15 May 1-7, 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 | scallops, while the carving station serves up beef short rib with bordelaise sauce. For those who love bubbles, an endless Cham- pagne add-on is available. Whether you opt for the full tasting menu experience at the intimate 14-seat counter or select signature dishes à la carte, you’re in for a meal that proves South Florida has more to of- fer than beach bars and seafood shacks. Just re- member to make reservations well in advance — stars tend to make tables hard to come by. Maass. 525 N. Fort Lauderdale Beach Blvd., Fort Lauderdale, at Four Seasons Hotel and Residences Fort Lauderdale; 954-525-4567; maassftl.com. OLEE FOWLER ▼ FORT LAUDERDALE DUNE HAS CLOSED. HERE’S WHAT’S COMING. After six years, one of Fort Lauderdale’s most scenic beachside restaurants facing the ocean has quietly closed — again. Dune by Laurent Tourondel, the oceanfront spot inside the Au- berge Beach Residences, served its last meal on March 29, 2025. The closure clears the way for a full-scale overhaul and a new Medi- terranean restaurant from Cameron Mitchell Restaurants, the Ohio-based group behind the soon-to-open Ocean Prime near Las Olas Boulevard. According to the Sun Sentinel, the hospitality company has signed to take over the 2200 N. Ocean Blvd. space. It plans to launch a Fort Lauderdale location of Del Mar, its high-end, coastal Mediterranean restaurant with existing outposts in Columbus, Ohio, Naples, and West Palm Beach. The group is reportedly pouring millions into a complete redesign, aiming to reopen by fall 2025 for the Fort Lauderdale International Boat Show. According to the website, Del Mar “leans into Southern Europe and North Africa fla- vors,” with a rotating menu built around fresh seafood, olive oil, earthy spices, and seasonal vegetables. Think wood-fired lamb tagine, shareable mezze, grilled fish, and raw bar se- lections that will be served in the property’s airy, beachside setting. While a menu has not yet been released, highlights from the Naples location include spicy lamb sausage, Turkish flat bread, charred octopus, caramelized onion bread, and loaded hummus with pomegranate braised lamb and green tahini. Dune had undergone multiple reinven- tions since its first opening in 2018, but Tou- rondel’s arrival in 2021 marked a more ambitious era. Known for bringing high-end, globally influenced cuisine to the beach, the chef reimagined the menu with touches of South American and Caribbean flavor, introduced a sushi bar, and leaned into elevated seafood staples like miso-glazed halibut and coconut ceviche. Since its closing, some members of the Dune team are expected to transition to Ocean Prime, which opens at the new Las Olas Marina in late April. Del Mar. 2200 N. Ocean Blvd. Fort Lauder- dale; delmarmediterranean.com. Expected to open in fall 2025. CLARISSA BUCH ZILBERMAN ▼ WYNWOOD THERE’S A NEW IZAKAYA IN TOWN Philadelphia chef Michael Schulson has landed in Wynwood, opening Double Knot Miami at the famous Wynwood Walls on NW Second Avenue. The Japanese izakaya brings Schulson back to South Florida following his previous hit Monkitail at the Diplomat Beach Resort. Double Knot earned much praise in Philadelphia after opening in 2016, and now Schulson hopes Miami diners will fall for his mix of refined technique and bold Japanese flavors. The restaurant occupies the former Wynwood Kitchen & Bar space, giving the chef a prime location in Miami’s art district. The menu focuses on izakaya-style dining with an array of shareable options. For those wanting a full experience, a chef’s select menu offers 10 selections for $68 per person, including one item from each section plus two robatayaki skewers. The menu spans cold dishes like albacore with onion ponzu, octopus “carpaccio,” and hearts of palm salad, alongside small plates such as edamame dumplings, pork gyoza, and wagyu soup dumplings. The extensive robatayaki section features everything from miso eggplant and Tokyo scallion to duck leg, octopus, Kobe beef, and lamb chop. Larger plates include Japanese fried chicken, bincho-tan grilled heritage chicken, and seafood-packed nabemono, complemented by sides like udon mazemen with shrimp, truffle-laced mushroom fried rice, and crispy Brussels sprouts. Standout dishes include crispy Japanese fried chicken with daikon, Kewpie mayo, and miso powder; black cod fried rice with miso caramel; and A5 wagyu beef with rice cracker, black sesame, and wasabi. Sushi lovers can feast on big eye tuna rolls and toro nigiri, while the robatayaki section features everything from trumpet mushrooms to duck leg skewers. In a playful nod to Philadelphia, Schulson included a “Cheesesteak Bao” on the menu — an East-meets-West creation stuffed with provolone and cherry pepper relish that rei- magines the Philly classic through a Japanese street food lens. The 13-seat marble bar serves cocktails with Japanese twists, like the “Double Knot” (Maker’s Mark bourbon, rye, vermouth and bitter) and the “Splice Knot” (shishito vodka, ginger-honey and lime). Non-alcoholic op- tions include the “Butterfly Bend” with yuzu, herb simple syrup, and soda. Design firm Rohe Creative transformed the space with a mosaic-lit vaulted ceiling and brass sconces that cast warm light throughout. The main dining room blends vintage tones and floral prints with concrete pillars, metals, and warm woods. An eight- seat sushi bar gives diners a close-up view of chefs making nigiri, sashimi, and rolls. Double Knot Miami marks another collab- oration between Goldman Properties and Schulson Collective, who partnered on Phila- delphia spots including Sampan, the original Double Knot, Graffiti Bar, Prunella, Pearl & Mary, and Alpen Rose. Double Knot. 2550 NW Second Ave, Miami; 305-564-6899; doubleknotmiami.com. OLEE FOWLER Double Knot Miami photo Dune by Laurent Tourondel photo The extensive robatayaki section features everything from miso eggplant and Tokyo scallion to duck leg, octopus, Kobe beef, and lamb chop. Dune by Laurent Tourondel has closed in Fort Lauderdale.
