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Guatemalan partners Jose Miguel Sarti and Sebastian Stahl launched Bloom hoping to succeed in Wynwood, Miami's hottest up-and-coming neighborhood. The concept fuses Asian and Latin American street fare, served in an upscale, creative context. But the kitchen, led by executive chef Ricky Sauri, an ex-Nobu Miami Beach toque, still has plenty of room to grow. A nectarine spinach salad features baby spinach leaves topped with an overwhelmingly bitter fermented black-bean dressing, edamame, soggy fried tofu, jícama bits, and underripe nectarines. Offered with duck, chicken, or beef advertised as Kobe, dolsot bibimbap arrives in the traditional sizzling-hot stone bowl, topped with a quail egg, sliced nori, vegetables, and gochujang -- a sauce made with red chili, fermented soybeans, rice, and salt. Reina pepiada replaces the traditional selection of chicken with juicy shredded duck and pairs the stuffing with avocado, delicately sweet tamarind sauce, and Japanese mayonnaise. A sip of the creative cocktails by mixologist Chris Hudnall are a greater highlight of the meal. Try the Tequila Beets, which combines Alacrán tequila, roasted beet juice, lime, chamomile syrup, and whiskey-barrel-aged bitters; it's garnished with a single sprig of rosemary. The rest of the menu is similarly fetching, at least in concept.