All About MIKA, Michael White’s Debut Restaurant in Coral Gables
Chef Michael White has been slicing, sautéing, and searing in kitchens around the world for more than three decades. Credited with bringing high-end Italian seafood cookery to Manhattan with the Michelin-starred Marea, the chef has also received praise from The New York Times and a James Beard Award. Now, he’s landed in Coral Gables, bringing his culinary and hospitality talents to the ground floor of The Plaza with MIKA.
The Mediterranean concept seamlessly blends White’s passion for Italian cooking with his appreciation for Mediterranean ingredients and coastal flavors. Here, it’s about finding that balance of approachable, light fare that’s also layered and memorable. We sat down with chef White to chat about his new restaurant and what he hopes to bring to the Coral Gables culinary scene. Here’s what to expect.
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1. White’s new project is all about family.
MIKA marks White’s return to South Florida, a place that holds a special significance for him. His mother is originally from Fort Pierce, and over the years, whether with family or for the South Beach Wine and Food Festival, the chef has frequently traveled to the Sunshine State. He also previously held a residency at The Surf Club’s Lido restaurant and opened Mirabella at the Fontainebleau last year.
For MIKA, he’s teamed up with Alex Pirez from the design and development firm Mocca Group (and a partner at Groot Hospitality and Major Food Group) and restaurant operator Matt Safchik (formerly VP of Food & Beverage Development at Wynn Resorts). It made sense to White to partner with both Pirez and Safchik, who are entrenched in the area and whom he’s known for years. “I couldn’t partner with a better team,” he says.
When it came to naming the restaurant, honoring the familial ties that the concept aims to embody through its design and menu came naturally. As a nod to the newly formed partnership and in a stroke of serendipity, Mika not only serves as an Italian nickname for Michael but is also the name of Pirez’s daughter.
2. The restaurant is in the heart of the Gables.
White looked to bring MIKA to Coral Gables because he believed it was still an underserved community that was home to a lot of his guests. White may be known for his fine dining special occasion concepts (like Marea, his NYC blockbuster), but with Miami’s hectic traffic, he wanted to bring his food to his clients’ doorstep and create a relaxed, comfortable space for them to visit regularly.
“The special part of MIKA is that it’s not a special occasion restaurant,” he says. “I want it to be very user-friendly. As I like to say, truffles and blue jeans. Come as you are.” That perspective is evoked from the moment you step inside – from the moment you enter, the impression is of a well-heeled friend’s stylishly comfortable home. Pirez focused on a soft, natural color palette, inviting textures, and unique details like handcrafted lighting pieces, chukum-inspired walls, and arched motifs that nod to classical architecture.
Alongside a 100-seat main dining room, there’s a stylish bar and lounge area for pre- or post-dinner drinks and snacks, plus a 36-seat private dining room with dedicated outdoor dining area for unique occasions. The result? A warm, welcoming ambiance that allows guests to relax and concentrate on the food and each other.
3. The chef’s love of the Mediterranean permeates the menu.
At MIKA, White has crafted a menu rooted in the Mediterranean, while looking at the region through the lens of an Italian chef and incorporating ingredients he wouldn’t typically use in Italian cooking, like paprika oil, chorizo, and feta. While he’s fond of crudos for their lightness and variety of flavors (sweet scallops and langoustines are paired to gooseberries and caviar, respectively), he’s also drawn to inland specialities like a tagliatelle with ragu Bolognese from Emilia-Romagna. All the pasta is made in-house, and White uses local produce wherever possible, such as the Key West shrimp and stone crabs. And though the restaurant’s wine program leans toward Italy, White quickly notes there’s equal representation of California and French wines along with a couple from Greece on a thoughtful list that draws from the restaurant’s impressive 1,700-bottle cellar.
4. White is often in the kitchen — where he prefers to be.
In a chef’s career, there may be a dish or two that they’re remembered for. For White, the fusilli with octopus and bone marrow is one of them. He created it at Marea, his two-star Michelin restaurant in New York City. Lucky for us, it’s on MIKA’s menu for dinner service.
“I love showing young people in the kitchen how to make things with their hands,” he says. “We had a fusilli course last week, and they’re getting the hang of it.”
White has assembled a stellar team around him that allows him to remain in the kitchen, cooking and teaching rather than being overly consumed with the business. “To be able to work with young people also keeps me young. It’s not about the stars anymore. Those things come with what we do, but to be able to work with people, make connections with people and mentoring is really what it’s all about.”
