Restaurants
Florida-Based Whiskey, Duke & Dame, Making Their Rounds
Duke & Dame co-founders Amani and Chima chat about their ever-expanding liquor company.
April 11th, 2023
I know you mentioned your story of what the turning point was to get started in the whiskey business, but did either of you have a background in it before?
Actually, we were probably more experienced as consumers of whiskey, not necessarily having worked directly in the industry. We both had the business acumen and background in finance though, and thought that the timing was right to take a chance. We have had a blast introducing Duke & Dame to the spirit market.
Take us through the process of how your whiskey is created, I’m guessing it’s not a simple one-two day process.
Without revealing too much, our process itself is quite unique. First of all, we use a blend of 100% corn whiskeys, which includes a two-year aged bourbon. Our bourbon mash build is also made up of 100% corn.
Then we add our proprietary mixture of caramel and a pinch of salt to round out the perfect balance. We have found that this blend gives Duke & Dame an exceptionally smooth finish, with that a hint of natural sweetness that our customers savor.
Often things we enjoy the taste of may not have the best aroma and vice-versa so how important was that for you finding the perfect balance?
Extremely important! It was our mission to create a dynamic experience in both senses, taste and aroma, when creating Duke & Dame. When we were formulating the concept, and spirit itself, we were excited about combining a quality whiskey base and balancing it out with that familiar caramel taste of a Werther’s Original…and a dash of salt. This blend of smooth sophistication can be appreciated as a shot or coupled as a cocktail. The quality of the entire experience was important to us, from the first sniff to your next pour.
Duke & Dame
With locations in Florida, New York and Michigan, are there plans to expand in the near future?
Yes, actually, in addition to Florida, New York, and Michigan, our current market includes Maryland, Washington, D.C., and the Caribbean. We are also on all Carnival Cruise Lines and we ship to 38 states. The immediate plan is to continue to grow and expand in these markets.
Are there any projects looming that you can speak of (maybe a new whiskey in the works, restaurant or store location)?
We are currently in the lab working on our next creation, so definitely be on the lookout!
Our future plans may include building a new facility that will expand the consumer experience, but in the meantime our list of partnerships is expanding so we encourage you to request Duke & Dame whenever you are out at a fine establishment.
Anything else you’d like to share?
We are absolutely thrilled about the response to Duke & Dame! Our supporter base continues to expand, and we love it when we are able to share stories about how everyone is enjoying Duke & Dame. Please continue to raise your glasses and celebrate the good times with us! Visit our website at www.dukeanddame.com and follow us on Facebook / Instagram: @dukeanddamewhiskey to find and share cocktail ideas.
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This 10-seat omakase opening in Miami is about to be one of the hardest reservations to get. Takay on Coral Way combines high-level sushi, intentional design, and a guest experience that feels personal from start to finish.
March 17, 2026
Miami, if you love a beautifully done omakase, this is one to have on your radar.
There is a new omakase concept opening this spring on Coral Way, and it already feels like the kind of place people will be trying to get into early. Takay is an intimate 10-seat experience created by founders Glen Kotlyarski and Yoni Matz, bringing together serious culinary pedigree with a very intentional, guest-focused vision.
Let’s start with the people behind it, because that is really what defines this concept.
Chef Glen Kotlyarski leads the culinary experience, bringing more than 2 decades of fine-dining expertise. His background includes the Jean Georges group and Miami’s Michelin-starred Hidden, and that level of precision and discipline is felt in every course. His approach draws from traditional Edomae sushi techniques, while staying grounded in seasonality and balance.
Alongside him, co-founder Yoni Matz brings a strong hospitality perspective shaped by years of building and operating restaurant concepts. His influence is clear in the overall experience, which is designed to feel warm, welcoming, and engaging rather than overly formal or intimidating.
And you feel that from the moment you arrive.
The space, designed by Japan based architecture firm KTX, is quietly stunning. Guests enter through a Japanese Zen garden, setting a calm and intentional tone before stepping inside. The interior blends traditional Japanese craftsmanship with subtle Miami influence, featuring natural materials, soft lighting, and a sculptural wooden wave installation inspired by The Great Wave off Kanagawa. The entire room is designed to slow you down and bring your attention fully into the experience.
Takay’s omakase follows a classic Edomae style, with two nightly seatings, each centered on a 17- or 20-course progression. Seafood is flown in from Japan and paired with seasonal ingredients from local farms, allowing the menu to evolve continuously.
The experience moves through sashimi, nigiri, and composed dishes, with each course prepared directly in front of guests and thoughtfully explained. It feels interactive, personal, and immersive, making the entire evening feel intentional.
It strikes that rare balance where the experience feels polished and high-level, but still comfortable enough to fully enjoy without overthinking it.
When it opens, Takay will offer a 17-course signature omakase at $225 per person and a 20-course extended omakase at $275. Each seating includes a welcome beverage, with optional sake, champagne, and wine pairings available.
Takay is located at 2296 Coral Way in Miami and will be open Tuesday through Saturday with seatings at 6 pm and 9 pm.
In a city known for large, high-energy dining scenes, Takay introduces something a little more intimate and intentional. It is the kind of place that focuses on the details, and those are usually the ones that stand out the most.
Reservations are expected to be limited. Learn more HERE
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