The Asian/Med/French fusion joint is a venture by the owners of E11EVEN and the Restaurant People - the team behind places like YOLO, S3, and Boatyard in Fort Lauderdale - who tapped chef Gustavo Zuluaga L'Atelier de Joël Robuchon) to lead the kitchen. Expect an over-the-top menu with luxurious items like bluefin tuna truffle cones topped with 24-karat gold leaf. There’s also truffle toast, flaming lobster thermidor, Japanese A5 snow-aged wagyu, a flaming Australian wagyu tomahawk, caviar, seafood towers, oysters with Champagne mignonette granita and other extravagant offerings.
To enter, take a private elevator up to the rooftop restaurant, and walk through a mosaic-lined tunnel to enter the space, which boasts a retractable roof that spans the entire indoor-outdoor restaurant. There's a 14-seat marble-adorned bar features digital art, an adjacent lounge and terrace area features black marble dining tables that overlook the Miami skyline. And there's the main dining area, dubbed the “Dream Room” and features an open kitchen and ornate details like oversized French lace and elaborate baroque detailing, whereas the walls and ceilings are ornamented in 3D wood-carved architectural detailings. A partially enclosed space, bordered by greenery and marble scaffolding, boasts three custom-built round tables meant for private groups and large parties
Bluefin tuna cones with seasonal truffles, wasabi crème faiche & 24k gold leaf; oysters with a Champagne mignonette granita & green apple foam; Kurobuta pork ribs with a Yakinuka glaze; Chilean sea bass with miso Japanese eggplant, baby bok choy & tarragon; flaming lobster Thermidor with a cognac & dijon mustard sauce and a wagyu tomahawk served with pomme purée, wild mushrooms - prepared table-side.
Head Over Heels, made with vodka, sparkling raspberry rosé, lemongrass and a citrusy twist.