April 10, 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.
Girl Dinner Wednesdays at Las’ Lap
Coming Soon: Séptimo
Japan’s Kichi Kichi Tours Miami
Zitz Sum x Nino Gordo Collab
Girl Dinner Wednesdays at Las’ Lap
Las’ Lap, the Carribean-American cocktail bar and restaurant in Miami Beach, is introducing Girl Dinner Wednesdays; a playful, shareable twist on a traditional happy hour. Guests can pair their martinis with eggplant fries, caesar salad and a caviar add-on ($45) for an elevated post-work snack. Think curated bites, perfectly portioned plates, and cocktails made for catching up, clinking glasses, and ordering “just one more.”
Coming Soon: Séptimo
Four Seasons Hotel Miami introduces Séptimo, an intimate new cocktail bar and destination debuting on the hotel’s seventh floor opening to the public April 29. Blending timeless technique with contemporary expression, Séptimo offers a refined yet spirited escape above the energy of Brickell, where classic mixology is reimagined through a modern lens.
Perched above the city, Séptimo invites guests into a world that feels both transportive and familiar, where the ritual of cocktail culture is celebrated with intention and ease. Designed as a seamless extension of the Four Seasons experience, the bar caters to both Miami locals and hotel guests alike, offering an elevated setting for pre- and post-dinner drinks, intimate gatherings, and late afternoon aperitifs. Rooted in the philosophy of timeless craft, contemporary spirit, Séptimo draws inspiration from the Golden Age of mixology while embracing a distinctly modern point of view, offering a refined escape that feels removed from the pace of Brickell below.
“Séptimo was envisioned as an intimate escape above the city, one that feels both elevated and effortlessly welcoming,” said Haytham Said, General Manager of Four Seasons Hotel Miami. “We strived to create a destination within the Four Seasons Hotel Miami where guests can unwind, connect and experience exceptional cocktails in a setting that reflects both elegance and the energy of Miami.”
Séptimo is intentionally intimate, offering a more personal and curated experience defined by both its thoughtful layout and atmospheric design. Anchored by a central bar lined with polished silver accents and a full display of premium spirits, the space transitions seamlessly into comfortable table seating designed for both cocktails and relaxed dining. A DJ booth subtly integrated along the perimeter allows music to shape the energy of the room without overpowering it, while velvet drapery, rich textures, and ambient lighting create a setting that feels elevated and inviting. Artful details – including striking portraits of Marilyn Monroe and Clint Eastwood – introduce a layer of timeless glamour, balancing classic influences with a contemporary sensibility.
At the heart of Séptimo is a dynamic cocktail program led by acclaimed beverage director and mixologist Jacopo Rosito, whose approach honors the precision of classic bartending while introducing modern techniques and unexpected flavor profiles. The menu features a thoughtful balance of signature staples and unique creations, including award-winning standouts such as the Elmy’s Margarita and Tomato & Vine, alongside refined interpretations like the Séptimo Martini and Oyster Martini. The Café Caribe is Séptimo’s interpretation of the espresso martini and unfolds as a sensory barside moment, presented in a traditional cafetera and a subtle veil of smoke, reinforcing the bar’s commitment to experience-driven mixology rooted in both ritual and innovation.
“With Séptimo, we wanted to create a cocktail experience that feels anchored in tradition yet expressive of today,” said Jacopo Rosito, Beverage Director at Séptimo. “Each cocktail is built on classic foundations, but reinterpreted with ingredients and techniques that reflect both seasonality and a sense of place.”
