Drawing from regions like Peru, Southeast Asia, Western Europe, and Polynesia, the menu is rooted in locally sourced ingredients, with partnerships from Florida purveyors like Paradise Farms and Counter Culture Kombucha. There's also an herb garden at Arlo's third-floor indoor-outdoor space called Higher Ground, where Robbins will even grow and pluck fresh ingredients.
"We're setting out to bring a fresh perspective to Wynwood," Robbins says, "where thinking globally and acting locally is at the core of our philosophy."
Gluten-Free, Vegan, and Vegetable-Forward Dishes That You'll Want to Eat
The menu is intentionally divided into categories: "bites," "salads," "something more," and "sweets," with a consistent emphasis on incorporating superfoods and functional ingredients. The majority of the offerings are gluten free by default, alongside many veggie-forward and vegan options.The "bites" section features shareable dishes like steam buns filled with ginger soy short rib, yuzu pickled cucumbers, gochujang aioli, and fresh radish; and lobster causa with chilled yellow potato, aji Amarillo crema, smoked salmon roe, and rice crisps.
Larger dishes in the "something more" category highlight the diversity of the menu, with options like the banana-leaf-wrapped local snapper, served with purple sticky rice, house-made kimchi, and tableside-poured warm coconut milk. For a lighter, vegetable-forward choice, the eggplant cannelloni, filled with cashew "ricotta" and heirloom pomodoro, stands out. The "Not a Burger," a plant-based option made with an organic whale food patty, is served with crispy onions, local greens, tomatoes, and chef Robbins' "K-pop" glaze.
A standout interactive plate is the hibachi grilled grass-fed prime beef, where guests can cook K-pop-glazed beef tableside, accompanied by sides like Okinawa purple yams, bok choy, and gochujang aioli.
Desserts include the "Love at First Bite," a superfood cashew cacao torte with whipped coconut cream, and the "Kid at Heart Chocolate Cake," topped with Fruity Pebbles, chocolate pearls, and cereal milk. A creative spin on a Florida classic, "Not Your Grandma's Key Lime," combines local limes, Redland guava, and cashew cream.
Complementing the fresh, clean-eating approach of the menu, Wyn Wyn's cocktail program features superfood-packed drinks, such as the "Green Goodness," a gin-based cocktail with electrolytes from house-made wheatgrass, cucumber and melon juice. It also includes riffs on more classic cocktails like the Old-Fashioned-inspired "Personal Vice" with pecan-infused bourbon and cacao bitters and "Date Night," an espresso martini with a date and palm sugar caramel.
"By supporting Florida's local businesses and cultivating a space built on connection, locals and tourists alike will gravitate toward a dining experience that enriches both the community and the environment – a true 'win-win,'" Robbins says.
But it's not just the food that makes Wyn Wyn stand out. The 2,758-square-foot space restaurant — designed by Humberto De Andrade, best known for his work at Sushi By Bou — features a mix of organic textures and bold art, creating a lively atmosphere that's perfect for both intimate dinners and group hangouts. The high-energy, open kitchen and the six-seat chef's counter help guests feel part of the action.
Wyn Wyn. 110 NW 26th St., Miami; wynwynmiami.com.
