Fooq’s, now located at 150 NW 73rd Street, has been completely reimagined, relocated, and reborn. To be candid, my original visit back in 2015 left me underwhelmed. This new iteration, however, tells a very different story.

Set within a striking terracotta-toned warehouse in Miami’s Little River neighborhood, the arrival alone signals a shift in ambition. From the moment you pull up to valet and step inside, the experience feels elevated. A warm welcome at the entrance leads you through a narrow corridor lined with wine and dry-aging fridges, building anticipation before opening into a vast, design-forward dining room.

The space is impressive in scale, spanning roughly 14,000 square feet, seating 200, a with soaring ceilings, flowing drapery, curated artwork, lush greenery, and oversized sculptural lighting that evokes organic, leaf-like forms. There are subtle Middle Eastern touches throughout, from decorative objects to the overall aesthetic language. Outside, a sprawling patio offers both covered and open-air seating, complete with a bar, all set to a well-curated playlist that enhances the lively atmosphere.

The menu reflects Persian-inspired cuisine interpreted through a Mediterranean and modern American lens, led by Chef Andrew Bazzini, whose background includes Olmsted in Brooklyn, a restaurant I highly regard. The menu is expansive, making decisions a challenge, so for our first visit we opted for the $95 “Fooq’s Feast” prix fixe, which offers a broad sampling of signature dishes and represents solid value.

A custom wood-fired oven anchors the kitchen, and its influence is felt across several dishes. The za’atar bread with accompanying dips was a strong start. However, not everything landed. The Wagyu tartare lacked seasoning and depth, and the salad similarly fell flat. On the other hand, the herb rice, presented as a buttery, crisp-edged cake, was a standout. A lamb stew leaned overly sour for my palate.

The standout dish of the evening at Fooq’s was, without question, the crispy Brussels sprouts. Lightly caramelized with just a hint of sweetness, they struck the perfect balance of texture and flavor, and for me, they were the highlight of the entire meal.

For mains, options included heritage chicken, whole Florida snapper, or Wagyu picanha. We chose the snapper, which was well prepared and finished with brown butter and briny accents that added balance and flavor. The broader menu spans kebabs, seafood, premium steaks, pides, pastas, and more, though consistency across dishes varies.

Service was polished and knowledgeable, and the beverage program shows thoughtful curation. The wine list leans into smaller producers alongside classic regions such as France, Rioja, and Napa, while the cocktail menu offers familiar compositions with a Persian twist, though these felt less compelling than the food. Upstairs, there is also an exclusive, a bar called The Lion’s Den, positioned as a late-night destination.

Fooq’s new space is undeniably impressive, delivering a vibrant, stylish atmosphere that feels both intentional and transportive. While the cuisine shows promise, it doesn’t yet match the level of the setting across the board. Still, this is a confident reinvention that successfully blends culture, comfort, and design into one of Miami’s more exciting new rooms.

Happy dining,
Shanea

The iconic Pier 66 in Fort Lauderdale has undergone a sweeping billion-dollar transformation, reemerging as a multifaceted luxury destination with a superyacht marina, hotel, luxury condominiums, expansive pools, and an array of new dining venues.

I recently dined at Calusso, one of the marquee additions within this revitalized development. From the moment you arrive, the setting makes an impression. A dramatic, almost cave-like entrance leads you up a short flight of stairs into a long, narrow lounge and bar, where marina and pool views immediately set the tone. The dining room itself is wrapped in windows, offering beautiful waterfront vistas, with a large open kitchen adding energy and movement to the space. Crisp tablecloths dress most tables, while curved banquettes at the back are paired with striking marble tops, though the proportions felt slightly off. Overhead, a sculptural ceiling detail evokes the silhouette of a surfboard, adding a playful architectural touch. There is also a lovely outdoor terrace that sits directly along the marina, ideal for al fresco dining.

The menu is described as being inspired by the French and Italian Riviera. While those influences are present, the cuisine reads more as refined American with European technique. At the helm is Executive Chef Jonathan Kaiser, formerly of the Michelin-starred Maass at the Four Seasons Fort Lauderdale. His résumé includes time with the Alinea Group in Chicago and the Joël Robuchon restaurants, along with experience at Ocean Reef Club in the Florida Keys. It is evident he brings both discipline and creativity to the kitchen, representing a new generation of chefs shaped by world-class training and now helping to elevate Fort Lauderdale’s dining scene.

