15 January 23-29, 2025 miaminewtimes.com | browardpalmbeach.com New Times | Contents | Letters | news | night+Day | CuLture | Cafe | MusiC | Month XX–Month XX, 2008 miaminewtimes.com MIAMI NEW TIMES | MUSIC | CAFE | FILM | ART | STAGE | NIGHT+DAY | METRO | RIPTIDE | LETTERS | CONTENTS | ▼ LITTLE HAVANA ¿SI? OUI! MEXICAN- FRENCH FUSION COMES TO CALLE OCHO On a bustling stretch of Calle Ocho in Little Havana, tucked inside an unassuming strip mall, Bistro 8 is easy to miss. Frosted windows obscure the view, and its modest façade offers little hint of what lies within. But step inside, and you’re trans- ported to a chic dining room where Parisian charm meets retro Miami vibes. The restau- rant, with its warm pink and blue hues, pala- zzo floors, and cozy booths, feels both elegant and inviting, blending ‘70s art deco with min- imalist Japanese touches. Opened on January 10, Bistro 8 is the lat- est project from San Diego-based Showa Hospitality Group, the team behind the fast- casual hit the Taco Stand and the upscale omakase spot Hiden in Wynwood. The group is expanding in South Florida and beyond, and Bistro 8 marks a departure from their earlier concepts. This French-inspired bistro comes with a Mexican twist, helmed by Pan- cho Ibanez, a veteran of Mexico City’s Mi- chelin-starred Pujol. Chef Ibanez describes his culinary phi- losophy as “simple pero no sencillo”— simple but not easy. “We want the flavors to shine, using just a few ingredients, but every ele- ment is carefully chosen and thoughtfully prepared,” he explains to New Times. The result is a menu that combines seafood-for- ward Mexican traditions with subtle global influences. A standout starter, the kampachi crudo layers silky yellowtail with serrano chile, pre- served lemon, and a bright citrus-olive oil sauce. The tostada de camarón has a satisfy- ing crunch and is topped with plump deep- water shrimp, refried beans, and salsa macha. “Salsa Taquera,” made with smoky and spicy chipotle pepper, is a tabletop staple meant to enhance almost every dish. The main dishes are comforting and straightforward. On opening night, the roasted catch of the day, branzino, was seasoned with Mexican adobo and served in tomato salsa with fresh tortillas, encouraging diners to craft their own tacos. For heartier appetites, there’s short rib with almond mole and pork belly al pastor paired with black beans and pineapple pico de gallo. If the food and Art Deco vibes don’t trans- port you, the sound system might. Designed by Kazunori Taguchi, the Arctic birch speak- ers create an auditory experience that’s im- mersive without being intrusive. By the entrance, a sleek ten-seat bar serves up inventive cocktails made with traditional Mexican ingredients, like the “Tepache Spritz,” made with fermented pineapple, and the “Black Margarett,” a mezcal-based ne- groni topped with coconut foam. Non-alco- holic options and a selection of French wines from the Loire Valley round out the drink of- ferings. For Showa Hospitality Group, Bistro 8 isn’t about making a grand statement — it’s about creating a neighborhood spot where diners feel at home. “We want people to lin- ger, to feel welcome, and to keep coming back,” says Ibanez. Unlike the group’s other ventures, this singular restaurant focuses on cultivating a sense of community. Reservations are now available via Resy.com. Bistro 8. 2069 SW Eighth St., Miami; bistro- 8miami.com. MICHELLE MUSLERA ▼ MIAMI FLORIDA MICHELIN GUIDE ANNOUNCES SIX MIAMI ADDITIONS The Florida Michelin Guide has announced ten new additions across the Sunshine State, with Miami claiming six coveted spots that span Latin American, Portuguese, and Italian cuisine. These restaurants join the online guide as highlighted “New” selections ahead of the annual Florida awards ceremony (date to be announced), where inspectors will reveal which spots earn stars, Bib Gourmand status for value, or Green Stars for sustainability. Last year, the Florida Michelin Guide added EntreNos, Kaori, Maty’s, Ogawa, Ossobucco Pez, Shingo, and Tâm Tâm. This year’s new additions are just as diverse. The new Miami additions: Cotoa (Ecuadorian plates in downtown Miami)Grand Central (bistro fare on Biscayne Boulevard)Itamae Ao (the ten-seat Nikkei counter in Midtown)Palma (features contem- porary tasting menus in Little Havana)Sereia (Portuguese seafood in Coconut Grove)Torno Subito (Massimo Bottura’s modern Italian spot located on a downtown rooftop) Further north in Orlando, Michelin welcomed Coro, Sorekara, UniGirl, and Ômo by Jônt. The new additions span from casual coun- ter spots to upscale destination dining. Stand- outs include the intimate ten-seat Itamae Ao, where whole fish flown in from Japan gets transformed into Nikkei specialties, and Torno Subito, where Massimo Bottura’s modern Italian cooking comes with Miami skyline views. In Orlando, Sorekara offers an unconventional Japanese tasting menu that changes with the seasons. The Michelin Guide operates in Florida through a partner- ship with Visit Florida, the state’s tourism board. Mi- ami-Dade County has reportedly contributed $116,000 annually over three years toward production costs. While the guide doesn’t dis- close total partnership fees, reports suggest investments in the seven-figure range to bring inspectors to new markets. Florida’s current Michelin Guide includes more than 140 restaurants across price points and cuisines. Inspectors evaluate restaurants on five criteria: quality of ingredients, mastery of flavor and cooking techniques, the person- ality of the chef in the cuisine, value for money, and consistency between visits. The guide started in 1900 as a series of motorist handbooks from the Michelin tire company, with the first stars awarded in 1926. OLEE FOWLER ▼ BOCA RATON STOCK UP ON WET-NAPS: MEAT EATERY’S BACK IN BOCA Just over six months after one of the most highly rated burger spots and taprooms in all of South Florida abruptly closed its doors in Boca Raton, there is hope for its die-hard fans. Upon sleuthing for answers as to why Meat Eatery and Taproom suddenly closed the doors of its Boca Raton location over the summer, chef and owner George Patti has confirmed to New Times that the restaurant will relocate to a new location soon. He tells New Times the rea- son for its closure was a hike in rent. “Yes, we are negotiating two spots right | TASTE TEST | ▼ Café Photo by Felipe Cuevas A tostada de camarón is one of the many seafood dishes inspired by Mexican and French culinary techniques at Bistro 8. THE NEW ADDITIONS SPAN FROM CASUAL COUNTER SPOTS TO UPSCALE DESTINATION DINING. Photo by Cristian Gonzalez “Oops, I burned the key lime pie” at Torno Subito Miami, which opened in August in downtown Miami by critically acclaimed chef Massimo Botturra
