April 25, 2025
After being under the weather last week, we’re back. Each Friday, we try to compile South Florida food-related news and events that we couldn’t fit on the site earlier in the week, as well as other local news that piques our interest. Want to be included in our next roundup? Shoot us an email at bark@miamifoodpug.com.
Chef’s Pairing Dinner at Lona
Now Open: COTOA
Odd Birds Pops Up in Miami
New Seasonal Items at Mother Wolf Miami
Chef’s Pairing Dinner at Lona
Fort Lauderdale’s Lona Cocina & Tequileria, by celebrated Chef Pablo Salas, is known for its innovative Mexican cuisine as well as its extensive selection of tequila. Each month, the oceanfront hotspot hosts a special immersive dinner, matching a featured tequila producer with a culinary theme, giving tequila and culinary enthusiasts something special to look forward to. The monthly dinner series – which takes place in Lona’s intimate Chef’s Table private dining room – transcends the ordinary with culinary excellence and inspired spirit pairings taking center stage. The unforgettable dining experience features a vibrant multi-course tasting menu – curated for one-night-only by Lona’s celebrated chefs Pablo Salas and Juan Carlos Peña.
This month’s Chef’s Pairing Dinner on Wednesday, April 30 offers guests the opportunity to immerse themselves in an evening where tradition meets innovation through a Mexican culinary journey curated by chefs Salas Peña that will showcase seasonal Spring flavors and fresh ingredients. The spectacular four-course tasting menu will be expertly paired with selections from the Gran Centenario Tequila portfolio.
Upon arrival, guests will be greeted with a special welcome flambé pour of Centenario Blanco and several amuse bouche bites. The special spring-inspired tasting menu for the evening will feature La Huerta made with carrots, beans, pickled onions, chiles and corn, served with Centenario Reposado; Seabass with potato, guajillo chili and watercress, offered with Centenario Añejo; and Beef Cheek served with salsa borracha, Bok choy, chili butter and plantain purée, paired with Gran Leyenda Centenario. The immersive culinary experience will end on a sweet note with a special dessert creation featuring chocolate, orange, hazelnuts and honey, served with a handcrafted Smoked Centenario Old Fashioned.
Make a reservation here.
Now Open: COTOA
COTOA is a new, Michelin-recommended Ecuadorian restaurant from acclaimed chef and UNWTO Culinary Tourism Ambassador Alejandra Espinoza. The restaurant opened in a soft opening capacity on April 19 with limited hours and a limited menu, but as of May 1, the restaurant is operating at full capacity, offering dinner Wednesday to Friday and lunch and dinner Saturday and Sunday.
The 24-seat restaurant brings a bold, modern take on Ecuadorian cuisine to the neighborhood, just a few doors down from Basque sensation Edan Bistro. A sister concept to Espinoza’s celebrated SOMOS in Quito (World’s 50 Best), COTOA blends traditional ingredients like Ecuadorian shrimp and Galápagos brujo with local Florida seafood, offering a menu that’s both rooted and refined. COTOA is located at 12475 NE 6th Court in North Miami. Photo Credit: Monica Varela
Odd Birds Pops Up in Miami
Odd Birds Miami Cocktails & Bites, an offshoot of the ultra-popular Odd Birds Cocktail Lounge & Kitchen in St. Augustine, is opening a pop-up bar on Friday, April 25th at 925 SW 8th Street in the vibrant Miami neighborhood of Calle Ocho, Little Havana, known for its authentic Latin American cuisine. It’s the perfect fit for a creative and craveable cocktail lounge that got its start in downtown St. Augustine – a full decade ago – with the opening of Odd Birds Cocktail Lounge & Kitchen.
Co-owners Cesar Diaz and Asdrubal Martinez started what would become Odd Birds Cocktail Lounge & Kitchen in 2015. After working on the frontlines of the nightlife industry, they recognized the need for a space where customers could explore the world of spirits and cocktails with knowledgeable bartenders. Odd Birds started as a pop-up in downtown St. Augustine, FL. A hallmark of Odd Bird’s is the “Bartender’s Call,” where the bartender and guest collaborate on a one-of-a-kind cocktail. After finding success, it moved to a larger space on Anastasia Island in 2020, with outdoor and indoor space, dining, an events space, and a hidden speakeasy.
The Odd Birds Miami pop-up is joining a neighborhood of culinary titans, including the world-renowned bar Café La Trove and Sanpocho, serving up traditional Colombian fare to rave reviews. To mark the 10-year milestone, Odd Birds is collaborating with both spaces. Sanpocho owner, Amparo Valencia, and her family will provide a curated food menu of small bites to enjoy with Odd Bird’s custom cocktails. And stay tuned for details about a Café La Trova bar takeover. The location will also feature special appearances by guest bartenders, plucked from The World’s 50 Best Bars list.
Odd Birds Miami Cocktails & Bites is located at 925 SW 8th Street, Miami, Florida and will be open seven days a week, from 4pm to 3am.
New Seasonal Items at Mother Wolf Miami
Inspired by the rich and soulful traditions of Rome, Mother Wolf Miami is a culinary gem celebrating the authentic flavors of Italy, nestled within Miami’s Design District. Immerse in the elegant ambiance where Italian tradition meets modern luxury as the sights, sounds, and flavors of Rome collide. Helmed by two-time James Beard nominated chef Evan Funke, Mother Wolf Miami is a mosaic of the ancient, pastoral and urban culinary heritage of la cucina Romana, boasting a menu of traditional handmade pastas, wafer-thin wood-fired pizzas and hyper-seasonal ingredients.
Mother Wolf’s iconic focaccia adds another to the selection:
– La Mortazza, consisting of mortadella di bologna, ricotta fresca, pistacchio di bronte and lemon agrumato.
Indulge in the newest La Nostra Pizza Romana options:
– Siciliana, with fior di latte, meyer lemon, pistacchio bronte, cipolla rossa and agrumato.
– Portofino, composed of pesto genovese, fior di latte, zucchini fritti and cherry tomatoes.
– Quattro Formaggi, with fior di latte, taleggio, parmigiano reggiano, scamorza, spring onion and black pepper.
Continue this impressive dining experience with delicious Secondi options:
– Pesce Spada Alla Puttanesca (Florida Swordfish).
– Bistecca Wagyu (24 oz. Westholm Australian Wagyu).
Photo Credit: Michael Mundy