Shikany

A now fully renovated, but once abandoned 4,000-square-foot warehouse paints the perfect backdrop for Michael Shikany’s newest masterpiece, SHIKANY. After months of anticipation, the unveiling of this magical transformation took place in April, 2014. Departing from Miami’s comfort zone of rustic and simplistic dining - SHIKANY tactfully camouflages with its artistic Wynwood neighbors; similar beauties can be found in the abstract colors, flavors and texture that compose each work. Despite the areas championing of back-to-the-roots dishes that nod to home-style comfort foods, there is nothing simplistic about SHIKANY. The menu pulls from Shikany’s inspiration gathered through international travels and stagés at some of country’s most prestigious dining institutions including L’Ecole, Le Bernardin, Babbo, Tao and Gramercy Tavern. Whimsy and imagination do not stop there; desserts by Pastry Chef, Jill Montinola offer a playful ying-and-yang of sweet and savory. Seasonality reins with sweets like the Pineapple Cremeux with pistachio financier, garam masala crumble and thai basil ice cream, but the confessed chocolate lover favorites her Textures of Chocolate Verrine, caribe chocolate cream, cocoa nib powder, caramel chocolate rock, pretzel mousse and coco tuile. As if not inventive enough, Shikany digs even deeper into his vault of recipes to unveil a 10 to 20 course degustation menu hosted at a center stage, 24-seat communal table in the main dining room. One seating will be available Fridays with a set price menu ranging from $100 to $400 per person with pairings. Guests can expect an entire journey of off-the-menu dishes, always to include a unique balance of proteins ranging from grass-fed beef tartare to salmon belly.