The small pop-up, which operates by reservation only, serves executive chef Alex Oliver’s favorite dishes from Spain, Italy, and Greece, along with whimsical cocktails by lead bartender Benny Hernandez.
"The pop-up allows me to create a playful and slightly more casual menu for our guests," Oliver says. "We will start with Mediterranean dishes and will explore other great cuisines throughout the summer."
Open Thursday, Friday, and Saturday evenings for dinner, the restaurant offers serrano ham with melon, Andalusia-marinated olives, baba ghanouj, stuffed dates, conch salad, mussels escabeche, and a
Heartier entrées include Spanish suckling pig; grilled fish cooked in a tomato, garlic, and olive oil sauce; paella made with chicken, chorizo, mussels, prawns, and squid; and grilled skirt steak in a smoked paprika marmalade.
An order of a large plate brings a slate of sharable bites such as Brussels sprouts, walnuts, figs, serrano ham, dates, baby potatoes, chorizo, peppers, and harissa aioli. Prices average $10 to $20.
As for the bar, Hernandez is behind a number of fruity punches served in unique cups and bowls. “Summer is all about having fun with friends and sharing time with them,” he says. “My cocktails will definitely encourage our guests to be interactive, social, and have a good time.”
Epic Summer Pop-Up. Kimpton Epic Hotel, 270 Biscayne Blvd. Way, Miami; 305-351-7403; epichotel.com. Thursday, Friday, and Saturday 6 to 10 p.m. through September.
