Naftali Group Expands Retail Offerings at JEM Private Residences with ITO•Kaya and SunLife Organics at Miami Worldcenter

JEM Private Residences, the highly anticipated luxury residential tower developed by globally recognized real estate development and investment firm Naftali Group, has announced the addition of ITO•Kaya, a new Japanese dining concept from the team behind ITO, the acclaimed omakase restaurant, along with SunLife Organics, a Malibu-born wellness café, to the building’s retail space. Together, these additions further elevate JEM’s curated lifestyle experience, bringing both wellness-driven offerings and a vibrant dining destination to Miami Worldcenter.

“Miami has evolved into a global destination for dining and lifestyle, and we wanted JEM to reflect that in a way that feels natural,” said Danielle Naftali, Executive Vice President of Marketing, Sales and Design at Naftali Group. “We’re curating the right mix by bringing in concepts like ITO•Kaya and SunLife Organics that people can easily enjoy every day.”

ITO•Kaya, a new concept from the team behind ITO, the acclaimed omakase restaurant with locations in New York and Las Vegas, is brought to life by hospitality group VCR Group in partnership with Chefs Masa Ito and Kevin Kim. VCR, led by partners David Rodolitz, Gary Vaynerchuk, Conor Hanlon, and Chef Josh Capon, is known for crafting experience-driven dining that blends culinary excellence with a strong sense of community, including the members-only Flyfish Club in New York City.

At JEM, ITO•Kaya will present a Japanese-inspired menu centered around shareable dishes, alongside nigiri, sashimi, and skewers, complemented by cocktails, sake, and Japanese whiskies. Designed to create a lively, social atmosphere, the restaurant will serve as both a neighborhood destination and an extension of JEM’s residential lifestyle, with service integrated into the building’s amenity deck and private residences. The concept reflects the development’s commitment to a more connected, experience-driven way of living.

"ITO•Kaya is a natural evolution of what we’ve built with ITO, bringing a more social, energetic format to the experience while maintaining the same level of quality and attention to detail,” said David Rodolitz, Founder and CEO of VCR Group. “Its location within the walkable Miami Worldcenter creates a unique opportunity to connect with both residents and the broader Miami community in a meaningful way."

"The menu is designed to be shared, featuring dishes that are bold, balanced, and crafted to enhance the overall dining experience,” said Chef Masa Ito, Michelin-starred Chef and Co-Founder of ITO. “It will offer a setting where guests can engage with the food in different ways, whether for a full dining experience or a more casual, spontaneous visit."

SunLife Organics, the Malibu-born wellness brand dedicated to promoting clean, nutrient-rich living, is known for its organic smoothies, superfood bowls, and thoughtfully sourced ingredients. Since its founding, the brand has cultivated a loyal following by emphasizing quality, community, and a holistic approach to wellness. The cafe will offer a health-forward, all-day menu for residents and visitors, serving both the amenity pool and surrounding areas, reflecting JEM’s commitment to making wellness a seamless part of everyday living.

“We’re excited to bring SunLife Organics to JEM in Downtown Miami and be part of residents’ everyday experience,” said Khalil Rafati, Founder of SunLife Organics. “Miami has become a true hub for wellness, and our focus on quality ingredients and feel-good offerings fits perfectly within the city’s vibrant, health-conscious lifestyle.”

Located in the heart of Miami Worldcenter, JEM Private Residences is designed as a next-generation luxury development that seamlessly integrates residential living with hospitality, wellness and dining. The project recently reached a major milestone with the completion of its podium level, marking its transition to vertical construction as it continues to take shape in one of Miami’s fastest-growing neighborhoods. Residents will enjoy access to over 30,000 square feet of amenities, including resort-style pools, state-of-the-art fitness and wellness facilities, and a range of social and entertainment spaces designed to foster connection and community. With the addition of SunLife Organics and ITO•Kaya, JEM continues to build upon its vision of delivering a carefully crafted environment where design, culture and hospitality converge.

The sales gallery is open daily and located in Miami Worldcenter at 110 NE 10th Street.

Renderings via Hayes Davidson

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Riviera Dining Group to Debut HONŌ Japanese Steakhouse and Lounge at E11EVEN® Club Hotel & Residences Miami

Riviera Dining Group (RDG), the hospitality group behind some of Miami’s most sought-after dining destinations, is set to debut HONŌ, a new modern Japanese steakhouse, lounge and rooftop set to debut later this year at E11EVEN® Club Hotel & Residences Miami, the first tower of an ultra-luxury, dual-tower development by PMG and E11EVEN Partners in Downtown Miami’s Park West district. HONŌ will introduce a refined rooftop dining and nightlife experience, marking the debut of a new flagship concept within RDG’s growing portfolio.

“With HONŌ, we are introducing a new concept that reflects the continued evolution of Riviera Dining Group and our vision for experiential hospitality,” said Gregory Galy, Founder and CEO of Riviera Dining Group. “We’re focused on creating destinations where dining, design, music, and atmosphere come together in a meaningful way, and HONŌ represents an exciting next chapter for us in Miami.”