There are moments of real creativity throughout the menu. The opening bites stood out in particular, including a delicate toasted brioche topped with finely chopped tuna and uni, and a playful deviled egg reimagined in a molded form, finished with caviar and gold leaf. The oysters were pristine, and the burrata, paired with aged balsamic and a vibrant basil gribiche, showcased quality ingredients handled with care.

In fact, the starters were the highlight of the meal. The mains, while thoughtfully composed, were less memorable. The halibut in beurre blanc was well executed but understated, and the heritage chicken with maitake mushrooms, though attractively presented, leaned slightly dry. A strong selection of vegetable sides rounds out the menu.

Prices are on the higher end, though consistent with restaurants of this caliber. The cocktail program is excellent, with drinks presented in elegant glassware, and the wine list is both extensive and well curated, with appealing options by the glass. Service is professional, though still finding its final polish.

A practical note: valet parking is available, but not directly at the restaurant entrance, requiring a short walk from a nearby building, which can be less than ideal, particularly in inclement weather.

Calusso is open Tuesday through Saturday from 5:30 to 10:00 pm, and closed Sunday and Monday.

Overall, Calusso adds another compelling fine dining option to Fort Lauderdale’s evolving culinary landscape, joining a small but growing group of destinations such as Maass and Daniel’s. Dining here feels like an occasion. The setting is striking, the views are captivating, and the cuisine is thoughtful and refined.

Happy dining,
Shanea
03/20/2026

I don’t live in Palm Beach, so when I make the drive for dinner, it’s for a reason. Either I know the restaurant will be excellent, it comes with a strong reputation, or there’s undeniable buzz. Tutto Mare at the Royal Poinciana Plaza (70 Royal Poinciana Way) falls squarely into the latter category.

This was one of the season’s most highly anticipated openings, lots of press, endless chatter, and reservations that were nearly impossible to secure. I made the trek and gladly accepted the only time available: an early 6:00 p.m.

You approach the restaurant down a lovely, unmarked walkway toward the water. There is no obvious signage, perhaps intentional, perhaps meant to convey exclusivity. First impressions matter, and unfortunately the welcome felt a bit cool. A smile costs nothing and goes a very long way, especially at this level.

The space itself, however, is undeniably stunning.

Designed by co-owner Gabby Karan Felice, daughter of famed designer Donna Karan, the 3,000-square-foot restaurant seats 200 and enjoys a prime lakefront position overlooking Lake Worth, Palm Harbour Marina, and the skyline beyond. You enter through a lounge with curved banquettes, plush couches, and a bar beneath a dramatic 1950s mural featuring over 100 actors and celebrities of the era. Backlit shelving displays ceramics and vases, adding warmth and depth.

The main dining room features floor-to-ceiling windows overlooking a 65-seat outdoor deck and sweeping water views. Light hardwood floors, oversized basket lamps, and lush greenery soften the space. There’s a second bar, an attractive wine room, and even retail components, a small home décor boutique and a clothing space. The aesthetic is polished, relaxed, and very Palm Beach chic.

Service was pleasant but inconsistent. Our waiter, Joseph, was friendly, though when dishes arrived neither he nor his assistants seemed to remember who ordered what. At this price point, details matter. Either memorize the orders or note them carefully, it’s part of delivering a seamless experience.

Tutto Mare is the creation of Gabby Karan Felice and her husband, Gianpaolo Felice, the duo behind Tutto il Giorno in the Hamptons. Their vision is relaxed, seaside Italian dining. The chef de cuisine is Carmine Nozzolino.

The menu features a raw bar, pastas, and main courses. Pricing is unapologetically high, with starters beginning around $32 and climbing from there. Our salad, priced at $32 lacked discernible flavor and felt flat, other salads went up to $42. At those numbers, one expects brightness and personality.

The fritto misto was tender and enjoyable, though advertised shrimp were nowhere to be found.

The pasta, however, was a standout. The spaghetti scarpariello with roasted tomatoes, pecorino, and grana padano was excellent, as good as versions I’ve enjoyed in Italy. The branzino was also executed beautifully.

Desserts are $18. The tiramisu was pleasant; the chocolate budino unremarkable.

