15 April 27 - MAy 3, 2023 miaminewtimes.com | browardpalmbeach.com New Times | Contents | Letters | news | night+Day | CuLture | Cafe | MusiC | C M Y CM MY CY CMY K BH_CincodeMayoAdF.pdf 1 3/30/23 7:09 PM Make a Reservation at TheRustyPelican.com 305.361.3818. RustyPelicanMiami FOUR-COURSE BRUNCH 10AM TO 4PM Adults $92 | Children $35 Bottomless Mimosas $30 Featuring Lobster Benedict, Fried Chicken & Wafes, Dragon Fruit & Watermelon Mimosas and More. SEASONAL DINNER 5PM TO 9PM Mother’s Day SUNDAY, MAY 14TH EXPERIENCE Make a Reservation at TheRustyPelican.com FOUR-COURSE BRUNCH Dragon Fruit & Watermelon Mimosas miaminewtimes.com MIAMI NEW TIMES | CONTENTS | LETTERS | RIPTIDE | METRO | NIGHT+DAY | STAGE | ART | FILM | CAFE | MUSIC | first or second floor. Once seated, Okeydokey’s tech-forward QR code ordering system allows guests to make selections from any of the res- taurant concepts via their mobile devices, or they can opt to interact and place orders with their table’s dedicated service leader. The venue’s list of vendor part- ners was thoughtfully curated to re- flect the ethnic diversity of the Magic City while also serving as an incubator for local establishments and burgeoning culinary talent. The three-story space features more than a half-dozen restaurants from some of Miami’s top restaurant groups. They include Little Bird by Doce Provisions, a restaurant helmed by chef/owners Justin Sherrer and Li- setty Llampalla, which offers an eye- catching display of rotisserie chicken; Yoso Ramen, a Japanese restaurant serving ramen, poke, and boba teas; Mac, an Asian kitchen helmed by chef Michael Castino; Dal Plin, an Italian concept known for its from-scratch, housemade pasta and hand-tossed pizza; Jaffa, the Israeli restaurant helmed by executive chef Yaniv Cohen that features family-style Medi- terranean fare; and Coffee Break, the second-floor coffee shop that serves breakfast, pastries, teas, coffee, and fresh-pressed juices. In collaboration with renowned Miami bar group, Unfiltered Hospi- tality, Okeydokey’s unique signature cocktails have been created to feature premium liquors with fresh- pressed juices, homemade syrups, exotic gar- nishes, and wine, beer, and sake. Cocktails include “Freshly Squeezed,” made with vodka, St. Germain, and fresh strawberries; “Sun’s Out, Buns Out,” an old fashioned with Japanese whisky, canton ginger, cinnamon, and orange bitters; and the “Bye Fe-Lychee!”, a tiki-style cocktail with reposado tequila, sake, lychee puree, mint, and grapefruit juice. “We are excited to finally bring this con- cept to life,” sums up Benkemoun. “This con- cept is about accepting the eclectic nature of today’s society to come as you are.” Okeydokey Miami. 268 SW Eighth St., Mi- ami; okeydokey.com. Soft opening through April 27 4 to 10 p.m. Monday through Saturday 11 a.m. to 11 p.m. and Sunday from 11 a.m. to 10 p.m.; Coffee Break open daily 8 a.m. NICOLE DANNA ▼ WYNWOOD ZAK THE BAKER GETS A SPRING REFRESH If you tried dropping in on Zak the Baker two weeks ago, you’d have noticed a sign on the door. The beloved Wynwood bakery, nomi- nated for a James Beard award, closed during Passover. The kosher bakery observes Shab- bat on Saturdays and all major Jewish holi- days. Owner Zak Stern observes Passover each year by closing his bakery for the entire eight days. “Closing for eight straight days leaves a real dent in the April numbers,” admits Stern, but there’s something more important to the baker. “It does give us an opportunity each year for rest and repair.” That means that, instead of spending all his time at the beach, Stern spent those eight days doing some refurbishment and repairs to the bakery. “Normally, we focus on painting, sand- ing, and deep cleaning,” he tells New Times. This year, he decided to give the team’s break area a facelift and do some preventative main- tenance on the baking equipment. In addition, Stern did a very specific reno- vation to the bakery as a response to the bak- ery’s recent FDA inspection. “We were asked to enclose the bakery production to prevent service dogs from roaming into production ar- eas,” he shares. Don’t worry, customers are still able to watch the bakers at work. “The produc- tion will still be visible, which has always been important to me for transparency, but there will be floor-to-ceiling glass separating the dining room from the production areas.” The dining room also has new tables made with locally grown Cuban mahogany wood that was sustainably harvested right here in Miami. Stern describes them as “dense, dark wood with a beautiful grain.” Stern says the new tables fit into the bakery’s entire con- cept. “Local cuisine is made from local food and local ingredients. This concept can be ex- tended in any direction, including the wood we use to make our tables.” Closing for a week means trying out new recipes. Last week, the bakery started offering guava y queso pastelitos and a new spinach and artichoke boureka. Both items are baked twice daily at 7 a.m. and again at noon, so you can plan on arriving to get them fresh from the oven. The bakery is also transitioning its savory menu from the winter growing season of mainly vegetables and greens to the lush tropical fruits of summer, so expect to see more mango and lychee on the menu. In the coming weeks, expect more new menu items, including local fruit sodas with flavors like sapodilla and hoja santa, a local mamey lassi, and sourdough waffles. You’ll also see some plated desserts on the dine-in menu such as profiteroles and a refreshing lo- cal mango granita. Zak the Baker. 295 NW 26th St., Miami; 786- 294-0876; zakthebaker.com. LAINE DOSS Photo by World Red Eye The exterior of Okeydokey THE VENUE’S LIST OF VENDOR PARTNERS WAS THOUGHTFULLY CURATED TO REFLECT THE ETHNIC DIVERSITY OF THE MAGIC CITY.
