MPP Brickell opened on November 3 on the first floor of the Neo Vertika building on SW Seventh Street. The location, which was once occupied by the Mediterranean eatery, Andu, underwent some significant renovations.
The space kept Andu's basic layout, but the decor is less futuristic and more classic contemporary. The cuisine is now Peruvian, and the kitchen is spearheaded by chef Jose "Coco" Mendoza. The chef owns another outpost of MPP (the name stands for Mi Propiedad Privada) in Lima, Peru.
The original MPP has been open in Peru's capital for over 20 years. "It's one of the most popular restaurants in Lima," says Mel Rivero, a manager at MPP Brickell. "It took one year of planning to bring the concept to Miami until we decided on Brickell."
Apart from El Gran Inka and nearby downtown joint, Ceviche 105, Rivero says the area was missing a good eatery that focused solely on Peruvian fare. "Unlike other fusion restaurants, MPP is very much about traditional Peruvian cuisine," he says.
The menu includes ceviches and tiraditos, priced from $16 to $25. Selections of hot or cold appetizers are priced from about $13 to $16. Main courses range from $18 to $25. The restaurant isn't cheap, but prices are comparable to similar offerings at nearby eatery, El Gran Inka.
Rivero says best-sellers include the festival de causas ($15), potatoes mixed with lemon and yellow peppers, pressed and then topped with crab, passion fruit, pickles and olives. Also the piqueo MPP hot ($16), a mix of fried prawns and shellfish. The menu, by the way, is completely in Spanish.
The restaurant shows potential to flourish within Miami's expanding Peruvian cuisine scene. Its prospects are dependent largely on the quality of the food.
To check it out for yourself, stop by the restaurant, or make a reservation online via OpenTable. Valet parking is available for patrons.
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