October 31, 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.
Friendsgiving at Delilah Miami
Weekend Brunch at STK
New Programming at Bistro Ocho
Soba Nights at Hiyakawa
Friendsgiving at Delilah Miami
Friends are family too at Delilah Miami’s special Friendsgiving night on Wednesday, November 26, the night before Thanksgiving. Guests can enjoy Delilah’s signature, technique-driven menu by Chef Mitchell Hesse, while the bar offers a delicious twist on giving thanks: two complimentary, limited-edition bites from 9–11 p.m. Turkey Gobbler Sliders feature seasoned turkey on a rosemary butter brioche bun with cranberry, stuffing, gruyere, and Dijon tarragon aioli, while warm Pumpkin Spiced Doughnuts are rolled in cinnamon, sugar, nutmeg, cloves, and allspice – available only on Friendsgiving night.
Weekend Brunch at STK
STK Steakhouse’s Weekend Brunch blends indulgent cuisine with a high-energy vibe, offering a stylish twist on the traditional brunch experience. Guests can enjoy decadent dishes like Truffle Steak & Eggs, Lobster Benedict with caviar hollandaise, and Hot Chicken & Waffles, alongside sweet treats such as Cinnamon French Toast and STK’s signature Bag O’ Donuts. With bottomless mimosas, bold craft cocktails, and live DJ performances, STK transforms brunch into a vibrant daytime party perfect for celebrations or a luxe weekend outing. Reservations are recommended.
New Programming at Bistro Ocho
Bistro Ocho, an exciting new modern Mexican culinary destination in Little Havana becoming known for its authentic flavors, elegant design, and newly introduced Mezcal cart, is excited to unveil the Milpa tasting menu alongside an irresistible bar snack program, both crafted by Chef Pancho Ibanez (former Chef de Cuisine of Pujol in Mexico City).
Inspired by the rich agricultural heritage of Mexico’s “Milpa,” the new five-course tasting menu will be exclusively served at “Nuestro Bar”, which features only 12 seats, and offered Fridays and Saturdays only. This immersive experience emphasizes the foundational ingredients of maíz (corn), chile, frijol (beans), tomate (tomato), and calabaza (squash). The seasonal menu will rotate every three months to showcase fresh, seasonal takes on traditional flavors from Chef Ibanez.
The 5-course tasting menu is priced at $95 per person. The inaugural menu begins with a signature Botana (snack) and continues with thoughtfully curated courses including a Catch of the Day Ceviche with cured Nopal, a Sweet Potato Tamal with Salsa Roja and Wakame, Wagyu Tenderloin with Barley “Esquites,” and concludes with a Nixtamalized Melon topped with Mascarpone.
Guests can also opt to enjoy a carefully curated beverage list featuring wines, artisan tequilas, and craft mezcals, to complement each course. Reservations are not required but will be released on the 1st of the month at 11:00 AM for the following month’s service. For example, reservations for December’s tasting menu seats will be released on November 1st at 11:00AM.
Reservations can be made via Bistro Ocho’s RESY page or by calling (305) 555-1234. Since seating is limited to 12, early reservations are strongly recommended. Guests can enjoy this immersive experience exclusively at Bistro Ocho’s beautiful bar on Fridays and Saturdays from 5:30PM-9:30PM, in a cozy, convivial setting designed for discovery and connection.
Soba Nights at Hiyakawa
Hiyakawa, Miami’s acclaimed Michelin-recommended Japanese fine dining destination, is your new Thursday night destination. Every Thursday, guests are invited to enjoy freshly made soba noodles, crafted with dedication and precision by Chef de Cuisine Jamie Liu.
Soba, thin noodles made from buckwheat flour, have a rich history in Japanese cuisine, dating back centuries. Traditionally enjoyed both hot and cold, soba noodles are a staple of everyday meals and special occasions alike. Their unique nutty flavor and satisfying texture have made them a beloved comfort food throughout Japan and a growing favorite in the global food scene.
Each Thursday, Hiyakawa will offer a special soba menu featuring a rotating selection of soba trays such as:
– Sudachi Soba – Served in cold shiro dashi with yuzu, fresh Sudachi slices and ikura ($22)
– Zaru-ten Soba – Classic cold soba with a rich, umami-filled tensuyu dipping sauce ($25)
– Kakuni Wagyu Soba – Hot broth with braised A5 Wagyu for a luxurious experience ($40)
– Kaisen Soba – With Hiyakawa’s daily-imported seasonal fish – a fresh, indulgent option ($90)
Made fresh in small batches, the aromatic noodles boast a silky, smooth texture that can only be achieved through meticulous, from-scratch craftsmanship. Due to limited availability—so guests are encouraged to book early.
Reservations are available during Hiyakawa’s regular hours and can be booked on Resy. Space is limited to 50 diners per night. Photo Credit: James Jackman