Already an established brand throughout Brazil, Soho Bay imported more than fifteen years of sushi and sashimi making traditions to South Florida with a 180-seat waterfront restaurant located at 520 West Avenue in South Beach. Designed by architects Jose Gomez and Marlon Gama, Soho Bay features floor-to-ceiling glass windows showcasing breathtaking waterfront views of the Intracoastal Waterway. The dining room boasts a streamline and modern design highlighting various hues of wood accented by burgundy chairs, beautifully offsetting the blue waters. Paying homage to the international locations, Miami’s outpost features a sleek sushi bar for a more interactive experience while intimate dining tables line the perimeter. Soho Bay’s al fresco patio also provides a breezy dining setting under the stars, while patrons can enjoy cocktails and sushi in the modern lounge. Here is more information about Soho Bay :
According to Miami Food Pug :
“The first thing you’ll notice is the place’s beauty. The decor is chic, and the view of the Intracoastal Bay makes this an ideal date spot. Even if you sit inside, you’ll get to enjoy the outdoor sights — the floor-to-ceiling windows will make sure of that. But while the surroundings are impressive, the food and drinks are even more so. Throughout the night, we enjoyed a number of bites and cocktails that made us immediately want to make a reservation. The kitchen is helmed by Executive Chef Ricardo Sauri, who brings more than two decades of culinary experience with him. Chef Sauri is no stranger to South Florida: He previously worked at Nobu, Khong River House and the now-defunct Bloom in Midtown Miami.”
According to Eater :
“If you want to add some extra oomph to your meal Soho Bay offers an assortment of tablside seasonings like grated wasabi root and pink salt for an extra charge. And of course no restaurant on Miami Beach would be complete without a bar, and this place is no exception. It features a 12-seat, back-lit molecular cocktail bar that uses house-made foams, gelatins and liquid nitrogen in many of its, “Avant-garde concoctions.” Soho Bay is open for dinner nightly beginning tonight from 6 p.m. until midnight. Brunch service is coming at a “later date.”” written by Olee Fowler.
According to Foodabletv :
“Specializing in fresh sushi, sashimi and shareable plates, SOHO Bay’s food menu includes a hefty lineup of dishes, including beef cheeks curry with braised beef cheeks, Japanese curry, fried and runny egg, onion marmalade, baby carrots and baby potato confit; lion fish rio with lion fish, pressed pickle cucumber, fresno pepper and cucumber caipirinha air; and a forest soho roll, which includes warm mushrooms, garlic aioli, white asparagus and truffle caviar.” written by Jessica Bryant.
According to Eyes On News :
“SOHO Bay features a creative cocktail program highlighting sakes and innovative libations which rotate with the seasons. The menu boasts a variety of classically-inspired cocktails with a molecular twist, including house-made foams, gelatins and liquid nitrogen. Avant-garde concoctions include Lemongrass Ginger Mojito – Botanist Gin, mint leaves, a variety of 22 herbs and spices all puréed and whisked with liquid nitrogen; Gran Añejo Old Fashioned – Don Q Gran Añejo rum, orange bitters, Luxardo cherry paste, mixed in a red wine-infused barrel; and the Margaret – Patrón Reposado, Cointreau, house-made sour, passion fruit and Thai chili syrup, served up in a red bell pepper. As part of the restaurant’s seasonal cocktails, refreshing spring libations feature spirits combined with house-brewed teas infused with fresh herbs and spices, such as the Librame – gin, loose Earl Grey tea, red apple, fresh pomegranate, lavender syrup and fresh-squeezed orange and lemon juices; and the Ginger Spritzer – ginger liqueur, lime juice and club soda, garnished with a fiery key lime filled with Bacardi 151 rum.”
Stay tuned at Miami City Social for more information.