The wine list is extensive and impressive, but markups are steep. Glasses ranged from $50–$60 for modest pours, not Super Tuscans, just standard selections. That feels excessive. For comparison, just across the plaza at Sant Ambroeus, you’ll find generous pours at roughly half the price, along with warm, polished service and consistently strong cuisine.

Cocktails were well made but presented without garnish or flair, a missed opportunity in such a visually driven setting.

Our table was notably small; the tiny floral arrangement had to be removed just to accommodate bread service. Again, small details.

That said, the room is beautiful, the crowd is impeccably dressed, and the waterfront setting is undeniably glamorous. If your priority is ambiance, views, and being part of the scene, and food is secondary, Tutto Mare delivers a buzz-worthy experience, assuming you can secure a reservation.

Open seven days a week from 5:30 p.m. to 10:30 p.m. Valet and self-parking available.

Happy dining,
Shanea

02/25/2026

There are a number of sushi omakase experiences in Miami, yet many fail to deliver the level of excitement one hopes for. At its best, omakase is far more than a meal. The essence of the experience lies in the intimate interaction with the chef and the trust placed in their judgment. Each dish is a carefully curated surprise, revealing unexpected flavours and creating a deeply personal culinary journey.

While the quality of the fish is paramount, a great omakase experience also depends on the atmosphere of the restaurant, the thoughtful presentation of each course, the dialogue between chef and guest, and the level of hospitality throughout the evening. Too often in Miami, establishments fall short in one or more of these areas. In some cases the price point can also be excessive without delivering the refinement or authenticity one expects.

A proper omakase should feel like a journey through the finest seasonal ingredients, prepared with precision and respect for tradition, all chosen at the chef’s discretion. For many American and Canadian diners, it represents an opportunity to experience authentic Japanese cuisine beyond the familiar sushi roll.

In January 2025, Yasu opened its doors at 151 Northeast 41st Street in Miami’s Design District, in Paradise Plaza, directly across from Le Jardinier, in a space that once housed an ice cream shop. Operated by Spice Hospitality Group, the restaurant is led by Chef Yasu Tanaka, working alongside Chef Raymond Li.

Chef Tanaka previously worked at Ginza Iwa in Tokyo and Sushi Azabu in New York before becoming head sushi chef at Den Azabu in Miami. Chef Raymond Li’s background includes the Ritz Carlton, Zuma, The Matador Room by Jean Georges, Benu in San Francisco, and Joël Robuchon in Paris.

Yasu feels almost like a hidden den. The entrance is dark and discreet, leading to an intimate eight-seat omakase counter crafted from a 600-year-old Japanese hinoki tree, a wood traditionally used in temples and shrines. The room blends Japanese craftsmanship with Nordic minimalism. Nearly every element of the space, from the woodwork and chairs to the ceramics and tableware, has been crafted by Japanese artisans.

The fourteen-sixteen course tasting menu is priced at $250 per person before alcohol. While that may initially sound high, several omakase restaurants in Miami charge significantly more while delivering a far less refined experience. There are two seatings each evening, at 6:00 pm and 8:30 pm, and the pacing is calm and unhurried. The meal unfolds in a tranquil rhythm that allows guests to fully enjoy the progression of courses.

The cuisine focuses on seasonal ingredients, many flown in directly from Japan, complemented by select products from local farmers and fishermen. There are no theatrics or gimmicks here, only careful technique and thoughtful restraint. The menu changes frequently, so the dishes I experienced may differ from those served on another evening.

Our meal began with a delightful first bite of Florida stone crab on a miniature brioche, finished with shaved black truffle. This was followed by a series of crudo, nigiri, and hand rolls showcasing fish that was pristine and glistening.

One memorable course was the restaurant’s playful “Monaka PB&J,” a delicate flower-shaped wafer filled with fish liver, guava-bourbon marmalade, and fresh local mint. It was visually striking and melted effortlessly on the palate.

A refreshing salad of local heirloom tomatoes and mandarinquats dressed in ginger and yuzu provided a bright interlude before the meal continued with additional nigiri and hand rolls, including a luxurious A5 wagyu nigiri.

Dessert was a layered composition of yuzu whipped mascarpone, crunchy white chocolate, miso caramel, hibiscus, local strawberries, Greek yogurt, and sesame.

