Wood-fired Italian and seafood restaurant at the DUA Hotel Brickell, led by Executive Chef Victor Rosado — formerly of Fi'lia. Chef Rosado's kitchen draws on Mediterranean wood-fire technique and Caribbean heritage (asopao, coconut leche de tigre). The 24-hour chicken and grilled octopus have become the anchor dishes.
Only you see this. What you ordered, what you'd order again, the table to ask for.
Chef Victor Rosado, previously of Fi'lia, turns out a slow-cooked 24-hour chicken, whole branzino, and truffle pizza finished with black truffle cream, alongside lemon pepper calamari and grilled octopus off the wood fire.
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The DUA Hotel's restaurant earns its keep on Chef Victor Rosado's cooking — not the setting. Wood-fire permeates everything from the pizzas to the whole branzino, and the 24-hour chicken is a reason to plan around it. A hotel restaurant that would stand alone on the street.
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