The Weekly Dish is a TRD recurring feature that showcases the latest in South Florida’s restaurant openings, leases and sales.
This week, the first tenant at the Wynwood Arcade was named, Commodore Plaza in Coconut Grove got a Peruvian eater, and a cevicheria opened its first location in Kendall.
Salty Donut | Wynwood
The gourmet donut and coffee shop will open at the Wynwood Arcade in January, owner/developer Mark Schrieber told The Real Deal.
The Salty Donut is the first tenant announced at the retail and restaurant-oriented project. The Wynwood Arcade, which consists of 20,000 square feet of retail and restaurant space at 74 Northwest 24th Street, launched leasing in March, with prices starting at $50 per square foot. The Salty Donut open in a 1,046-square-foot space, Schrieber said.
Tony Arellano, executive vice president of Metro 1, is the leasing agent.
33 | Coconut Grove
The Peruvian-inspired restaurant will open soon in Coconut Grove, taking over the former Bombay Darbar space at 3195 Commodore Plaza. Chef Sebastian Fernandez will lead the 1,000-square-foot eatery.
33 will be next to Farinelli 1937, a 2,500-square-foot Italian restaurant opening soon. Prices will range from $9 to $20 per dish. Items will include a roasted garlic, pancetta and yogurt lamb chop; cured tuna with soy, radish and fried shitake and more.
Lease details were not disclosed. The restaurant seats about 35.
Pisco y Nazca | Kendall
The team behind Coral Gables restaurant Bulla Gastrobar is launching the Peruvian cevicheria, designed by New York-based Celano Design Studios.
The 5,400-square-foot restaurant, at 8405 Mills Drive, suite 206, includes a dining room with two private rooms, a 600-square-foot outdoor patio and a bar. The menu is divided into ceviches, small plates and large plates, and will offer nearly 10 types of ceviche. Executive chef Miguel Fernandez, formerly of Gastón Acurio’s La Mar in San Francisco, will lead the restaurant. It will serve lunch and dinner, with dishes ranging from $8 to $23.
A spokesperson declined to disclose lease terms and brokers involved.
Hungry for more? Check out last week’s edition of the Weekly Dish.