South Beach just got a little more flavorful. The James Beard Award–winning, Top Chef alum Kwame Onwuachi has landed in Miami, and his first restaurant here is as vibrant and layered as the city itself.
Kwame, whose NYC restaurant Tatiana topped just about every “best of” list last year, is teaming up with the Las’ Lap crew from the Lower East Side to bring a West Indian concept to The Daydrift Hotel. The setting? A rooftop hideaway, a canal-side patio, and a playlist worth Shazamming all night create a scene that’s pure Miami cool with Caribbean soul.
The food reads like a culinary love note to his Trinidadian roots, playfully nodding to Miami’s Caribbean community. Plates are tight, shareable, with a menu rooted in heritage and heat. Things kick off with Escovitch Crab Claws, tangy and spicy from carrots, onions, and scotch bonnet peppers, a briny wake-up call that hits just right with your first sip of rum punch.
Next comes Sticky Wings glazed in smoked pimento, jerk barbecue and hot honey, a finger-licking combo that demands wet wipes. From there, a South Beach Red Snapper Crudo, topped with guac and perfected plantain chips. Just when you think the menu can’t surprise you, an Oxtail Cuban takes center stage, layering jerk beef, bacon, Swiss cheese, and shaved truffle on toasted brioche. It’s decadent and playful, winking at Miami’s Cuban heritage.
The larger plates keep building momentum with a Bucatini and Clams dish, his Caribbean riff on linguine alle vongole. It nods to Italy in form, but the flavors speak in island dialect. Another standout is the Charred Dorade, its flaky flesh wrapped in coconut Trini curry, paired with shitto crisps and rice and peas for a dish that’s equal parts comforting and show-stopping. And then there’s the Wagyu Tasso, which feels like a finale, a luxe take on Haiti’s beloved fried pork. Here it’s reimagined with short rib, rice and peas, pikliz, and a tangy tamarind sauce that balances richness with brightness.
And the sauces? Worth spooning straight from the ramekins, no shame.
Even the name Las’ Lap carries weight. In Trinidad and Tobago, it’s the last, most electric hour before Carnival ends. That same celebratory spirit is alive here, in the music, the cocktails, and every bite on the menu.
Chef Kwame isn’t just dropping a restaurant in Miami; he’s weaving his story into the city’s own tapestry of flavors. And if first impressions are any clue, this debut is more than a meal. It’s a vibe.