This month's dining is globally-inspired, blending cultural traditions, flavor profiles and ingredients from different places to create unique menus. Emulating the dishes of far-flung destinations, like Asia and Africa, each global menu is unique, pulling culinary cues from multifaceted regions, they all feel at inspiring. From Brooklyn to Haiti, from Paris to Italy and to the Mediterranean coastline, Miami diners will enjoy the mix.
A REAL WINNER
Wyn Wyn, 786-522-6601, 2217 NW Miami Ct., Miami, the Arlo Wynwood Hotel's globally-inspired restaurant and neighborhood gathering place is rooted in the philosophy of “think globally, act locally.” It draws inspiration from a mix of Afro-Latino and Asian flavors with fresh takes. The menu from Chef Oumar Diouf delivers bold flavors with unexpected twists, creating a dining experience designed for savoring and sharing.
Pancakes at Wyn Wyn
Wyn Wyn is open for breakfast, brunch, lunch, happy hour, and dinner. Available Saturday and Sunday, Wyn Wyn’s brunch experience offers Acarajé Benedict toasted black-eyed pea fritters, with ham, poached eggs, and Hollandaise; and classic buttermilk pancakes. Brunch features DJ sets, bottomless drinks for $30 and a chance to spin the cheeky “Spin for the Wyn” prize wheel for free cocktails, bites and more.
Dinner specialties include Haitian Griot Bites: Pork belly with sour orange marinade, house slaw, and crispy plantain chips; Ten-Spice Calamari made with a house ten-spice blend, squid ink aioli, crisp cucumber, and pickled ginger; Wyn Wyn Caesar with Romaine, shaved Manchego, and olive crumble; and miso-glazed salmon, with sour-orange miso glaze, Forbidden Rice, and charred bok choy. Save room for Dubai Chocolate Pistachio Cake with Kataifi and pistachio butter.
Stop by for Lucky Hour every day from 3-7 p.m., for special pricing on bites, cocktails, wine and beer. Order the Wyn Wyn Happy Meal to try your luck with a fortune cookie, and you just might win a free stay at Arlo Wynwood.
IT'S MANGO SEASON!
Michael's Genuine Mango Sticky Rice Dessert
It’s the most wonderful time of the year — mango season! For nearly two decades, Miami’s iconic dining destination, helmed by James Beard Award-winning Chef Michael Schwartz's Michael's Genuine, 305-676-0894, 130 NE 40th St., in the Miami Design District, has been utilizing the king of fruits following their seasonal approach. Locals and visitors both enjoy an assortment of dishes highlighting the South Florida delicacy.
Rather than sourcing mangos from a produce company, the culinary team is foraging the native fruit and sourcing from neighbors, employees and friends who have an abundant amount (and need to get rid of them). Chef Michael incorporates its sweet and zesty flavor to the menu including red snapper crudo served with local mango, basil, coconut milk, fermented chili oil and mango crisp; and mango sticky rice.
Inspired by mango season and Miami’s summer heat, lead bartender Jen Murphy created The Mango Gang cocktail, made with pandan-infused Havana Club Añejo Rum, Florida mango, fresh lime juice, elote liqueur (elote is made from Mexican grilled street corn) , and clarified with Greek yogurt. Layered with vibrant mango, the cocktail embodies the tropical essence with a light, refreshing twist.
BROOKLYN-INSPIRED
DC Pie Co., 786-453-6888, 1010 Brickell Ave #200, Miami, in the Brickell neighborhood, is brought to you by Dominic Cavagnuolo, the owner and founder of Lucali Miami + Bay Club in South Beach's Sunset Harbour neighborhood.
Open daily for lunch, dinner and happy hour, DC Pie Co.'s food is built on high-quality ingredients, made fresh daily with no seed oils, nothing fried, and no sugar added. DC serves classic Brooklyn-style brick-oven pies, beef meatballs, and fresh salads, using local ingredients and daily homemade sauces. The menu features fresh salads, house-made tomato sauce, crispy brick-oven wings, and Italian favorites like eggplant Parmesan, chicken Parmesan, and all-beef meatballs.
