Photos By Ruben Pictures
If you have not visited Oise Restaurant yet, better hurry. The pop-up restaurant made its debut in Miami’s artsy Wynwood neighborhood in late December but will only be there until the summer.
Andrew Mayer, co-founder of OG Hospitality Group, and James Beard Foundation nominee and finalist Brad Kilgore, are behind the concept blending traditional elements of Italian and Japanese cuisine, developing a unique umami flavor in a quick-service environment.
“I’m a huge fan and advocate for the quick-service model since that’s how I often dine-out because of time constraints and budget,” says Kilgore. “The menu at Oise is all about exploring new flavors without breaking the bank. We want guests to be able to come back for more and more.”
Menu items include gyoza en brodo made with tonkatsu Italian sausage, ramen consomme and chili oil; and chicken parm katsu sando, made with umami pomodoro, dashi brined chicken, caper kewpie and chili crisp.
Oise is the first Miami restaurant to use pizza from Kilgore’s newest project, Pizza Freak Co., in a Japanese-inspired itameshi pizza topped with Italian herbs, scallions, shredded nori and pickled cherry peppers.
Desserts include kakigori — dark cherry snow, pistachio gelato, salted yuzu, whipped cream and sprinkles or black sesame tiramisu. There also is a sake, wine and beer menu.
The restaurant is only open Thursday-Sunday, so call ahead.
Oise Restaurant is located at 2335 North Miami Ave., Miami. For more information, visit oisemiami.com.