The fish throughout the evening was exceptionally fresh, its texture firm, colours vibrant, and flavours clean and expressive. Equally important was the rice, often the overlooked foundation of great sushi. Here it was excellent, seasoned properly, served at the correct temperature, and perfectly balanced with the fish. Chef Tanaka even uses two different rice preparations, one suited for more delicate fish and another for richer varieties.

Presentation is clean and understated, allowing the fish to remain the focus. Each piece is dressed by the chef before it reaches the guest, eliminating the need for soy sauce and preserving the intended balance of flavours.

The beverage program includes a thoughtful selection of sake, with several rare and limited bottles available for pairing or by the glass. A concise wine list has also been curated to complement the cuisine.

The evening was thoroughly enjoyable. Nothing felt excessive, yet nothing was lacking. The experience delivered refined, thoughtful cooking and several memorable bites. Given the level of craftsmanship and attention to detail, I would not be surprised if a Michelin star finds its way here in the future.

Recommended.

Happy dining,
Shanea

03/15/2026

I discovered a true gem in Toronto, Radici Project. A thoughtful and refined expression of Italian and Japanese hospitality, it is helmed by husband and wife team, Chef Emiliano del Frate and front of house manager and sommelier, Kayo Ito.

Radici, meaning roots in Italian, feels entirely fitting. After years working in Michelin starred kitchens across Paris, Rome, Copenhagen, and Tokyo, the duo has chosen to put down roots here, bringing with them a deeply personal and globally influenced culinary perspective.

Located at 588 College Street, formerly Bartola, though I fondly remember it as FK, the space has been entirely self designed. It is intimate and serene, seating just 44 guests, including six bar seats and a patio. The design feels warm and understated, with burnt orange and green tones, natural wood elements, exposed brick, and softly glowing basket lamps. A curated playlist blending Italian and Japanese music with familiar classics adds to the relaxed and inviting atmosphere.

The restaurant is divided into two distinct experiences. The front bar offers an à la carte menu, while the back dining room near the open kitchen is reserved for the one hundred dollar tasting menu. The cuisine is ingredient driven, rooted in regional Italian cuisine while incorporating Japanese ingredients, resulting in a style that feels both refined and approachable.

For a first visit, we chose the à la carte menu, which allowed for flexibility and exploration. The kitchen’s commitment to sustainability is evident, with a thoughtful approach to using every part of each ingredient.

There were several standout dishes. The karaage was exceptional, with deboned chicken wings stuffed with mushrooms. The trimmings are transformed into a mushroom salt for dipping, alongside a rich latticello sauce. The gyoza offered a creative twist, with a slightly thicker skin and filled with a beef Genovese, an elegant fusion of Italian and Japanese influences.

The house made sourdough, crafted from a six year old starter, was a must, paired with beautifully whipped butter. The pappardelle, dressed in a delicate white ragù and finished with smoked buffalo milk, was deeply satisfying. Additional offerings included other pastas, a risotto funghi, organic beef, and halibut.

Dessert was equally memorable, a chocolate sponge layered with hazelnut ganache, pecan praline, and a bright berry compote.

The beverage program thoughtfully mirrors the kitchen’s philosophy, blending Italian, Japanese, and Canadian producers. Kayo Ito, a certified sake sommelier, curates pairings that range from wine to sake to non alcoholic options. A standout cocktail, a gin based creation reminiscent of an elevated Negroni, was particularly well executed.

It has been some time since I have discovered a new Toronto restaurant I am genuinely excited to revisit. Radici Project delivers a true farm to table experience where everything is made in house with care, intention, and passion. Just as importantly, the warmth of the hospitality makes you feel immediately at home.

Recommended,

Happy dining,
Shanea

03/26/2026

When you hear that the world’s most celebrated pizza chef is opening a restaurant in Miami, you know it’s a must-visit. I’m unapologetically passionate about pizza, sourdough, crispy, bar pie, Neapolitan—you name it, I love it. So when Toronto’s Liberty Group managed to lure legendary Chef Francesco Martucci away from Italy to open his first U.S. outpost in Wynwood, curiosity quickly turned into excitement.

