KYU Miami, the original gastronomic hotspot of Wynwood, has made a triumphant return, much to the delight of its loyal patrons. Since its inception in 2016, KYU has garnered a dedicated following, earning its place as a community-driven favorite. “KYU originated in 2016 as a little mom-and-pop spot that took off quickly in this Wynwood neighborhood, very community-driven, which was incredible,” shared corporate executive chef Christopher Arellanes. After a two-year hiatus for remodeling, KYU is now open under the leadership of Chef Arellanes. The revamped space retains its signature industrial aesthetic, offering a blend of new and familiar elements that evoke nostalgia and excitement among its patrons.
A Community-Centric Revival
Securing a reservation at KYU is a challenge, reflecting the restaurant’s enduring popularity among locals. Chef Arellanes emphasized the importance of community in KYU’s philosophy. “The word of the day is community-driven, being community-focused in such a prime location in Wynwood,” he said. The restaurant strives to maintain consistency in its food, service, and bar programs, ensuring that patrons receive the high-quality experience they have come to expect. “We’re being humble but also want to keep that consistency with the food and the service and our bar programs. And I think we’re doing it well,” Arellanes noted.
Culinary Creativity: Wood-Fired, Asian-Inspired Delights
KYU’s menu is a testament to Chef Arellanes’ creative culinary vision. “The food is wood-fired, Asian-inspired,” he explained. “This concept was built on familiarity with the fried chicken and the cauliflower and the short rib, but doing it with Asian twists and Asian influence.” One of KYU’s standout dishes is the roasted cauliflower with goat cheese and shishito-herb vinaigrette. This popular item is celebrated at all three KYU locations, including Las Vegas and New York, with 1% of its sales donated to nonprofits. CBS News Miami’s Lisa Petrillo praised the dish, saying, “Cauliflower that doesn’t excite me. This is exciting. The consistency and texture of the cauliflower are just a treat and fun.”
Other Favorites on the List
Another favorite is the Tuna Crispy Rice with smoked chili. Petrillo highlighted the importance of achieving the perfect crispy texture, stating, “One thing that’s important in a crispy rice is that the rice is crispy! It is crunch on the outside with super fresh, tender tuna, really excellent, cold, fresh.” KYU’s menu also features delectable offerings such as pork belly steamed buns with Japanese miso mustard and Wagyu beef tartare with soft, house-made Parker’s rolls and bone marrow. Petrillo described the latter as “stepped up, so cheffy, so elegant,” noting the fine dining quality in a casual, fun atmosphere.
Open for Dinner Seven Days a Week
KYU Miami’s return is marked by its commitment to excellence and community engagement. The restaurant is open for dinner seven days a week, inviting patrons to experience its innovative menu and warm, welcoming ambiance. As Chef Arellanes aptly put it, “We’re chillin’,” capturing the essence of KYU’s relaxed yet refined dining experience.