Wynwood Kitchen & Bar (WKB), Miami’s hotspot where edgy urban art meets Latino-inspired global small plates, has become Wynwood’s premiere dining destination for locals, foodies and visitors. Executive Chef Miguel Aguilar has just introduced an array of new dishes, while still keeping the same signature favorites of WKB.
“The menu is about exploring and sharing, where friends can mix and match small plates while kicking back with a cocktail, surrounded by live music and art. The new dishes continue in this same vein, but will incorporate some really cool flavors from different regions of Latin America,” says Aguilar. In keeping with WKB’s concept, the restaurant’s menu eschews the traditional appetizer-entrée-sides construct and is divided into categories including Cool, Hot, Skewers, Proteins, Vegetables and more.
New Cool plates and salads include hamachi ceviche with mango aji amarillo and house made tortilla chips; feta, olives and artichokes and a Latin Caesar salad with chipotle Caesar dressing and polenta croutons.
Hot additions include adobo rubbed pork belly with black lentil salad and sweet potato and fried oysters with avocado puree and herb salad. Diners can delight in new skewer offerings such as cascabel glazed shrimp and baby octopus with oregano puree.
Heartier appetites will want to check out the vaca frita, accompanied by a four bean salad and piquillo pepper puree and the new pork rillette with roasted tomatillo sauce, chili oil and scallion salad. New sides include grilled asparagus with parmesan and quail egg and artichokes al padron with citrus aioli, shishito and piquillo peppers and cotija cheese. Diners can also add quail egg to the signature fingerling-chorizo hash and other dishes, for a unique taste.
Sweet additions include a white chocolate bread pudding with a citrus guava glaze; molten cake with cinnamon, ancho and vanilla ice cream and a Latin misu – tres leches, lady fingers, espresso and merengue.
The bar menu at WKB has also been updated, featuring new cocktails inspired by the very artists whose work adorns the restaurant and neighboring Wynwood Walls. The new Shepard Fairey is a concoction of Pisco Porton, St. Germain, simple syrup, pineapple and fresh lime, garnished with fresh mint, while the Kenny Scharf features Nolet’s Dry Gin, Cointreau, blueberry jam, lemon, soda and thyme.
Open for lunch and dinner, Monday - Saturday. Live music weekly Thursday through Saturday curated by Grammy-winning flautist Nestor Torres. Wynwood Kitchen & Bar is located at 2550 N.W. 2nd Avenue. Ample street parking and valet are available. Reservations suggested. Phone: 305-722-8959. www.wynwoodkitchenandbar.com
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