15 November 24-30, 2022 miaminewtimes.com | browardpalmbeach.com New Times | Contents | Letters | news | night+Day | CuLture | Cafe | MusiC | miaminewtimes.com MIAMI NEW TIMES | CONTENTS | LETTERS | RIPTIDE | METRO | NIGHT+DAY | STAGE | ART | FILM | CAFE | MUSIC | ▼ CORAL GABLES BELOVED IRISH PUB JOHN MARTIN’S REOPENS ON MIRACLE MILE For three decades, John Martin’s Irish Pub was the place to grab a pint of Guinness with friends in Coral Gables. The restaurant and pub, opened in 1989 by friends Martin Lynch and John Clarke, became famous for its friendly atmosphere, live music, and its an- nual blowout St. Patrick’s Day celebrations. Unfortunately, the restaurant closed in April 2020. Due to COVID-19, there was no opportunity for a proper farewell, and the partners posted a simple message on social media about the closure. In March 2021, Breakwater Hospitality Group (the Wharf Miami, the Wharf Fort Lauderdale, Rivertail), along with Black Mar- ket Miami owner Erick Passo, announced it would reopen the beloved pub. On Friday, No- vember 18, the res- taurant will officially reopen to the public with a ribbon-cutting cer- emony held the day before. Breakwater partner Emi Guerra tells New Times that John Martin’s was supposed to open last year, but more work was needed than planned. “We originally wanted to do a quick makeover and refresh and get it open right away. But, as we started digging in, the infrastructure wasn’t in the condition to do that. We really had to rebuild everything from scratch.” Guerra said the partners wanted to stay true to the John Martin’s that people loved for three decades. They consulted the original owners, Martin Lynch and John Clarke, and brought in Bigtime Design Studios to bring the space into 2022 while still honoring the past. “We were very careful to leave certain el- ements in, but it doesn’t look exactly the same. To me, it looks incredible,” says Guerra, add- ing that Bigtime Design researched and pulled inspiration from what modern pubs in Ireland are doing design-wise. In keeping with the original John Mar- tin’s, the pub will offer a menu filled with classic Irish dishes such as fish and chips, bangers and mash, a hearty Irish breakfast, and a shepherd’s pie. And there will be live music on the weekends. Guerra says that John Martin’s might seem like a departure from Breakwater’s other ventures, which tend to be larger-scale places, but this might very well be the most personal project. “This is special to us since we grew up in the area. This is a passion proj- ect. John Martin’s caters to a lot of our friends that we grew up with.” Most importantly, Guerra said that John Martin’s will once again host a St. Patrick’s Day celebration. “We’re pretty good at the party thing at Breakwater. We’re looking for- ward to celebrating St. Patrick’s Day. We have a few months to get it right.” For now, Guerra’s focus is finally reopening the doors to the beloved Irish pub that has held a special place in so many Miamians’ hearts. “Hopefully the old regulars return and we get a whole new bunch of people. This place is not about us. It’s about community.” John Martin’s Irish Pub. 253 Miracle Mile, Coral Gables; johnmartinsmiami.com. LAINE DOSS ▼ BRICKELL CHEF DAVID MYERS TO OPEN MEDITERRANEAN- FOCUSED MA/RE Top Chef and Iron Chef America regular David Myers is opening a Mediterranean-focused restaurant in Miami. Amid the restaurateur landscape, he is perhaps best known for his star-winning Los Angeles, Sona (now shut- tered), as well as his six Adrift restaurants, in- spired by his extensive travels. His all-new concept Ma/re is slated to open at Hotel AKA Brickell in Spring 2023. The Miami-meets-Myers connection came, in part, thanks to the AKA Hotels CEO’s fre- quent visits to Myers’ L.A. restaurant and conversations stemming from them. “The first time I visited Sona, I was just blown away by the ethereal connection I had to the space,” AKA CEO Larry Korman tells New Times. “Eventually, Myers and I met, and we connected on such a personal level... and his idea of wellbeing, authenticity, and organic offerings just clicked for what I had envisioned for Miami.” Initial insight on the Ma/re menu in- cludes grilled items – fish, meat, and shell- fish delicacies – as well as light pasta and vegetable dishes. The wine list will focus on the diverse wines of the Mediterranean re- gion, including Provençal rosés, Ancient World offerings from Greece, along with Super Tuscans. The throughlines of the to-be-fully-solidified menu and overarching vibe are inspired by Myers’ travels along the Mediterranean coastline. As for the ambiance of the restaurant, Kor- man says that it will be a seamless experience between a welcoming/entry lounge on the ground level of the budding Hotel AKA Brickell to an elevator ride up to the 25th floor, where Ma/re will be situated. The mini- malist and airy setting promises a hybrid of the relaxed nature of the Balearic and Greek Islands as well as the timeless class of the French Riviera. The spring 2023 opening of Ma/re is slated to coincide with the projected comple- tion of enhancements being made to Hotel AKA Brickell’s lobby and guest rooms. In to- tal, the property, which was acquired last year, boasts 36 stories and 201 rooms. As Ho- tel AKA Brickell looks ahead, there is no de- nying the importance of Ma/re and Myers’ involvement. “We see this restaurant being the heart- beat of the property,” says Korman. “It will definitely be a place to be for guests and the community alike.” Ma/re. At Hotel AKA Brickell, 1395 Brickell Ave., Miami; stayaka.com. JESSE SCOTT | TASTE TEST | ▼ Café Photo by Bigtime Design Studios The exterior of John Martin’s Irish Pub Photo courtesy of Hotel AKA Brickell Chef David Myers “THIS IS A PASSION PROJECT. JOHN MARTIN’S CATERS TO A LOT OF OUR FRIENDS THAT WE GREW UP WITH.”