Located at 10 NE 27th Street, in the former Log Restaurant space, this is no small endeavor. The room spans an impressive 7,500 square feet with 145 seats, and while the bones remain, wooden floors, high ceilings, moody lighting, and a bar anchoring the front, the space has been thoughtfully refreshed. A Vespa hangs theatrically in the rafters, there’s a striking exhibition wine room, curated artwork throughout, and a great playlist setting the tone.

Just days after opening, the restaurant is already buzzing. Chef Martucci is on site, joined by his Toronto-based chef, Francesco, from Don Alfonso, ensuring everything is running smoothly, and it shows. Service is polished and confident, with knowledgeable, attentive staff guiding guests through the experience.

And then there’s the pizza, the undisputed star. Whether you opt for a classic Neapolitan or the signature crust (steamed, fried, then baked, an absolute must), this is anything but ordinary pizza. For those feeling adventurous, there’s even a $200 multi-course pizza tasting menu that turns pizza into a full-blown culinary journey.

What sets this pizza apart starts with the dough. It undergoes a long fermentation that gives it remarkable structure, lightness, and airiness, then it’s paired with premium ingredients, many sourced directly from Italy. This is craft-driven pizza at its highest level

A non-negotiable order is Le 7 Della Cipolla, a pizza showcasing onions prepared seven different ways. And trust me—this is coming from someone who doesn’t even like onions. It’s a signature for a reason and absolutely unforgettable. The Parmigiana, layered with eggplant, is excellent, as is Amani di Velluto: a luxurious combination of Fratelli buffalo-milk cream, buffalo mozzarella from Campania, hand-cut sausage, pecorino from the Lattari Mountains, and a final drizzle of extra-virgin olive oil. The pizzas are crisp on the outside, light, airy, and chewy within, topped with combinations that feel both inventive and thoughtful.

Pizza may be the headline, but there are other worthwhile dishes. We loved the warm mushroom salad, and the frittatina classica was a standout—essentially a crispy arancino filled with creamy macaroni and an indulgent mix of cheeses. Comfort food, elevated. The A5 Waygu was excellent as well.

Francesco Martucci has earned global acclaim and countless awards as the world’s best pizza maker, and it shows. His wood-fired ovens, built with cement and bricks from the volcanic hills of Campania, ensure extraordinary precision and consistency, preserving the integrity of this level of pizza making.

Desserts are a bit hit or miss. The porcini tiramisu was intriguing and well executed, but the Sichuan pepper gelato with yuzu, while visually appealing, missed the mark, it was so hard it required a knife. A little tempering would go a long way. Cocktails are well done, and the wine list includes some genuinely impressive selections.

Francesco Martucci has elevated the humble pizza into an art form, and this restaurant is a welcome and exciting addition to Miami.

Recommended.

Happy dining.
Shanea

02/24/2026

20 Victoria in Toronto has quietly entered a new and compelling chapter—one that deserves your attention. Tucked away at 20 Victoria Street, the restaurant feels entirely reenergized under the direction of Chef Rafa Covarrubias.

The space remains intimate, dimly lit, and minimalist, with a soft palette of creams and green accents that create a calm, understated elegance. At the front, the kitchen gallery offers a more abbreviated four-course experience at just three high-top tables for two, where guests can enjoy a close-up view of the action. A compact, fully open kitchen separates this area from the main dining room, where 20 to 26 guests are seated for the full seven-course tasting menu.

Chef Rafa has brought with him a strong core team from his time at Hexagon in Oakville, including chef de cuisine Jordan Wilkinson and sous chef Victoria Rinsma. What this team produces in such a compact space is nothing short of remarkable.

There is a noticeable shift in both energy and execution. The cooking feels more confident and expressive, leaning into bolder, more dynamic flavours while maintaining precision and discipline. The result is a menu that feels inventive, thoughtful, and deeply satisfying.

Several dishes stood out. A delicate tart of kampachi with leche de tigre, habanada, kohlrabi, and edible flowers was both refined and vibrant. A one-bite beef tartare, tucked inside a donut-like sphere with sweet onion cream, delivered a surprising burst of flavour. Hokkaido scallops, sweet and pristine, were elevated with artichoke, mole verde, and brown butter. A nod to the chef’s Mexican heritage came through in a beautifully executed tamale with snow crab and salsa roja—truly exceptional. And if duck appears on the menu, it is not to be missed. Prepared through a meticulous process, the result is crisp, golden skin reminiscent of Peking duck, paired with perfectly cooked meat.