HONŌ unfolds across three distinct settings, each with its own identity and energy. The second floor is anchored by the restaurant and lounge, where a refined, fire-driven menu highlights premium meats prepared over open flame alongside a dynamic, music-led atmosphere. Above, the rooftop introduces a vibrant open-air setting with sweeping panoramic views from South Beach to Brickell and Coral Gables.

“When we partnered with Riviera Dining Group a few years ago, we knew they were capable of not just delivering outstanding culinary concepts, but really tailoring each venue to deliver something new while still emphasizing the best of its neighborhood,” said Ryan Shear, Managing Partner at PMG. “HONŌ firmly represents that commitment, bringing with it the world-class vibrancy residents at E11EVEN® Club Hotel & Residences will expect within its distinctive caliber of hospitality. We’re proud to welcome it as yet another spectacular component of this first-of-its-kind destination.”

Riviera Dining Group is known for operating some of Florida’s most exciting and experiential hospitality concepts including Miami hotspots MILA, CLAUDIE, CASA NEOS, and AVA MediterrAegean in Coconut Grove and Winter Park as well as members-only MM concept. The firm’s next venture with HONŌ underscores RDG’s deliberate growth in Miami and its continued leadership in shaping immersive dining and nightlife experiences.

“As Miami’s premier entertainment district, Park West has consistently pushed forward with a premium, experience-driven vision, seeking out elite dining and nightlife opportunities to extend to its residents,” said Michael Simkins, Co-Founder of E11EVEN Partners. “The debut of HONŌ within E11EVEN® Club Hotel & Residences reflects this mindset. We’re excited for HONŌ to join this incredible lineup and continue the dynamic energy fueling this area’s growth.”

Centrally located in Downtown Miami’s Park West neighborhood, E11EVEN® Club Hotel & Residences Miami offers a first-of-its-kind, resort-style, entertainment-driven experience and destination designed by internationally renowned Sieger Suarez Architects with interiors by award-winning design firm AvroKO. Amenities for E11EVEN® Club Hotel & Residences include a world-class Sanctuary Spa & Studio, a casino-style sports lounge, a world-class med spa, a rooftop lounge, and an E11EVEN day club and pool on the 11th floor.

E11EVEN® Club Hotel & Residences Miami initiated residential closings earlier this year. E11EVEN® Club Residences Beyond, which is slated for completion in 2027, is 99% sold.

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The Wagyu Bar by Meat N' Bone Set To Open In Coral Gables

The Wagyu Bar, owned by butcher Meat N' Bone, is entering an exciting new chapter, expanding into a larger, upgraded space in Coral Gables perfectly suited for its unique blend of approachability and sophistication. Currently featuring limited reservations and first-come-first-served walk-in access, the restaurant is offering guests an early glimpse of what’s to come: refined interiors, an enhanced menu, and an unbeatable array of premium proteins (for all tastes and budgets). The restaurant will officially open its doors to the public on Monday, April 13, 2026.

The relocation has significance as The Wagyu Bar (originally established in 2021) takes over the former home of longtime Coral Gables staple, Cafe Vialetto, ushering in a fresh era while honoring the space’s rich culinary history. For those wondering about the move from Coral Way to Le Jeune, the answer is simple: more of everything, from space and parking to ambience and atmosphere. This expansion not only allows the concept to grow, but also lends The Wagyu Bar an aesthetic that better reflects what the brand is known for.

“I’m truly excited to bring this space to life and introduce something fresh to our beloved community, because no great story ever begins with a salad,” says Gabriel Llaurado, co-owner of Meat N’ Bone. “Whether you’re stopping by for a quick lunch at the bar, enjoying a relaxed date night, unwinding during Happy Hour, sharing a memorable dinner with friends and family, or celebrating in our private dining room, we look forward to elevating every aspect of the experience.”

First, the menu, which features a bevy of classics as well as new temptations from its northern sister, The Wagyu House, in Halladale. Guests can expect a dynamic range of steaks priced from $25 to $200, making the experience accessible yet indulgent, while showcasing the quality and versatility the brand is known for.

Beyond the steaks, the menu broadens to include a selection of top-choice animal proteins, ensuring there’s something for every palate while maintaining a strong focus on premium sourcing and bold, satisfying flavors, including a wide array of the top USDA Midwerstern Steaks along with a lineup of exclusive Japanese, Australian and American Wagyu steak.

Highlights from the expansive dinner menu include: A5 Wagyu nigiri; charred beef tartare topped with tobiko (Raw & Rare); an array of Burgers and Katsus, such as Joyce Farms, all natural, ethically raised poultry; Minnesota American pork Baby Back Ribs and Grilled Branzino al Limone, served with asparagus (Non-Beef) and, of course, steaks for days. The steak menu offers several tiers of quality, including Japanese A5 Wagyu (Miyazaki-Gyu, Kobe, and Hannari); Kokusan Japanese Wagyu (ribeye and New York strip); Colorado Wagyu (picanha and Denver); and USDA Prime (ribeye and New York strip).

