14 November 16-22, 2023 miaminewtimes.com | browardpalmbeach.com New Times | music | cafe | culture | Night+Day | News | letters | coNteNts | ADVERTORIAL OGAWA MIAMI IS NOW OPEN! The long-awaited omakase restau- rant by Alvaro Perez Miranda — the res- taurateur that runs Hiyakawa, Wabi Sabi, and Midorie — is now open in Lit- tle River. Ogawa, which translates to Little River, is rooted in the exquisite simplicity of authentic and traditional Japanese omakase. The 11-seat restau- rant will offer a traditional Kappo-style, multi-course meal, a combination of the finest seasonal ingredients, food sourced from the Ibaraki prefecture, and fresh seafood from Tokyo’s Toyosu fish market. The experience, crafted by master chef Masayuki Komatsu, will be accompanied by Suntory’s finest whis- keys and premium malt beer, as well as a boutique sake and wine list curated by partner and sommelier Luis Marti- nez. Ogawa will also house a private Japanese garden designed by Akiko Iwata, which will feature one-of-a-kind Nihonga art pieces by Ryota Unno and a Kakejiku scroll by calligraphy artist Keika Ogawa. OGAWA 7223 NW SECOND AVE., MIAMI DINNER ONLY TUESDAY-SATURDAY ALA CARTE ITEMS RANGE IN PRICE FROM $16-$20 RESERVATIONS AND INFORMATION: WWW. OGAWAMIAMI.COM OR @OGAWAMIAMI miaminewtimes.com MIAMI NEW TIMES | MUSIC | CAFE | FILM | ART | STAGE | NIGHT+DAY | METRO | RIPTIDE | LETTERS | CONTENTS | ▼ FORT LAUDERDALE BROOKLYN-BASED EMMY SQUARED OPENS FIRST FLORIDA RESTAURANT A little bit of Brooklyn and Detroit – all in one – is landing in South Florida. Brooklyn-bred Emmy Squared — re- nowned for its Detroit-style pizza — is open- ing its first Florida location in Fort Lauderdale. The restaurant, located at 468 N. Federal Hwy., is located in the same complex as popular brunch spot Foxy Brown. According to Karin Salinas, chief market- ing officer of Emmy Squared, South Florida is a “key market” for the hospitality group Howard Greenstone, cofounded by Emily and Matthew Hyland, the same duo behind Bajo Sexto Taco and Adele’s in Nashville, among other endeavors. The new Fort Lauderdale Emmy Squared marks the brand’s 28th restaurant to open fol- lowing its New York debut in 2016. The brand has since expanded to Connecticut, Georgia, Tennessee, and Kentucky, among other states. Core to the Emmy Squared experience is its Detroit-style pies, each sporting a fluffy, focaccia-like crust, cheese-crisped edges, and a variety of unique flavor combinations. Pies come in two sizes: 8-by-10 inch and 10-by-14 inch, each with ten slices apiece. Fan favorites in other markets include the “Big Hawaiian” topped with pepperoni, ba- con, pineapple, and a chile oil drizzle, or the “Angel,” a pie layered in a truffle mushroom cream, ricotta, and fresh mushrooms. Beyond pizza, the Emmy Squared menu also boasts half-pound, double-stack burgers, shareable salads large enough to feed three, chicken sandwiches served on housemade pretzel buns, and more. Vibe-wise, the restaurant offers an up- scale, coastal ambiance with rattan light fix- tures, a soft green color palette, wood tones, an open kitchen, and community tables for mingling. “One of the pillars of Emmy Squared is that we are a neighborhood restaurant. We want to be a part of the community and have our neighbors help create the space with us,” says Salinas. “No two Emmy Squareds are alike, and we believe we have captured the vibe of Fort Lauderdale.” Beyond the Fort Lauderdale location, Sali- nas says the company plans to open an Emmy Squared in Coral Gables at 230 Miracle Mile by the end of January, with two additional Sunshine State locations set to open by the end of 2024. Emmy Squared. 468 N. Federal Hwy., Fort Lauderdale; 754-296-0076; emmysquared- pizza.com. JESSE SCOTT ▼ MIAMI BOOK CHRONICLES THE MIAMI’S FOOD DELIVERY HABITS Have you ever wondered what it’s like to de- liver 1,000 meals to hungry Miamians via ser- vices like Uber Eats and DoorDash? If so, just ask author Charles St. Anthony. After chronicling his gig-economy jour- neys in Beverly Hills, California, and Okla- homa City, the author recently wrapped a cross-country trip to the Magic City to dis- cuss this very topic. If that sounds interesting, his latest book, Meet Me in Miami, is now available in e-book and paperback forms. “As I’ve learned here, Miami has one of the most diverse food scenes in the United States,” St. Anthony tells New Times. “Thir- teen percent of my deliveries were from vari- ous Latin American restaurants in Miami, whereas less than one percent were to this type of restaurant elsewhere. There is a ton of data in this book to dig into.” A native of Kansas City, St. Anthony lived in Japan for 12 years after he graduated college. Upon returning to the U.S. in 2011, he bounced between jobs before landing on gig work. After months of part-time delivery driving, he turned his food-delivery side work into data-driven experiments. “Everyone has heard of these cities I’ve covered, but they don’t know the particulars outside of what the media shows us,” he says. “The book offers a real insight into how peo- ple are living and eating. I hope people get a few laughs and certainly an inside look at some of the shenanigans.” Throughout the book, St. Anthony shares classic “Florida Man” encounters that in- clude a drugged-out dude on South Beach and an ex-con “Florida Woman.” On the data front, the book is loaded with snapshots of what Miamians like to order for delivery fare, how they tip, how often they tip, and more. For example, the top three establishment categories include pizza, burgers, and Japa- nese restaurants. St. Anthony’s data shows that Miamians tip 58 percent of the time, with an average tip of $2.45 per order. Com- paratively, his data from the Beverly Hills and Los Angeles area show locals tip just 54 per- cent of the time with a $2.23 average. Okla- homa City folks are apparently more generous, tipping 75 percent of the time with an average of $3.41 per transaction. Through his 1,000-plus Miami deliveries, St. Anthony says he traveled 1,177 miles, took 18 trips to liquor stores, and delivered 54 orders of French fries. Along the way, he discovered some favorite eats of his own, with his go-to spots being MiMo favorite Blue Collar for its ja- lapeño cornbread and Mi Colombia Cafeteria in Miami Beach for its friendly service. He also found love in Miami and resides with his partner in the 305 while teaching in Brickell as well as at Miami Dade College. As for his next city to chronicle, St. An- thony says, “I have a few candidates in mind. I’m looking for somewhere off the beaten path, and a place with history...a place that people know and want to know more.” Meet Me in Miami. By Charles St. Anthony. Self-published. 2023. 76 pages. Paperback, $14. JESSE SCOTT | TASTE TEST | ▼ Café Emmy Squared photo All the pizzas await at Emmy Squared. Charles St. Anthony photo Charles St. Anthony
