“There wasn’t much, to be honest with you,” he says. “My idea was to create a Latin bar that would introduce something new to the area. When El Patio opened, it felt like ev- erybody was waiting for it.” Although El Patio closed in May 2020 for a revamp, the restaurant and nightlife estab- lishment is set to reopen in the coming months. The reopening will feature a new outdoor seating area and indoor bars, while staying true to its original design format as a venue that pays homage to the area’s Latin culture, Kalifa promises. When it does, it will join the dozens of concepts that have since moved into the flourishing neighborhood. Kalifa’s second Wynwood venture, May- ami, opened in October 2020. The combined restaurant, bar, and nightclub became Kalifa’s hallmark design. “I wanted to introduce a high-end space, Photo courtesy of the Mad Butcher | TASTE TEST | ▼ Café ▼WYNWOOD WYNWOOD HAS A NEW SANDWICH SHOP WITH A HIDDEN SPEAKEASY The “Brisket Reuben” from the Mad Butcher U.S. Our goal was to have one bite be perfect — every element has to hit.” The partners brought on Venezuelan chef Saverio Stassi to create the sandwich menu, from the restaurant’s custom-baked bread to the house-smoked meats, condi- ments, and more. Priced from $15 to $18, sandwiches in- A new establishment has opened at the northern edge of Wynwood, and it’s one that literally qualifies as more than meets the eye. Conceived by co-creators Kim Wood, Coco Coig, and Victor Palacioslonga, the Mad Butcher marries a gourmet sandwich shop with a late-night, disco-themed, speakeasy- style cocktail bar and nightclub, accessible via a “secret” interior entrance. “We wanted something that gave a nostal- gic vibe, from the 1960s photo booth to the butcher shop elements, to give the space that feeling of being in an old-school deli,” ex- plains Coig, the Miami-based restaurateur behind Le Chick, also in Wynwood. “From there, we created the contrast of going from that clean, bright space to something dark and elegant.” By day, the subway-tiled deli offers pa- trons a chance to explore ten or so gourmet sandwiches in a fast-casual environment. If nighttime visitors wander past the bath- rooms, they’re treated to an entirely different atmosphere. Those who venture through the black plastic butcher-style curtains will find them- selves in a metal-walled room bathed in red light. A faux meat slab hangs at the center, and there’s a walk-in cooler door at the far end. The secret entry opens into a cozy, disco- lit, 1970s-inspired hideaway, complete with orange velvet banquettes and a giant disco ball at its center. Called “The Club,” it’s open Wednesday through Saturday evenings. But it all starts with the sandwiches. “We wanted to journey into the world of 14 14 gourmet sandwiches and began developing a menu to include some of the most popular sandwiches across the world,” says Wood, who partnered with fusion cuisine pioneer Norman Van Aken on many of his restau- rants. “Pretty much every culture has its own quintessential sandwich, as well as across the clude the “Reuben Brisket,” made with 12- hour smoked brisket, sauerkraut, Swiss cheese, and mayo; a Tennessee fried chicken; a grilled pork tenderloin bánh mì; a cubano; and the “Español,” made with Cinco Jotas jamón iberico, Manchego cheese, dried toma- toes, and garlic-infused olive oil. Aside from nightly high-energy dancing accompanied by a curated music program, guests can expect an elevated cocktail menu from beverage director Andi Cruzatti. Spe- cialty cocktails include “La Vie en Rose” (rose-infused vodka, framboise raspberry beer reduction, lime, and bitters), the “Catch Me If You Can” (gin, simple syrup, lime, plum liqueur, and torched rosemary), and “That’s Amore” (chocolate rum, tequila, Fernet Branca liqueur, and Panther nitro espresso coffee). “Collectively, we’ve had the privilege to watch Miami’s evolution, and that’s part of the reason we knew what was missing,” Wood sums up. The Mad Butcher. 