15 May 8-14, 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 | CONTENTS | LETTERS | RIPTIDE | METRO | NIGHT+DAY | STAGE | ART | FILM | CAFE | MUSIC | ▼ WYNWOOD HIDDEN BBQ SPOT OPENS AT CASA LA RUBIA Miami’s juiciest new barbecue is secretly be- ing made at a Wynwood brewery in Miami. Casa La Rubia, formerly Veza Sur Brewing Co., starts a new pop-up dining experience this spring, bringing two resident food ven- dors and rotating pop-ups to pair with its popular “La Rubia” blonde ale in Wynwood. The brewery at 55 NW 25th St. now hosts a weekly schedule of pop-ups featuring Cluckin’ Right Chicken and Captain’s BBQ as permanent fixtures, plus Thursday pop-ups from local small businesses. And the barbe- cue spot might be some of the best barbecue in town. Mondays through Wednesdays are re- served for Cluckin’ Right Chicken, a familiar name for Wynwood Brewing fans. After gain- ing popularity at the brewery’s former loca- tion, the vendor returns to its roots. The menu showcases both traditional fa- vorites and creative twists on classic items. Wings come in six or 12-piece options with a choice of two sauces. The fried chicken sand- wich features a chicken thigh on a toasted po- tato roll with pickles, signature “Cluckin’” sauce, and coleslaw served with tater tots. Beyond chicken, Cluckin’ Right serves a standout smash burger with two patties, American cheese, grilled onions, and a Buf- falo chicken quesadilla that combines chopped fried chicken thigh, Buffalo sauce, bacon and a three-cheese blend. Sauce op- tions show personality with names like “Cluckin’,” “Frankenstein,” “Rude Boy Ranch,” and bleu cheese. For dessert lovers, five deep-fried Oreos topped with powdered sugar finish the meal. The fun begins on the weekend with Cap- tain’s BBQ, which takes over Friday through Sunday and introduces one of Wynwood’s only barbecue options. The pop-up blends Texas smoking techniques with Cuban fla- vors, like brisket empanadas with mango ha- banero sauce, alongside traditional smoked meats. Its founder, former yacht captain turned chef Chris, traded his sea legs for a smoker, bringing skills from years of catering to high- end clients on luxury vessels. His menu fea- tures kraken brisket, spare me ribs, and blackbeard’s pork, all smoked using Texas post oak. The “Captain’s Feast” offers a taste of ev- erything, including smoked wings prepared four ways: “Cannon-fired,” “Shipwrecked in La Habana” (a mango habanero), “Drift- wood” (a dry rub), and “Mop the Deck” (sauced in barbecue). For those seeking handheld options, the “Pan Con Puerco” combines slow-smoked pulled pork with crisp slaw, pickles, and sig- nature barbecue sauce on buttery toasted bread. The “Captain’s Cut” packs brisket topped with Vermont cheddar, pickles and crispy onions. Word is already spreading within the foodie community, with bloggers like Nick Pena of @thefoode raving about the pop-up. Casa La Rubia maintains its drink specials with $5 drafts and half-off wine Monday through Friday from 4 to 7 p.m. Weekend vis- itors can join free salsa classes Friday nights at 9 p.m. The brewery, which opened in December 2024, represents a partnership between Wynwood Brewing and Veza Sur Brewing Co., bringing together two Miami beer favor- ites under one roof in the former Veza Sur lo- cation. Casa La Rubia. 55 NW 25th St., Miami; laru- bia.beer/casa. OLEE FOWLER ▼ LITTLE RIVER ONE OF THE BEST NEW RESTAURANTS ON EARTH! A Miami restaurant has officially gone global. Sunny’s, the beloved Little River steakhouse known for its dreamy banyan tree patio and custom martinis, just landed on Condé Nast Traveler’s 2025 Hot List, an annual roundup of the best new restaurants in the world. The list, which spans from Mexico City to Mel- bourne, highlights the year’s most buzzwor- thy openings, and Sunny’s earned its spot for turning what started as a pandemic-era pop- up into one of the most exciting places to dine in the U.S. Kate Kassin of Condé Nast Traveler writes, “It’s hard to imagine a time when Sunny’s Steakhouse didn’t exist in Miami. It instantly took on the air of a classic institution despite debuting in its permanent iteration in only October 2024.” She goes on to write, “Whether you’re outdoors encircling the tree or inside the midcentury modern space with windows open to the courtyard, there’s not a bad seat in the house to enjoy the steakhouse- style fare and sip on a ‘pick-your-path’ mar- tini. Standouts range from fluffy Parker House rolls to housemade pastas like blue crab agnolotti to wood-fired proteins like dry- aged ribeye with potato butter sauce or chi- michurri.” The news comes just weeks after Food & Wine named Sunny’s one of the 15 Best U.S. Restaurants of 2025 and the Michelin Guide added it to its list of recommended Miami spots in March. The steakhouse, which reopened in October 2024 with a permanent 220-seat layout, has drawn raves for its nostalgic-but- modern design, wood-fired proteins, and pastas that rival Miami’s best. Highlights include the dry-aged ribeye served with a rich potato butter sauce, Parker House rolls that arrive warm and fluffy, and a now-iconic blue crab agnolotti that pays homage to the team’s Jaguar Sun roots. There’s also an extensive cocktail list with an entire section dedicated to gin and custom vodka martinis. Inside, midcentury charm meets Florida whimsy — think elegant tablescapes, a spa- cious open-air courtyard, and illustrated menus. Outside, string lights wind through the towering banyan tree, creating a scene that feels part steakhouse, part fairytale. Condé Nast’s inclusion isn’t Sunny’s first na- tional accolade this year. In early April, the res- taurant was ranked 13th in Food & Wine’s Top 15 U.S. Restaurants List of 2025. A few weeks before that, Sunny’s was added to the 2025 Florida Michelin Guide. The popular steak- house also landed in the New Times’ 9 Biggest Miami Restaurant Openings of 2024 list. Not bad for a spot that used to be just a pop-up in a parking lot. CLARISSA BUCH ZILBERMAN | TASTE TEST | ▼ Café Photo by Michael Pisarri The dry-aged ribeye at Sunny’s is perfection.