An intimate bar with limited seating offers guests a front-row view of the restaurant’s standout cocktail program. Enjoy an exclusive daily Happy Hour featuring $7 well cocktails alongside a curated selection of bites. Highlights include smoked edamame ($6); proper tequeños ($9); wagyu crostinis ($9); tuna tataki bites ($8), and mini crab cakes ($14). The inviting space also features a glass-enclosed wine room, showcasing an extensive international collection, and a private dining room available for larger groups or full buyouts. The Wagyu Bar seats close to 70; the private dining room comfortably accommodates 16.

Lunch specials are served daily from Noon to 3PM and feature Salads, Burgers & Buns, and Sharing Plates. Individual Lunch Platters include a choice of protein such as chicken, salmon, or steak, served with white rice or quinoa and a side salad. Sharing plates are designed for groups and include a premium cut of meat such as G1 Certified Bavette, Certified Choice Picanha, or Colorado Wagyu Picanha, served with a choice of two sides: mashed potatoes, French fries, or rice and quinoa (Serves 3 to 5 guests).

But what of The Wagyu Bar’s original space at 2257 Coral Way? Starting April 13, it will operate as Meat N’ Bone Kitchen, equal parts retail and polished casual carnivorous cafe with a select menu of bites; burgers, sandwiches, and select protein-leaning mainplates. Must-tries include two “Breakfast At Any Time” options: a smoked bacon & egg sandwich and steak & eggs. Of course, foodies and connoisseurs of the finest meats in the realm can enjoy Meat N Bone’s direct-to-consumer service, delivering to states across the continental U.S. With a selection of ethically-sourced, premium-quality products, home cooks can elevate their culinary experience with an exceptional range of meats, seafood, and gourmet essentials.

The Wagyu Bar is located at 4019 S Le Jeune Road in Coral Gables. It is open daily, 11AM – 8PM.

Images via The Wagyu Bar

Iconic Madrid Restaurant Quintín Ultramarinos Coming to Ponce Park in Coral Gables

Allen Morris Co, developer of the Mediterranean-inspired luxury condominium Ponce Park in Coral Gables, has revealed that acclaimed Madrid dining institution Quintín Ultramarinos will open at the project in 2028. The highly anticipated restaurant will anchor the curated retail experience at Ponce Park, reinforcing the development’s vision of blending international lifestyle, design, and hospitality within one of South Florida’s most vibrant neighborhoods.

Quintín Ultramarinos, beloved in Madrid for its fusion of historic Spanish culinary tradition with contemporary dining flair, represents the second U.S. venture from Grupo Paraguas following the Miami debut of Amazónico in September 2025. Its arrival at Ponce Park further underscores Miami’s growing role as a gateway city for world-class hospitality brands while reflecting the Mediterranean character that defines the development itself.

Located in the heart of Coral Gables, the restaurant will showcase Quintín’s celebrated all-day dining format, offering breakfast, lunch, and dinner alongside a carefully curated wine list highlighting both Spanish and international selections. The design will echo the warmth and sophistication of its Madrid flagship while embracing Miami’s tropical energy, featuring inviting materials, counter seating for casual dining, and expansive windows connecting the restaurant to the lively pedestrian streetscape.

Founded in 2015 in Madrid’s prestigious Barrio de Salamanca, Quintín began as a traditional Spanish gourmet market before evolving into one of the city’s most cherished dining destinations, known for seasonal ingredients, refined yet approachable cuisine, and a convivial atmosphere. The Miami location will bring that same Mediterranean spirit, hospitality, and culinary authenticity to South Florida.

Ponce Park is an 11-story Mediterranean-inspired luxury condominium featuring 58 bespoke residences and approximately 25,000 square feet of curated ground-floor retail. Designed by architect John Cunningham with interiors by Meyer Davis, the project blends classic Mediterranean architectural character with contemporary luxury living. Residences offer expansive layouts, private elevators, Italian-crafted kitchens, generous terraces with summer kitchens, and refined European-inspired finishes throughout.

Completion is anticipated in early 2028. Residences are exclusively represented by ONE Sotheby’s International Realty, with pricing starting at approximately $3.1 million.

“We are incredibly excited to welcome Quintín to Ponce Park,” said Spencer Morris, President of The Allen Morris Co. “Their Mediterranean heritage, attention to detail, and vibrant hospitality align perfectly with the lifestyle vision behind this project. Bringing such a respected international concept to Coral Gables elevates the experience not only for our residents but for the broader community.”

"For Quintín, Coral Gables felt like a natural fit,” say Sandro Silva and Marta Seco. “With its Mediterranean Revival architecture, thoughtfully planned community and old-world charm, the neighbourhood embodies a sense of heritage, craftsmanship and warmth that naturally complements our vision.”