Dessert continued the momentum with a seasonal rhubarb creation featuring sesame, brown butter, and tarragon ice cream. Even the petit fours were memorable, reinforcing the kitchen’s attention to detail from start to finish.

The experience unfolds with a refined, confident rhythm. Hospitality remains polished yet genuinely warm, guided by owner Chris White, who seamlessly moves between roles as host, maître d’, and front of house. He strikes an ideal balance between professionalism and ease.

What stands out most is not reinvention, but thoughtful evolution. The DNA of 20 Victoria is firmly intact, yet there is a renewed sense of intent and confidence that elevates the entire experience. Having dined here before (click here to read my 2021 review), I can say without hesitation that this new direction is more vibrant, more expressive, and ultimately more memorable.

20 Victoria now stands as one of Toronto’s most compelling dining destinations.

Highly recommended.

Happy dining,
Shanea

03/28/2026

There is no shortage of hand roll bars and omakase counters in Miami. The challenge is finding one that’s actually good. Pari Pari, which opened in fall 2025, is the latest entrant, tucked into a laneway at 127 NW 27th Street in Wynwood, just steps from Pasta Wynwood.

The space is attractive and intimate, with seating for just 24 guests around a blond-wood, underlit counter. High ceilings and floor-to-ceiling windows look out onto the laneway, giving the room a bright, clean, industrial-chic feel—concrete floors and columns softened by good lighting and a cool, eclectic playlist. Notably, there are no Japanese chefs or servers behind the counter, but despite the minimalism, the welcome is warm and the overall vibe relaxed and fun.

Pari Pari means “crispy crispy,” and the concept was created by three Parisian friends, with the menu curated by Yasu Tanaka, formerly of Michelin-starred Den. Upon arrival, you’re handed a tiny paper menu and pencil to check off your selections. There are three set menus: three rolls for $23, four for $32, or five for $39. Naturally, I chose the five-roll option.

The selections were straightforward: two tuna rolls, a salmon and avocado roll, hamachi with chimichurri (far too subtle), and a spicy scallop and cucumber roll that wasn’t particularly spicy. Unfortunately, all the rolls tasted very similar. The fish was finely chopped, and the rolls lacked distinction. The saving grace was a trio of house-made sauces—spicy mayo, yuzu mayo, and a yuzu mustard that tasted surprisingly like Russian mustard—which added much-needed character.

You can also order à la carte, including a handful of signature rolls. A $12 caviar add-on is available for any roll, though the quality is exactly what you’d expect at that price point. Uni is also on the menu, but this isn’t the type of restaurant where I’d take that gamble. Perhaps the A5 wagyu roll would be a better bet.

I did order the salmon sashimi, which was quite good, served with passion fruit, shiso, and ponzu, topped with crispy onions. A few vegetarian hand rolls are also offered. One consistent issue: as soon as you bite into the rolls, the mashed fish tends to ooze out the bottom. The pickled ginger, too, was notably low quality.

Dessert was a pleasant surprise. It’s sourced from Yann Couvreur Café and included black sesame gelato with a chocolate chip cookie, as well as a coconut, mango, and passion fruit tropical cake—the latter being my choice and genuinely enjoyable.

The drink selection is modest but thoughtful, with a few beers and wines and a solid sake list. I enjoyed a nice pour of Junmai Daiginjo.

Pari Pari is best suited for those seeking a no-frills, casual Japanese hand roll bar. For more creative rolls and higher-quality execution, Nami Nori in the Design District—just a few blocks north—is a stronger option, though you’ll pay more.

Happy dining,

Shanea

02/23/2026

Miami’s dining landscape continues to deepen its global reach with the arrival of Karyu, located at 40 Northeast 41st Street in the Design District. It is the first U.S. destination of Oniku Karyu, the one Michelin star Tokyo restaurant created by Chef Haruka Katayanagi.

Karyu specializes in Japanese Wagyu beef, though not just any Wagyu. The restaurant sources an exceptional grade of Tajimaguro Wagyu, a hyper premium cut descended from the same lineage as Kobe beef and prized for its extraordinary marbling, tenderness and deep flavor. In Miami, the kitchen is led by chef Hiroshi Morito, a protégé sent from Tokyo to oversee the experience.

