15 January 18-24, 2024 miaminewtimes.com | browardpalmbeach.com New Times | Contents | Letters | news | night+Day | CuLture | Cafe | MusiC | 3201 RICKENBACKER CAUSEWAY KEY BISCAYNE, FL | 305.361.3818 WWW.THERUSTYPELICAN.COM BE SOCIAL WITH US! FIND US ON HAPPY HOUR miaminewtimes.com MIAMI NEW TIMES | CONTENTS | LETTERS | RIPTIDE | METRO | NIGHT+DAY | STAGE | ART | FILM | CAFE | MUSIC | Henry’s food hall in downtown Miami, chef Jose Mendín has opened June’s first stand- alone location in Downtown Dadeland. Chef Mendín has extensive knowledge of the culinary world, as he is also behind fan-fa- vorite concepts such as Pubbelly Sushi, Casa Isola, Rivertail, and the Pie Father. His new- est culinary venture is June, which opened in the summer of 2023 at Julia & Henry’s. According to Mendin, the premium, burger- centric spot is heavily inspired by Miami’s lively spirit and Mendín’s Puerto Rican heritage. Each burger is crafted to be different in flavor and appearance while emphasizing each layer cooked with high-quality ingredients and locally baked brioche buns. “I started with the simple desire to craft a burger joint that truly encapsulates the es- sence of Miami,” Mendín says. “I wanted to create burgers that each have their own per- sonality with vastly different flavors.” The menu features six unique burgers. If you’re craving classic flavors done right, go for the “June Classic,” which is made with a Wagyu burger, lettuce, Florida tomato, ched- dar, and “sunny sauce.” Another popular burger is the “Shiitake San,” made with braised shiitake, black garlic, and tofu aioli. For bold new flavors, try the “Big Kahuna,” inspired by Hawaiian culture and made with kimchee, charred pineapple, hoisin glaze, Hawaiian sauce, and house pickles, or try the “La Parisienne,’’ a nod to French cuisine and made with onion confit, demi glaze, Gruyère melt, and thyme aioli. For meat lovers, June has two specials for you, including the “Lechon Burger” made with a Wagyu burger and pulled pork topped with pickled onions, house pickles, Swiss cheese, mustard, and mayonnaise, as well as the “Texan,” which packs bacon, cheddar cheese, crispy onions, kimchee coleslaw, bri- oche, and June’s housemade barbecue sauce. Any beef can be substituted with an Im- possible burger for vegetarian guests. Ok, now we’re craving a burger. In addition to the burgers available at both locations, this new Downtown Dadeland lo- cation will serve new offerings such as Ko- rean fried chicken served with a gochujang glaze, “El Perro” hot dogs made with a Wagyu sausage, and a variety of fries, such as waffle sweet potato fries, truffle fries, and a June signature fry made of purple, sweet, and gold potatoes with “sunny aioli.” Plus, expect a newly launched happy hour that includes $5 beer and $7 wine options from 5 to 7 p.m. Monday through Friday. For non-alcoholic drinks, guests can try a juice menu with maracuyá and chica morada, as well as a selection of mango, lychee, and strawberry boba. June Downtown Dadeland. 8975 SW 72nd Ct., Miami; juneburgers.com. Monday through Thursday noon to 10 p.m., Friday through Sat- urday noon to 11 p.m., and Sunday 11:30 a.m. to 10 p.m. RACHEL COSTA ▼ MIAMI BEACH NEW YORK’S KISSAKI OPENS IN MIAMI BEACH Yes, another New York-based restaurant has opened in Miami. (This time, we promise it’s good.) New York-based Japanese omakase restaurant Kissaki has opened its first location outside of New York City in the upscale South of Fifth neighborhood in Miami Beach. Kissaki’s mission is to share Japanese cui- sine with the world, basing itself on mindful sourcing and quality, which is why the restau- rant has its own fishery and wildlife license — meaning the fish that is served at the restaurant comes directly from Japan. “We are incredibly excited to bring the Kissaki experience to Miami Beach,” says Garry Kanfer, owner of Kissaki. “The city’s diverse dining culture is the perfect backdrop for our vision of honoring the tradition of su- shi while enjoying the immersive ambiance.” The Miami Beach location offers a 15-course menu for $150 per person and a ten-course omakase experience for $100 per person. Guests can enjoy a tableside omakase with the addition of the “Omakase Trolley,” where the culinary team will bring a curated selection of seven dishes, including dessert, directly to diners for $95 per person. Executive chef Edgar Valerio is the mastermind behind the menu. Valerio has more than a de- cade of experience working at Jewel Bako, a Michelin- starred restaurant in New York City, and designed the menu hoping to have guests curious to ex- plore each dish through their senses. Dinner highlights include the Kampa crudo, Hok- kaido scallops, tuna stuffed avocado, spicy king crab, Wagyu fried rice, and uni pasta. “Kissaki’s dining experience is an artful journey,” says Valerio. “We’ve carefully cu- rated a menu that marries tradition with in- novation and a dining atmosphere that reflects our dedication to excellence.” Kissaki’s interior space is similar to its original New York locations but with a chic Miami twist. Lauren Jayne Design created the design to match the atmosphere of dark drinking dens in Japan with minimalistic nat- ural elements, earthy tones, warm glow lamps, and dramatic lush foliage. The bar serves a curated sake and beverage program that includes cocktails, sakes, Japa- nese whiskies, wines, and beers. Kissaki clas- sics include the “Shiokase” with mezcal and nigori sake, the “Kosho Margarita” with or- ange liquor and yuzu kosho, and the “Truffle Old Fashioned” with truffle-infused bourbon. For martini lovers, the menu offers four flavors and an option to add caviar. Non-alco- holic beverages are available as well, includ- ing tea such as soba cha, genmaicha, ume, and Yuzu sodas. If you are seeking something sweet at the end of your omakase experience, Kissaki offers a selection of desserts, including peach cobbler, a matcha tiramisu, or a choice of three scoops of ice cream, including vanilla and black sesame. Kissaki had previously expanded around New York with a total of five locations, in- cluding two in Manhattan, two in the Hamp- tons, and one in Greenwich Village. Kissaki. 500 South Pointe Dr., Suite 160, Mi- ami Beach; explorekissaki.com. Daily 5 p.m. to midnight. RACHEL COSTA “I STARTED WITH THE SIMPLE DESIRE TO CRAFT A BURGER JOINT THAT TRULY ENCAPSULATES THE ESSENCE OF MIAMI.”
