Chimba – Miami
An Argentinian restaurant group called Grupo Alfoz has broken into the U.S. market with Chimba, which opened in mid-August in Miami. Chimba is an all-day Latin-inspired concept that covers 4,500 square feet and seats up to 160 guests across the dining room and patio. The restaurant enlisted chef Kevin Acosta, formerly of Pura Vida, to run the kitchen as executive chef.
Chimba – Shrimp Tiradito
Chimba opens early for acai bowls and brunch items like avocado toast and breakfast burritos. Later in the day, the menu moves to salads, empanadas, sandwiches, shrimp tiradito (Peruvian raw fish dish), and larger plates, including picanha steaks (rump steak), beef Milanesa (fried steak) and spinach gnocchi. The drinks list features wines from Argentina, Spain and California, as well as classic cocktails like the Caipirinha, Pisco Sour, And Mojito.
Adrift Mare – Miami
Adrift Mare opened the first week of August on the 25th floor of Hotel AKA Brickell in Miami. It’s a Mediterranean concept that blends the laidback lifestyle of the French Riviera with fresh Italian produce. The restaurant comes from “Gypsy Chef” David Myers, who has opened 20 restaurants across the globe, in locales including Dubai, Tokyo and Singapore. This is his first restaurant in Miami.
Adrift Mare – Cocktail
The space is bright and airy, with floor-to-ceiling windows and greenery. The dining room seats 65, with additional capacity outdoors. The menu spans breakfast, lunch, and dinner, with eggs, pancakes and fruit in the mornings, followed by salads, pastas, seafood and meats as the day goes on. Sample dishes include roasted lobster linguini, whole grilled branzino, and a prime ribeye served with herb chermoula and garlic harissa. Cocktails come from an international bar team who have opened multiple “50 Best” venues including Two Shmucks in Barcelona and Himkok in Oslo.
Breaker Breaker – Atlanta
Breaker Breaker debuted on Aug. 16 on a narrow strip of land that runs alongside the Beltline trail and was once home to an old steel plant. The restaurant’s interior seats 60, with room for another 25 at the indoor/outdoor bar, and the patio can accommodate 100 people. Shade is provided via a massive steel canopy pulled from one of the steel plant’s warehouses.
Breaker Breaker – Charbroiled Oysters
Owners Alex Brounstein and Johnny Farrow (Grindhouse Killer Burgers) created a menu that nods to beachside fish shacks. Food can be grabbed from a walk-up window outside or via full service inside. Dishes include ceviche, charbroiled oysters, a grouper sandwich, a shrimp po’boy and hushpuppies -- plus chicken tenders, a Cajun roast chicken club, and a fried chicken sandwich.
Fabrik – Austin
Fabrik is the new plant-based fine dining concept from chef Je Wheeler, who previously worked at Juniper in Austin and has also cooked at Michelin-star restaurants in Europe. It opened Aug. 3 just east of downtown, in a handsome space of light woods, dark tiles, and just 16 seats. Fabrik is reservation-only and serves a five-course or seven-course tasting menu across two seatings each night.
Fabrik – Mushrooms on Brioche
Wheeler makes many of the ingredients in house, including breads, tofu, syrups, and vegan cheese, and many of the garnishes and greens are foraged or sourced from the restaurant’s hydroponic garden. The menu will change frequently, but sample dishes include a salt-baked beet tartelette, parsnip cappelletti with miso butter, and yakitori-grilled mushrooms with mushroom cream on brioche.
Via Triozzi – Dallas
Chef Leigh Hutchinson’s Via Triozzi is an ode to Italy that she named for a street in Scandicci, Italy, outside of Florence. It opened in mid-August, occupying a space at the end of the popular Lower Greenville dining and nightlife strip. The dining room is homey and welcoming, with tile floors, a sage green bar, and framed photos lining the walls.
Via Triozzi – Coccoli with Prosciutto
Hutchinson’s menu pulls from family recipes and Italian favorites. One popular starter is coccoli: crispy dough served with stracchino cheese and 20-month prosciutto. Pastas are handmade and include spaghetti cacio e pepe, tagliatelle ragu Bolognese and lasagna, while entrees include Nani Angie’s chicken cacciatore (her grandmother’s recipe) and a bistecca alla Florentina for two.