Together, Grupo Paraguas and D.ream International — the global hospitality group behind internationally acclaimed venues such as, Amazonico, COYA, and Zuma — are set to launch Quintín at Ponce Park in Coral Gables in 2028.

Vertical Real Estate is the exclusive retail leasing broker for Ponce Park, led by Daniel Cardenas and Michael Sullivan.

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Images via Allen Morris Company

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Acclaimed Miami Sushi Outpost 'Midorie' Set To Open at The Arcadian in Fort Lauderdale in June 2026

Midorie, the casual Japanese restaurant known for sourcing fish daily from Tokyo's Toyosu market, will open its fourth location in June at The Arcadian in Fort Lauderdale's Sistrunk District. The restaurant joins as the first in Broward County with existing locations in Miami's Upper East Side and Coconut Grove, plus a West Palm Beach spot opening this spring.

Behind Midorie is APM Restaurant Group, the group who earned a Michelin star for his 12-seat Ogawa in 2024. APM is led by founder Alvaro Perez Miranda who the Japanese government named a Goodwill Ambassador for Japanese Cuisine in 2023, making him the first U.S. Latino to receive that honor.

The 50-seat location at The Arcadian will include an eight-seat sushi counter, a 34-seat dining room and The Sakura Room, a private space for up to eight guests. A 28-foot aluminum origami art piece will stretch from the entrance along the sushi counter, complemented by paintings from Venezuelan artist Rafael Rangel and custom Japanese lanterns.

The Arcadian, which celebrated its grand opening in January, is a mixed-use development that brings high-quality, attainable housing and commercial space to one of Fort Lauderdale's most historic neighborhoods. Developed by Fuse Group and KREA Developments, the project features two eight-story buildings with 502 units, including studio, one-bedroom and two-bedroom residences.

The development includes approximately 15,000 square feet of ground-floor commercial space to support small businesses and entrepreneurs, plus a parking garage with 629 spaces. A total of 151 units are designated as high-quality attainable housing, including residences reserved for qualified tenants earning 100% to 120% of the area median income.

Developer Eyal Peretz, founder and CEO of Fuse Group, said Midorie fits the vision for the Sistrunk District. Opening hours and the full menu will be announced closer to the June opening.

Images via Design Core Studio LLC.

Michelin-Starred Tokyo Restaurant Oniku Karyu and Spicy Hospitality Group Bring Wagyu Kaiseki to Miami Design District with KARYU

Tokyo’s acclaimed Oniku Karyu, a Michelin one-star restaurant celebrated for its elegant wagyu kaiseki, will make its U.S. debut with the opening of KARYU in Miami. Led by Chef Haruka Katayanagi and created in partnership with Spicy Hospitality Group, KARYU brings Japan’s meticulous craftsmanship and reverence for wagyu beef to Miami Design District, one of America’s most dynamic dining destinations. From the moment guests enter, KARYU is intended to feel like a passage to Japan, where precision, ritual, and hospitality unfold as they would in Tokyo, offering an experience that transcends geography.

“Partnering with Chef Katayanagi to bring KARYU to the United States is a privilege. His approach to cuisine represents the pinnacle of precision and artistry, and Miami provides the perfect stage for that level of excellence. Our goal is to preserve the integrity of the Tokyo flagship while introducing its philosophy to a city that deeply appreciates culture, design, and world-class dining. This project continues our vision of curating meaningful experiences that connect people through craftsmanship and authenticity.” Said Andre Sakhai, Partner, Spicy Hospitality Group

Leading Chef Katayanagi’s vision in Miami are his protégés from Tokyo: Head Chef Hiroshi Morito, Sous Chef and Sommelier Seishiro Tatsukawa, and Service Director Akiho Saito, all of whom are relocating from Japan to lead the Miami kitchen and dining room. Together, the team will uphold the precision, hospitality, and artistry that define Oniku Karyu’s Michelin-starred legacy.

Renowned in Tokyo for its elevated interpretation of kaiseki, Japan’s refined multi-course culinary tradition, KARYU celebrates wagyu not merely as an ingredient, but as an embodiment of Japan’s pursuit of perfection. In Japan, wagyu represents centuries of breeding, care, and respect, each cut prized for its marbling, texture, and harmony.

At KARYU, that reverence is transformed into a sensory journey. A true farm-to-table connection, the wagyu served at KARYU originates from Ueda Chikusan, a family-run, full-cycle Japanese cattle ranch located in the scenic mountains of Hyōgo Prefecture. KARYU is the only restaurant in the U.S. to feature wagyu from this farm. The ranch is dedicated exclusively to breeding and raising Tajimaguro cattle, the purest lineage of Japan’s famed Tajima-gyu, from which Kobe beef also descends. With only a limited number of animals raised each month, Tajimaguro is considered among the most exclusive wagyu in Japan, prized by gourmet restaurants for its traceability and extraordinary depth of flavor.

Each course at KARYU highlights premium cuts prepared through a range of traditional and modern techniques, all unified by the purity, balance, and seasonality central to the kaiseki tradition.

