The Miami River has a newcomer, and it’s certainly a stunner. The aptly named Kiki on the River has officially debuted in the area this week after almost a year of anticipation. The brainchild of nightlife pro Roman Jones, former Philippe Chow Miami managing partner, Aris Nanos, hospitality executive Lee Lyon and creative director Mark Lehmkuhl, it gives guests a slice of Greek Islands without ever having to leave Miami.
The kitchen at Kiki will be helmed by Executive Chef Steve Rhee, an industry veteran who opened Estiatorio Milos in Miami Beach in addition to three years serving as sous chef at Estiatorio Milos in Las Vegas — and we got a sneak peek of his menu just a few days before opening.
Trying out the lunch options – which is priced at a steal of $25 for three courses – we started with an array of Pikilia (Greek spreads) that include tarama, a carp roe spread, skordalia, a garlic almond spread and Melitzanosalata, and a roasted baby eggplant spread, plus a Greek Salad, of course, along with a Tuna Tartare. But the table favorite was certainly the grilled Octopus charred and dressed with capers and olive oil.
Moving onto the main courses, options like Lavraki, a grilled whole Mediterranean sea bass with fine herbs, lemon and olive oil; grilled Scallops or Chicken Kabobs are available. For an extra fee, you can also feast on a massive Lobster Pasta made with a whole lobster, tossed in a tomato puree and served over bucatini.
Of course, it’s not a proper meal without dessert. The Greek Yogurt topped with thyme honey and toasted walnuts cannot be missed, and when ordered with the Fruit Platter, it’s a nice, light ending to a meal that will still satisfy any sweet tooth.