Restaurants

Francesco’s Returns, Sharper Than Ever

Published

12 months ago

June 2, 2025

Coach

Don’t Call It a Throwback: Francesco’s Returns with Heat, Heart and Haute Flavor.

May 25th, 2025

When Francesco’s shut its doors in 2018, something in Coral Gables felt unfinished. Now, back on Miracle Mile, it doesn’t just fill a space—it stirs the senses like few places can. This is not nostalgia dressed up. This is fire rekindled, with sharpened knives and even sharper flavors. In its return the restaurant brings back its original kitchen staff, its same heartbeat, and a sharpened culinary identity shaped by four decades of history and a defiant commitment to authenticity.

Walk through the doors and it’s calm, not chaotic. Staff don’t rush. Furthermore, one of the original owners, Franco Danovaro doesn’t hide—he’s in the dining room, talking with guests, checking on dishes, treating service like a conversation, not a transaction. Our server, Henry, moved with grace too, knowing when to explain, when to suggest, and when to simply let the food do the talking.

The Start: Precision, Brightness, and Bite

We began with the Tiradito Francesco—thin slices of flounder fanned like petals, submerged in a punchy leche de tigre that wakes you up before I took my first sip of the Pisco Sour. There’s no fumbling around with textures here. The fish melts. The citrus slaps. The tiger’s milk lingers, coating your palate with lime, a whisper of garlic, and a flash of heat that disappears just as you start to chase it.

Beside it, the Scallops Meunière arrived in their own quiet spotlight—golden and supple, kissed by butter and lemon. The flavor isn’t loud. It’s confident. A reminder that elegance doesn’t need to shout.

Small Plate, Big Impression

From their Happy Bites menu, the Tuna Musciame surprised us. House-cured for six months, the tuna slices had the density of aged prosciutto and the brininess of the sea at dusk. Drizzled with olive oil, touched with oregano, and plated with ripe tomato and avocado, it was restrained, balanced—like a coastal breeze cut with salt and citrus. Paired with a drink, the tasting portion whets your appetite and your curiosity.

Main Courses: Heft and Harmony

The Tacu Lomo is a heavyweight with swagger. Here, fried rice clings to beans in a crisped cake, absorbing every drop of soy and oyster sauce from the sizzling lomo on top. The beef is tender, the sauce sticky with umami, and the tomatoes and onions add a flash of acid that cuts through the richness like a well-tuned blade. There’s street food spirit here, dressed in evening wear.

Then came the Squid Ink Risotto—inky, smoky, and touched with Peruvian ají amarillo, painting the plate in a deep volcanic black. On top, calamari rings offered bounce and brine. It’s a dish that stays with you, not because it’s heavy, but because it speaks clearly: boldness can be elegant too.

Sweet Ending: Memory in a Spoon

For dessert, we shared two classics. Suspiro Limeño arrived like a secret passed down—a silk-smooth custard crowned with meringue that barely holds its shape before dissolving into sweetness. The Tres Leches was exactly as it should be: sponge soaked to its bones, sweetened condensed milk whispering with vanilla and cream, airy yet soaked in richness.

A Kitchen with a Compass

Francesco’s doesn’t bend to trend. You won’t find watered-down sauces or “fusion” for fusion’s sake. Instead, it honors Peruvian culinary rules while letting Italian finesse play wingman. The dishes aren’t just inspired—they’re disciplined, rooted in memory and method. Think Peruvian Chocolate Corn, earthy and hearty, adding bite and tradition to a flounder ceviche cloaked in a creamier take on leche de tigre. Or Lomo Saltado, where the sauce’s deep salt comes not just from soy and oyster, but from understanding restraint.

The Final Note

Francesco’s doesn’t shout for attention. It earns it—through integrity, through detail, through dishes that hit your palate like a well-told story. From the house-cured tuna to the humble rice scrap turned showstopper in the Tacu Tacu, this restaurant isn’t playing catch-up to culinary trends. It’s playing the long game—authentic, composed, and deeply satisfying.

Francesco Miracle Mile - Food
Pisco Sour
Francesco Miracle Mile - Food
Francesco Miracle Mile
Francesco Miracle Mile
Francesco Miracle Mile - Food
Francesco Miracle Mile - Food
Francesco Miracle Mile - Food
Francesco Miracle Mile - Drinks
Francesco Miracle Mile - Food
Francesco Miracle Mile - Food
Francesco Miracle Mile - Drinks
Francesco Miracle Mile - Drinks
Francesco Miracle Mile - Drinks
Francesco Miracle Mile
Francesco Miracle Mile - Food
Francesco Miracle Mile - Food
Francesco Miracle Mile - Food

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Coach

Coach is South Florida Insider's Owner, President, Webmaster, as well as a Reporter and Photographer covering events all over the world. Born in West Palm Beach, Coach continues to call the sunny Florida area home. He received his Associate degree from the University of South Florida, then transferred to the University of Florida where he received a Bachelor’s of Arts in Journalism & Communications. During his journalistic career, which has been featured in local newspapers and magazines as well as national publications, Coach has also continued his love of being an educator. It’s through both endeavors that he’s actively got students interested in following in the field of journalism. Coach loves sharing the world of entertainment with others and giving people the opportunity to step out of the everyday life.

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Takay Omakase Miami Opening on Coral Way Brings an Intimate 10 Seat Dining Experience

Published

2 months ago

March 17, 2026

McKaela Lulic

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