29 December 22-28, 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 | with vermouth at Cafe Kush and the response was fantastic. It just wasn’t the focus there.” When Kuscher decided to transform his milkshake shop, he was looking for a mature, sultry space to compliment and contrast the friendly beer-centric ambiance of LoKal, which is located next door. “I wanted to cre- ate something unique and creative, not just another wine bar.” So Kuscher decided to of- fer vermouth. Vermouth is a fortified wine, flavored with botanicals. In the United States, it’s most pop- ular in martinis, but in Europe, vermouth is enjoyed over ice or with a splash of soda or tonic. Vermouth is rising in popularity for its vast flavor profiles that range from herba- ceous to floral to sweet. Since it’s a wine, it’s also lower in alcohol content than spirits such as vodka or tequila. Kuscher says that he’s not expecting a sud- den wave of vermouth drinkers in Miami. “99.9 percent of the population is not going to understand what we’re doing. I’m not expect- ing people to fall in love at first taste. If you like going to the next new clubstaruant, maybe this isn’t for you.” What he is trying to achieve is to create a cool space where people can try something new. “I want people to be in a cool, sexy envi- ronment and maybe learn something.” And, if you do want to learn about ver- mouth, VVV is the place. “We have bitter ver- mouths, we have sweet vermouth, and specialty vermouths,” says Kuscher. The ver- mouths, served neat or on the rocks, are mostly priced between $12 to 15 a glass, with specialty vermouths like the Suntory Tokyo collaboration commanding higher prices. Beverage director Cristina Suarez is on hand to introduce guests to the various ver- mouths available. “Cristina is the first woman to open up a vermouth bar in the country,” says Kuscher, adding, “She’s been researching this.” VVV will also offer a selection of wines and Spanish ciders, along with a selection of tapas-style small plates, charcuterie boards, tea sandwiches, caviar, and other bites. Whether or not the little bar starts a ver- mouth trend in town, Kuscher says the ulti- mate goal is just to have people enjoy an evening with friends with a cool, European vibe. “I always wanted to retire in Spain and sip vermouth. Since I have no desire to retire right now, it’s bringing a bit of Spain to Miami.” Victoria’s Vinos y Vermuteria. 3190 Commo- dore Plaza, Coconut Grove; kushhospitality. com. Wednesday to Sunday 5 p.m. to close. LAINE DOSS ▼ SOUTH BEACH BRICKELL HOTSPOT PAPERFISH SUSHI OPENS SECOND OUTPOST Crack open those chopsticks: Paperfish Su- shi has opened a second location in the 305. After opening its first location at the corner of South Miami Avenue and 14th Street in September 2021, the sushi bar and Tokyo-in- spired izakaya has expanded to Española Way. “Española Way is experiencing such a re- surgence and come back. We had to be a part of it,” V&E Restaurant Group partner, Jose Manuel Vazquez tells New Times. “We feel like we are filling a major niche in the market, with higher-end sushi and a bit of a different atmosphere than our Brickell location.” In Vazquez’s words, it’s more of a party at Paperfish Sushi’s South Beach site. Nestled amid Mediterranean-infused and pastel busi- nesses, the restaurant has a noticeably Japa- nese-meets-Peruvian appeal, with visual highlights including towering cherry blossom trees, soft lighting, and contemporary gold and brown accents. For lovers of the Brickell location’s paper lantern-draped terrace, you’ll feel right at home here. Complementing its façade are Japanese streetlights and strings of lights for a cultural flair. Core to the Paperfish Sushi Miami Beach experience are some new menu items. On the cocktail front is its “Chanoyu,” translating to “the way of tea,” which is a Japanese take on a mojito. Prepared tableside and made for two diners, it includes Japanese gin, mint, lime, coconut water, matcha syrup, and orange blossom water mist. As for new menu items, the Ichiban sando is officially a regular offering. The dish – which won the 2022 South Beach Seafood Festival’s sushi battle – includes outer “bread” made of crispy rice filled with spicy tuna, avocado, crab salad, and clarified garlic butter. Other staples of the Paperfish Sushi expe- rience include a vast raw bar menu, appetiz- ers such as a tiradito apasionado (with salmon, passion fruit, phyllo strips, and ro- coto). Entrees include a Nikkei grouper that is steamed in soy sake. On weekdays, the spot has a bento box lunch menu that’s available from noon to 4 p.m. as well as a daily happy hour from 3 to 7 p.m., with select drinks and bites for $6.95. For the omakase crowd, there is an experi- ence available for $120 per person. “The whole concept together – the friend- liness of our staff, their expertise, and the quality of our food – is what is going to set us apart,” says Vazquez. “It is magic.” Paperfish Sushi South Beach. 432 Española Way, Miami Beach; 305-686-0579; paperfish- sushi.com. Sunday through Thursday noon to midnight, Fridays and Saturdays noon to 1 a.m. JESSE SCOTT Photo courtesy of Kush Hospitality The bar at Victoria’s Vinos y Vermuteria
