Como Como Brings Authentic Drinking and Dining to Miami Beach
Two new dining and drinking venues debut at the newly opened Moxy South Beach developed by Lightstone. The stylish, playful, and cosmopolitan hotel opened in February is already making waves for its exciting dining concepts from the founders of 1-800-LUCKY and Coyo Taco. Joining the already bustling Serena and Los Buenos, Como Como, a marisquería (seafood restaurant) and raw bar, is already open to the public. Mezcalista, a sexy mezcal lounge, opens for private events today and to the broader public in June. Both venues will round out the hotel’s dynamic and colorful dining and drinking scene.
The centerpiece of the dramatic dining room is a striking copper-and-wrought-iron “Fuego” (fire station), where diners can watch the whole fish they’ve selected being cooked over a wood-burning grill. Executive Chef Scott Linquist has created dishes that elevate traditional techniques with a theatrical dining experience. Many dishes feature whole grilled fish caught in local waters, such as Pescado a la Talla: snapper that is butterflied, grilled, and painted with two marinades – green on one side and red on the other. Tikin-Xic is a Mayan preparation of the whole branzino flavored with bitter orange, habanero chiles, and achiote, cooked in banana leaves, and unwrapped, fragrant, and steaming, at the table. Tableside presentations add to the show, whether a traditional Caesar Salad (a dish born in Tijuana, Mexico) or hand-chopped Tartar de Pescado (fish of the day), tingling with spices.
A barra cruda (raw bar) sits on a monolithic, rough-cut stone in the middle of the dining room. Dishes from the barra cruda come with a Mexican twist, as oysters served with a pineapple-vinegar mignonette or a picadillo made with tomatillos and cucumbers. Como Como also features traditional coastal varieties of ceviches. At the bar, the center is a spectacular “tequila tree” sculpture made of hand-blown glass spheres and copper pipes, symbolizing the distillation process that transforms the blue agave plant into tequila and mezcal. Tequila travels through this dramatically lit forest of glass and metal until bartenders dispense it into creative cocktails.
Other dishes on the dinner menu include Alambre al Pastor: scallops or pork tenderloin grilled on skewers with pineapple and spring onions, a variation on Mexico City’s beloved al pastor tacos; a rotating selection of traditional Oaxacan-style mole sauces; and meat dishes, including Chuletón (ribeye steak), Filete (filet mignon), and adobo marinated rack of lamb all of them flame-grilled in the Fuego and served with a variety of house-made sauces and condiments.
Vegetable dishes are roasted in the Fuego’s Josper charcoal oven and served in cast-iron pans, including Esquites, roasted corn with homemade garlic aioli, Morita chile, and cotija cheese; and Charcoal Oven-roasted artichokes with roasted jalapeño aioli, buttery herbed bread crumbs, and charred lemon. Many dishes are accompanied by tortillas, ground and pressed in-house and cooked on a comal, the traditional Mexican griddle.
Open for private events and to the broader public in June is Mezcalista, a sexy, intimate lounge featuring an impressive collection of 100 mezcals and its derivative, tequila. The lounge is accessed by a discreet entrance in the back of Como Como. Expert mezcaliers will be on-hand to engage with guests and explain the different floral and smoky notes. The lounge’s vibe ranges from intimate and relaxing early in the week, with mezcal connoisseurs sipping attentively, to fun and exclusive on the weekends, with performances from some of the world’s top DJs and perhaps some late-night dancing on the walnut and leather banquettes.
Award-winning mixologist Christian Rubio, whose hospitality experience ranges from Europe and Mexico to Miami, created Mezcalista’s specialty cocktails. Rubio is known for deftly combining Mexican herbs, fruits, and spirits in his cocktails.
For more information on Como Como or to make a reservation, please visit http://www.