Miami Guide Take
Zoko Collective is a 32,000-square-foot dining and cocktail destination just west of Wynwood from Jerry Böck. It houses FRA Pizza, Zoko Tapas, and Lovecat cocktail bar under one roof with cross-ordering between them, open Thursday–Sunday 6 p.m.–1 a.m. and Mondays for Lovecat’s Industry Night. Permits allow the space to run until 3 a.m., with monthly programming like night markets and tastings keeping it active beyond dinner service.
A food hall does not usually ask you to stay past dessert. Zoko Collective does, betting that a rotating lineup of restaurants, a cocktail bar, and monthly programming can turn one building into somewhere Miami keeps coming back to rather than checks off once.
The idea borrows from the Basque Txoko, private gastronomic societies where members cooked and ate together for generations. Jerry Böck, the hospitality veteran behind Michelin-recognized DOYA and Wynwood Diner and a former general manager at Cecconi’s, spent three decades in Miami restaurants before opening this one. The result is less a single restaurant than a small campus: FRA Pizza (formerly Fradiavolo) for Italian-import pies, Zoko Tapas, and Lovecat, a cocktail bar built around album-inspired drinks and wall art, with a café concept still to be announced.
One waiter can pull food and drinks from any concept on the floor, so a table can order pizza, tapas, and cocktails without moving or flagging down three separate staffs. Happy hour runs 6 to 8 p.m., and beyond nightly service, monthly programming (wellness sessions, spirit tastings, literary events) is what’s meant to bring people back on nights they aren’t there for dinner.
The venue also does private events, with capacity ranging from small gatherings up to 820 guests and built-in lighting and sound for corporate events, product launches, and buyouts. Inquiries go to [email protected].
Zoko Collective, at 728 NW 29th Street, Miami, FL 33127. Open Thursday–Sunday, 6 p.m.–1 a.m.; Lovecat Industry Night Mondays, 7 p.m.–2 a.m.
01date-night group-friendly
A multi-concept dining and events space, built around the Basque Txoko idea — one seat, five kitchens, and a calendar that keeps the night going afte