Dine on Non-Native Species and Sustainable Seafood at the Upcoming PREY Pop-Up

Connecticut based-chef Bun Lai, who’s best known for his use of odd non-native species at his 35-year-old restaurant Miya’s in New Haven, Conn., is bringing his talents down south for the winter and taking over the rooftop of the 1 Hotel & Homes South Beach for a month long pop-up, fittingly called PREY.

The restaurant plans to open right in time for the South Beach Wine and Food Festival on February 24, serving up dishes like "Finger lickin’" carp ribs, roasted feral pig and tempura weed che, along with plant sake and cocktails. The design team is also revamp the rooftop space adding in large scale murals, custom furniture and table tops, and nature inspired art pieces and video projection, which makes us think something more permanent could be in the works.

PREY opens February 24 and is slated to stay open until March 25. It’ll be open Wednesday through Saturday from 6p.m. until 11 p.m. with a late night sushi and lounge open until 2 a.m. and Sunday and Tuesday nights for dinner from 6 p.m. until 10 p.m. with the lounge open until midnight.