KARYU’s opening menu presents a refined progression of wagyu-focused kaiseki, showcasing premium Tajimaguro through both traditional and modern expressions. The initial opening menu includes:

• Nikusui – a delicate beef broth that awakens the palate with clarity and umami

• Beef Cutlet Sandwich – a playful take on the classic, featuring a Kobe beef tenderloin

• KARYU “Taco” Tribute – lettuce in place of a tortilla, layered with shiso, aged Gruyère, and lightly seasoned raw egg yolk, mixed tableside as part of the chef’s live presentation

• Grilled Chateaubriant – an elevated expression of Tajimaguro’s tenderness and depth

• Traditional Sukiyaki – served with Japanese white rice, raw egg yolk mixed in front of the guest

• Tantanmen – a sesame-based broth with noodles nestled beneath the surface, finished with aromatic vegetables

• Seasonal Kakigori – a shaved ice dessert that honors Japan’s micro-seasons

The menu will evolve monthly to reflect Japan’s micro-seasons, ensuring each visit introduces new expressions of seasonality, temperature, texture, and wagyu preparation.

KARYU’s beverage program features a carefully curated selection of sake and wines, chosen to highlight the umami depth and nuance of Japanese wagyu. Approximately ten sakes will anchor the list, including rare and limited producers, complemented by a focused wine selection of three whites and five reds chosen for their structure, acidity, and ability to pair with richly marbled beef.

“Every dish tells a story. Wagyu is not just about richness - it’s about spirit. It carries the patience of the farmer, the precision of the butcher, and the sensitivity of the chef. Bringing that philosophy to Miami allows us to share the true heart of Japanese cuisine and omotenashi.” Said Chef Haruka Katayanagi

KARYU captures the spirit of the Tokyo flagship while embracing the contemporary energy of the Miami Design District. Designed by the acclaimed architecture and design firm Rockwell Group, the intimate 12-seat space blends traditional Japanese craftsmanship with a modern architectural sensibility. Guests enter through a warm white-oak façade and pass layers of linen scrim and softly illuminated parasol-inspired fabric, creating a sense of ceremony that mirrors the omakase experience and leads into the sake room, where an illuminated bottle display and an ikebana-inspired botanical installation introduce the artistry to come before guiding guests toward the chef’s table.

Inside, Japanese cedar–inspired millwork, hay-embedded plaster, raku pottery, indigo linen partitions, and terrazzo floors — transitioning from wood-chip aggregate to deep green with brass inlays — establish a refined material palette rooted in wabi-sabi. The room is defined by a subtle contrast: one side traditional, with oak counters, a bronze oven hood, and noren screens framing the yakitori grill; the other contemporary, with lacquered walls, green terrazzo, and woven leather stools. Concealed lighting and sliding panels reveal the chef’s table and sake room, creating intimate moments throughout the dining journey.

With its design-forward setting and meticulous craftsmanship, KARYU offers a transportive stage for Tokyo’s Michelin-starred wagyu kaiseki in Miami.

Images via World Red Eye

Inside Miami Worldcenter's Newest Bistro & Raw Bar from Maple & Ash, Eight Bar by Chef Danny Grant

Chef Danny Grant, known for award-winning restaurants Maple & Ash, Monarch, Kessaku, Marisella, and Eight Bar, has brought his next chapter to Miami. Eight Bar recently opened on the first floor of Maple & Ash at Miami Worldcenter, offering a vibrant indoor-outdoor setting and Maple Hospitality Group’s signature hospitality, which is warm, attentive, and centered on making every guest feel at home.

Eight Bar was designed with the city’s energy in mind. While the Chicago location is a favorite, this isn’t a carbon copy; it has been thoughtfully reimagined for Miami as a neighborhood gathering place in a stylish setting that blends polished with playful charm. From lush greenery to leopard wallpaper adorning the back bar, the design layers playful, unexpected details with a sense of warmth that makes the space as inviting as the menu. Whether stopping in for a quick bite, a celebratory dinner, or a glass of wine with friends, Eight Bar Miami is meant to feel like part of the neighborhood; casual yet elevated, approachable yet unforgettable.

“Eight Bar has always been about serving incredible food and drinks with equally genuine service without the pretense,” says Chef Danny Grant. “With Miami, we wanted to create a place that fits the way this city eats and gathers - somewhere you can swing by for sushi after work, a burger with friends, or a bottle of wine late at night and feel like it’s your spot.”

At Eight Bar Miami, the menu is crafted around dishes that are both comforting and refined, designed for sharing, celebrating, and returning to time and again. With approachable price points and a spirit that reflects the city’s love of fresh seafood and vibrant flavors, the highlights range from local staples to modern bistro favorites, each with its own playful twist.

