January 16, 2026
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.
New Dishes at Niño Gordo
La Grande Boucherie Debuts New Menu
Café La Trova Celebrates 7 Years
Bad Bunny Watch Party at Magie
New Dishes at Niño Gordo
Niño Gordo has been busy cooking up, turning out a new round of dishes—bringing that same Argentine-fire-meets-Asian-technique energy that made the Buenos Aires original a breakout (just ranked #21 on Latin America’s 50 Best, up from #34). In Wynwood, the menu keeps evolving in true Niño Gordo fashion: cult favorites, remixed, including a fresh twist on the fan-favorite Katsu-Sando—plus new plates built for repeat visits.
New dish highlights include:
Wings Karaage — celery + carrot + sweet wasabi mayo
Shiitake Dumplings — tofu + carrot
Wagyu Tataki — A5 Japanese wagyu + egg + wasabi + shiso
Katsu-Sando — shokupan bread + pork + cabbage + tonkatsu + Japanese mayo (new twist: pork instead of beef)
Octopus Curry — cucumber + pistachio + tamarind + rice
Fried Marinated Vegetables — carrot + bell pepper + asparagus + lotus root + summer squash
Kids Soba — sesame + wakame + bacon + edamame
Photo Credit: Ruben Cabrera
La Grande Boucherie Debuts New Menu
One year after its highly anticipated debut, La Grande Boucherie Miami enters a bold new era, unveiling a fully reimagined menu and refreshed dining experience that reflects both the Parisian brasserie roots and sun-drenched rhythm of South Florida. Led by newly appointed Corporate Chef Emmanuel Niess, and incoming Miami Chef de Cuisine Joseph Rosa, the transformation marks a defining moment for the South of Fifth oasis.
Inspired by the South of France and shaped by Miami’s vibrant energy, the new menu features classic brasserie favorites refreshed with a modern, health forward sensibility, in addition to entirely new offerings lean into pristine ingredients, refined technique, and exciting tableside moments. Olive oil, citrus, and fresh herbs brighten each plate, while Florida’s coastal bounty takes center stage and offers a natural counterpoint to the restaurant’s signature steaks and time-honored French preparations.
Featuring an array of tantalizing new offerings set to invigorate the senses, the dining destination creates an immersive experience from beginning to end. Introducing Petit Plats—a new collection of shareable small plates designed to be the perfect start to every meal. Dishes set the tone for an experience that feels celebratory and interactive, from indulgent caviar-forward bites and refined tartare preparations to an elevated torched wagyu roll finished with truffle and citrus. The sense of drama continues tableside, where dishes like a salt-crusted branzino are hammered open and finished moments before serving, creating an awe-inspiring centerpiece that brings guests into the performance of the meal.
Seafood plays a more prominent role across the menu and vibrant new dishes such as the Roasted Beet Salad with an orange-ginger vinaigrette, Crispy Baby Artichokes with orange, Nicoise olives and herbs crème fraîche, and Spaghetti Aux Vongole brightened with lemon confit—sit alongside refreshed Boucherie favorites. Classics like roast chicken and grilled lamb chops have been delicately reworked for a lighter touch, while the steak selection continues to highlight the restaurant’s most prized dry-aged and Wagyu cuts.
At the helm is Chef Emmanuel Niess, recently appointed Corporate Chef for The Group Hospitality, the New York–based hospitality company behind La Grande Boucherie, Boucherie, and Olio e Più. In his role, Chef Niess oversees culinary direction across the national portfolio, working closely with Executive Pastry Chef Jean-Baptiste Scordel, Regional Chef de Cuisine Hector Diaz, and Olio e Più Executive Chef Danilo Galati. His first initiative was a thoughtful reimagination of La Grande Boucherie Miami that honors French culinary tradition while allowing the menu to breathe, evolve, and respond to its coastal setting.
Chef Niess brings nearly two decades of experience from Michelin-starred restaurants, luxury hotels, and acclaimed hospitality groups across Europe and New York City. Classically trained in French technique, his career includes time in renowned kitchens such as La Bastide Saint-Antoine, Cœur d’Artichaut, De Jonkman, and the three-Michelin-starred Hertog Jan. In Bruges, he opened his own award-winning tasting restaurant, ’t Jong Gerecht, earning recognition from both the Michelin Guide and Gault & Millau. Most recently, he served as Corporate Executive Chef at Santa Cruz Co., overseeing celebrated concepts including Casa Cruz and the award-winning Obvio.
Joining him in Miami is Chef de Cuisine Joseph Rosa, who arrives from New York City and will begin leading the Miami kitchen this month. Working in close collaboration with the corporate culinary team, Rosa will bring the refreshed vision to life on the ground, ensuring consistency, precision, and warmth at every service.
Café La Trova Celebrates 7 Years
Café La Trova, the world-renowned Cuban-inspired cocktail bar and restaurant in Little Havana, celebrates its seven-year anniversary with an unforgettable night alongside some of the best bars in the world visiting from near and far. On Wednesday, January 28 from 7 p.m. to 10 p.m., guests can toast with special guest appearances by Handshake Speakeasy from Mexico City (#2 on World’s 50 Best Bars 2025), Employees Only from New York, and Miami’s own Kaona Room for a high-energy celebration of craft cocktails and Cuban hospitality.
Bad Bunny Watch Party at Magie
While football may be the reason people tune in on February 8, for many, the real main event is the halftime performance, and Magie Wine Bar is celebrating it in a big way with a “Bad Bunny Watch-Party” at both of its Miami locations from 6pm to 11pm.
Taking place during the Big Game, Magie’s Little River and Coconut Grove locations will host simultaneous watch parties featuring extra-large screens and sound on for the highly anticipated halftime performance, blending game-day energy with Magie’s signature wine-forward, social atmosphere.
Drink Specials include:
– $45 bottomless packages
– $25 beer buckets
– $10 specialty drinks
Food Specials include:
– $6 lechón sliders
– $8 caviar tostones
– $4 alcapurrias
– $3 sorullos
Known for its intimate, laid-back vibe and effortlessly fun crowd, Magie Wine Bar offers an alternative to traditional sports bars. Guests can enjoy the game and halftime show on screen while sipping globally curated wines from Spain, Portugal, Greece, and beyond, paired with elevated, shareable bites by co-owner and Food Network star Chef Ivan Barros.
With no reservations, no cover, and a walk-in-friendly setup, Magie makes it easy for guests to drop in, mingle, and enjoy the moment, whether they’re there for the football, the halftime performance, or the vibe. This event is 21+.