About a year before his Wynwood restaurant, Shikany, opened, chef Michael Shikany was working on the menu. Once service began, the restaurant, housed in a former warehouse space, wowed guests with its gorgeous decor and global cuisine. For dinner, Shikany used molecular gastronomy to turn out dishes that showed up on many an Instagram feed. Though the flavors backed up the presentation, Miami might not have been ready for the chef's multicourse degustation menus that deployed bacon dust, lavender mousse, and pumpernickel soil. The restaurant made several attempts to attract crowds, announcing brunch and new menu items, but ultimately, it shuttered one evening, and the chef announced he was looking to move to the Midwest. Our loss.