20 NOVEMBER 30 - DECEMBER 6, 2023 miaminewtimes.com | browardpalmbeach.com NEW TIMES | MUSIC | CAFE | CULTURE | NIGHT+DAY | NEWS | LETTERS | CONTENTS | 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 ADVERTORIAL miaminewtimes.com MIAMI NEW TIMES | MUSIC | CAFE | FILM | ART | STAGE | NIGHT+DAY | METRO | RIPTIDE | LETTERS | CONTENTS | a Patagonia-meets-Mediterranean menu. Highlights include a farmhouse-inspired interior with pale wood and antique mirrors, natural greenery, and art made from Peruvian llama tassels. The restaurant is anchored by two towering wine displays and a sprawling dining space that spotlights a live-fire grill, a wood-burning oven, and seating for more than 150 people. Other visual highlights include two bars and two patios, the latter featuring canopy trees, candles, lanterns, and fire pits. “The atmosphere and energy of the restaurant...combined with the level of service, music, and more, will have people wanting to come back,” says Gomez. “We’re not going to have that big of a menu either, to keep things simple.” Standout menu items include a cedar- roasted burrata bedazzled with charred leek and a baked taglioni with prosciutto cotto. On the wood-fired front, look for pizzas like the “Alla Positano” topped with pepperoncini, sa- lami, and spicy honey drizzle. For cocktails, the “Sunkissed” martini with a white pepper- corn and sun-dried tomato infusion promises to be the most unique. “Aventura was really missing something like this — where you go to have this type of meal and have this level of experience,” sums up Gomez. “A natural place for something like this could have easily been Brickell. But, we’re glad to be here and look to repeat the concept in the U.S.” Beyond the December opening in Aven- tura, Gomez says the next Amalfi Llama will open in San Diego. The Amalfi Llama. 19505 Biscayne Blvd., Aventura; amalfillama.com. Opening early De- cember. JESS SCOTT ▼ MIAMI ZURI DELIVERS MEDITERRANEAN- MOROCCAN FUSION An exotic riad is headed to the heart of Miami next month with the opening of a new restau- rant, this one offering a unique Moroccan-in- spired focus. Zuri — founded by business partners Da- vid Sarkissov, Joaquin Coll, Florian Mattone, and Kevin Coll — is a new establishment that aims to deliver a unique taste of the Mediter- ranean when it opens Wednesday, December 6, in Wynwood. “Growing up, my family and I used to [dine at] a Moroccan restaurant, and I remember this unique feeling of belonging to this place,” Sarkissov says in a press release. “We feel honored to introduce authentic Moroccan hospitality to Wynwood.” To do so, the group has tapped executive chef Marlon Rambaron, who specializes in Mediterranean cuisine, to work alongside Moroccan chef Keltoum Aitkadi, who brings more than 40 years of experience cooking au- thentic Moroccan cuisine. Zuri’s menu will focus on a variety of fam- ily-style dishes meant to spotlight a unique Mediterranean-Mo- roccan fusion that celebrates the na- tion’s vibrant spices, aromatic herbs, and a rich tapestry of cul- tural influences. Opening dishes in- clude zaalouk (a Mo- roccan eggplant salad), spicy tomato and mackerel esca- beche, chicken and almond pastilla, and des- serts like stuffed dates, chebakia, plum cake, and tart tatin. The venue will include indoor and cov- ered outdoor seating with a colorful design influenced by North African and Mediterra- nean décor elements, from stained glass and mashrabiya windows to plush, Moroccan- style cushions and pillows. An outdoor ter- race channels a garden oasis with bamboo paneling, lush vegetation, and paper lanterns. Located in the center of the restaurant, a cozy seated bar made of marble flute imported from Morocco adds to the charm. The restaurant will also feature a Moroc- can-inspired tea and beverage program. Must-try cocktails include the “Pink Oasis,” a drink that pays homage to traditional atay (Moroccan mint tea) made with vodka, pomegranate, and mint, or the “Kahua Mar- tina,” a Moroccan-inspired espresso martini that combines vodka, espresso, honey, al- mond, argan oil, and salt. Zuri. 73 NW 26th St., Miami; zuri-miami. com. Wednesday through Sunday 6 to 11 p.m.; the bar stays open until 2 a.m. Friday and Sat- urday. NICOLE DANNA PULLQUOTE : IN THIS SPACE NO SHORTER THAN FIVE LINES, NO LONGER THAN EIGHT LINES Zuri photo The food and drinks at Zuri
