May 23, 2025
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.
Sean Brock Pop-Up at Ray’s
Trivia Nights at The Dead Flamingo
Now Open: Fluke
New Cocktails at Finka
Sean Brock Pop-Up at Ray’s
With summer just around the corner, Ray’s Hometown Bar Miami is hosting their version of a cookout with none other than James Beard Award Winning and New York Times best selling chef and cookbook author, Sean Brock.
Taking place for one night only, next Thursday, May 29th from 7 PM – 10 PM, the Nashville-based Brock will be bringing his renowned southern-style to Ray’s serving up a flavorful Hickory Grilled Burger with Smoked Kewpie, Dried Tomato, Vidalia Onions and Tennessee Buttermilk Cheddar with a side of Tallow Fries ($19). A perfect pair for any of Ray’s house cocktails.
Located within lifestyle hotel, Freehand Miami, Ray’s brought their hometown bar concept to Miami Beach as a laid back watering hole for locals and out of towners alike. Inspired by the comforting familiarity of small town bars found across America, Ray’s serves up a laid back of classic bar staples done well seven days a week.
Trivia Nights at The Dead Flamingo
Kicking off Monday, May 26 at 9 PM, The Dead Flamingo in Calle Ocho is debuting its brand-new summer trivia series: Think or Drink, hosted by Superfly Trivia. Designed for brainiacs, buzzed thinkers, and anyone who just likes a good time, the weekly Monday night event runs from May 5 through June 9—with a final showdown on June 16.
Free to play and open to all, Think or Drink rewards both useless knowledge and a good bar tab. From pop culture and history to science and hilarity, each week brings a surprise theme, unveiled the night before on The Dead Flamingo’s Instagram.
Guests can sip on a Trivia Night-exclusive cocktail menu, where drinks might even earn you bonus points—because brains and booze should always be a team. Expect a vibe that’s part tiki, part retro nostalgia—like your favorite 70s sitcom basement, with Wynwood’s best bartenders cheering on your questionable decisions.
Doors open early for seating. Game time is 9 PM sharp. Grab your friends, claim bragging rights, and compete for cash prizes and the honor of remembering something from high school.
Now Open: Fluke
What began as a “fluke” is now Fluke. This spring, the team behind Macchialina—one of the city’s most beloved Italian restaurants—is turning the tides on Alton Road, this time with a bolder, brinier approach.
Stationed in Macchialina’s original indoor space, Fluke, an elevated oyster and crudo bar with a bold cocktail program is casting a new net for Miami Beach dwellers with a hankering for fresh fish. Inspired by the travels and epicurean adventures of award-winning hospitality mavens, executive chef Michael Pirolo, and managing partners Jennifer Chaefsky and Jacqueline Pirolo, Fluke blends the simplicity of quality seafood with a laid-back, self-service format, offering a new way to dine in a familiar space.
At Fluke, the cavernous warmth and timeless exposed brick of Macchialina are preserved, while a moody black marble bar adds a striking refresh. This transformation to an oyster bar concept is evident in both the menu and the ambiance—dimly lit, effortlessly elegant, where freshly shucked oysters and chilled martinis set the tone.
The self-service model invites guests to mark their selections on petite paper menus, offering a laid-back, interactive dining experience with elevated eats and perfectly paired libations. Cocktail servers will deliver drinks while the kitchen, helmed by chef de cuisine and Uchi alum, Trevor Zwaan, focuses on churning out a rotating selection of crudo preparations and crispy-fried crustaceans. Overseeing day-to-day operations is manager Samantha Harris, who joined the Macchialina team in November 2023.
On the menu, guests can look forward to crudo standouts like Fluke with tomato guazzetto and baby caponata, Madai (Japanese Sea Bream) with plum vinaigrette and Thai chili, and Branzino with artichoke gremolata, citrus oil, and preserved lemon. Fried favorites include rosemary salt-dusted Hand-Cut Fries with senape sauce, Fried Mussels Marinara, and Fried Shrimp with artichoke remoulade. The Big Macch Burger, previously a coveted off-menu special, has a permanent place on the menu—boasting a perfect beef-to-bun ratio, melty Fontina cheese, mushrooms, and absolutely no ketchup.
Jacqueline Pirolo’s wine list marks a departure from Macchialina’s famously all-Italian selection, embracing clean, natural, and biodynamic wines. Guests can expect French whites, light-bodied reds, and plenty of bubbles, with highlights like Loire Valley Chenin Blanc, chilled Beaujolais, and Champagne. Complementing the martini-focused cocktail program—developed by Oren Driori under Pirolo’s direction—is a curated selection of sherry and dry Marsala, nodding to Southern European drinking traditions.
Driori, formerly of Beaker & Grey, led the beverage program at Macchialina for a year and also developed the cocktail menu at Bar Bucce. Fluke will also host the Lucky $7 Martini Happy Hour from 5PM–7PM, featuring a selection of martinis for just seven dollars. The small but expertly curated beverage program reflects Fluke’s coastal essence, offering ocean-inspired libations designed to highlight the delicate flavors of the sea.
New Cocktails at Finka
Finka Table & Tap, the beloved West Kendall restaurant known for its bold Latin-Asian cuisine, vibrant spirit and hospitality is starting the summer fun early with a slew of new cocktails. The lineup features seven handcrafted cocktails that are anything but ordinary, boasting unique techniques, nostalgic flavors, and unexpected ingredients.
Beverage Director Alex Aportela set out to curate drinks that felt exciting but also familiar. He notes, “We wanted to have fun with flavors while staying true to Finka’s identity—bold, a little wild, and deeply rooted in Latin and Asian culture.”
From clarified tomatillo punch to coconut-infused bourbon, each cocktail is a statement in flavor, story, and style. Finka’s new cocktails include:
Mole Mole Mole – Robust & Smokey
A clarified milk punch with Amaras Mezcal, house-made mole, and acid-adjusted orange juice, topped with a homemade tortilla chip drizzled in chocolate.
Dough Not Touch My Coffee – Caffeinated & Rich
A decadent blend of coconut-infused Legent Bourbon, fresh brewed coffee, charred doughnuts, maple syrup, and coconut water – garnished with white chocolate shavings over ice.
How Do You Dew? – Fizzy & Refreshing
Havana Club Blanco, fresh honeydew juice, herbal peppercorn cordial, and sparkling water meet in this bubbly and crisp sipper, finished with a slice of honeydew.
Call My Ube(r) – Herbaceous & Silky
Roku Gin with ube Thai basil miso syrup, coconut cream, and citrus – shaken with egg white for a lush texture and served with a honeycomb chip.
El Tillo Que Toma – Savory & Spicy
Clarified milk punch with Hornitos Tequila, charred tomatillo, salsa verde, and cilantro – garnished with a dehydrated tomato slice for an umami-rich experience.
Arroz Con Mango – Tropical & Toasty
A tropical-yet-earthy surprise featuring Haku Rice Vodka, toasted rice syrup, mango purée, habanero tincture, and a citrusy rice-lime zest foam with mango rice powder.
Oolong La – Floral & Tingly
Japanese Toki Whisky with oolong-Szechuan tea, malic and citric acids, and forced carbonation – garnished with a peach-Szechuan hard candy
While sipping on new cocktail creations, don’t forget to savor Finka’s incredible culinary dishes. The El Tillo Que Toma and Mole Mole Mole are designed to pair beautifully with favorites such as pork belly, ribs, and anything char-grilled. All aspects work in harmony for the ideal culinary experience.