Menu offerings include the Crispy Fried Whole Red Snapper, a Miami essential reimagined, served sizzling with Szechuan-spiced sauce and bouquet garnish, perfect for the table. The celebrated Plateau Del Mar is an abundant centerpiece for sharing, featuring lobster, prawns, scallops, oysters, and fettuccine in a Calabrian chili sugo. The Eight Bar Burger is a juicy Wagyu beef patty with classic fixings on a toasted milk bread bun. The Hand-Cut French Fries are Kennebec potatoes brined, double-blanched, and fried golden, offered classic, with truffle, or “Get ’Em Dirty” with blue cheese dust and a dirty martini. Other standouts include the Skewers, a choice of miso-butter chicken or glazed Wagyu beef, grilled over flame and ideal for passing around the table; the Hamachi “Pizza,” nori layered with wasabi aioli and pickled chili, bringing a playful, zesty note to the menu; and signature sushi rolls like the King Crab Roll served with Truffle and warm drawn butter, and the Spicy Tuna Roll with yuzu kosho aioli and crunchy shallot. The table can also indulge in Chef’s Golden Nigiri selection and delicacies such as Toro & Caviar or Spot Prawn with garlic butter and lemon oil.

The cocktail program at Eight Bar is designed to be as dynamic and welcoming as the space itself, striking a balance between inventive signatures and timeless favorites. Highlights include house creations like Vice City, which is tropical yet smoky, featuring 400 Conejos mezcal, papaya, hot honey, mango limonada, caged heat, and mint, and Electric Flamingo - a whimsical, citrusy sip made with Grey Goose, Lillet Rosé, and bubble gum. For those craving bolder profiles, options like Good Trouble made with ghost tequila and spiced watermelon. Alongside these, guests can enjoy refined takes on classics, such as the Aperol Spritz, Lemon Drop, Gimlet, and Martini, all crafted with the same attention to detail. Rounded out by a thoughtful selection of beers, wines, sake, and spirit-free offerings, Eight Bar’s cocktail program delivers something for every mood and moment.

Happy Hour is offered daily from 4-6 pm, when guests can enjoy a curated selection of bites and cocktails for just $8. Guests are also able to enjoy Eight Bar Miami beyond the restaurant, with delivery available exclusively through DoorDash. From craveable shared plates to signature dishes, the neighborhood bistro experience will be a tap away.

Designed by Studio K, Eight Bar Miami sets the stage with a dramatic blend of elegance and energy. By day, the space offers an airy, garden-inspired retreat flooded with natural light; by night, it transforms into a sultry, dimly lit lounge under a trimmed lattice dome. The 97-seat venue features bold architectural elements, including black-and-white patterned marble floors and a sculptural stone host stand, with lush greenery that weaves throughout the space, from plush banquettes to up-lit palms, blurring the line between indoor and outdoor dining to create a refined hideaway. Eight Bar is a seamless extension of the brand’s signature steakhouse sophistication, connected by a custom art-lined elevator corridor that welcomes guests to Eight Bar’s tropical oasis downstairs and the glamour of Maple & Ash’s dining room upstairs.

Eight Bar Miami is located in Miami Worldcenter at 699 NE 1st Ave, 1st Floor, Miami, FL 33132.

Restaurant photos by Filipe Cuevas, Culinary photos by The Louis Collection & Cocktail photos by James Livingston

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Italy’s Acclaimed Mannarino to Debut First U.S. Location at The Standard Residences, Midtown Miami

Rosso Development, Standard International and Midtown Development announce that the beloved Italian butcher shop & kitchen - Mannarino - will open its first U.S. location at The Standard Residences, Midtown Miami. Founded in Milan and now spanning 23 locations across Italy, the shop introduces a modern interpretation of Southern Italian food culture centered on quality, craftsmanship, and connection.

Rooted in the tradition of the neighborhood butcher shop, Mannarino offers a highly interactive experience where guests begin at the counter, selecting prime cuts of meat with guidance from expertly skilled butchers before enjoying them at home with family and friends or grilled and served at the table. The concept emphasizes quality, featuring a thoughtfully curated selection of meats, including lighter cuts, carpaccio, and tartare.

“We are incredibly excited to bring our passion for authentic Italian food and culture to the U.S. market,” said Gianmarco Venuto, Founder of Mannarino. “In Italy, we don’t just eat, we gather around the table. Mannarino is a celebration of craftsmanship, tradition, and community; it’s a place where people come together to appreciate great company and excellent food. The Standard Residences and Midtown Miami provide the perfect setting for us to introduce this experience—vibrant, dynamic, and deeply connected to culture and lifestyle.”

“Mannarino brings something genuinely different to the neighborhood and their concept will meaningfully elevate the Midtown experience,” said Carlos Rosso, Founder and CEO of Rosso Development. “The concept is deeply rooted in culture, conversation, and authenticity, all values that align perfectly with The Standard and will resonate strongly with our community.”

Founded by Filippo Sironi, CEO & CFO, and Gianmarco Venuto, CMO & PM, Mannarino was created to modernize the Italian butcher shop while preserving its cultural significance. The brand blends retail butchery, an Italian market, dining, and at-home cooking through an omnichannel model that invites guests to engage with food in a more personal, informed way.

