Las’ Lap, Kwame Onwuachi’s Ode to the West Indies, Touches Down in South Beach

Las’ Lap is a celebration of culture.

After that fateful meeting at the White House, the chef did his due diligence before coming to a decision. “When I got home, I went to the New York location, tried the oxtails, and knew it would be a good fit,” Onwuachi says. Las’ Lap quickly became one of his favorite late-night spots.

While the original in Manhattan is known for its rum-soaked energy, the addition of a feted chef like Onwuachi leading the charge in the kitchen raises the stakes, marking a new evolution for the concept. Though the Miami outpost shares its DNA with the Lower East Side original — including a serious rum selection and celebration of West Indian culture — this will be a standalone destination, with Onwuachi’s culinary vision taking center stage.

The vision for Las’ Lap is to excel as a go-to late-night destination, blending rum culture with nightlife. The bar and restaurant takes its name from the final hour of Carnival in Trinidad and Tobago — a time when revelers come together to dance, toast, and soak up the last moments of joy before heading home. That spirit is at the heart of the concept, and with its strong Caribbean ties, Miami feels like a fitting place to expand the party.

“My grandfather is from Trinidad, so I thought this was the perfect partnership where I can add to their story, as well as Miami’s vibrant culinary scene,” Onwuachi explains.

Expect bold flavors with Miami-inspired ingredients.

Onwuachi is known for his inventive takes on Afro-Caribbean cuisine, and the menu at Las’ Lap is no exception. For the new restaurant, the chef has drawn inspiration from his personal roots and cultural storytelling, channeling that energy into a menu shaped by his heritage and the flavors of Miami’s diverse communities. It’s an offering that feels rooted in place — but unmistakably his.

“I drew inspiration from the different cultures of Miami. From Haitian to Latin,” he says. “I looked at what the locals enjoy and created dishes that I felt expressed my culinary style through their palates.”

That means you can expect an array of dishes, from finessed takes on Caribbean seafood (like South Beach snapper, or a dish of escovitch crab claws, brightened with carrot, onion, and scotch bonnet peppers) to a plate of bucatini and clams infused with Caribbean spices in a nod to the popular Rasta Pasta. Meanwhile, Miami references are likely to include a Haitian-inspired wagyu griot; king oyster mushrooms, glazed in jerk tare sauce, grilled on a skewer and finished with jerk tare sauce and togarashi; and an oxtail Cubano layered with jerk beef, bacon, and Swiss on brioche.

There’ll be no shortage of rum.

Las’ Lap Miami will feature what the team hopes will be the most wide-ranging rum collection in the city. Expect bottles from top Jamaican and Trini producers, lesser-known Brazilian cachaças, and even a few selections from Japan.

The cocktail program will also showcase the versatility of rum, with balanced drinks that go beyond what you might expect from the spirit.

Every detail is designed to set the mood.

The new Miami location at the Daydrift brings the signature Las’ Lap vibe into a more open, laid-back setting. Inside, you’ll find plum-colored walls, velvet banquettes, patinated mirrors , and a marble bar anchoring the space.

Outside, a lush tropical patio sits along the Collins Canal, and upstairs, a rooftop bar is sure to become the go-to spot in South Beach for sipping rum cocktails and soaking up those last hours of sunshine.