AHU MAR
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.
Solo tú la ves. Qué pediste, qué repetirías, la mesa que hay que pedir.
La historia
Conocido por
El chef Victor Rosado, antes en Fi'lia, prepara un pollo cocido lento por 24 horas, branzino entero y pizza de trufa terminada con crema de trufa negra, junto con calamares lemon pepper y pulpo a la parrilla de leña.
Ofertas
1 oferta en AHU MAR
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El Ambiente
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.
Qué Pedir
- Shrimp Ceviche with Coconut Leche de Tigre and Jalapeño — A Miami-Latin inflection on Peruvian tradition — the coconut gives it a Caribbean edgeDUA Miami official site
- Seafood Asopao — Puerto Rican-style shrimp and mussel stew — Chef Rosado's Caribbean heritage on the plateDUA Miami official site
- 24-Hour Wood-Fired Chicken — Chef Rosado's most discussed dish — slow-smoked for a full day, finished over the wood fireLuxury Guide USA
- Grilled Octopus — A wood-fire staple from Chef Rosado's kitchen — charred, tender, a consistent high note2OZ Magazine
- Truffle Wood-Fired Pizza — Chef Rosado's wood-fired pizzas are among the best in a Brickell hotel — the truffle is a signatureLuxury Guide USA
- Estilo
- Elegante informal
- Música
- Background Music
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