Complementing the cocktail program is a curated selection of refined bites by Four Seasons Hotel Miami Executive Chef Edouard DePlus designed to enhance the overall experience. The menu is divided by sharables, greens, sandwiches & burgers, mains and desserts. A main highlight includes Luana’s Polpette al Pomodoro, a nod to Jacopo’s mother’s homemade recipe, alongside a selection of classic dishes like the Séptimo Burger, Brioche Lobster Roll and Tuna Carpaccio. More indulgent offerings include the Poulet & Caviar (chicken nuggets with caviar) and Jamón Croquetas with romesco sauce, introducing a playful yet luxurious contrast, bridging classic influence with contemporary Miami flair. To top it off, guests can enjoy the Crêpes Suzette, flambéed and prepared tableside, bringing a sense of theater and tradition to the menu.
Séptimo is located at 1435 Brickell Ave, Miami, FL 33131. Séptimo will be open daily from 3PM to midnight and is available for booking private events and special celebrations. Séptimo will feature a rotating music program from Wednesday through Saturday, with a mix of live performances and DJs enhancing the ambiance from early evening into late night.
Japan’s Kichi Kichi Tours Miami
Spicy Hospitality Group (SHG) is pleased to announce a multi-city collaboration with Japan’s internationally recognized Kichi Kichi restaurant and its acclaimed chef and owner, Motokichi Yukimura, presented in partnership with Dorsia. Spanning Miami, New York City, and Los Angeles, the limited engagement marks the chef’s first visit to the United States and his first-ever collaboration in the market.
Known for his globally recognized, highly theatrical approach, Chef Yukimura has cultivated a global following through Kichi Kichi, one of the most coveted reservations in Kyoto, Japan. At the center of the experience is his signature omurice—a classic Japanese comfort dish that Chef Yukimura has elevated to new heights. Built on a base of chicken fried rice, the dish is finished with a delicately set omelet, sliced open to reveal its soft center and finished with a rich, brown demi-glace sauce. Each preparation is executed with exact precision and presented through a choreographed tableside performance that has captivated audiences worldwide, culminating in the chef’s signature song and dance, a defining ritual of the Kichi Kichi experience. For the first time, American audiences will experience the dish as intended, prepared live by the chef himself.
The tour will begin in SHG’s Miami concepts with a full takeover of YASU Omakase on April 17–18, followed by The Joyce (April 19) and KARYU (April 20–21), each featuring bespoke, multi-course collaborations. The experience will then travel to New York City for appearances at 53 from April 23–25, before concluding in Los Angeles at Budonoki from April 27–28—both presented in partnership with SHG
Each experience will feature a prix-fixe format centered around Kichi Kichi’s signature omurice, with each host restaurant presenting its own signature dishes alongside the experience. Guests can expect an intimate format, with Chef Yukimura personally preparing and presenting the dish nightly, bringing his signature energy and technique to each service.
All reservations will be available exclusively through Dorsia, with access extended to both members and non-members via dedicated booking links. Availability is extremely limited across all cities.
This collaboration underscores Spicy Hospitality Group’s continued focus on introducing globally influential culinary talent to new audiences through highly curated, experience-driven formats.
Zitz Sum x Niño Gordo Collab
Two chef-driven concepts in Miami with a shared love of contemporary Asian-leaning kitchens are coming together this spring for a reciprocal, two-part collaboration designed as one-night-only experiences. Zitz Sum — known for its seasonal, autobiographical tasting menus rooted in Japanese ingredients and technique with Latin American influence — will intersect with Niño Gordo’s rebellious, high-voltage interpretation of Argentine grilling filtered through Asian flavors.
The series begins on March 22, when Niño Gordo’s Chef Germán Sitz heads to Zitz Sum for its cult-favorite Friends con Benefits dinner series. The chefs will present a nine-course tasting menu ($115 per person) featuring collaborative dishes created exclusively for the evening — each concept reinterpreting the other through its own lens. Seating is limited with reservations currently available on OpenTable.
On April 15, the collaboration continues in Wynwood as Zitz Sum pops up at Niño Gordo for its Cooking with Friends series. That evening shifts to a special à la carte format, blending both culinary identities inside Niño Gordo’s retro-futuristic dining room. The menus at each event will be entirely different. Book your table here.