KYU Reopens in Miami — and It’s All Grown Up
After more than a year of harrowing anticipation, KYU has reopened its flagship Wynwood location. During its hiatus, more than a few Miami locals wondered if its famed Asian-inspired barbecue dishes and fiery spirit would return intact. We spoke to executive chef Chris Arellanes, who eased our nerves and ultimately fired us up (pun intended) for KYU’s epic return.
Staying true to its open-fire DNA, many beloved dishes are back, but the enhanced menu brings a new level of refinement and enriched flavors to its new sophisticated space with updated warm wood details and new leather and stone textures. Plus, the open kitchen has a new smoker and grill with its smokey aromas emanating throughout.
This is KYU 2.0, and it’s all grown up. Here’s what to expect.
1. Don’t worry: The signature dishes live on.
KYU’s updated menu is led by several classic dishes, including the iconic roasted cauliflower. Other returning aces are the Korean fried chicken with chile butter and braised spinach; beef short ribs with a sesame crust; and avocado salad with greens from Superior Superfoods. The crispy rice also returns with more options like tuna and chile; hamachi and wasabi; and a Korean twist on traditional Mexican elote.
“It was really important to me to continue to carry on the fundamentals that KYU was built on,” Arellanes says. As a classically French-trained chef who cut his teeth in Michelin-starred kitchens, Arellanes wasn’t looking to change any tried-and-true recipes. Instead, he worked with his team to enhance the techniques behind the dishes, like refining the roasted cauliflower’s shishito herb vinaigrette.
2. Look out for the new and Miami-only dishes.
Miami thrives on velvet rope exclusivity, so it’s no surprise this menu has a few selections you’ll only find here. Those include Mimmo’s burrata with green tomatoes and pickled peppadew peppers, and Malaysian noodles with grilled squid. Arellanes’ favorite menu item, the Wagyu tartare, is also a newcomer. His Japanese take is served with furikake aioli and milk bread.
3. It’s embracing local partners.
Two long-time cohorts and neighboring businesses are back on the menu.
Zak The Baker’s slices of heaven are served with smoked bone marrow, and JoJo Tea’s blends are found in the cocktail and after-dinner drink menus. Arellanes also proudly works with other local businesses like Superior Superfoods and Mimmo’s Mozzarella. “Miami is based on community,” he says. “It’s a little big city, so being able to team up with local purveyors shows a unity in our community, and it shows our guests [that] we’re trying to stay local. That was something KYU was built on; it was built on community. There was nothing in Wynwood when they came here, and it became a community staple, so I want to make sure we’re staying as local as possible.”
4. The menu caters to a variety of lifestyles and palates.
The new menu features a heavier influx of plant-based dishes like crunchy kale, grilled shishitos and broccoli, braised mushrooms, and Japanese sweet potato alongside various gluten-free options. Additionally, Arellanes, who has been sober for six years, says a big part of their identity is promoting health and wellness. They do so with the “On The Wagon” zero-proof cocktails and crafted seltzers. The Spring Solstice, a take on the classic margarita, features zero-proof Ritual Tequila, non-alcoholic Lyre’s Orange, smoked strawberry, and lime.
5. Philanthropy is also a big part of the culture here.
Arellanes, who grew up in a Buddhist community, is always thinking about bettering the world around him. He is building a compost program to give back to local farms, which he hopes to have up and running by this year. KYU’s famed cauliflower is also a champion for good, because 1% of its total annual sales are donated to the 1% For The Planet organization and its environmental partners that work to support issues like conservation, sustainable cities, and climate adaptation. And through its partner Trees For The Future, KYU also gives guests the option to “Buy 50 Trees for $5,” and it matches all donations.
6. The empire continues to expand with new locations.
KYU has opened outposts in Mexico City, New York City, and Las Vegas in the last four years. Next, it’s heading back west to Los Angeles. The dotted line has been signed, so the buildout starts soon, according to Arellanes, who’s aiming for a 2024 Q4 or 2025 Q1 opening.