2300 NW Second Ave., Miami; madbutcher.com. Sunday through Tuesday 11 a.m. to 11 p.m., Wednesday through Saturday 11 a.m. to 2:30 a.m. NICOLE DANNA ▼ SOUTH BEACH PHILIPPE KALIFA SHARES HIS VISION FOR SHAPING THE CITY’S NIGHTLIFE the type of place that would enforce the dress code vibe of South Beach or Brickell, but in Wynwood,” he says. The restaurateur is now expanding out of Wynwood and into South Beach with Oro and Elixir, a rooftop restaurant and cocktail bar slated to open off Lincoln Road later this year. Kalifa tells New Times that the space, pre- sented as two concepts in one, will be a one- stop dining and entertainment venue. “The idea behind Oro and Elixir came from a collection of memories and experi- ences we’ve had from traveling around the world,” he explains. “The idea is to have a complete night-out experience in one place.” “With South Beach, you have so many high-end restaurants, and sometimes you like where you’re at, but think: Too bad there’s no lounge, or I would stay longer. That’s the problem I want to solve with Oro and Elixir,” he says. Upon entering the building, guests will encounter an escalator that takes them to a rooftop location above Sephora, a two-level indoor/outdoor dining space that feels hid- den from the hustle and bustle of Lincoln Road. A second entrance at the back of the building will be equally elusive, leading guests along a glass-enclosed hallway to an- other entry point. When it opens later this year, Oro will de- liver a variety of premium cuts of meat and seafood, including fresh crab, lobster, oysters, and caviar, much of it served with table-side presentations. Above the restaurant, a second open-air rooftop cocktail bar, Elixir, will take a differ- ent tack. The bar will feature a team of mixol- ogists who craft innovative cocktails alongside bottle service that delivers a club- like experience. For entertainment, perfor- mances by aerialists and fire dancers will take place regularly. Kalifa shares that Miami diners have grown more sophisticated and demanding. Since the pandemic, the restaurateur says, he’s switched gears in order to keep up with the city’s expanding customer base. “It’s true, we have more people than ever before, and a totally different type of clientele — newcomers from New York and the West Coast. One thing I’ve noticed since COVID is that people are expecting more from the ven- ues they visit, and we have to answer to that demand, whether it’s with a bigger menu or more entertainment.” Oro and Elixir. 818 Lincoln Rd., Miami Beach. Opening winter 2022. NICOLE DANNA ▼ MIAMI THE ROUNDS IS MIAMI’S NEW ZERO-WASTE DELIVERY SERVICE No one will ever accuse Miami of being a “crunchy granola” kind of city. We live in a world that’s more about conspicuous consumption than tree-hugging. And yet, we see more and more electric car charging stations and recycling bins (and Teslas) in the Magic City. Alexander Torrey is counting on the fact that Miamians do care about having less impact on the planet — especially if it’s convenient. A cofounder of the Rounds, a zero-waste company that delivers sustainable pantry items to your doorstep, Torrey has seen his company become successful in Philadelphia and Washington, D.C., and has brought the service to Miami. “This city is so ready for a zero-waste service and we are very excited to be here,” he says. Launched last week in Miami, the Rounds offers delivery of basic household items in reusable, zero-waste containers. Coffee, cereal, and pistachio nuts arrive in sanitized Mason jars, hand and dish soaps in pump containers attractive enough to grace the swankiest Brickell condo. Everything comes packed into a canvas bag that’s deliv- ered so quietly your dogs may not realize someone’s at the door. The Rounds offers delivery as often as needed, and the company’s algorithm, called the “psychic home manager,” is designed to “learn” about you and what you need. That means if you’re reordering coffee What if you could have dinner, after-dinner cocktails, and a nightclub experience all in one place? That’s the idea behind Oro and Elixir, a new venue from Miami restaurateur Philippe Kalifa, the nightlife and restaurant veteran behind El Patio and Mayami Mexicantina. Kalifa says that when El Patio opened in 2016, it was the first Latin-inspired venue to take up residence in Wynwood. more often than say, jam, the Rounds will ad- just your order. The products (about 100 right now) are competitively priced. Mem- bership costs $5.95 per month and includes weekly deliveries (less, if you want) of items. There are no delivery fees. Restaurateur Philippe Kalifa Photo courtesy of Philippe Kalifa MONTH XX–MONTH XX, 2008 MARCH 31 - APRIL 6, 2022 NEW TIMES | MUSIC | CAFE | CULTURE | NIGHT+DAY | NEWS | LETTERS | CONTENTS | MIAMI NEW TIMES | MUSIC | CAFE | FILM | ART | STAGE | NIGHT+DAY | METRO | RIPTIDE | LETTERS | CONTENTS |miaminewtimes.com | browardpalmbeach.com miaminewtimes.com