The Miami location will include a market serving signature offerings including The Bombette - Mannarino’s celebrated rolled meat specialty - along with grilled chicken skewers, carpaccio, Italian Tartare prepared with Piedmontese Fassona beef from the brand’s own farms, and seasonal sides such as grilled vegetables and roasted potatoes. Guests will also have the option to dine in or purchase cuts to prepare at home, with guidance from the butcher.

The space will reflect Mannarino’s signature aesthetic showcasing a warm, modern Italian market inspired by traditional butcher shops, combining natural materials, curated design details, individual and family-style table settings, and an inviting neighborhood atmosphere. The opening is slated for Fall of 2026.

The Standard Residences, Midtown Miami is 96% sold, and this announcement marks the lease of the final available retail space at the project. Sales and marketing is exclusively managed by Douglas Elliman Development Marketing.

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Falsetto Hospitality Unveils Caviar Club Set To Open in Fort Lauderdale in Fall 2026

South Florida hospitality visionary and vanguard Marc Falsetto – a creative force behind the 2023 relaunch of the iconic Anthony’s Runway 84 as well as acclaimed South Florida concepts including Tacocraft, Pizza Craft, and trendsetting speakeasy Apothecary 330 – will unveil his most unabashedly extravagant and ambitious project yet in the Fall of 2026: the tony, sleek and sophisticated restaurant and lounge Caviar Club.

Slated to open in 2026 under the new Falsetto Hospitality umbrella (formerly Handcrafted Hospitality), Caviar Club will introduce a new level of luxury-oriented, vibe-heavy, high-energy dining and cocktailing on Fort Lauderdale’s historic Las Olas Boulevard. Capturing the spirit of 1980s glamour through design, energy, culinary theater and a carefully-curated soundtrack, Caviar Club is Falsetto’s love letter to a golden age of dining, interpreted for a new generation.

“Fort Lauderdale is evolving into a world-class travel, hospitality and nightlife destination,” he notes. “Caviar Club is not a continuation of what has come, but a huge, brash, no-holds-barred step forward in dining and nightlife; a glamorous and sophisticated escape where fashion meets food and indulgence reigns supreme. The vision is for it to become a driving force to elevate Las Olas to the position of Fort Lauderdale’s premiere street, our own Rodeo Drive right here in the 954.”

To that end, Falsetto has spared little to no expense in every aspect, starting with his designer: none other than Garrett Singer Studio, the acclaimed New York design firm behind Gary Vaynerchuk’s Flyfish Club and multiple projects for Major Food Group including the Michelin-starred Torrisi. Boasting as bold an exterior as an interior (think equal parts Wall Street exuberance and a sophisticated/private social club), Caviar Club will blur the line between restaurant, lounge, and private club. Channeling 1980s maximalism, the space will feature a bold mix of rich woods, Art Deco-style lighting, more animal prints than a big game safari, luxurious, custom-made Italian fabrics (Dolce & Gabbana, bespoke, hand-tailored uniforms), and handcrafted imported furniture. Falsetto quips, “It will be the kind of place where Gordon Gekko might have sipped martinis while closing a big deal,” a reference to the landmark Oliver Stone film Wall Street, a now iconic cinematic masterpiece that captured the extravagance and excess of the 1980s. While its name nods to one of the world’s most decadent delicacies, Caviar Club is not a caviar bar; it’s a carefully-curated American restaurant and steakhouse that marries playful takes on American classics with the precision of fine dining.

Think Dover Sole filleted tableside; to-die-for French Dips served with au jus in Baccarat crystal, and prime Dry-Aged and Wagyu steaks hand-carved in front of an audience. But of course, caviar will play a starring role, appearing throughout the menu, from towering seafood displays to caviar-topped wagyu creations. Says Falsetto, “We took classic American comfort food and gave it a high-fashion twist. Steaks, caviar, martinis — all the essentials — but with a wink. It’s indulgent and nostalgic at the same time, like a great night out in the city that just keeps getting better.”

Caviar Club’s wine and cocktail program will reflect that same sense of dramatic luxury, featuring over 300 French and American labels, prestige Champagnes, and a martini list inspired by cocktail institutions such as Bemelmans Bar and The St. Regis New York. Each pour will be a performance, every glass a celebration.

As the evening unfolds, the atmosphere at Caviar Club will shift from sultry sophistication to electric energy. Early diners might linger over icy martinis and steaks in a room reminiscent of a dimly lit New York hotel bar. But as the hours draw later, revelers can expect the tempo to rise, lighting to dim, and a DJ to step in where a curated playlist fills the room and Caviar Club transforms into a vibrant late-night scene where Champagne flows, glasses clink, and self-indulgent play is the modus operandi. In keeping with this, Caviar Club will also feature a private entrance reserved for VIP and celebrity guests alike.

