Time Out Market Miami announced six new restaurants Monday for its first food hall in the United States, and their Miami reputations alone are enough to make South Florida’s mouth water. Together, they add to a previously announced list of recognizable and respected Miami restaurants and chefs who will take up the 17 slots. These instantly make this Lincoln Road spot, at 1601 Drexel Ave., the most anticipated of the new food halls. It’s expected to open in the fall.
None of the restaurants will be a stripped-out version of their name-brand spots, Time Out Market CEO Didier Souillat has previously said. Instead, the 17,500 square-foot hall — with three bars and a demo kitchen — will be a place for each of the chefs to experiment with new ideas. And the restaurants’ menus will not overlap, by design.
“We are dedicated to making Time Out Market Miami a must-visit destination for food and culture lovers,” Souillat wrote in a statement. “That’s why we are incredibly proud to open with such an impressive, unmatched line-up of hugely talented chefs and restaurateurs representing the very best of the city. They are all recognized and loved by locals and are sure to attract visitors to the city.”
Let’s take them one by one.
Korean cuisine by Jeremy Ford
Expect artistic presentation at Jeremy Ford’s Time Out Market outpost, inspired by dishes at Stubborn Seed, such as this smoked foie gras under a glass cloche.
Michael Pisarri Grove Bay Hospitality
“Top Chef” winner Jeremy Ford’s Stubborn Seed on South Beach recently earned the Miami Herald’s first four-out-of-four stars (Exceptional) review in more than two years. His Time Out restaurant will focus on Korean flavors, presented in his fit-for-photography plates at Stubborn Seed.
The Local Cuban by Alberto Cabrera
Cabrera close his restaurants, Little Havana’s Little Bread and Coral Gables’ Bread and Butter, after being diagnosed with stage 2 lymphoma in 2015. Cabrera, a married father of three, said he has been in remission since his surgery, chemotherapy and radiation later that year.
“There was no way I was going to say no,” said Cabrera after he was approached about opening a kiosk in the new market. “You’re working with people you know are serious about their craft.”
He’ll team up for his Time Out restaurant, The Local Cuban, with the owner of The Local in Coral Gables, Carmen Mallea, where Cabrera broke out as a star chef. Expect the delectable Cuban sandwiches from the defunct Little Bread with fritas cubanas, croquetas with unexpected flavors, and huge, fried Cuban empanadas stuffed with a host of braised meats, such as veal cheeks.
“The idea is to do a (killer) ventanita: really fun Cuban street food,” he said.
Cabrera also announced he is working on a new restaurant, Marabú, which will focus on country Cuban dishes (all cooked or finished in Josper charcoal ovens) in the Brickell City Centre, with the founders of the Havana 1957 restaurant group.
Leña by Michael Beltran
Leña, the Spanish name for firewood, is Beltran’s concept for Time Out. Expect all the meats: smoked short rib with grilled escarole; smoked half chicken with grilled fennel and sharing plates on the weekends. Local, seasonal produce cooked over a wood fire, is the heart of this spot. Beltran recently had his Chug Burger chosen as the best in Miami-Dade county.
Stephen’s Delicatessen by Matt Kusher
Kuscher loves Miami subculture, so he was thrilled to take over Stephen’s Delicatessen, believed to be Miami’s oldest and only surviving New York style deli, open since 1954 in Hialeah. A version of that deli will be his second spot in the market.
Peruvian by Sebastian Fernandez
On Monday, February 13, 2017 33 Kitchen’s owner/chef, Sebastian Fernandez, who was invited to cook at SOBE’s Best of the Best along with 59 other chefs from around the country, is photographed inside his Coconut Grove restaurant.
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Coconut Grove diners mourned 33 Kitchen’s closing, but were eagerly anticipating Sebastian Fernandez’s new spot in Little Havana. Whether that ultimately realizes, his Time Out spot will feature his Peruvian fare with a twist. Ceviches, tuna tiradito, crispy octopus will all be on the menu.
Miami chefs love incorporating Miami Smokers into their menus, even adding their bacon to Knaus Berry Farm’s cinnamon buns. So a charcuterie bar at Time Out seems a natural expansion of what Andres Barrientos and James Bowers do best at their Little Havana meatery. Expect cured meats, sustainably using all of the hog, from “rooter-to-tooter.”