Dinner unfolds as a ten course omakase kaiseki tasting menu, a refined progression of dishes that celebrates Wagyu in multiple forms. From the moment guests are warmly greeted at the door by Jean and enter the intimate, dimly lit ten seat counter, it becomes clear the evening will be something special. Wagyu appears in eight different preparations throughout the menu, including a delicate beef soup, nigiri sushi, Wagyu sando, beef tartare, a comforting beef stew, grilled chateaubriand, sukiyaki and a deeply satisfying beef curry.

Much like the meal itself, every detail reflects Japanese tradition and thoughtful hospitality. Kimono clad service by the gracious Akiho Saito, beautiful handcrafted dishware and the serene atmosphere all enhance the experience. An ancient grill, one of only about 150 in the world, slowly cooks the beef with remarkable precision, allowing its natural richness to shine.

The menu is seasonal and evolves approximately every five to six months, while the frozen ice dessert course changes more frequently to reflect the seasons.

Karyu Miami is part of the Spicy Hospitality Group and offers a dining journey defined by precision, ritual and reverence for one of Japan’s most celebrated ingredients. The tasting menu moves through a variety of textures and techniques, showcasing the remarkable versatility of Wagyu. The beverage program is equally thoughtful, with a curated selection of sake, beer and wines chosen specifically to complement the richly marbled beef, including rare and limited producers.

I arrived curious and admittedly a little concerned that a menu focused almost entirely on beef might feel too heavy. Instead, I found the meal remarkably balanced and refined, with a thoughtful progression of dishes delivered with genuine warmth and meticulous attention to detail.

Precision, ritual, artistry and hospitality.

Enthusiastically recommended.

Happy dining,

Shanea Savours

03/08/2026

Tin Tin is an exciting new addition to Miami’s dining scene, opening at the end of December 2025 in the vibrant heart of Little Havana, at 2555 SW 8th Street. This upscale newcomer is the sister restaurant to the much-loved Tinta y Café, and it brings a fresh, imaginative perspective to Cuban cuisine, layered with subtle French and Italian influences. Co-owners and chefs Sachi Statz and Victor Santos carry over the same warmth, hospitality, and sense of community that made their original concept so beloved.

The space is inviting and stylish, seating approximately 100 guests. Upon entering, you’re welcomed by an indoor-outdoor bar, while the back of the restaurant opens into a cozy lounge and an open kitchen. Grey tile floors set the foundation, complemented by an industrial ceiling punctuated with colorful glass fixtures, vibrant artwork, touches of greenery, burnt-orange wallpaper, and sleek black-varnished wood tables. A well-chosen playlist hums softly in the background, adding to the relaxed, lively atmosphere.

The menu is concise and thoughtfully curated—so much so that we wanted to order everything. While rooted in Cuban flavors, the dishes are anything but traditional, showcasing the chefs’ creative and modern interpretations. Highlights from the appetizers included a wahoo crudo with sweet potato relish, crispy canchitas, and coconut leche de tigre; fruta bomba y jambón featuring beautifully sweet compressed papaya in herb oil with Serrano ham; and a playful reimagining of the Cuban sandwich as wagyu beef carpaccio with lechón tonnato sauce, pickles, and sazón completa. Each dish was distinctive, inventive, and delicious.

From the six entrées offered, we chose the malanga gnocchi cacio e pepe, finished with Grana Padano and irresistible crispy speck, as well as a generous and perfectly moist boneless half chicken served with spicy kale, garbanzo frito, salsa verde, and pan mojado. A side of confit potatoes rounded out the meal beautifully.

Dessert offers three choices. We sampled the olive oil cake with charred orange marmalade, honey-ricotta ice cream, and toasted meringue—flavorful, though slightly dry for my taste. We also enjoyed the Tinta’s flan, served with macerated berries, a guava-rum glaze, and graham cracker streusel. There’s also a “María” pick-me-up: a house-made tiramisu layered with guava marmalade-mascarpone and coffee.

The bar delivers a lineup of creative cocktails inspired by Cuban flavors and techniques, and the overall experience feels like a true neighborhood gem—great food, warm smiles, and vibrant energy. Street parking is available, as well as parking along the side of the building. Tin Tin is open Tuesday through Saturday from 4:00 to 10:00 p.m.

Happy dining,

Shanea

02/23/2026