DC offers happy hour, lunch, and dinner daily, and a new "Spritzed Up!" homemade soda + spritz menu. There's patio seating in the front, and their neighborhood bar, Dom's, a small, cozy speakeasy bar, awaits you in the back. Expect lively karaoke, a DJ or live music, and a full bar, and yes — their delicious brick-oven pizza.
WHAT'S NEW
NEW IN THE GROVE
Grand Public Kitchen & Bar Steak & Sushi.
Grand Public Kitchen & Bar, 786-504-0721, 3015 Grand Ave., Ste. 201, Coconut Grove, a new dining destination from hospitality veterans Matthew Tsoumaris and Ryan Bassels, recently made its debut in Coconut Grove. Located in the CocoWalk space that previously housed Planta Queen and The Cheesecake Factory, it's just had an exciting makeover. The indoor-outdoor restaurant now features a wraparound bar at the center and lush greenery throughout.
Helmed by Chef Leo Pablo, a veteran of some of the world's most decorated restaurants (including J&G Grill Miami and L'Atelier de Joël Robuchon), the menu features a modern American approach with coastal influences, featuring fresh sushi, prime steaks, and seafood. Appetizers include Mediterranean Mezze with hummus and Baba Ghanoush, butter-poached Lobster Cargot, Tuna Tataki, Steak Sushi and Bang Bang Chicken Bites.
Mains include Mediterranean Branzino, grilled with tomatoes, basil and fennel; grilled salmon with quinoa tabbouleh, and Steak Frites. Desserts include Decadent Chocolate Cake and Crème Brûlée Pie.
When the plates are cleared, the night doesn't have to be over. Day-to-night programming offers a "Reverse Happy Hour" after 10 p.m. with select $10 bites and sips.
CAVIAR EVERYWHERE ALL THE TIME
Ockap / Blue Crab Caesar Salad / Caviar
Recently-opened Ockap Caviar & Cuisine, 786-409-6921, 1060 Brickell Ave., Miami, is a contemporary restaurant built around a single ingredient, caviar. The restaurant is an ode to caviar in every course: Premium Ossetra caviar anchors every dish with a minimum of ten grams per course, and up to 20 grams on the pastas and mains. The restaurant debuts alongside its own label, Ockap Caviar.
Ockap was founded by Oscar Andres Brenes, a Dominican restaurateur extending his family’s hospitality and food-service business into the U.S. through RAAG Food Corporation. All caviar served at Ockap and sold under the Ockap Caviar label is sustainably farm-raised through aquaculture, a practice that reduces pressure on wild sturgeon populations and supports their long-term conservation.
The menu was developed with Ducasse Conseil, a Paris-based culinary consultancy.
From menu design to tableware selection and wine pairing, every detail of the experience was shaped by the firm. The Ockap team trained with the Paris team ahead of the opening, and the Ducasse Conseil continues to oversee the operation day-to-day.
Athenian-born Gregory Kappas, an industry veteran, leads the front of house. Executive Chef Carlos Consuegra Graino leads the kitchen. Spanish-born and trained alongside Ducasse Conseil’s lead chefs in Paris, he draws on the Vasco-Cantabrian, Asturian, and Mediterranean traditions of his home country. In Miami, he has cooked in Daniel Boulud’s and José Andrés’ kitchens. He worked closely with the Ducasse Conseil team to balance the salinity of each dish so the caviar holds its place without taking over.
The menu is organized across four categories: starters, pastas, mains, and desserts. Caviar is featured in all four of the courses, playing a different role in each course.
Bright and briny in the openers, it’s set against warm sauces in the mains, turning up in unexpected places at the end of the meal.
Starters include the Caviar Croquetas, Spanish-style, with caviar compressed into the béchamel; the Lobster Roll & Caviar on pan-seared brioche with a whole claw on top.
Mains include sea bass, shellfish, Champagne sabayon and caviar, with the cold caviar served against the warm sabayon; fried chicken and caviar, boneless thighs pounded thin, buttermilk-marinated for 24 hours, fried, and topped with cold caviar; lobster, melting potatoes, bisque and caviar; and a grilled ribeye and caviar.
