Working in concert, the global influences of this diverse culinary team make Juvia’s menu a clever blend of Asian flavors and French techniques inspired by the bountiful produce of sunny South Florida. Start with an ample selection of fresh seafood prepared sushi style or marinated in tangy ceviches, tiraditos and crudos. A sparkling raw bar offers seasonal oysters, crab and lobster paired with a variety of sauces and mignonettes including creamy garlic aji, wasabi cocktail sauce and caramelized onion soy. Popular entrees like Chilean sea bass and aji panka coated lamb chops are served just off the grill in portions perfect for a romantic dinner for two. On starry nights, a unique retractable roof makes alfresco dining possible year round.

Name:	Juvia
Rating:	/ 4.0 stars based on 443 reviews across the Web
Address:	1111 Lincoln Rd, Miami Beach, FL 33139
Phone:	(305) 763-8272
Cuisine:	Pan Asian
Price:	$$$
Attire:	Casual Chic
Payment:	Cash, All Major Credit Cards
Reservations:	Yes
Parking:	Adjacent parking gagage
Chef:	Sunny Oh and Laurent Cantineaux
Website:	www.juviamiami.com
Hours:	Mo-We 12:00pm-3pm, 6pm-12am, Th-Sa 12:00pm-3pm, 6pm-1am, Su 12:00pm-3pm, 6pm-12am

Chef Laurent Cantineaux, a protégé of celebrated Chef Daniel Boulud, began his culinary journey as a pastry chef and spent the past 25 years crafting memorable meals at award-winning restaurants on four different continents. A native of Paris, the chef is known for innovative cuisine crafted with precise French techniques. Overseeing operations at properties in St. Barth and Caracas Venezuela in addition to his cooking responsibilities at Juvia gives this multi-faceted chef a chance to showcase his signature style with Florida’s finest produce and to experiment with bold South American flavors.

Miami Restaurants Magazine caught up with the jet-setting chef to talk a bit about the life of a successful restaurateur living and working in South Florida…

Please share your impressions living and working as a chef in Miami.
Miami became the capital of Latin America! When you’re like me, who spent almost fifteen years in Venezuela and the French Caribbean, Miami is a wonderful city to work and live. There is a cross roads of cultures and people, the weather, the ocean and the sun light make it very easy to fall in love with Miami. I’m also traveling to St. Barth often, so having an airport right in my city is so convenient!

Is it hard to find a balance between the discipline of running a successful kitchen and the temptations of a fun location like South Beach?
Not at all…. if you’re well organized! The temptations here in Miami are more about the nature… like the beach, which is always here to enjoy: no schedule to respect! I felt much more frustrated living in NYC with all the shows, exhibitions, etc.

When you’re not at work, where do you like to dine in South Florida?
In South Beach, I like Hakkasan. I also love Spris for a casual wood oven pizza!

When you are cooking at home (for yourself or your friends & family), what’s your go-to dish?
Grilled black angus rib eye, homemade sweet potato gratin with cinnamon and heavy cream. That’s my style.

What are the dishes you remember most from your childhood (or your experiences as a young chef) and how do those flavors influence your menu at Juvia?
The Aligot mashed potato from the heart of France. My Mom use to make it when she could get the specific cheese you add to the mash… We have that dish at Juvia to combine with the grilled meat!

How has cooking in Florida changed (&/or inspired) you as a chef?
Norman Van Aken and Nobu Miami (until last year, I’ve never had the chance to dine at Nobu’s NYC restaurants). Nobu Miami, beside the classics dishes, has its own twist because of the Latin influences!

Do you find your menu is influenced by the great produce available in Florida?
Yes, of course! Like the rock shrimps!

What’s one thing you want diners to know about the menu at Juvia – perhaps your favorite dish, an unexpected entree or the inspiration behind one of the dishes you decided to include on the menu?
I think it is important for the customer to understand Juvia and to try several dishes from every area of the menu. You’ll get the array of influences – Japanese, French, Peruvian…

Juvia Miami
1111 Lincoln Road
Miami Beach, FL

More about Juvia Miami

Chef Oh prides himself on the unique raw, marinated and cooked seafood dishes that are an important part of Juvia’s culinary focus. His determination to source the finest and freshest ingredients stems from a lifelong relationship with the city’s best purveyors and a drive to showcase his creative point of view. Miami Restaurants Magazine caught up with Chef Sunny Oh to learn more about what life is like high atop the Herzog & De Meuron building at 1111 Lincoln Road Mall.

