14 August 31 - september 6, 2023 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 | to the concept, which is set to open its doors later this year at 5635 NW 87th Ave. For those unfamiliar with Carl’s Jr., think of the fast-food charbroiled burger spot as Burger King’s rebellious big brother, specializing in offer- ing menu items that would land a surprise left hook to the Whopper in a schoolyard brawl. The current meat monstrosity occupying the restaurant’s most popular signature offerings in- cludes the “El Diablo” — a 1/3-pound burger topped with two strips of bacon, jalapeño pop- pers, pepper jack cheese, sliced jalapeños, and a habanero-infused ranch sauce. They must be doing something right, and lucky for hungry Miamians, Doral will be ground zero to discover all they have to offer later this year. Carl’s Jr. 5755 NW 87th Ave., Doral; carlsjr. com. Opening late 2023. RYAN YOUSEFI ▼ MIAMI QP TAPAS POPS UP AGAIN IN COCONUT GROVE Remember QP Tapas, the Japanese-inspired tapas pop-up that enjoyed a ten-month stint at MKT Kitchen in Coral Gables last year? Well, it’s back, this time inside the Allocation Room wine bar operated by Ariete Hospitality Group in Coco- nut Grove. Helmed by longtime local chef Josh Elliott, his wife Ellie Groden, and business partner Michael Leigh, QP Tapas has inked a three-month stay starting Friday, September 1, with the goal of ex- tending their stay. “The biggest change between last year and this year is that we now have a little history to lean on,” Elliott tells New Times. “With this pop-up, I wanted to work with people who have passion and integrity, and the three of us have just that.” QP Tapas marks the culmination of a 20-plus- year run for Elliott in the restaurant business. Be- fore his recent years as an executive chef, the longtime industry professional has held every po- sition in some form or fashion, spanning bartend- ing to serving, his résumé listing DB Bistro (Boulud Sud), Pubbelly Restaurant Group, and the Raleigh Hotel to Toro in Boston, and Miami’s Thesis Hotel. Fans of the pop-up can expect the new Coconut Grove menu to look familiar. According to Elliott, several fan favorites will make a return, including a pan con tomate with bread from Sullivan Street Bakery and fresh Florida tomatoes; the uni risotto with a Maine-sourced uni fondue and chili oil; and the shareable okonomiyaki, a Japanese pancake cooked on a propane-heated teppan that’s topped with sour cabbage, eggs, and chorizo. This time around, Elliott says he has plans for an elaborate crudo program that will source fresh seafood selections from the Northeast. Think clams, lobster, and oysters that will rotate accord- ing to availability. And, yes, there will be libations. For the Coconut Grove endeavor, QP Tapas has partnered with Coconut Grove native Derek Stillman and the Citadel’s Bar Kaiju team. Prelimi- nary concoctions shared with New Times include a Spanish-style gin martini with fat-washed olive oil gin, fino sherry, dill, and thyme, as well as a sun-dried banana old fashioned, composed of Woodford Reserve rye whiskey, chocolate malt, and Faretti biscotti liqueur. In terms of the space, there’s now a giant neon red anchovy donning Ariete’s exterior that Elliott says is QP Tapas’ “north star.” Outside, a patio al- lows for seating for up to ten guests, while the in- terior space — illuminated with red lighting and walls of wine bottles — offers a full bar with high- top tables and a dining room that can accommo- date up to 60 diners. “We now have a set of experiences behind us, and now we’re opening ourselves up for a new adventure here,” sums up Elliott. “I just can’t wait.” QP Tapas at the Allocation Room. 3540 Main Hwy., Coconut Grove; qptapas.com. Opens Friday, September 1. Wednesday through Saturday 5:30 to 11:30 p.m. JESSE SCOTT ▼ MIAMI MICHAEL BELTRAN TO OPEN EVA AND THE OYSTER BAR AT COCOWALK A new restaurant from chef Michael Beltran that’s been nearly three years in the making is gearing up to open its doors in