13 JANUARY 9-15, 2025 miaminewtimes.com | browardpalmbeach.com NEW TIMES | CONTENTS | LETTERS | NEWS | NIGHT+DAY | CULTURE | CAFE | MUSIC | PLAN YOUR WEDDINGS | CORPORATE EVENTS SOCIAL EVENTS Dream Event VIEW OUR EVENT SPACES WWW.THERUSTYPELICAN.COM at 3201 RICKENBACKER CWY, KEY BISCAYNE, FL 33149 | 305.361.3818 BE SOCIAL WITH US! /RUSTYPELICANMIAMI miaminewtimes.com MIAMI NEW TIMES | CONTENTS | LETTERS | RIPTIDE | METRO | NIGHT+DAY | STAGE | ART | FILM | CAFE | MUSIC | takably distinct. There’s a bar doling out espresso that could rival any Parisian café and cocktails that hint of upcoming jazz nights. A DJ booth stands ready for a future of music-filled evenings. Partnering with Miami chef Gustavo Montes (formerly of Tanuki), Rizk has curated a menu that reflects his life’s journey. Montes, with his Miami roots and fine-dining pedigree, brings a complementary flair to Rizk’s French-Lebanese foundation. Together, they’ve created a menu that blends their influences without veering into the label of “fusion.” “I want every dish to tell its story,” Rizk says. “But I also want the food to speak for it- self — no need for too many bells and whis- tles. Every dish is prepared with five ingredients or less, allowing the high-quality components to shine.” This ethos is evident in the bistro’s brunch offerings, where Ficelle’s award-winning bread takes a starring role. Every table begins with toasted rounds of Rizk’s famed baguette, served with whipped salted butter sculpted into a playful Eiffel Tower. The sourdough pancakes, made with a starter that’s been in Rizk’s family for 30 years, are a highlight. Slightly tangy, with a touch of sweetness, they hold their own even without a drizzle of maple syrup that they are served with. For heartier appetites, the burger — a rich blend of chuck, brisket, and short rib on a housemade brioche bun — is topped with a French twist on Big Mac sauce: a Dijon mayonnaise spiked with Espelette pepper for a subtle kick. The fried chicken sandwich, meanwhile, was born of a two-week pilgrimage to every fried chicken joint in Miami, from Publix to Popeyes. “I wasn’t going to put something on the menu unless it was perfect,” Montes says. The result? A sandwich that outsold the burger in its first week, finished with a drizzle of local honey and a satisfying crunch. Dinner shifts the tone to something more refined but still rooted in simplicity. The oc- topus gets a five-hour sous vide treatment before getting charred on the grill, and is served with romesco sauce and a bright herb salad. The steak au poivre, made with 45- day wet-aged beef, is decadent without get- ting overcomplicated. And the salmon, a nod to Montes’ sushi championship days, is cured in citrus and kombu, treated with the care of sashimi, and plated with fennel and beurre blanc. No meal ends without dessert, and the bread pudding, crafted by Olivier’s brother Dimitri, is a must-have at Le Bistro. Made with Ficelle’s croissants and brioche, layered with crème anglaise, and served with crushed wafers and vanilla ice cream. It’s the kind of dish that lingers in your memory long after the last bite. For now, Le Bistro remains in soft- opening mode, quietly gathering momentum. But Rizk has big plans: jazz trios, expanded menus, and potentially more locations that blend the bakery-bistro concept into one seamless experience. “I don’t want to lose the essence of what makes Miami special,” Rizk says. “This city has embraced us, and we want to grow with it, but never away from it,” he says. With its thoughtful dishes and deep ties to both its neighborhood and its roots, Le Bistro feels like the start of something truly special. Le Bistro. 1440 NW North River Drive; Mi- ami instagram.com/lebistro.miami. MICHELLE MUSLERA ▼ SOUTH FLORIDA THEY’RE NO. O1! More than a decade since opening as a tiny pizzeria in South Beach, one of Miami’s most beloved pizza chains has just been awarded one of America’s best. According to PMQ Pizza Magazine’s 2025 Pizza Power Report, Mister O1 is the best in- dependent pizzeria in the U.S., and for good reason. The award, which is based on crowd- sourced reviews from Google, Yelp, TripAdvi- sor, and Facebook, was given to the Miami-based pizza chain for its star-shaped and authentic Italian pizzas, which have grown a cult following not only in Florida but also in Texas, where there are currently four locations. Its Grapevine, Texas, location has such rave reviews that they helped Mister O1 get this national title. Owned and operated independently by Renato Viola of Agropoli, Italy, his family’s passion for quality food nurtured his early fascination with pizza. His commitment to the craft earned him two Pizza World Cham- pionship titles in Monte Carlo, spot- lighting his unique star-shaped “Star Luca” pizza, where fluffy ricotta is tucked into pouches along the edges, ac- companied by to- mato sauce, mozzarella, and spicy salami. This recognition secured him the O-1 Visa, a prestigious designation in the U.S. reserved for individuals of extraordi- nary ability, paving his way to Miami with a mission to create unparalleled pizza pies. Now, there are 20 Mister O1 locations thriving across the entire state of Florida (and counting), where Viola’s blend of resilience, skill, and innovative pizza crafting has silenced the doubters. When the original South Beach restaurant — affectionately dubbed the “hidden pizza spot” — celebrated its tenth anniversary this past October, Chef Viola reflected on the journey with New Times. “When I first opened the restaurant, peo- ple thought that I was crazy. Today, they think I’m a genius,” Viola says with a chuckle. On Instagram, Mister O1 reflected on the big win with a post that goes, “To be named America’s best independent pizzeria is a dream, but you are the reason that dream comes true every day. Every pizza we serve, every table we set, and every memory we share wouldn’t be possible without our incredible guests. Grapevine, Texas, you’ve made this honor happen, and we can’t thank you enough for your support, your smiles, and your love for Mister O1. Here’s to many more extraordinary moments together – one pizza at a time!” There are currently 20 Mister O1 locations in Florida, two in Georgia, and four in Texas. Mister O1. Locations across Florida; mis- tero1.com. NICOLE LOPEZ-ALVAR “WHEN I FIRST OPENED THE RESTAURANT, PEOPLE THOUGHT THAT I WAS CRAZY. TODAY, THEY THINK I’M A GENIUS.”
