Not much has changed at Kyu (pronounced like the letter q) since its February 2016 opening. Though it's no longer the new kid on the block, the restaurant, helmed by former Zuma alums chef Michael Lewis and general manager Steven Haigh, has kept its bustling dining room alive (even with looming Zika concerns), its food quality high, and its vibe swank.
Mastering the art of dinner service, Kyu was in need of a new challenge. With its exotic-barbecue concept strong, the Wynwood eatery decided to tackle everyone's favorite meal — brunch — in a way most Miami restaurants would never dare.
The Asian-inspired eatery, showcasing a wood-fired grill, opens at 11 a.m. each Sunday, the earliest start time all week. But the menu is essentially the same. Crafted by Lewis, the menu proffers popular items such as crunchy kale ($7), grilled octopus ($12), and a variety of wood-fired and smoked-meat dishes.
But this is brunch after all, which is why the menu features one critical difference: "Breakfasty."
That's Kyu's name for its breakfast, lunch, and brunch-oriented plates, which are available until the restaurant's 8 p.m. closing time. The regular menu is also offered at the same time. That means ordering a plate of Korean fried chicken as well as Kyu's crispy banana and bourbon French toast at 6 p.m. is socially acceptable (and wholly encouraged).
New Times was invited for a taste of all six "breakfasty" items. Ranging from sweet to savory, the plates can satisfy even the pickiest bruncher. From breakfast-brunch and lunch-brunch to full-fledged dinner-brunch, Kyu has it.
For diners craving huevos, choose between eggs Benedict or steak and eggs. The Benedict is served on a thick, crisp buttermilk biscuit made in-house. Beneath your two poached eggs, opt for pork, crab, or crisp kale. A light and airy yuzu hollandaise sauce is poured throughout, and the biscuit quickly soaks it up. The plate of steak and eggs, though appearing small, is hearty. A poached egg is layered atop a wood-fired cut of meat, giving the plate a smoky flavor.
Those with a sweet tooth should look no further than the crispy banana and bourbon French toast. A large, thick piece of challah bread is smothered in crunchy cornflakes and banana slices. Salted butter and maple syrup are served alongside.
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
Besides brunch plates and regular menu items, there's also a "Brunch Benefits" section. It features a bevy of bubbly and cocktails, as well as drinks sans alcohol. Think mimosas and bloody marys, Kyu's iteration of ice tea, and bottomless bottles of prosecco or red or white wine, which can be mixed with fresh-pressed orange juice or peach purée.
Kyu's brunch runs Sunday from 11 a.m. to 8 p.m. For more information, visit kyumiami.com.