Itamae

After meeting in Oaxaca last year, Chefs Lucho Martinez and Nando Chang instantly connected over their shared approach to championing local ingredients and honoring their cultures through food. From then, they were destined to celebrate this connection. Chef Lucho of Mexico City’s Michelin-starred Em and Chef Nando of Itamae AO are coming together for a Chefs Tasting experience on Saturday, August 10th. Rooted in seasonality, this collaborative menu will exclusively be available for one night only during three seatings at 6 pm, 8 pm, and 10 pm.

For this special occasion, Itamae AO will be inaugurating La Mesa, a table to host groups of six, salud!

Bookings available on

Now you see me, soon you WON’T
Co**ha // Platano Manzano // Chaparita // Caviar
classics never die.

Monkfish Tsukune // Miso Pepian // Smoked Soy Cured Egg Yolk Jam

Our sashimi course offers a deeper dive into our dry aging program while also highlighting textures and fermentation.

Florida Grouper, Gooseneck Barnacles & Aji Limo
// Big Fin Reef Squid & Fermented Yuzu

side by side, just like & AO

“IM HONORED TO ANNOUNCE THIS SPECIAL ONE OF A KIND ONE NIGHT ONLY DINNER WITH 2023 BEST NEW CHEF TO CELEBRATE THE OPENING OF HIS NEW RESTAURANT SPECIALIZING IN NIKKEI STYLE FOOD DURING MIAMI ART WEEK. WE CAME UP WITH A MIND BOGGLING MENU TO BRING YOU EXCITEMENT AND TO GIVE YOU AN EXPERIENCE YOU’LL NEVER EVER FORGET. DECEMBER 7th LINK IN MY BIO FOR TICKETS. **kthatsdelicious” -

’s pulpo al olivo tostada from last weekend’s fiesta celebrating ’s 7 anniversary

Congratulations to , , and to all of the nominees for being named 2022 Restaurant and Chef Awards Semifinalists.

We are honored and humbled to be included among so many amazing and talented colleagues and friends across the country.

This nomination would not have been possible without the extraordinary talent and efforts of our small but mighty team led by , and .

We also want to thank from the bottom of our hearts every single person who has taken the time to come visit and dine with us, on sunny days and rainy days too - thank you.

SANTA BARBARA SEA URCHIN • ají amarillo, huacatay, bronze fennel

BIGFIN REEF SQUID • fermented ají limo, huacatay
📸 for

FIREFLY SQUID • squid ink, urfa biber, garlic chive by

new dessert by
TORTA HELADA • canistel, mamey seed milk, hibiscus kombucha
📸 for

LIVE SCALLOP • mashua, chalaca, huacatay, cilantro flowers

HAMACHI BELLY • white soy, purple bell pepper, cranberry hibiscus

FLORIDA STONE CRAB • dragon’s tongue bean, almond, verbena

JAPANESE HALFBEAK MILANESA • + greens, lime

BIGFIN REEF SQUID • fermented ají limo, huacatay

LACTO FERMENTED CARROT KINPIRA • burdock root, ají amarillo, sesame

BOSTON MACKEREL • chicha morada teriyaki, green szechuan, shiso blossom

HOKKAIDO SCALLOP • sake lees, smoked banana, caper leaves

whats in the dry ager?
Photographed by on assignment with for The 2021 Restaurant List

Mark your calendars and join us at for their November Potluck Dinner!

Sunday, November 14th, , & The Charter Oak Team, in partnership with , welcome our very own , of Horn Barbecue & of Found Oyster to curate a collaborative family-style menu.

A portion of proceeds from this series will be dedicated to The Cameron Thompson Legacy Scholarship, honoring the memory of a member of family.

we are honored & humbled to be part of such great company on 2021 RESTAURANT LIST: THE 50 PLACES IN AMERICA WE’RE MOST EXCITED ABOUT RIGHT NOW. thank you to our incredible team — we wouldn’t be where we are without you all!

TURRÓN • pressed puff, spiced syrup, pastry cream, gooseberry

’s Pulpo Al Coco from recreated by the team. August 20 - 27, Don’t miss the chance to partake in new flavors from other countries -- let your palate do the traveling for you with S.Pellegrino Destination Dining.

At you can experience ’s Octopus Tiradito.

Connecting communities, one dish at a time.