Diego Muñoz is among the world's most promising chefs. Yet in late January, he abandoned his post at Gastón Acurio's Astrid y Gaston in Lima, Peru, where he had racked up award after award.
Only a few months later, Muñoz, who also worked in the kitchens of Ferran Adrià's El Bulli and Andoni Luis Aduriz's Mugaritz, partnered with South Miami restaurateurs Martin Monteverde and Bernhard Scholl to open Brickell's pocket-size 1111 Peruvian Bistro (1111 SW First Ave., Miami; 786-615-9633).
The menu doesn't scream Michelin stars. Instead, there are refined touches on Peruvian classics with Asian influences. A
But look carefully, and you can see the kitchen is thinking of doing more. Oysters ($18) topped with the Japanese seaweed broth called dashi, fish roe, and pickled giant corn kernels are a standout. A Thai-inspired mint salad packed with grilled prawns, duck, and pork also hints at what's to come.
We Believe Local Journalism is Critical to the Life of a City
Engaging with our readers is essential to Miami New Times's mission. Make a financial contribution or sign up for a newsletter, and help us keep telling Miami's stories with no paywalls.
Support Our Journalism
The menu will change even further. James Gallagher, a former Nobu cook who worked with Muñoz in Peru, took the reins about a month ago. The plan is to bolster the menu's modernist leanings and enhance its Asian influences. "There will always be the ceviches,