May 29, 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.
Chillin’ & Grillin’ in Little River
Daily Happy Hour at Amal
Kaya Collab at Walrus Rodeo
Coming Soon: STAND
Chillin’ & Grillin’ in Little River
Fooq’s and Lion’s Den are excited to launch Chillin’ & Grillin’ — a new Sunday summer series running weekly on Sundays from 4PM–10PM, kicking off this Sunday, May 31st.
The series further establishes Fooq’s as a multi-concept destination where quality food, top-tier musical guests, and community-driven programming come together in one space.
Each Sunday, special partners and DJs will take over the patio for an open-air gathering centered around food, music, and community.
June Sunday Lineups
May 31: Mendoza (vinyl), Manumat
June 7: Subzero
June 14: Joe Padilla, Ferny
June 21: David Sinopoli, Erick Paredes (vinyl)
June 28: Lago, Mark Gorbulew
Weekly pop-ups and vendors will rotate throughout the series. Opening weekend on May 31st features Reserved Vintage and Grape Crush, alongside a collaboration with Strange Water. Additional partners include Tejesta on June 7th and Capsool on June 21st with more to be announced.
Chillin’ & Grillin’ invites guests to stay after brunch and let Sunday stretch a little longer with laid-back patio vibes, great music, and rotating food and beverage experiences. I’ll be following up with the full menu, once confirmed.
Daily Happy Hour at Amal
Mezze, cocktails, and good vibes are now on the table every single day. Amal, Coconut Grove’s modern Lebanese restaurant, has officially launched a daily Happy Hour from 4 to 7 PM.
The program features $7 Cold and Hot Mezze alongside $12 signature cocktails and wines by the glass, offering an elevated yet accessible way to experience the restaurant – perfect for summer.
Standout bites include Hummus & Crispy Pita, Truffle Rakakat with honey and pistachio, Amal’s Falafels, and Chicken Shawarma Wrap. On the cocktail side, guests can choose from signature offerings like the Lebanese 75 (Bombay Dry Gin, St. Germain, Prosecco) or the Passion Blossom (E11even Vodka, Aperol, Passionfruit), with wines by the glass starting at $12.
Photo Credit: INK Entertainment
Kaya Collab at Walrus Rodeo
On Wednesday, June 3, Alex Meyer and Luciana Giangrandi of Walrus Rodeo welcome Chef Lordfer Lalicon of Orlando’s modern Filipino restaurant Kaya to Miami for a collaborative family style meal presented by Resy.The four course tasting menu, priced at $125 per person ++ explores playful cooking with a meal refined in smoke and fire. Menu follows:
First Course
Kinilaw Hamachi x Rodeo Lumpia
Second Course
Clam Fat Ragu Pizza x Oxtail Lasagna w/ Peanut Sauce
Third Course
Pork Adobo Porcetta
Dessert
Halo Halo
There is an optional beverage pairing, priced at $85 available as well, or guests can order drinks a la carte. Reservations are available beginning at 5:30 PM at Resy.com or walrusrodeo.com. Due to the nature of the experience, Walrus Rodeo may not be able to accommodate allergies or dietary restrictions.
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Coming Soon: STAND
On June 4, 2026, Coral Gables welcomes STAND., a 24-seat café and Japanese eatery from Chef Shingo Akikuni and partner Kenzie Motai, the duo behind Michelin-starred SHINGO. By day, STAND. channels the quiet precision of a Japanese coffee counter, serving thoughtfully prepared matcha, coffee, pastries, sandos and bites. Rooted in Japanese tradition and designed for everyday ritual, STAND. is a place to drop in, settle and return to.
STAND. evokes the understated charm of Tokyo’s kissaten cafés alongside the thoughtful simplicity of Japanese convenience food culture. Available for breakfast and lunch, the café menu showcases handcrafted matchas, specialty coffees and freshly prepared sandos served on house-baked milk bread prepared fresh daily, alongside onigiri and composed bento sets featuring seasonal proteins, rice, miso soup, and sides.
From sourcing to service, every element of the experience is guided by intention. Partnering directly with farmers, the team sources fresh matcha from Japan and single-origin coffee from an award-winning farm in Guatemala, both available for purchase from STAND.’s retail. In the kitchen, bread and pastries serve as the cornerstone of the dining experience. Led by Chef de Cuisine Lania Andrade, all milk bread for STAND.’s sandos will be made in-house daily. A Miami industry veteran with nearly 10 years of experience, Andrade’s Honduran roots and deep immersion in the city’s cultural fabric have long fueled her curiosity for food. Most recently serving as Pastry Chef at SHINGO, she has spent years exploring Japanese ingredients and techniques that will now be showcased throughout the menu at STAND.
Sandos and bento boxes drive the menu, while the Shio Pan emerges as a highlight of the breakfast program. STAND.’s signature buttery bread roll, made from the bakery’s house milk bread dough, arrives in rotating variations spanning cream, chocolate, curry, and sausage. Toasts extend the lineup on thick-cut milk bread with savory and sweet options: the BEC layers a jammy egg with cheesy miso caramel and ao nori flakes, the Pizza comes topped with over-roasted tomatoes and melty mozzarella, and the Sweet Potato + Honey arrives bruléed to perfection. Sandos come generously filled between housemade milk bread, with options like Japanese-style Egg Salad, double-stacked Chicken Katsu with kewpie mayo and tonkatsu sauce, and a Wagyu filet mignon. Bento boxes, each served with rice, miso soup, and three sides, round out the menu with karaage, salmon, and thinly-shaved yakiniku beef glazed in a soy-based sauce.
For Motai, who has quietly worked alongside some of Miami’s best chefs and restaurants for years, STAND. represents a deeply personal vision brought to life. Inspired by childhood visits to cafés in Tokyo, opening this restaurant reflects his desire to create a neighborhood space that feels both authentic and accessible. Together with Chef Akikuni’s Michelin-honed expertise, STAND. presents a contemporary interpretation of Japanese dining that honors tradition while seamlessly fitting into modern life.
Designed by Love Lake Studio, the 24-seat restaurant draws inspiration from Tokyo’s intimate café culture, featuring a design-forward interior defined by minimalist details and hand-crafted materials. An L-shaped counter anchors the room, complemented by a window that brings in natural light throughout the day. Booths and table seating line the café, creating an intimate, welcoming feel, while shelves throughout the dining room display Japanese ceramics and greenery. A small interior window offers a glimpse into the kitchen, where fresh pastries and breads are prepared in-house daily.
Later this year, beginning in the Fall, STAND. will transform into a nighttime dining experience as a dimly lit izakaya. The dinner menu will feature seasonally driven Japanese small plates – simple, thoughtful, and ever-evolving – paired with a curated selection of sake, beer, and wine. The daytime café atmosphere will shift to something casual yet refined, designed for gathering and connection, with a focused menu of seasonal dishes in a warm, minimalist setting. The space will place a strong emphasis on sound, featuring Lipinski L707 speakers that immerse diners in a rich, highly detailed acoustic environment.
STAND. is located at 98 Miracle Mile in Coral Gables, on the corner of Miracle Mile and Galiano Street, and is open daily from 8 a.m. to 4 p.m.
Photo Credit: Salar Abduaziz