10 May 15-21, 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 | Ready for Our Close-Up Mango’s Tropical Café embarks on its fine-dining era. BY CLARISSA BUCH ZILBERMAN I f you’ve been to South Beach, you know Mango’s. Maybe you were dragged there by out-of-towners. Maybe you stumbled in post-happy hour. Maybe it was your first stop on Ocean Drive, or your last. Since opening in 1991, Mango’s Tropical Café has been a pulsing neon snap- shot of Miami nightlife — equal parts cabaret, nightclub, and dinner theater. From samba and salsa to late-night conga lines and bottle service, Mango’s carved out its niche as a one-stop spectacle long before experiential dining became a buzzword. Over the years, its stage has hosted everything from flamenco dancers to hip-hop perform- ers, all while tourists and locals packed the floor for a taste of the chaos that made Ocean Drive famous. Now, the landmark at 900 Ocean Dr. is un- dergoing one of its biggest shifts yet and bet- ting big on a new kind of wow factor: the food. With executive chef Byron Rubio stepping in, Mango’s is adding fine dining to its repertoire. It’s a calculated gamble for a place better known for vodka-fueled bachelorette parties than poached lobster tail or oysters rocke- feller. But if any place in Miami knows how to evolve without losing its pulse, it’s Mango’s. Founded by the Wallack family, Mango’s became a symbol of the South Beach revival: colorful, chaotic, and impossible to ignore. Its reputation was built on high-energy live shows, flashy drinks, and a kitchen that played backup to the spectacle on stage. Over the years, Mango’s has remained defiantly it- self while Miami morphed around it. Mango’s recently tapped chef Byron Ru- bio, whose resumé includes stints at Prime 112, Capital Grille, Perry’s Steakhouse, and Nusr-Et, to lead its culinary overhaul. “I have always been drawn to energy — and Mango’s is pure energy,” Rubio says. “It’s iconic and one of the most recognized names on Ocean Drive, so when an opportunity came to take that legacy and evolve the culinary experi- ence, I was all in.” With Rubio at the helm, Mango’s has de- buted a menu that ditches frozen fare in favor of fresh, locally sourced ingredients. Think thick-cut applewood-smoked bacon steak with rum maple glaze, poached lobster tail, oysters Rockefeller with a crispy breadcrumb finish, and USDA Prime ribeye and filet mi- gnon. “We are not reinventing the identity — we are refining it,” he says. “Today’s diner wants more than a good time; they want a dish just as memorable as the entertainment experi- ence.” The shift is part of a broader effort to mod- ernize the long-running institution without alienating its core audience. The signature cabaret performances, from fiery flamenco to high-octane samba, aren’t going anywhere. But now, there’s a reason to show up early, snag a table, and actually dine. Rubio’s revamped menu leans heavily into Miami’s cultural blend, with dishes that re- flect both local influence and steakhouse pre- cision. Starters like Hawaiian tuna tartare and Caribbean jerk ribs sit alongside classic sides like truffle fries and scalloped Parmesan potatoes. It’s an unexpected but intentional pivot for a place better known for mojitos and Mango’s-branded tank tops. Take the thick- cut applewood smoked bacon steak glazed in rum maple syrup, or the oysters Rockefeller, with six fresh oysters baked with creamed spinach, bacon, and parme- san, topped with crispy breadcrumbs. The poached lobster tail, clocking in at 12 to 14 ounces, is simply seasoned with sea salt and herbs, served with drawn butter and a choice of sides. The menu is rounded out with Medi- terranean branzino in lemon butter sauce, butter-poached lobster tacos loaded with cit- rus slaw and smoked chili aioli, and Cajun salmon tacos with pineapple salsa. “We are not doing fusion, we’re doing Miami,” Rubio says. “We respect the origin of the ingredients, but we plate them in a way that feels modern and relevant. It’s a culinary language that speaks to locals and travelers alike.” If you’re not in the mood for fine dining, Rubio hasn’t forgotten Mango’s roots. The menu still features crowd-pleasers like chicken parmesan with spaghetti, fried chicken tenders, and the “fall off the bone” Caribbean jerk ribs, served with pineapple- onion jam, cornbread, fries, and slaw. “It’s about matching the energy,” Rubio explains. “Mango’s personality is vibrant, bold, and exciting, and the food now reflects that lively, eclectic vibe. Dishes are designed to be visually striking, packed with flavor, and built for the moment. You could be watching a samba show or a live band while digging into a perfectly cooked steak or sharing a platter of ribs with your crew — it is all about having a seamless synergy between the kitchen and the stage.” Also on the menu are a one-pound wagyu meatball with whipped ricotta and linguine, short rib sliders, and even a loaded mac and cheese made with Gouda, manchego, Swiss, parmesan, and mozzarella. For lighter fare, there’s a grilled salmon salad with mango vin- aigrette or a classic Caesar with the option to add steak, shrimp, or salmon. And yes, there’s pizza, too, available all day. Options include margherita, pepperoni, BBQ chicken, and a burrata and prosciutto di parma topped with arugula and balsamic reduction. Rubio is betting that the South Beach crowd, especially longtime fans, is ready for something more refined. And early reactions suggest he might be right. “The jerk ribs in particular have become an instant hit, espe- cially with guests who were not expecting something so tender and flavorful in a night- life setting,” he says. “And the truffle fries? Those are quietly stealing the show.” For Mango’s, the timing is strategic. As Ocean Drive continues to welcome splashy hotel restaurants and polished imports, the venue’s mix of old-school flair and new- school ambition positions it to remain com- petitive and relevant. “Mango’s is still Mango’s — the lively mu- sic, the colorful shows, the contagious energy — it’s all there,” Rubio says. “Now, there is a reason to come early, sit down, and indulge in a top-notch gastronomic experience. It’s no longer just a legendary nightlife spot. It’s a well-rounded destination for culture, music, and cuisine. So, if you have not been in a while, come see what we are doing. It is still the renowned South Beach venue you re- member, but sharper, reimagined, and ready for what’s next.” Mango’s Tropical Café. 900 Ocean Dr., Miami Beach; 305-673-4422; miami.mangos.com. [email protected] ▼ Café Photo by Eleven Photography Agency Hawaiian tuna tartare THE SIGNATURE CABARET PERFORMANCES, FROM FIERY FLAMENCO TO HIGH-OCTANE SAMBA, AREN’T GOING ANYWHERE.