Coconut Grove this fall. Beltran and his Ariete Hospitality Group (AHG) business partner Andrew Falsetto own and oper- ate several of South Florida’s most popular res- taurants, beginning with Michelin-starred Ariete, which opened in 2016 in Coconut Grove. Together, the pair have since opened a slew of concepts covering a range of cuisines, from bar-focused es- tablishments like the Taurus, the ScapeGoat, and El Vecino to restaurants such as Chug’s Cuban Diner, Brasserie Laurel, and the Gibson Room. Beltran is preparing to launch his newest res- taurant, Eva and the Oyster Bar, a two-in-one concept slated to open as early as late September. Housed on the bottom floor of the newly restored CocoWalk open-air plaza, Eva and the Oyster Bar will wel- come guests in two phases, beginning with the Oyster Bar. Located at the back of the Eva space, the intimate speakeasy bar will offer Bel- tran’s take on a raw bar with cocktail-style seat- ing and a menu offering a daily assortment of East and West Coast oysters, aguachile, ceviche, and seafood-focused small plates. Although a menu hasn’t been finalized, Bel- tran says his penchant for family recipes will make a mark at the Oyster Bar — this time in- spired by his girlfriend’s mother. “She makes this clam dip I love. I’ve spent years hearing the history and legacy of this dish, so I’ve created my own version using the flavors of Peruvian cuisine,” Beltran says. In the weeks following the Oyster Bar’s open- ing, Beltran aims to welcome diners to Eva, his first take at a Mediterranean-inspired menu cre- ated alongside AHG corporate chef Ashley Moncada. The restaurant’s sprawling space will feature a dedicated main bar and indoor and out- door seating. Expect to find dishes that combine Beltran’s creativity with classic Greek recipes, from starters like fries doused in a vinegar-based sauce and topped with crumbled feta cheese and banana peppers to orzo served with a dense tomato sauce punctuated by olives, feta, and braised short rib, or perfectly grilled fish finished with a light sauce. With the launch of his 12th concept on the ho- rizon, Beltran admits AHG’s recently swift-grow- ing portfolio was never part of his original vision. “The only plan I ever had was to open Ariete and make it the best it could be,” Beltran explains. “But I have a lot of ideas, and I’m motivated to take these restaurant concepts I’ve had in my brain for a long time and finally execute them. What got the ball rolling was Chug’s. We took it from pop-up to restaurant, and I think it proved to people that we had the range to go beyond fine dining.” Today, Beltran estimates that his establish- ments offer more than 150 unique menu items across a wide range of cuisines — a testament to his motivation to create food that speaks to his creative inspiration. “With Eva, we have this wonderful opportunity to show people we can cook a certain type of food we don’t get to do a lot with our other restaurants — dishes that are light, clean, and fresh,” he adds. Most of all, Beltran is excited for Eva and the Oyster Bar to embody his childhood memories of Coconut Grove. The chef envisions a convivial at- mosphere where people can stop as they walk past from midday to late night to enjoy an exten- sive cocktail program and raw bar at the Oyster Bar before moving on to a casual meal at Eva for lunch, happy hour, or dinner. “I want a space where people feel comfortable to come and go in a casual manner, and that’s a huge part of my focus and inspiration,” Beltran says. “It’s been a long time coming, and I’m ex- cited to be nearing the finish line and finally see my vision come to life.” Eva and the Oyster Bar. 3015 Grand Ave., Coconut Grove; 305-573-0658; evacoconutgrove. com. Opening in fall 2023. NICOLE DANNA QP Tapas photo QP Tapas’ okonomiyaki with chorizo Ariete Hospitality Group photo Chef Michael Beltran “IT’S BEEN A LONG TIME COMING, AND I’M EXCITED TO BE NEARING THE FINISH LINE AND FINALLY SEE MY VISION COME TO LIFE.” Taste Test from p13
