Opening At present is Miami’s First of Its Sort Marisqueria Together with an Intimate Mezcal Lounge
Launching in June By The Coyo Taco Group
Two new eating and ingesting venues debut on the newly opened Moxy South Beach developed by Lightstone. The trendy, playful and cosmopolitan resort that opened in February is already making waves for its thrilling eating ideas from the founders of 1-800-LUCKY and Coyo Taco. Becoming a member of the already bustling Serena and Los Buenos, Como Como, a marisquería (seafood restaurant) and uncooked bar opens to the general public at present. Mezcalista, a horny mezcal lounge opens for personal occasions at present and to the broader public in June. Each venues will spherical out the resort’s dynamic and colourful eating and ingesting scene.
“Following the profitable debut of Serena, we’re excited to carry the inventive skills of the Coyo workforce to Moxy South Seaside,” says Mitchell Hochberg, President, Lightstone. “The marisqueria and lounge mirror what the resort is all about, combining sophistication with a theatrical aptitude to create a one-of-a-kind expertise for each locals and friends. There’s actually nothing like both of those venues in Miami.”
Como Como, a marisquería (seafood restaurant) and uncooked bar channels the flavors of Puerto Escondido, Los Cabos, Acapulco, and different seaside locations, providing an genuine new perspective on a standard marisquería. The restaurant’s inside, by Saladino Design Studios, is a reverential house lined with stone and brick partitions displaying Mesoamerican artifacts. Carved wood doorways and wrought iron archways result in the principle eating room, the place customized furnishings are crafted from leather-based, carved wooden, and embroidered and woven materials. The restaurant additionally options out of doors eating in a lush courtyard layered with coloured tilework, hanging crops, and stone gardens.
The title Como Como is a play on the Spanish phrases for “how I eat” — a winking reference to the excessive degree of interactivity. “Once we design a restaurant, we don’t simply deal with the way it appears,” says Sean Saladino, Studio and Design Director, Saladino Design Studios. “It’s about how the entire expertise ties into the cooking itself. How the meals is created turns into a part of the present turning into one residing, respiration organism for the diners.”
The centerpiece of the dramatic eating room is a hanging copper-and-wrought-iron “fuego” (hearth station), the place diners can watch the entire fish they’ve chosen being cooked over a wood-burning grill. Government Chef Scott Linquist has created dishes that elevate conventional strategies with a theatrical eating expertise. Many dishes characteristic complete grilled fish caught in native waters, resembling Pescado a la Talla: snapper that’s butterflied, grilled, and painted with two marinades – inexperienced on one facet and purple on the opposite. Tikin-Xic is a Mayan preparation of complete branzino flavored with bitter orange, habanero chiles, and achiote, cooked in banana leaves, and unwrapped, aromatic and steaming, on the desk. Tableside shows add to the present, whether or not a standard Caesar Salad (a dish born in Tijuana, Mexico), or hand-chopped Tartar de Pescado (fish of the day), tingling with spices.
A barra cruda (uncooked bar) sits on a monolithic, rough-cut stone in the midst of the eating room. Dishes from the barra cruda include a Mexican twist, like oysters served with a pineapple-vinegar mignonette or a picadillo made with tomatillos and cucumbers. Como Como additionally options conventional coastal forms of ceviches. On the heart of the bar is a spectacular “tequila tree” sculpture made from hand-blown glass spheres and copper pipes, symbolizing the distillation course of that transforms the blue agave plant into tequila and mezcal. Tequila travels by way of this dramatically lit forest of glass and metallic till it’s disbursed by bartenders into inventive cocktails.
“At Como Como, we’ve created an unparalleled expertise in Miami,” says Alan Drummond, Accomplice, Coyo Group. “Contemporary, native complete fish is ready instantly in entrance of diners from the fuego, elevating the seafood traditions of Mexico. Once you mix that with the immersive design of the restaurant, it offers an surroundings that really appears like you might be being transported to a distinct place.”
Different dishes on the dinner menu embrace Alambre al Pastor: scallops or pork tenderloin grilled on skewers with pineapple and spring onions, a variation on Mexico Metropolis’s beloved al pastor tacos; a rotating choice of conventional Oaxacan-style mole sauces; and meat dishes, together with Chuletón (ribeye steak), Filete (filet mignon), and adobo marinated rack of lamb all of them flame-grilled within the fuego and served with a wide range of house-made sauces and condiments.
Vegetable dishes are roasted within the fuego’s Josper charcoal oven and served in cast-iron pans, together with Esquites, roasted corn with home made garlic aioli, morita chile, and cotija cheese; and Charcoal Oven roasted artichokes with roasted jalapeño aioli, buttery herbed bread crumbs and charred lemon. Many dishes are accompanied by tortillas, floor and pressed in-house and cooked on a comal, the standard Mexican griddle.
Opening for personal occasions at present and to the broader public in June is Mezcalista, a horny, intimate lounge that includes a powerful assortment of 100 mezcals and its spinoff, tequila. The house is accessed by a discreet entrance at the back of Como Como. Knowledgeable mezcaliers will likely be on-hand to have interaction with friends and clarify the totally different floral and smoky notes. The lounge’s vibe ranges from intimate and enjoyable early within the week, with mezcal connoisseurs sipping attentively, to enjoyable and unique on the weekends, with performances from a few of the world’s prime DJ’s and maybe some late-night dancing on the walnut and leather-based banquettes.
Saladino Design Studios designed Mezcalista as a catacomb-like house devoted to the traditional traditions of mezcal, the revered spirit first distilled by the Pre-Hispanics centuries in the past. Copper cabinets maintain lovely glass bottles of mezcal and tequila. From the lobby, friends proceed previous an arched doorway right into a seductively lit lounge with banquettes upholstered in leather-based and velvet. Behind a bar topped with black Nero stone, a terracotta wall shows mezcal bottles illuminated from beneath. Adjoining to the lounge, a velvet-draped, stone-walled tasting room offers an intimate setting for personal events.
Award-winning mixologist Christian Rubio, whose hospitality expertise ranges from Europe and Mexico to Miami, created Mezcalista’s specialty cocktails. Rubio is thought for deftly combining Mexican herbs, fruits, and spirits in his cocktails.
For extra info on Como Como or to make a reservation, please go to http://www.comocomomiami.com. For personal occasion inquiries at Como Como or Mezcalista please name 305-423-8004.