As Miami Spice Restaurant Months celebrates 25 years, the Greater Miami Convention and Visitors Bureau (GMCVB) continues its mission to bring traffic to Miami restaurants during the slowest season of the year. From August 1 through September 30, over 300 restaurants are offering three-course prix-fixe menus at a minimum of 30% savings.
From just 56 restaurants in 2002 to a record 387 restaurants last year, Miami Spice is a growing force in the Miami culinary scene. But this year, very few of those restaurants are Black-owned.
August is Black Business Month, a celebration observed every year to honor and support Black-owned businesses and their contributions to the economy. According to the Miami-Dade County government website, Miami-Dade is ranked fifth in the nation for the largest number of Black-owned businesses.
Red Rooster is located in Overtown at the former Clyde Killens Pool Hall.
(Tom McGovern)
To commemorate the month, The Miami Times spoke with two Black-owned restaurants that are participating in Miami Spice — Red Rooster and Mangrove Miami — about why they choose to participate, and why they think other Black-owned restaurants do not.
“Summer is tough,” said Derek Flemming, co-owner of Red Rooster. “It’s tough to show up in the summer and for businesses to structure themselves. Spice is a really great opportunity to showcase and reach out with something approachable. I think its intention is to create good traffic for restaurants during this slow period of time, but ramping up for it is not easy.”
Mangrove Miami’s cocktails are named after famous Jamaican songs.
(Courtesy of Mangrove)
Flemming cited the resources necessary for Miami Spice preparation: additional staff, extra food provisions and a team to put together the unique menu. He thinks those may contribute to reasons that participating in Miami Spice could be a “heavy lift” for other restaurants.
“It’s important to show diversity of culinary experiences through the lens of Miami Spice to allow the city to be reflective of all the amazing contributions that come through, not just in the culinary experience but in hospitality, creating space for people to come together and celebrate with friends and family,” said Flemming.
Red Rooster features not only a dining room but an event space upstairs to create a welcoming atmosphere in which guests can dine, relax and be entertained.
“I think Chef Charles [Page] and my partner, Marcus [Samuelsson], have been really thoughtful about how to represent the southern-ness that is Red Rooster but also being inclusive of the Miami experience, which is largely Latin,” said Flemming.
Mangrove Miami features a dining room that can be converted into a lounge space.
(Courtesy of Mangrove)
For Flemming, Miami Spice gives Red Rooster the opportunity to showcase the “distinction” of the Southern palate as well as be creative about how to embrace unique flavors and diverse cultural contributions. He believes that being true to their vision and their brand is key to understanding the “special nature” of what Red Rooster brings to the Miami culinary conversation.
But Red Rooster isn’t only about creating history; it’s about preserving it as well. Beyond their menu, the building in which Red Rooster resides was formerly known as the Clyde Killens Pool Hall, a historic building in Overtown.
“You think about a place where Muhammad Ali and Aretha Franklin and Louis Armstrong [came] to hang out, and the intention that this team puts together every year to show up with excellence is a representation of that history,” said Flemming.
Still, the cost of participating in Miami Spice comes not only from providing the resources to sustain it. Choosing to participate is accompanied by a flat fee of nearly $1,000, according to Kavan Burke, co-owner of Mangrove Miami.
Red Rooster first opened its doors in 2019.
(Tom McGovern)
“For us, it’s a no-brainer,” said Burke. “It creates a buzz, and it just brings people out. Last year was successful, and we’re always looking to have new people try our food.”
This year marks Mangrove Miami’s second year participating in Miami Spice. Burke questions how many Black-owned, specifically Caribbean, restaurants have the type of business model necessary to participate in Miami Spice, citing the number of fast-casual concepts around the city.
Music is a big part of Mangrove Miami’s mission, featuring a variety of DJ’s.
(Courtesy of Mangrove)
“Miami is such a melting pot,” said Burke. “To me, it’s like a smaller version of New York City. The great thing is that Mangrove really attracts a very diverse group of people. There are people of all ethnic backgrounds that come to Mangrove. When you think about Miami, it’s very tropical and just a great location for a Caribbean restaurant.”
Music is an “intricate part” of what makes Mangrove, Mangrove, said Burke. Their stated purpose, mission and vision is to create a place where guests can have “dinner with a vibe.” The boutique space is easily converted from dining room to lounge, and Mangrove’s menu is tailored to include both food sensitivities and preferences with vegan and vegetarian options.
“We always try to do something a little special,” said Burke.
For both Red Rooster and Mangrove, representation is an important part of their decision to participate in this year’s Miami Spice.
“In different parts of the country, including Miami, it’s important that Black-owned businesses aren’t on the fringe but are considered a part of the main, core narrative,” said Flemming.
The GMCVB did not respond to a request for comment by this publication’s deadline.
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Derek Fleming is co-owner of Red Rooster.
Kavan Burke is co-owner of Mangrove Miami.
Red Rooster serves comfort food that celebrates the roots of the Overtown neighborhood.
In 2022, Red Rooster was awarded the Bib Gourmand by Michelin.
Derek Fleming is co-owner of Red Rooster.
Kavan Burke is co-owner of Mangrove Miami.
Red Rooster serves comfort food that celebrates the roots of the Overtown neighborhood.
In 2022, Red Rooster was awarded the Bib Gourmand by Michelin.