For Falsetto, Caviar Club is more than a restaurant, it’s the pinnacle of his career and a declaration of Fort Lauderdale’s arrival on the global stage. Designed for those who live boldly and celebrate the art of going out, it’s a place where fashion, food and energy collide in perfect harmony. He concludes, “Fort Lauderdale has changed — and so have the people who live here. They travel, they know great restaurants, and they crave something refined. Caviar Club is where that new crowd comes to play — luxury without pretense, style without limits.”

Images via Falsetto Hospitality

Michelin-Recognized Chef Yasu Tanaka and Spicy Hospitality Group Bring 8-Seat Omakase Experience, YASU Omakase, To Miami Design District

Following the success of Sushi Yasu Tanaka, Michelin-recognized Chef Yasu Tanaka has unveiled an intimate new concept: YASU Omakase, an 8-seat omakase counter in Miami Design District brought to life by Spicy Hospitality Group and designed as a deeply personal reflection of Tanaka’s Yamanashi roots and the rituals that define Japan’s most revered sushiyas.

“Chef Tanaka has made a lasting impact on Miami’s dining scene, and with YASU Omakase, we’re bringing his most personal and refined vision to life. The concept reflects a shared respect for craft and precision—qualities that define both his work and our philosophy. In my travels through Japan, the architecture and intimacy of its traditional sushiyas inspired me to create an omakase that feels truly authentic while remaining true to Miami. Together, we’ve created an experience that celebrates the artistry of omakase at its highest level.” - Andre Sakhai, Partner at Spicy Hospitality Group

Seating only eight guests per service, YASU Omakase represents the pinnacle of Chef Tanaka’s craft: a deeply personal encounter between chef and diner where every detail is intentional and every bite tells a story. Guests are seated at an extraordinary 600-year-old hinoki counter, carved from timber traditionally reserved for Japanese temples and shrines. The experience begins with three to five otsumami (small plates), before transitioning into a curated progression of nigiri, miso soup, a signature hand roll, and a seasonal dessert. Each course reflects Chef Tanaka’s ability to reimagine tradition through a modern Miami lens, blending Japanese precision with coastal vibrancy.

“Miami has embraced my craft and my vision. With YASU Omakase, I want to create something more personal, a place where guests can slow down and experience sushi in a way that feels intimate and true to its tradition.” - Chef Yasu Tanaka

The project is led in collaboration with Chef Raymond Li, a longtime friend and creative partner whose experience at globally celebrated restaurants helps shape their shared vision. His influence introduces a subtle South Florida expression to the menu, adding a sense of place that complements YASU Omakase’s traditional foundation. Together, the chefs aim to create something original—not a replica of any existing model, but a space that honors tradition while pushing boundaries with creativity and purpose.

YASU Omakase offers a single 14–16-course omakase menu, evolving frequently based on seasonality, sourcing, and chef inspiration. Highlights include:

• Three to five otsumami showcasing hot and cold preparations

• A progression of premium nigiri, featuring both Toyosu arrivals and Florida coastal varieties

• House-seasoned soy sauces, crafted to complement individual fish profiles

• Niigata rice, adjusted seasonally for optimal temperature and texture

• A signature temaki hand roll

• Seasonal dessert

The seafood program is sourced through exclusive channels, with the majority of fish arriving directly from Toyosu Market in Tokyo, supplemented by exceptional local species. Vegetables, eggs, and fruit are selected from regional farms.

The beverage program centers on a personally curated sake collection, including rare producers and limited bottles. Guests may select à la carte pours or a pairing designed to mirror the arc of the omakase. A concise wine list, developed with expert consultation, includes selections chosen to complement the precision and subtlety of the menu.

A private room anchored by a second hinoki counter will debut soon for intimate celebrations and special occasions.

YASU Omakase’s design blends traditional Japanese craftsmanship with Nordic minimalism, creating a space that feels serene, noble, and quietly powerful. Nearly every element was handcrafted by Japanese artisans, including intricate kumiko woodworking executed with museum-level precision.

The 600-year-old hinoki counter serves as the centerpiece, its natural grain and scent left untreated and polished daily with rice bran—a centuries-old technique that preserves the wood’s warmth and vitality. A matching hinoki cutting board continues this material purity, allowing guests to experience the tactile qualities that define Japan’s most revered sushiyas.

Seating is provided by PP Møbler chairs, handcrafted by master Scandinavian furniture makers to ensure comfort throughout the two-hour experience. The restaurant also features custom tableware and sake vessels, designed in collaboration with ceramic artists in Chef Tanaka’s hometown of Yamanashi, reflect textures, forms, and weight that best complement his approach to sushi.

Chef Yasu has become one of Miami’s most influential sushi masters, known for his thoughtful technique and devotion to Japanese culinary artistry. With multiple thriving concepts and a growing reputation for innovation, he and Spicy Hospitality Group continue to shape the city’s dining landscape with YASU Omakase.

YASU Omakase is located at 151 NE 41st Street, #137 Miami, Florida 33137

Images via Spicy Hospitality Group