KYU

Without a single dish on the menu that is subpar, KYU hits the ideal mix between being industrial and inviting.

Even just for the vibe, you'll like KYU: It immediately feels ideal for a milestone birthday celebration or a last-minute happy hour because it is industrial cool but cozy. The dining room starts to bustle minutes after opening, full of stylish Wynwood hipsters but also those who know the real purpose to attend, and the bar is constantly crowded with people trying to get a table who can't get one.

That starts when the kitchen starts bringing out food, generally tiny plates that just might reinvent a meal you've eaten before, like the just-right roasted cauliflower, the perfectly charred duck breast burnt ends, and the mixed-at-the-table hot pot—holy hell, people, that hot pot. Then comes the brontosaurus-sized pork rib, which is chopped into slices that are soft and smokey and are then wrapped in lettuce with pickled onions and sour sauces to balance out the richness.

Chef Raheem Sealey, who has been in charge of the kitchen for years but became the helm after chef Michael Lewis left the establishment in December 2020, is to thank for all this deliciousness (really, is there a dish on this menu that isn't awesome?). Sealey, a native of St. Croix, currently serves as both the executive chef at KYU and the manager of his side business, the Drinking Pig barbecue joint.

With a blend of influences from Southeast Asia, the Caribbean, and perhaps some fresh idea he's working on right now, Sealey's expertise is combining equal quantities of sour and sweet. Don't leave without ordering a tower of coconut cake to complete your meal; it's both delicate and delicious, and before you realize it, you've consumed the entire slice. favorite dining establishment in Miami? We don't think it's unreasonable to assume that.

Google Rating: 4.6/5.0
Address: 251 NW 25th StMiami33127
Phone: 786-577-0150
Timings: Mon–Sat Noon–11:30pm; Sun 11am–10:30pm
Website:www.kyumiami.com