22 April 10-16, 2025 miaminewtimes.com | browardpalmbeach.com NEW TIMES | MUSIC | CAFE | CULTURE | NIGHT+DAY | NEWS | LETTERS | CONTENTS | Month XX–Month XX, 2008 miaminewtimes.com MIAMI NEW TIMES | MUSIC | CAFE | FILM | ART | STAGE | NIGHT+DAY | METRO | RIPTIDE | LETTERS | CONTENTS | specializing in oak barrel-aged, mixed-fer- mentation wild and sour beers that use local ingredients and microflora. Unseen Crea- tures’ beers are influenced by the farmhouse traditions of Belgium and France but aren’t limited to the same set of guidelines or style requirements. How? It’s all thanks to those unseen “creatures” — locally foraged yeast and bacteria that lend these beers their unique flavor profile. Beers here are inher- ently refreshing and sessionable. Veza Sur Brewing Co. 55 NW 25TH ST., MIAMI 786-362-6300 VEZASUR.COM Veza Sur Brewing Co. may be owned by Anheuser-Busch In- Bev, but its roots are firmly planted in Miami. The brewery, one of the most beautiful in Mi- ami, has dug deep into the com- munity. Its beers range from chopp, a refreshing, traditional Brazilian brew served nearly to the point of freezing — to beers made with tropical fruits like mango and lulo (AKA naranjilla). Along with live entertainment and other events, the brewery hosts charity nights to raise funds for local organizations — all in a lush, junglelike setting. ViceVersa Miami 398 NE FIFTH ST., MIAMI VICEVERSAMIA.COM Helmed by acclaimed Miami bartender Val- entino Longo, this Italian aperitivo bar in the Elser Hotel downtown opened with authen- tic Italian cocktails and a selection of pizzas that even nonna would approve of. Here you’ll find Italian influences in every detail, including multiple negroni options, plus three sections stacked with other cocktails. But whatever you order from the bar, you won’t want to miss the lineup of neo-Neapol- itan pizzas, all made with freshly stretched mozzarella and local flours that undergo a 24-to-48-hour cold fermentation. In short, ViceVersa is how you aperitivo like an Italian. Vinya Wine & Market 328 CRANDON BLVD. #122-123, KEY BISCAYNE 305-361-7007 VINYAWINE.COM Wine can be intimidating. Who hasn’t perused rack after rack of wines only to pick up a bottle that has a cat on it out of sheer desperation? Varietals, terroir, and vintages all become a blur when you simply want a nice bottle to pair with the pasta dinner you’re making for your new boo. Allegra Angelo, the sommelier at Vinya, hears your soul crying out for some good wine, hold the intimidation. Wines at Vinya are categorized by sweetness, price point, and even signs of the zodiac. If, say, you’re a Leo who wants a sweet dessert wine under $50, they’ve got you covered. Vinya is also a wine bar, so sit back and order anything from bacon-wrapped dates to a “Cav- iar Experience,” select any wine in the shop (a $25 corkage fee applies), and enjoy. Water Lion Wine + Alchemy 1671 COLLINS AVE., MIAMI BEACH WATERLIONBAR.COM Tucked just off the lobby of the Sagamore Hotel, Water Lion Wine + Alchemy feels like a secret you don’t want to share. This cozy lit- tle ten-seat bar and 12-seat dining area is the respite you need in the frenetic epicenter of South Beach. Water Lion specializes in unique offerings that cover wine, beer, cider, sake, and an in-house fermentology-based mixology program of artisanal low- and no- ABV cocktails. The wine menu is an ever- evolving selection that includes a wide range of flavor profiles — from a variety of micro- vintners that offer everything from light and effervescent sparklers to juicy reds and full- bodied whites. For food, find fresh-shucked oysters alongside a bevy of light dishes like charcuterie, a chopped shrimp dip, and dev- iled eggs. Don’t be surprised if all the wine and oysters work a little magic. Word is that this little spot has been the site of more than a few marriage proposals. Guess there’s some- thing in the water...lion. The Wilder 701 E. BROWARD BLVD., FORT LAUDERDALE 954-918-7212 INTOTHEWILDER.COM The Wilder is Fort Lauderdale’s answer to the lack of destination drinking for a higher- class clientele. Think of it as a social club for a truly sophisticated imbibing experience. South Florida hospitality veteran David Car- daci and his wife, Vanessa, used their travels as inspiration for the unique watering hole. Three distinct spaces offer unique experi- ences, each with a distinct personality: a hotel lobby-like front bar with masterfully exe- cuted libations; a European-style outdoor courtyard for sun-soaked revelry; and a dimly illuminated great room with a second bar that hosts near-nightly events from a burlesque show and live music acts to a weekly jazz night. There are plenty of nooks and crannies for cozying up or grabbing a seat at the long back bar. The libations roster mixes OG cock- tails like the rum-forward tiki-style “West In- dian Handshake” with a rotating selection of seasonal picks filed under “Adventurous.” Drinks are smartly paired with upscale bar bites such as goat-cheese croquettes and day- boat fish ceviche. ZeyZey 353 NE 61ST ST., MIAMI 305-456-2671 ZEYZEYMIAMI.COM Located in the blossoming Little River neigh- borhood, ZeyZey (pronounced like hey-hey, only with a z) is a spot for those who want to hang outside, listen to music, and enjoy wine and cocktails paired with delicious bites. The 15,000-square-foot pop-up music venue and culinary hub comes courtesy of Grassfed Hospitality (the team behind Michelin- starred Mexican spot Los Félix and natural- wine market/restaurant Krüs Kitchen in Coconut Grove) and local tastemaker Tigre Sounds. At ZeyZey, a redesigned shipping container houses a full cocktail bar. Food ven- dors rotate in and out, including local favor- ites like the Maiz Project, Mana Table, and Dale Street Food. Musical acts span the globe, from Afro-Cuban funk to Brazilian disco to salsa, boogaloo, cumbia, and Afrobeat. [email protected] Photo by R.C. Visuals ViceVersa Miami TOP TOP 100 100 BARS
