Details

  • Lunch and dinner Tuesday through Saturday noon to midnight; brunch and dinner Sunday 11 a.m. to 8 p.m. 
  • Vegetarian Friendly, Full service bar, Kid Friendly
  • Lunch, Dinner, Brunch
  • Full bar
  • Street Parking, Valet Parking
  • Reservations Required, Online Reservations Available
At Kyu in Wynwood, a sizable portion of the restaurant's menu is prepared on its wood-fired grill using a combination of Asian and American barbecue techniques. The restaurant is the brainchild of Michael Lewis and Steven Haigh. The pair met at Zuma London eight years ago. Lewis, a graduate of the Culinary Institute of America and Jean-Georges restaurant alum, went on to run the kitchen at Zuma Miami, while Haigh was appointed general manager. The strongest example of Lewis' hybrid grilling style is the Wagyu beef brisket. Here, the meat is simply prepared with Japanese sea salt and black shichimi pepper, then smoked for 12 to 14 hours. It arrives divided into thick slices on a flat wood stump with a bevy of accoutrements such as fresh lettuce for possible wrapping, pickled cucumbers, red onions, and shiso. There are also three miniature beakers containing sweet/sour, spicy/smoky, and light/spicy barbecue sauces. Kyu is precisely what Wynwood has been missing: an Asian-American concept with a thriving bar scene, killer cocktails, and a fun and energetic dining experience.

Read our full review.

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