Update: Check Richard Sandoval is opening Toro Toro tomorrow, Thursday. Oct 25 at the InterContinental Miami
Sandoval, a James Beard Award nominee who operates Brickell’s Kokoriko Natural Rotisserie, modeled the Pan Latin steakhouse after his Dubai Toro Toro
“Miami is one of my favorite cities,” says Sandoval. “Toro Toro Miami will pay homage to the warmth of Latin American hospitality and the tradition of lively, family-style dining. I think it’s a great concept for a city as unique, vibrant and colorful as Miami.”
Prices, say the PR spin, will average $25 per person for lunch and $65 per person for dinner. Among the highlighted cold plates: smoked swordfish dip with pickled chiles, aioli, tomato and served with crispy tortilla chips; snapper sashimi or Hamachi sashimi tiradito with soy sauce, lime, pieces of sweet potato, and tajín a classic Mexican seasoning; and a ceviche de mariscos made with shrimp, scallops, calamari, Peruvian ají panca chile, ginger, orange segments and hearts of palm.
Hot plates: arepas made up of a crispy corn cake pocket filled with shredded short rib, guacamole and crema fresca (Latin-style sour cream) and a wild mushroom coca flatbread topped with arugula, goat cheese, caramelized shallots and truffle oil, which is a popular item on the menu at the Dubai restaurant.
Parties of six or more can do the rodizio service with offerings such as picanha steak; Angus rib eye; lamb chops; sausage and achiote-marinated chicken.
A lunch menu offers burgers and sandwiches: pork belly burger garnished with slices of ripe avocado and chipotle mayo; turkey burger with a chipotle BBQ sauce, habanero coleslaw, sliced avocado and smoked gouda cheese; and a vegetarian-friendly, roasted vegetable ciabatta sandwich comprised of grilled vegetables, chimichurri, queso fresco and arugula. Lunch entrees include an achiote BBQ salmon as well as arroz con mariscos– saffron rice, chorizo, calamari, shrimp, scallops and mussels.
Sides will include chifa fried rice made with chicken, egg, Asian vegetables and soy sauce, as well as caramelized plantains and yucca fries, served with an olive oil, lemon and garlic dipping sauce.
Desserts will include Obleas Toro Toro, pastry wafers layered with house-made cajeta (caramelized sheep’s milk); raspberry mint suspiro comprised of raspberry mint sorbet with baked meringue and an almond butter cracker; flourless hazelnut chocolate cake served with buttermilk ice cream and apricot compote and crispy churros.
The restaurant’s booze menu will feature innovative, hand-crafted, Latin-inspired cocktails and a well-curated collection of fine wines from around the world, available by the glass or bottle.
But wait! There’s more: ¡Olé! will be located adjacent to the restaurant and will serve a breakfast menu overseen by hotel executive chef Alexander Feher.