Status: Opening mid-February, by V-Day, we're told, Juvia is that 10,000 square foot indoor/outdoor restaurant and lounge located on the penthouse level of the 1111 Lincoln Road building we told you about way back when. The one whose owners hail from swanky St. Barth, where they own and operate a French-Latin hotspot called Bonito. In the kitchen: executive chef Laurent Cantineaux, a protégé of Daniel Boulud; executive chef Sunny Oh, who was at the helm of Nobu Restaurant on South Beach for more than a decade; executive sous chef Kaoru Chang, also a Nobu alum; and corporate pastry chef Gregory Gourreau, who worked alongside Alain Ducasse and Francois Payard.
Said team will be creating a menu that's, according to the PR spin, "a harmonious blend of the regional cuisines of Asia prepared with classic French techniques and the vibrant flavors and ingredients of South America and Florida." Oh, and unlike the prices on the island from which it hails, Juvia's South Beach locale is said to be moderate, averaging $25 per person for lunch and $70 per person for dinner.
Hamachi espuma made with Japanese yellowtail, yuzu kosho espuma and micro cilantro
Salmon nashi with truffle oil, truffle salt, dry miso and micro arugula and tempting causa croquet with tuna, Peruvian potato, ají amarillo, red onion topped with micro cilantro.
Cold smoked scallop with Bloody Mary espuma, crispy pancetta and itokezuri
Toro with kombu infused soy, pickled red onion and Osetra caviar.
Hawaiian heart of palm with mango, green papaya and cucumber tossed with poke dressing Magret duck salad with shaved Portobello and dressed with mustard balsamic vinaigrette.
Chicken vadouvan - breast and thigh meat seasoned with an Indian-style spice blend from France, cippolini onions, porcini mushrooms and baby spinach
Milk-fed pork confit, served with sour cabbage
Chilean sea bass with maple glazed eggplant, burnt heart of palm and micro Thai basil
New York strip steak
and Hawaiian blue prawns with sugarcane, tostones, frisee, yuzu vinegar, mustard seed and aji panko
Baby vegetable cassolette
Candied sweet potatoes
Lychee fruit soup with tapioca and raspberry sorbet
Apple tarte tatin served with almond ice cream
Chocolate peanut candy bar with coconut lime sorbet
Warm hazelnut ravioli with a citrus consommé and pomegranate sorbet.