Expected to open last fall, Kiki recently opened for lunch and will launch dinner this Friday, with a weekend brunch to follow.
During the afternoon, the stylish waterfront destination offers a price-fixe menu for $24.99 including courses like a trio of Greek spreads (eggplant spread, tzatziki, and fava purée); lobster pasta using an entire lobster ($12 supplement); and lavarki, a whole grilled Mediterranean sea bass served with aromatic Greek potatoes. Milos veteran and executive chef Steve Rhee is particularity proud of the octopus ($9 supplement) which is cooked in fat before it's tenderized.
Chef Rhee was able to share a crowd-pleasing dish perfect for any celebration or late-night treat. "What's not to like about cheese and puff pastry?" Rhee says. "It's a great combination of crispy, creamy and savory." This pie is great to bring for a gathering to enjoy during breakfast, lunch, or dinner. Rhee also admits the pie is the perfect snack after several drinks.
Chef Rhee's Greek Cheese Pie
- 2 tbsp. all-purpose flour
- 2 tbsp. butter
- A/N salt
- A/N grated nutmeg
- 1 cup of milk or heavy cream
- 8 oz. feta cheese, finely crumbled
- 4 oz. Kefalogravaiera cheese (can substitute Parmesan)
- 4 oz. ricotta cheese
- 2 large eggs (well beaten)
- 2 tsp. fresh mint
- phyllo dough
Add the feta, ricotta, Kefalogravaiera, eggs, and mint to bechamel in equal parts slowly and let cook for 20 to 30 minutes.
In a pie container or a shallow casserole dish, layer bottom of the container with olive oil. Add a sheet of phyllo followed by cheese mixture and spread evenly. Place another sheet of phyllo dough and brush with olive oil or use melted butter, beaten egg, and/or sprinkle sesame seeds. With a small knife or fork, score on top for air vents. Cook in a 350- to 375-degree oven for about 45 minutes or when inserting a wooden pick, it comes out clean. Let it cool for about 10 minutes, slice and enjoy.
While working with phyllo dough always have a wet towel to keep it moist or it will dry our and crumble.
Kiki on the River
450 NW North River Dr., Miami, 786-502-3243; kikiontheriver.com.