12 February 27 - March 5, 2025 miaminewtimes.com | browardpalmbeach.com New Times | music | cafe | culture | Night+Day | News | letters | coNteNts | miaminewtimes.com MIAMI NEW TIMES | MUSIC | CAFE | FILM | ART | STAGE | NIGHT+DAY | METRO | RIPTIDE | LETTERS | CONTENTS | downfall. Despite the closure, Ramirez ex- pressed gratitude to the people who supported Palmar and helped create its best moments. “Last Sunday was Palmar’s last service at Julia & Henry’s and most certainly its last ser- vice ever. After a rollercoaster eight years the time has come to close it and move on,” owner Javier Ramirez posted on Instagram. “I don’t think there ever has been nor (hope- fully) will there ever be something that I have given so much effort, passion, and resources that has resulted in such a horrific payback. Palmar took away everything from me and will probably continue to take away for the rest of my days. All I wanted to create and give to Miami a great cool Asian restaurant.” Originally opened in Wynwood along NW 29th Street in November 2017, Palmar quickly became known for its modern take on Can- tonese cuisine. The vibrant space, with its brightly painted exterior, salsa-infused playl- ist, and tropical influences, captured the lively spirit of Miami. While the atmosphere embraced the city’s energy, the food stayed true to the heart of Chinese cuisine. In 2021, New Times named Palmar the Best Chinese Restaurant in the city. The restaurant’s menu featured unique dishes, such as handmade dumplings filled with lamb, eggplant, and pork, as well as Fili- pino-inspired lumpia and Peking-style roasted duck served tableside. The restaurant ultimately made a bold move, relocating to the Julia & Henry’s food hall in downtown Miami. This shift marked a pivot in their strategy, as Palmar embraced a new focus on Asian street food and hawker- style dishes, offering a broader menu that in- cluded flavors from other Asian countries while still retaining its original roots. Despite early recognition and a loyal fol- lowing, Palmar’s road was rocky. Restaura- teurs Javier Ramirez and Leo Monterrey, who envisioned the concept, faced numerous challenges over the years, including bad part- nerships, the impact of the COVID-19 pan- demic, and financial struggles. These factors, compounded by a problematic lease and a shift in food hall trends, eventually led to the restaurant’s closure. “I could spend the rest of this post blaming and describing the events out of my control that led to such a catastrophic outcome…. A few bad partners (there were a few very good ones too), a global pandemic, a terrible lease, a food hall demand that fell off a cliff… but in the end I am single-handedly to blame for this scathing outcome,” Ramirez wrote on Insta- gram. Thank you nonetheless to all the people who rowed alongside me and helped create the high highs. You know who you are... I hope you retain good memories from Palmar.” Despite Palmar’s closing, Ramirez is still in the restaurant game with his beloved pizza and wine bar La Natural, which earned “Bib Gourmand” status in 2023 and 2024 on the Michelin Guide. CLARISSA BUCH ZILBERMAN ▼ FORT LAUDERDALE THE SEXIEST SPOT ON LAS OLAS? Fort Lauderdale continues to cement its spot as a serious rival to Miami’s food scene. Just weeks ago, the Michelin Guide announced it will now include Greater Fort Lauderdale in its restaurant selections, when previously it only covered Greater Miami, Orlando, and Tampa. As the Venice of the Americas contin- ues to rise in prominence, Timbr adds a new layer to the area’s growing culinary landscape. Opening Wednesday, February 19, the new Las Olas Boulevard spot will combine mod- ern American cuisine with sexy, Miami-style vibes thanks to its decor and moody lighting. The restaurant hopes to accomplish this with over 50,000 flowers, a 33-foot glass pyramid, real trees, and custom lighting — including ethereal firefly lights. Timbr features three distinct areas, each offering its own unique atmosphere. The “Parc Dining Room” creates a tranquil setting with earthy tones and trees, perfect for an intimate, nature-inspired experience. For a livelier vibe, the “Atrium” presents a dynamic space with vibrant colors and the striking glass pyramid at the center. Upstairs, the “Lounge” provides a sultry, relaxed envi- ronment, ideal for enjoying craft cocktails and small bites. A deeply personal touch can be found here, where one of Tronn’s original po- ems, translated into Tibetan, graces the wall. As for food and drink, the “vineyard cui- sine” menu blends comfort food staples with European influences, drawing inspiration from the wine regions of Italy, France, and Spain. Dishes like wood-fired steaks, house- made pastas, and fresh seafood are paired with an extensive wine list, while creative craft cocktails round out the drink offerings. The restaurant is the creation of three partners: Michael Tronn, Paul Brown, and Max Van Fleet, who together own 3 Hospital- ity. Paul Brown, chief operations officer, brings over 20 years of experience managing top venues in cities like Miami, New York, and Las Vegas. Max Van Fleet, the CEO of 3 Hospitality, has deep personal ties to Las Olas, being affil- iated with the historical Las Olas Company, which owns several restaurants and hotels along the popular promenade. Michael Tronn, known for his work on over 30 hospi- tality projects, spearheaded the design. Timbr. 15 West Las Olas Blvd., Fort Lauder- dale; timbr-restaurant.com. CLARISSA BUCH ZILBERMAN Palmar quickly became known for its modern take on Cantonese cuisine. Palmar photo TIMBR FEATURES THREE DISTINCT AREAS, EACH OFFERING ITS OWN UNIQUE ATMOSPHERE.
