Las' Lap
James Beard Award winner Kwame Onwuachi's Caribbean fine-dining destination at The Daydrift Hotel. Opened August 7, 2025 at South Pointe, the menu draws on Trinidadian, West African, and Haitian flavors — elevated with fine-dining technique. Signature moments include roti with ossetra caviar, Wagyu tasso, and a bucatini with jerk-clam bianco that shouldn't work but absolutely does.
Only you see this. What you ordered, what you'd order again, the table to ask for.
The Story
The Miami restaurant from chef Kwame Onwuachi, the James Beard Award winner behind New York's Tatiana, inside South Beach's Daydrift Hotel.
Known for
Afro-Caribbean cooking with a fine-dining hand: roti with ossetra caviar, an oxtail Cuban sandwich, jerk wings, and snapper done ceviche-style.
Recognition
From James Beard Award-winning chef Kwame Onwuachi.
Deals
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The Vibe
Kwame Onwuachi's South Pointe debut reads like a love letter to the Trinidadian carnival — technicolor flavors, serious technique, waterfront setting. The room pulls both the food-curious and the see-and-be-seen crowd.
What to Order
- Roti with Ossetra Caviar — Trinidadian roti elevated with ossetra caviar; the opener that defines the restaurant's luxe-Caribbean visionResy Blog (2025)
- Doubles with Smoked Snapper — Trinidadian street-food staple — bara (fried dough) stuffed with smoked snapper instead of curried chickpeasShanea Savours
- Rasta Pasta Bucatini — jerk-clam bianco sauce, breadcrumbs, Parmigiano-Reggiano; Afro-Caribbean-Italian crossoverThe Resident (2025)
- Wagyu Tasso — Haitian-style fried meat elevated with Wagyu beef; a riff on tasso porkResy Blog (2025)
- Setting
- Patio garden
- View
- Bay
- Formality
- Upscale
- Music
- Background Music
Entertainment
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