Please share your impressions living and working as a chef in Miami.
I have lived in South Florida for over 20 years. I have seen Miami become a city no one expected. Miami is an amazing place that offers a diversity of cultures that at first, can be a bit shocking to outsiders – but once you get used to it, it’s hard to be anywhere else. The industry people of Miami have matured. It seems like 20 years ago, the quality of workers were transient. But now Miami has built a solid selection of quality of restaurants, and it’s drawing the attention of the world.

Is it tough to find a balance between the discipline of running a successful kitchen and the temptations of a fun location like South Beach?
Because I’ve been in Miami for so long, the temptations don’t get to me anymore. The young people that come to Miami from all over the country (and the world) are sucked into this life of partying and debauchery. I always tell them, “have a good time, but just make it to the other side.” Running a successful kitchen is a day to day struggle, but our staff is dedicated and committed.

When you’re not at work, where do you like to dine in South Florida?
When I’m not working, I usually dine at my go-to local spots. However, I do enjoy trying new restaurants. As for my regular spots, it’s all about comfort food. I go to Myung Ga Korean in Weston, and I’m always on the lookout for another great Dim Sum place.

When you are cooking at home (for yourself or your friends & family), what’s your go-to dish?
My go-to dish has always been my Korean short ribs. We have them at Juvia. It’s been a hit with everyone over the years.

What are the dishes you remember most from your childhood (or your experiences as a young chef) and how do those flavors influence your menu at Juvia?
I grew up in South Florida when there was a low population of Asians. I really connected with my mother’s cooking – I used to watch her cook and sing. My non-Asian friends would come over and watch in fascination and curiosity. The Korean flavors – the chilis, the sesame and soy. As a child I remember having to drive with my family 100 miles to Homestead to go to this Chinese market to get soy sauce and rice and Asian ingredients. It’s funny now when I think about it. It wasn’t so long ago. People in NYC and Cali had it easy. The Korean palate is what I am: these intense flavors contrasted with simplicity. I have learned many styles of cooking, but my base is Korean.

How has cooking in Florida changed (&/or inspired) you as a chef?
I spent so many years in this industry and have watched it evolve and grow. I’ve learned so much and realized that the family tree of chefs is not as broad as people would like to believe. The food of Florida has matured. It’s still growing – more and more chefs are coming to South Florida and adding their own unique ideas. It’s really created something very special.

Do you find your menu is influenced by the great produce available in Florida?
Yes, we use the best products for our recipes. We like to take what’s indigenous to Florida and blend those flavors, textures, ingredients, etc. with other Asian and Peruvian ingredients. That is why our menu speaks to the people of Miami. There’s something for everyone.

What’s one thing you want diners to know about the menu at Juvia – perhaps your favorite dish, an unexpected entree or the inspiration behind one of the dishes you decided to include on the menu?
Our food is who we are. We are making dishes that use the best ingredients coupled with the best techniques to produce a familiar and satisfying dish. It’s an ever evolving dance between our guests and us, the chefs. The ceviche is a dish I am truly proud of. We use Japanese techniques to catch, clean and fillet the fluke, and also to clean and cook the Spanish octopus. Then there’s the painstaking process of making the fish stock for the leche de tigre. In the end, the dish seems simple, but there was so much that went into it, and the flavors are just explosive. That is what truly defines the ideas of JUVIA.

Juvia Restaurant
1111 Lincoln Road
Miami Beach
(305) 763-8272

More about Juvia Miami

What distinguishes the creative effort to launch such particular culinary experiences starts with the unique dining room design which transformed a defunct Chinese cafe into a breathtaking double-height space lined with reclaimed wood and vintage market handicrafts. A second floor lounge space hosts a weekend house party called Patpong Road, a cheeky reference to the notorious red light district. The new lounge offers Asian street food and spicy tropical cocktails Fridays and Saturdays.

Name:	Khong River House
Rating:	/ 4.1 stars based on 472 reviews across the Web
Address:	1661 Meridian Ave, Miami Beach, FL 33139
Phone:	(305) 763-8147
Cuisine:	Asian
Price:	$$
Attire:	Casual
Payment:	Cash, All Major Credit Cards
Reservations:	Yes
Parking:	Parking lot adjacent
Chef:	Sudarat Loasupho
Website:	www.khongriver.com
Hours:	Mo-Th 12:00pm-11pm, Fr 12:00pm-12am, Sa 11:30am-12am, Su 11:30am-11pm