caviar all painstakingly put together with tweezers. You can spy on some of the pre-ac- tivity activity on the restaurant’s Instagram. Sitt, who has also debuted some of The World’s Best Fifty Bars, including Presi- dente in Buenos Aires, Argentina — number 21 in 2021 — promises a robust cocktail pro- gram as well. The 100-seat restaurant will highlight sake-based drinks such as the “Rose Cloud” with Rose Clouds sparkling sake, hibiscus, and yuzu; “Ginza Yesper” with shochu, sake, kombu-infused sake- based vermouth, and lemon oil; and “Shiso Exotic” with sake, aloe vera, cucumber, shiso, and yuzu. “I’m very excited for Balagan’s opening, as it is a cuisine very close to my heart, being a Peruvian-born 305 boy,” Hané, who oversees the menu prepared by executive chef Juan Manuel Alva, says. “We can’t wait to have ev- eryone in and try our take on the nationally recognized Nikkei cuisine.” And because we’re into culinary chaos — or fusion, as it might be known elsewhere — we have to admit that our anticipation levels are on the high side also. Balagan. 295 NW 27th St., Miami, 786-391- 4394, balagansushi.com. Sunday through Thursday from 5:30 to 11 p.m.; Friday and Sat- urday from 5:30 p.m. to midnight. JEN KARETNICK ▼ MIAMI-DADE WICKED LICK LOOKS TO FRANCHISE ITS LIQUID NITROGEN ICE CREAM CONCEPT also makes its own waffle cones fresh daily, many of which are cut into eight-inch “chips” to create ice cream nachos. According to Smotryski, the brand is among the first nitrogen ice cream shops to create its creamy treat in small batches, a pro- cess that uses nearly half the amount of liquid nitrogen and requires less time to serve their customers, translating into a successful busi- ness model that has fueled the brand’s growth. Best of all, the idea was born from the pan- demic. During the COVID-19 lockdown, the couple decided to use the downtime to strengthen and refocus their brand and operations. “It took a crisis to realize it would be a lot more efficient to make half-gallon batches with the liquid nitrogen, keeping the bowls in an ice cream freezer, and serving it as a regu- lar ice cream shop,” said Smotryski. “We cut our liquid nitrogen use in half, and I didn’t need two to three employees to run the shop. We now have one to two on staff to serve our customers quicker than ever before.” At Key West’s Wicked Lick ice cream shop, the music plays a little louder than at most stores, the liquid nitrogen billowing out of the mixers cools the air, and the smell of fresh-baked waffle cones beckons from the sidewalk. “I like to call it ‘experiencing ice cream enlightenment,’” Wicked Lick cofounder John Smotryski tells New Times. “And I hope it will soon be an experience Miami can enjoy, as well.” Wicked Lick is looking to break into the South Florida market by offering franchise opportunities. The brand is specifically eye- ing Miami, searching for operators who are interested in bringing the concept to the area. Founded in 2018 by Smotryski and Amanda Velazquez, Wicked Lick has made a name for itself by producing small-batch ice cream in unique flavors using liquid nitrogen. “We started out like all the other liquid ni- trogen ice cream shops, making every serving to order. We used refrigerated dispensers, and made every flavor on its own rather than having a base cream and pumping flavored syrup into it,” said Smotryski. “We spent weeks coming up with unique flavors like co- conut curry, chipotle chocolate, and “tarra- gon vanilla using only real dairy or coconut cream, cane sugar, and whatever natural in- gredient to flavor the cream,” he adds. Today, Wicked Lick is best known for fla- vors like its “Keto-Mexican Vanilla” which uses monk fruit as a sweetener; a “PBJ” using a homemade mixed berry sauce and peanut butter ice cream, and the “Honey Mango” when fresh mangos are in season. The shop Photo courtesy of Wicked Lick Wicked Lick cofounder and CEO John Smotryski It was a move that has not only fueled Wicked Lick’s growth but also served to cut operational costs, increasing the business’s profit margins while using less liquid nitrogen. And don’t forget the shop’s witty slogan. “There was a restaurant in South Miami that has a sign in neon lights that said, ‘If You Don’t Take Your Lady To George’s…Someone Else Will.’ I immediately thought: ‘If You Don’t Lick It…Someone Else Will.’ It was a little cheeky with the double entendre.” South Florida entrepreneurs interested in expanding the brand in their area can do so now. Wicked Lick is actively seeking single- and multi-unit franchise partners across the region with the goal of awarding as many as ten licenses by the end of the year. The ideal candidate should have previous business management experience and $211,500 to $341,200 in startup capital. Those interested can visit wickedlick.com/franchise for more information. NICOLE DANNA 13 13 miaminewtimes.com | browardpalmbeach.com | CONTENTS | LETTERS | NEWS | NIGHT+DAY | CULTURE | CAFE | MUSIC | miaminewtimes.com | CONTENTS | LETTERS | RIPTIDE | METRO | NIGHT+DAY | STAGE | ART | FILM | CAFE | MUSIC | NEW TIMES MIAMI NEW TIMES JUNE 9-JUNE 15, 2022 MONTH XX–MONTH XX, 2008