The pastas pair Casarecce, a short, scroll-shaped Sicilian pasta, bottarga and caviar with Tagliolini, dill cream and caviar. (Bottarga, the roe sac of a fish, pressed and dried, is a delicacy the world over, dating back to ancient times.)
Desserts close with the vanilla soft serve, served with chocolate sauce, seasonal freeze-dried fruits, and bottarga grated tableside. An executive lunch and summer happy hour service is being introduced.
Two chef’s tasting menus are served to the full table by reservation: a five-course prix fixe with 40 grams of Premium Ossetra ($160 per guest) and a seven-course prix fixe with 50 grams ($205 per guest). The wine program, developed by Ducasse Conseil’s sommelier, leads with an extensive Champagne list, alongside a full bar, cocktails, and zero-proof options. Signature drinks include a grapefruit martini with caviar-stuffed olives and a coconut milk mint mojito.
CELEBRATING A MAJOR MILESTONE
After a successful one-year pop-up, NUNA, 305-358-3535, 1435 Brickell, Miami, the acclaimed Nikkei concept, has officially become a permanent dining destination. Celebrating its anniversary at Four Seasons Hotel Miami, NUNA has now officially secured its permanent home inside the hotel, marking a major milestone for the acclaimed Nikkei concept led by renowned Peruvian chef Jaime Pesaque. Combining Japanese technique with bold Peruvian flavors, NUNA has quickly established itself as one of Miami’s standout dining destinations.
Led by Chef de Cuisine Nazaev Esparza, the restaurant showcases a distinctive Nikkei-inspired menu that has been popular with both locals and visitors alike. The decision to make the concept permanent reflects its strong reception and Four Seasons Miami’s continued focus on elevating its culinary offerings.
Chef Pesaque’s menu showcases an elevated take on Nikkei cuisine through ceviches, sushi rolls, yakitori, and hot dishes crafted with premium ingredients and bold flavors. Signature dishes include the NUNA Ceviche, featuring a vibrant mix of seafood in leche de tigre; Arroz con Pato, a rich stir-fry of duck and foie gras infused with Nikkei influences; and an assortment of fresh nigiri bites.
NUNA recently unveiled a new tasting counter experience — an intimate, front-row dining concept offering guests a close look at the precision and artistry behind the cuisine. Highlights from the tasting counter include Royal Crab Croustade, Lobster Blini with caviar, Uni Crispy Rice with bone marrow, Toro Tostada, and Wagyu with truffles.
UCHI'S SUMMER DINNER SERIES
Uchi Miami, 305-995-0915, 252 NW 25th St., Miami, recently launched its 2026 Summer Dinner series featuring a local chef collaboration with Yoso Sushi. Uchi, Wynwood’s home for a nontraditional take on Japanese cuisine, kicked off the summer season with an exclusive dining experience featuring intimate, ticketed dinners in collaboration with talented local chefs.
The four-part series launched in June, bringing together Uchi’s Chef de Cuisine Diana Martinez and co-owner and Chef de Cuisine Deniz Aktug of Yoso Sushi, the acclaimed Miami concept known for its sustainably sourced ingredients and high-quality sushi.
The series continues on Thursday, July 23, with Chef Michael Eure of Over/Under, whose menu is known for its special blend of Southern and subtropical flavors. On Thursday, Aug. 20, founder and executive Chef Alejandra Espinoza of Cotoa (recently awarded a 2026 Michelin Bib Gourmand) will match her progressive Ecuadorian cuisine with Uchi’s signature style.
The series concludes on Thursday, Sept. 24, with a preview collaboration featuring Uchi’s sister concept Uchibā, the first Miami location of Hai Hospitality's Uchibā concept, ahead of its anticipated fall opening in Brickell. Tickets are $150 per person, plus tax and gratuity.
Irene Moore is a Miami-based writer and certified sommelier whose vivid descriptions take readers through culinary cultures around the world.
(Irene Moore)
Irene Moore