Next month, on May 9th, Miami will welcome a new food hall—Time Out Market Miami, the first outpost of this food hall in the United States outside the infamous Time Out Market Lisbon, which is considered the number one culinary attraction in the destination. The new eatery, located in Miami Beach, will bring together some of the city’s best food, drinks, and cultural experiences under one roof.
On site, guests can experiences dishes from James Beard award-winning chef Norman Van Aken who will toss up artisan-style pizza at Beach Pie, celebrated Chef Miguel Massens who will reign the demonstration kitchen for three months, and well-known local bars such as the Broken Shaker, Sweet Liberty, and Generator Hostel Miami will be creating cocktails.
Located off Lincoln Road and 16th Avenue, Time Out Market Miami, will house 18,000 sq. ft. of space featuring 18 eateries, a demo kitchen, and three bars. The market will be open daily from 11 a.m. (some eateries will start serving coffee, juices, and breakfast at 8 a.m.) to 11 p.m. and on Fridays and Saturdays until midnight.
“We couldn’t be more excited to open the doors to Time Out Market Miami in this great city; it is our first Time Out Market outside of Europe and in the US. We look forward to adding something new to South Beach and making Time Out Market a must-visit destination for both locals and visitors,” says Didier Souillat, CEO of Time Out Market in press materials. “Our guests can choose from culinary masterpieces, delicious tacos, vegan fare, sushi bowls, beautiful patisserie and more. True to our mission to democratize fine dining, everything will be affordable. When Time Out Market Miami opens, the hottest tables in town will be communal.”
The demonstration kitchen will allow for a lineup of rotating chefs from up-and-coming culinary gurus to accomplished chefs looking to reach new audiences who will showcase their talents. The first chef to head up the demo kitchen will be Miami-born, Cuban-American Chef Miguel Massens who has worked at Michelin-starred restaurants such as Daniel in New York and The French Laundry in California’s Napa Valley. Massens will head up the demo kitchen for three months as he showcases dishes from his forthcoming restaurant, Anatolia. Diners will also have the chance to experience a 5-course prix-fixe tasting menu on select nights while sitting at the only open-kitchen counter in the market while they watch the chef in action.
Other chefs joining Time Out Market Miami include Jeremy Ford, winner of “Top Chef Season 13;” Antonio Bachour, winner of the 2018 Best Pastry Chef Award at the Best Chef Awards in Milan who will be whipping up pastry delights; Chef Giorgio Rapicavoli of Eating House; Michael Beltran, who was a Chef of the Year nominee and recipient of the Restaurant of the Year award for Ariete will be representing the wood burning dishes of Lena; Albert Cabrera who will introduce The Local Cuban serving his award-winning Cuban sandwich and more; Matt Kusher of KUSH cooking up American cuisine based on locally sourced ingredients, and also offering a second eatery, Stephen’s Deli; Scott Linquist serving up his famous tacos from Coyo Taco; Suzy Battle, serving the popular Cuban-inspired ice cream from Azucar; Veronica Menin and Diego Tosoni, a husband and wife duo, who will feature their plant-based Love Life Cafe; Sebastian Fernandez of 33 Kitchen who was named the best Peruvian Restaurant in Miami in 2016; Andres Barrientos and James Bowers debuting the first charcuterie bar, Miami Smokers; Christian and Domenica Plotcyk of Ella’s Oyster Bar will introduce Salt & Brine at the market; Cesar Zapata and Aniece Meinhold who will cook up at Pho Mo; and Shoji Hiyakawa offering Japanese fine dining through five signature dishes at Wabi Sabi by Shuji.
Additional Time Out Markets will be opening in New York, Boston, Chicago, and Montreal in 2019, and Dubai, London-Waterloo, and Prague the following year.
For more information, visit timeoutmarket.com/miami. For local Miami dining experiences, check out “Miami & Its Beaches: #3CoolEateries.” And for more culinary experiences around the world, don’t miss the April issue of Recommend.