remarkable precision. The rice, which is so critical in sushi, is given equal attention, with two different preparations used throughout the meal, each with the proper texture and seasoning.

The meal begins with a welcome glass of champagne, followed by a creative seasonal sampler, ours included oyster and radish. This is followed by sashimi, a delicate soup, and then a progression of nigiri. Highlights included a trio of tuna cuts, followed by sea urchin with salmon roe, and a tuna hand roll. The meal concludes with tamago and dessert, in our case a matcha cheesecake.

The standout course for me was the crunchy barbecued eel topped with a generous amount of osetra caviar, a perfect balance of texture and richness. Throughout the meal, the fish was pristine, sliced with precision and dressed minimally, often with just a touch of nikiri, allowing the natural flavors to shine.

We enjoyed a carafe of a lovely dry sake, which paired beautifully with the progression.

This is a restaurant that takes its craft seriously. Every course feels thoughtful and deliberate. In a city where omakase has become increasingly popular, Shingo distinguishes itself through authenticity, discipline, and a quiet confidence.

Easily one of the best, if not the best, omakase experiences in Miami.

Recommended. Happy dining.
Shanea
04/16/2026

Tucked along Danforth Avenue is Dhoom, an expansive new arrival that makes an immediate visual impression. It is a striking, design-forward space that feels far more ambitious than the typical neighbourhood opening. The room unfolds across a large, airy main floor and mezzanine, accommodating up to 200 guests, yet still manages to feel cohesive and thoughtfully composed. A soft, neutral palette of whites, beiges, and taupes sets the tone, giving the restaurant a polished, contemporary elegance. Warm, flattering lighting washes over the space, while the glass garage doors at the front bring in natural light by day and lend an inviting, open feel in the evening.

There is an undeniable energy here, particularly on weekends when live music fills the room on Friday and Saturday nights, adding a lively, social dimension that complements the scale of the space. Two bars, one upstairs and one on the main level, anchor the experience, each offering a curated program of handcrafted cocktails and premium spirits that feel in step with the restaurant’s modern positioning.

The menu leans into contemporary Indian cuisine, presented through a chef-driven approach of small plates designed for sharing. The dishes are bold, vibrant, and layered with spice, while maintaining a level of refinement in their presentation. There is a clear intention to elevate familiar flavours into something more polished and composed, and when the kitchen is firing on all cylinders, the results are both satisfying and memorable.

Where the experience falters, unfortunately, is in the execution of service. For a restaurant of this scale, the staffing felt noticeably thin. During our visit, the entire dining room was managed by a single server, alongside a hostess and a manager who were both clearly stretched, moving between roles throughout the evening. We were told this was a budget-driven decision, but the impact on the guest experience was significant.

Pacing suffered, with long waits between courses, and tables were not being cleared in a timely manner. Dirty dishes lingered even as new plates arrived, and several surrounding tables remained uncleared after guests had left. These are the details that, in a restaurant of this calibre and ambition, should be seamless. Instead, they became a distraction.

There is a lot to admire about Dhoom. The space is beautiful, the energy is strong, and the food shows real promise with its bold, modern take on Indian cuisine. But hospitality is an essential part of the overall experience, and until that element is addressed, it is difficult to fully embrace what could otherwise be a standout addition to the Danforth dining scene.

As it stands, the shortcomings in service leave a lasting impression, and for now, it is not a place I would rush back to.

Happy dining,
Shanea
04/22/2026

Opened in March 2026, Seia arrives as one of the most ambitious new openings in Brickell, blending polished design, museum worthy art, and sweeping skyline views into an experience that feels both elevated and distinctly of its surroundings.

Located at 830 Brickell Plaza on the 54th floor of the office tower, Seia is undeniably a statement. The journey begins well before you reach the dining room, with a carefully choreographed arrival through the building’s lobby, a series of elevator transfers, and attentive hosts guiding you upward. By the time you reach the final reception, the tone is set. Warm, genuinely friendly service, still something of a rarity in Brickell, immediately stands out.

The 90 seat restaurant is chic and elegant, wrapped in floor to ceiling windows that showcase sweeping views over Biscayne Bay. From inside, the transition from daylight to evening is part of the experience, as the city slowly lights up around you. There is also an expansive terrace, partially shielded by glass panels. On a calm evening, it must be spectacular, while on a windy night, the interior is the more comfortable choice. From this vantage point, I was even able to catch a final glimpse of the Mandarin Oriental just before its demolition, a reminder of how quickly this city continues to evolve.

Design is a major part of Seia’s identity. The room is rendered in soft cream tones with touches of burnt orange, grounded by beautiful wood floors and detailed ceiling work. Crisp tablecloths, Christofle silverware, and a striking private dining room for 14 guests reinforce the sense that no expense has been spared. The space is further elevated by a museum quality art collection reportedly valued at 30 million dollars, including a 7 million dollar piece that greets you at the entrance. The room itself was full of energy, with a notably well dressed crowd, something that feels increasingly rare and refreshing.

The kitchen is led by Chefs Salvatore Martone and Alessandro Marrone, the latter of whom I had the pleasure of meeting. Originally from Naples, Chef Marrone has worked across Italy, New York, and Miami, bringing a thoughtful, ingredient driven perspective to the menu. Named after the Roman goddess who watched over the sowing of seeds, Seia is rooted in the connection between land, culinary craft, and community.

The menu offers a modern interpretation of Italian cuisine, with a strong emphasis on seasonality and high quality ingredients. It moves comfortably from delicate crudi and salads to handmade pastas, seafood, and classic preparations. A warm, well executed focaccia is presented at the table to start, always a promising sign. The spaghetti bolognese was very good, the branzino nicely prepared, and the tiramisu particularly well done, offered in both individual and larger formats to share, a thoughtful touch.

The beverage program is equally polished. Cocktails are executed with precision, my Negroni was excellent, and the wine list is extensive, with approximately 300 labels spanning Italy, France, Napa, and Oregon.

As the evening progresses, the room does become lively, and at times quite loud, but it contributes to a vibrant, social atmosphere that feels aligned with the space. Seia is not meant to be hushed, it is meant to be experienced.

Above the restaurant, on the 55th floor, is a discreet, invitation only private members’ club, further reinforcing the destination’s exclusivity. Operated by Bastion Collection,the same luxury hospitality group behind L’Atelier de Joël Robuchon, this project brings together both the restaurant and the club under one vision. The club offers a more intimate setting with its own terrace, DJ programming on weekends, and the flexibility to host both daytime meetings and late night gatherings. Membership reportedly comes with a 25,000 dollar initiation fee and 5,000 dollars annually, positioning it squarely within the upper tier of private social spaces.

For those seeking a more accessible entry point, Seia also offers a 45 dollar three course executive lunch, which feels like a strong value given the setting.

For a restaurant that had only been open for three weeks at the time of my visit, Seia feels remarkably polished. Architecture, art, food, and hospitality come together in a way that is both cohesive and compelling. It is a sophisticated addition to the neighborhood and a clear signal of just how far downtown Miami dining has come.

Recommended.
Happy dining,
Shanea

04/12/2026