Michael Shikany's eponymous Wynwood restaurant opens Saturday

After what seems to have been the longest Miami opening since, well, nothing, chef Michael Shikany’s ambitious, eponymous Wynwood restaurant is finally ready for dinner this Saturday, April 26.

The renovated, 4,000-square-foot warehouse promises to be a departure from “Miami’s comfort zone of rustic and simplistic dining,” reads a press release that surely isn’t meant to offend the city’s other restaurants, rather to set it apart somehow by emphasizing the chef’s “whimsical journey of modernist cuisine.”

Shikany, who attempted a private, “exclusive dining club” in Miami back in 2011, elaborates, saying “It’s not so much that my approach to cuisine has never been done before, as much as it is the road less traveled nowadays. However, I find this style of cooking an art form and hope that the purity of good food, done well will invite Miami to embrace our concept.”

The menu, inspired by the chef’s travels and stagés at restaurants including Le Bernadin, Babbo and Grammercy Tavern, includes:

  • Duck Fat Poached Black Cod with japachae, shimeji, nigori coconut milk jus, lotus root and yolk
  • Kona Kampachi Sashimi/ Maple Foie prepared with black truffle caviar, shiso, cilantro, yuzu tobiko, lychee pearl, crispy daikon and clementine injection
  • Scallop & Sweetbreads with cauliflower pain, Licor 43, lemon grass buerre blanc, vanilla cotton candy and ice plant

Desserts by pastry chef Jill Montinola include:

  • Pineapple Cremeux with pistachio financier, garam masala crumble and thai basil ice cream
  • Textures of Chocolate Verrine, caribe chocolate cream, cocoa nib powder, caramel chocolate rock, pretzel mousse and coco tuile

The restaurant will also feature an eight- to 18-course tasting menu hosted at a 24-seat communal table. One nightly seating will be available Thursday through Saturday with a set price ranging from $110 to $160 a person.

There, “guests can expect an entire journey of off-the-menu dishes, always to include a unique balance of proteins ranging from grass-fed beef tartare to salmon belly.”

Oh, and the restaurant’s official name is SHIKANY. All caps, theirs not ours. Kinda fitting, we think.