Truly a melting pot of cuisine, the newly opened Fooq’s Miami brings together Persian, French and Italian flavors to create one of the most unique menus we have encountered in Miami in quite some time.
Manning the kitchen is Crumb and Parchment veteran Nicole Votano along with David Foulquier, who has worked at popular spots around town like OTC and Gigi. Opening its doors in March, it looks nothing like the space’s previous predecessor NeMesis. The restaurant is urban yet cozy, with hunter green and coper walls and trinkets of Foulquier’s travels and love for food on display throughout the restaurant.
Highlights of our meal from the starters section included the tender Votano Meatballs made with ground brisket and Berkshire pork, which are very deserving of all the buzz they’ve been receiving, and the Crack Head Shrimp with perfectly cooked Royal red shrimp in a saffron-orange broth. Foulquier told us for that dish that they don’t add any salt to it because the shrimp are naturally salted — and the dish was perfectly seasoned without it. The daily crudo special is also not to be missed.
Onto the entrees the Caramelized Swank Farms Cauliflower Steak was the surprise hit of the evening. The vegetarian dish came with toasted quinoa, charred greens, marinated tomatoes and topped with a pomegranate reduction, and was one of the favorite dishes across the board. The Persian Pomegranate Chicken displayed Foulquier’s Persian roots made with braised chicken thighs served with pomegranate molasses, walnuts and Persian spices over a bed of crispy basmati rice. We were also pleasantly surprised with the restaurant’s burger, made with a combo of short rib, brisket and skirt steak, its flavors were reminiscent of burgers we all grew up on.
For dessert, the Persian Sundae we tried was definitely the most unique dish of the evening. Made with saffron and rosewater gelato, shredded halava, roasted salted pistachios, pomegranate molasses, medjool dates, and velrhona chocolate perals, its unlike anything any of us had ever tried before. The Valrhona Dark Chocolate Olive Oil Creameaux with crisp baguette chards, tart creama and citrus was also quickly eaten by the table.
While Fooqs only serves beer and wine, it gets creative with the options it has. Its mimosas are made with a special juice from soon-to-be open Wynwood juicery, Jucy Lu, and it has a large selection of JoJo Tea.
Want to take a look at the dishes for yourself? Check them out in the images below.