Partners Jonathan Mansour, Igor Dze, Fallou Bathily, and Francesco Campoy lead the expansion following the brand’s success in New York. "After such a successful year in New York City, we're thrilled to bring our second Amavi location to life in Miami," says Campoy, co-owner of Amavi Restaurants. "This magical city, full of beauty and energy, deserves an experience that reflects just that. With a stunning space, an incredibly tasting menu, and a vibrant atmosphere like no other, we're ready to become the place to be."
Executive chef Alp Karataslioglu, from the original New York location, is assisting with launching the Midtown location before handing off the kitchen to executive chef Tolga Mutlu. Mutlu draws inspiration from the Aegean Coast and Greek markets and has worked in high-end kitchens.
Flavors from Greece, North Africa, and the Aegean Coast
With experience in world-class kitchens and a palate shaped by the flavors of the Aegean Coast and Greek markets, chef Tolga combines flavors from East and West, crafting a menu that captures the essence of this diverse culinary region.The menu showcases Amavi New York classics, like the signature lamb chops with pomegranate molasses and sumac, a whole branzino grilled tableside with Mediterranean herbs, and a lobster pasta tossed with fresh basil and cherry tomatoes. Starters include burrata with seasoned tomatoes, bluefin tuna crudo with taggiasca olives, hummus topped with caramelized onions and pine nuts, and beef tartare with bone marrow and smoked mayonnaise.
Pastas are made fresh daily in-house, using locally sourced ingredients, such as the rigatoni with smoked Pomodoro, the tagliatelle in truffle mushroom sauce, and the mafaldine with slow-cooked rib ragu. Entrées include oven-roasted chicken breast served with sweet potato purée, rib-eye with fingerling potatoes, and slow-cooked short ribs with cauliflower purée and grilled oyster mushrooms. Seafood selections include grilled salmon with onion purée and daily catch preparations.
Cocktails at Amavi are inventive and flavorful, like the "Amavi Affair," made with Botanist gin, soju, Mandarin Napoléon, and lychee
Photo by James Livingston
The Bar Menu Goes Beyond the Classics
The bar menu veers beyond the usual. Highlights include the "Amavi Affair," made with Botanist gin, soju, Mandarin Napoléon, and lychee, and the "Espress Yourself," a riff on an espresso martini with E11even vodka, mazagran coffee, and Madagascar vanilla-infused Mr. Black.Other standouts include the "Jardin Margarita" with Casamigos reposado and blanco, elderflower liqueur, and green grapes; "Dolce Vento" with 400 Conejos mezcal, pineapple, and black pepper; and "Miami Nipona," a mix of sake, Illegal mezcal, Giffard apricot, and yuzu.
Nonalcoholic drinks include the "Strawberry Souk" with Marrakesh tea and ginger beer, and the "Lychee Cloud" with lemongrass and aloe vera.
The illuminated center walkway between tables becomes a focal point after dark
Photo by Ruben Cabrera
Design Cues From the Mediterranean
The interior features stone finishes, tall archways, and gold mesh netting suspended from the ceiling. A 33-foot bar, made from natural brown stone, anchors the space. An illuminated center walkway becomes a focal point after dark. Outdoor seating sits behind greenery for privacy. Inside, soft lighting accentuates hand-troweled Venetian plaster walls and reclaimed brass fixtures.The space evolves throughout the evening: happy hour draws young professionals, dinner service shifts to moody and intimate, and late-night hours feature DJs and live entertainment as the walkway lights up.
Amavi. 3252 NE First Ave., Ste. 109, Miami; 305-728-0516; amavirestaurants.com.
