When Michael Sullivan announced the closing of his successful gastropub, OTC, less than a month ago, Miami was saddened and confused. After all, since the restaurant's opening in 2012, it has consistently turned out unfussy, delicious food paired with an interesting and varied selection of beers.
Sullivan gave the reason for OTC's closure as simply wanting to try something new, telling New Times, "OTC has had its run, and it was amazing." The 28-year-old restaurateur promised he would return with another restaurant in the same space. Sullivan didn't give much information, only teasing us by saying it would be "something totally different to anything offered in Brickell." Now, the cat's out of the bag.
Sullivan is set to open Golden Fig at the end of the summer at the former OTC space at 1250 South Miami Ave. in Brickell. Sullivan has tapped Tomas Prado, formerly of My Ceviche and the Bazaar by Jose Andres, as the executive chef at the 1,500-square-foot, 55-seat restaurant.
Golden Fig will be a casual farmhouse restaurant featuring a market-based menu filled with regional and seasonal produce and pasture-raised meats in a rustic setting. Sullivan and Prado's goals are to collaborate with small farms growing regional fruits and vegetables. "This is a concept I've dreamed of doing for a long time," says Sullivan. "We want to help enrich the food culture in Miami by evoking passion, encouraging integrity and sharing knowledge. We want to help raise industry standards — to make sustainable practices and high-quality dishes more accessible. And we’re ecstatic to have Tomas at the helm. Our passion and vision are closely aligned and his talent and experience create a strong foundation for our concept.”
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
Although a menu with prices is not yet available, expect a menu that changes with the seasons consisting of meat and seafood entrees; farm-fresh vegetables and snacks made in-house; and charcuterie and cheese boards. Prices will be reasonable with snacks in the $6-9 range, meats and cheeses for charcuterie at around $6 each, small plates at $9-16, and large plates at $16-23. Market vegetables will cost $7 and desserts will be $9.
Golden Fig will resemble its predecessor in one important aspect — it will also have a killer craft beer program. The restaurant will have a rotating list of over two dozen different craft beers, along with 30 craft or small batch wines. No word yet whether Golden Fig will host tap takeovers and tastings like OTC, but with Sullivan behind the program, it's a safe bet to assume that new beers will frequently make their way to the restaurant.
Golden Fig will open late summer with lunch and dinner service. Weekend brunch and happy hours will follow in the not-so-distant future. Golden Fig will be open Monday - Friday from 11:30 a.m. to 11 p.m. ; Saturday and Sunday from 10 a.m. to 11 p.m.; 305-374-4612.