Modern Mexican cuisine that pays homage to its roots is the star at the forthcoming Los Felix restaurant, which is set to debut in Coconut Grove in early September.
This marks the second restaurant for Grassfed Culture Hospitality who also operate Krus Kitchen, an hybrid restaurant, market, and wine shop, that is housed next door to Los Felix. The group is led by restaurateurs Josh Hackler, Pili Restrepo, and chef Sebastian Vargas, whose collective resumes boast Michelin-starred restaurants Osteria Francescana, Eleven Madison Park, and Faviken Magasinet.
Heirloom corn-filled dishes and ingredients using milpa farming techniques, a sustainable farming practice used throughout Mexico and South America, are at the heart of Los Felix. The casual menu is filled with items like tacos, quesadillas, arepas, totopos, tostadas, and tamales, all made with corn tortillas created in the restaurant’s in-house molino (a traditional Mexican tortilla mill). Keeping with the sustainable ethos, Los Felix will partner with Compost for Life Miami and Lean Orb to provide compostable to-go packaging including its corn bags that are made using entirely of eco-friendly material and can be worn as tote bags.
Los Felix will also house a natural wine bar led by Hackler that boasts an extensive by-the-glass and bottle program featuring orange and amber wines, chilled reds, and sparkling wines from small producers in South America, Mexico, Europe, and California. Once open, Los Felix will offer a variety of programming each week including a weekly vinyl DJ music program with an analog sound system every Friday and Saturday, which will be paired with a late-night menu to snack on.
Los Felix is located at 3413 Main Highway in Coconut Grove. It will be open from 5 p.m. to 10 p.m. Tuesday to Thursday, and 5 p.m. to 1 a.m. on Friday and Saturday, and Sundays from 11 a.m. to 6 p.m. For more information, visit losfelixmiami.com.