Since exploding onto Miami's dining scene in 2016, Kyu has remained a lively hotspot, whilst receiving widespread recognition for both its innovative cuisine and inspired design. A brainchild of former Zuma chef Michael Lewis and Steven Haigh, Kyu (named after its semblance to the Japanese word for grilled meat, yakiniku) - is now being overseen by Executive Chef Kareem Sealey (also ex-Zuma) - who continues to dish up flawless Asian-fusion cuisine prepared on a wood-fired grill using a combination of Asian and American barbecue techniques. Expect the New York outpost to draw on the dark, industrial desiign of the Wynwood original - featuring concrete walls and a moody playlist of Nineties hip-hop.
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Ahichimi-rubbed wagyu brisket; the roasted cauliflower with shishito herb vinaigrette and goat cheese; Korean fried chicken with red chili butter and smoked crispy baby back ribs.