Imagine a super-team of chefs culled from some the best and most famous restaurants in the world: masterminds from South Beach's ground-breaking Nobu, apprentices of Daniel Boulud, and pastry magicians who rubbed shoulders with Alain Ducasse and Francois Payard. The talent behind Juvia reads like a foodie's dream, uniting the best minds in Miami — and the country — to create some sort of Avengers-style lineup. The idea, which melds Asian dishes with French preparation, isn't new, but the execution is exquisite. Lincoln Road, meet your newest landmark.
With two regions showcasing the best of their culinary traditions (salmon nashi with truffle oil, dry miso and micro arugula or toro with kombu-infused soy), feel free to get a little experimental. Purple hues highlight the 10,000-square-foot space, but you'll need to amp your style up a bit if you want to be noticed within the airy and renowned Herzog & de Meuron building. Play with layers — there is a vertical garden and views of the ocean, and rooftop dining means you might want to pack a cover-up.
Though nearly a bad word in modern Miami cooking, Juvia truly embraces fusion. Indian inspired chicken vadouvan is served alongside Chilean sea bass with maple-glazed eggplant. Pork confit is paired with sour cabbage. Thai spice accompanies hearts of palm. So be sure to use different textures and fabrics to create your own blend of influences; after all, it'll be the theme of your evening.
Photography by Ivan Nava