Photo by billwisserphoto.com
A sizable portion of the menu at Kyu in Wynwood is prepared on the restaurant’s wood-fired grill using a combination of Asian and American barbecue techniques. The meat is simply prepared with Japanese sea salt and black shichimi pepper and then smoked for 12 to 14 hours. It arrives divided into thick slices on a flat wood stump with a bevy of accouterments, such as fresh lettuce for wrapping, pickled cucumbers, red onions, and shiso. There are also three miniature beakers containing sweet/sour, spicy/smoky, and light/spicy barbecue sauces. In a reverse twist, Kyu has opened an outpost in New York City's trendy SoHo neighborhood.
251 NW 25th St., Miami, 33127