14 DECEMBER 14-20, 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 | very first in the Sunshine State to roll out a GoBox system. The technology – which was created by Truffle Systems – allows custom- ers to place an order online, set a pickup time in-store, and, upon arrival, scan a QR code that opens a box onsite with their goodies. “Our technology is tamper-evident, can maintain the proper temperature of the food, and keeps it safer, allowing no one to rum- mage through it or walk away with it,” Steph- anie Simpson, vice president of sales for Truffle Systems, tells New Times. “Plus, it is very convenient for the customer.” According to Simpson, Truffle Systems will move its corporate office to Florida within the next six months in an effort to grow the brand statewide. The company currently has a Go- Box presence in more than 20 states. “As for why we went with the Mad Butcher for our first go in Florida? It’s loca- tion, location, location,” says Simpson. “The restaurant specializes in quick service, so it’s a match made in heaven to get customers through the last step of a transaction.” From the perspective of Luis Ginestra, CEO of the Dirty Rabbit Group, operator of the Mad Butcher, the technology comple- ments the latest evolution of the Wynwood hotspot, which opened in 2022. “Initially, we focused on smoked brisket, ribs, and burgers,” shares Ginestra. “Understanding the market and the location, we’ve evolved into more of a smoked burger and sandwich spot and added beer, wine, and more to our offerings in recent times. And, as in this case, we are always looking to add technology to make every- thing more seamless for our cus- tomers and employees.” That includes a new burger launched through a collaboration with La Tiendita Taqueria, also a Dirty Rabbit brand. For a limited time, the Wynwood restaurant will be serving up a nacho birria burger piled high with shredded birria beef, guaca- mole, nacho cheese sauce, and tortilla strips. Beyond the Mad Butcher, Ginestra says he could add the GoBox technology to La Tiend- ita Taqueria in the near future. Moving for- ward, expect more openings from the group, which recently opened its latest concept, One K Raw, in Brickell. According to Ginestra, the company is also working on an all-new res- taurant known as Musa, which will be lo- cated on the Miami River across from well-known riverfront establishments Sea- spice and Kiki on the River. The Mad Butcher. 2300 NW Second Ave., Miami; 786-393-1916; madbutcher.com. Monday through Wednesday noon to 11 p.m. and Thursday through Sunday noon to 2 a.m. JESSE SCOTT ▼ AVENTURA BOWLING AND BOCCE BISTRO NOW OPEN AT ESPLANADE AT AVENTURA A new restaurant with an Italian-American menu and cocktails — and a modern twist on bowling with bocce — has arrived in South Florida. Known as Pinstripes, the experiential din- ing and entertainment venue opened in De- cember 13 at Esplanade at Aventura. As the brand’s first Florida location, Pinstripes at Aventura, marks the first of two Miami loca- tions set to open in the coming months. A sec- ond is slated for Coral Gables in spring 2024. The Aventura Pinstripes boasts a dozen bowling lanes, five indoor and outdoor bocce courts, and a sprawling space to eat and drink. Occupying two floors, the spotlight at Pin- stripes is the expansive bistro that offers guests a chance to experience chef-driven dining with bowling and bocce. The ground-floor restaurant serves as the hub for an elevated culinary experience, fea- turing an extensive menu that focuses on sea- sonal entrées and a curated wine cellar served in a restaurant-style setting that provides flex- ibility for guests to enjoy their meals at booths, tables surrounding the bar, or in front of big- screen TVs airing major sporting events on the venue’s expansive rooftop patio. Pinstripes chief culinary officer Cesar Gutierrez has conceptualized a menu of made-from-scratch recipes with a focus on Italian-American classics. Highlights include wood-fired pizzas and flatbreads like the pro- sciutto and fig with gorgonzola-mascarpone spread, Fontinella cheese, and truffle arugula; sandwiches like the prime rib dip paired with provolone cheese and horseradish cream on a pretzel bun; and entrées like the maple- glazed salmon made with Mediterranean grains, cucumber, grape tomato, pesto, and Calabrese sauce. On Saturday and Sunday, guests can in- dulge in the venue’s “Pintastic” brunch buf- fet, a bevy of sweet and savory offerings that includes a signature waffle station, an omelet station, and a carving station featuring ham and prime rib. Chef specials also include chicken and goat cheese pasta and herb- roasted chicken. Guests can also enjoy bot- tomless mimosas and Aperol spritzes. Pinstripes. 19505 Biscayne Blvd., Aventura; pinstripes.com/aventura. NICOLE DANNA Pinstripes photo In addition to bocce and bowling, Pinstripes offers a menu of Italian-American fare.
