Located in the heart of South Beach, MILA Miami is reopening with an energetic setting and new inventive menu set to transport diners on a culinary journey throughout the shores of the Mediterranean and Japan. Living up to its mantra “joie de vivre” (in translation, “joy of living”), the 250-seat rooftop restaurant reopens on September 30, 2020 and embraces Miami’s unique vibrancy by pairing an elegant dining experience with a magical, glamorous nightlife.
“During quarantine, we took time to listen to the market and saw a demand for a new culinary nocturnal experience. We re-strategized our approach to complement the international, lively spirit of Miami and changed 99 percent of our menu to elevate our globe-trotting dining scene,” said Gregory Galy, founder of MILA Miami and has served as the president of FIG & OLIVE opening over 10 restaurants in New York City and U.S. “MILA will bring a blend of Mediterranean and Asian inspired dishes, flavorful cocktails, luxury experience and an exciting atmosphere like Miami has not seen before.”
A place to see and be seen, MILA will embody a multi-sensory culinary and lifestyle experience – a chic-bohemian enclave filled with eclectic blends of Balearic music, dishes full of taste and a fresh and flirty ambiance. The dynamic restaurant and lounge will transform a high-end dinner service into a vibrant atmosphere for guests to socialize and celebrate the night away. While still abiding by social distancing protocols and safety standards, the full lively experience will pay homage to the five elements and five pillars of their customers’ DNA – award-winning food, tasty mixology, high-end design, indulgent ambiance and cultured people.
With the release of their brand-new upscale menu, the team behind MILA Miami introduces the bold savory flavors of the Mediterranean and Japanese culture, including miyazaki wagyu, olive wagyu and ohmi wagyu all imported from Japan. Other signature staples on the menu include black rock lava grilled prime filet, beef short rib ‘kalbi,’ truffle rossejat, shawarma-spiced wagyu gyoza, five spice chicken karaage, a ‘MediterrAsian’ maki program and more. The energetic setting will be paired with theatrical table side preparations, including a shiso guacamole with black rice chips where the ingredients are smashed and mixed in front of guests; whole branzino where pastis and rosemary are flamed; a raw bar where crudo, poke and sashimi are served on ice and dry ice; as well as desserts served on dry ice and nitrogen ice cream.
Led by award-winning mixologist – Jennifer Le Nechet and Mido Yahi – the beverage program at MILA is designed to evoke the past and re-imagine the classics with a modern twist, including MILA Crusta – a fruity, tropical twist to the Pina Colada with plantation pineapple rum, St. Germain, vanilla, pineapple and pandan – and Sun Salutation – a sparkling, uplifting drink with citadelle gin, basil, yuzu and bubbles. Adding to the theatrical and multi-sensory experience, the restaurant will relaunch V by MILA (pronounced “five” by MILA), where guests have an exclusive front row seat to the world of bespoke mixology and overlooking South Beach’s skyline. The program will only carry the finest brands and spirits and the most unusual ingredients, such as Balvenie 14-year Caribbean cask, Casa Noble, Tequila Ocho, Fuentesca Cosecha Reserva 7-year, and aims to create over-the-top creations with foams, gels, dry ice, smoke and more.
A nod to the restaurant’s simplistic elements, MILA crafted handmade linen bags with sustainable utensils and a personalized note for those looking to order takeout or delivery, all to create a luxury feeling on-the-go. The service will be available on UberEATS and Tock (fulfilled by DoorDash). MILA will be open from 6:30 – 10:45 p.m. on Wednesdays – Sundays. Upon regulations and curfews being lifted, the restaurant will be open from 6:30 – 11 p.m. on Wednesdays, Thursdays and Sundays and 6:30 p.m. – 2 a.m. on Fridays and Saturdays. https://www.milarestaurant.com/