{"id":277838,"date":"2026-05-20T09:07:12","date_gmt":"2026-05-20T09:07:12","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-fl\/277838\/"},"modified":"2026-05-20T09:07:12","modified_gmt":"2026-05-20T09:07:12","slug":"ockap-caviar-cuisine-restaurant-opens-in-miami","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-fl\/277838\/","title":{"rendered":"Ockap Caviar & Cuisine restaurant opens in Miami"},"content":{"rendered":"

\"The<\/p>\n

The dining room at Ockap Caviar & Cuisine in Brickell, which serves caviar with every dish.<\/p>\n

Ockap Caviar & Cuisine<\/p>\n

Have you ever been dining out in a Miami restaurant and thought: \u201cThis menu is OK, but it really needs more caviar\u201d?<\/p>\n

If so, a new Brickell spot could be worth a visit.<\/p>\n

Created by Paris-based Ducasse Conseil, the consulting arm of chef Alain Ducasse\u2019s restaurant group, Ockap Caviar & Cuisine is now open in Miami, with a menu totally designed around caviar. That means every course on the menu features at least 10 grams of caviar, with 20 grams on the main dishes and the pasta.<\/p>\n

Designing a menu around one ingredient may sound wild, but Gwendal Le Ruyet, senior consultant chef at Ducasse Conseil, said the practice \u201cforces you to approach it differently.\u201d<\/p>\n

\"Executive Executive chef Carlos Consuegra Graino at Ockap Caviar & Cuisine in Brickell. Ockap Caviar & Cuisine <\/p>\n

\u201cCaviar at the beginning of a dish does not create the same impression as caviar at the end,\u201d he said. \u201cThe entire composition has to be built around giving it space. We worked through the menu course by course with that question as our guiding thread.\u201d<\/p>\n

The caviar in question is the brand\u2019s own label, sustainably-farmed Ockap Caviar. Leading the kitchen is Carlos Consuegra Graino, a Spanish-born chef who has worked in the kitchens of such chefs as Daniel Boulud and Jose Andr\u00e9s.<\/p>\n

\"Charred Charred citrus cobia ceviche with caviar at Ockap Caviar & Cuisine in Brickell. Ockap Caviar & Cuisine <\/p>\n

The meal kicks off with caviar croquetas, which feature caviar in the bechamel sauce as well as a lobster roll with caviar (and a whole claw topping it off). You\u2019ll also find beef carpaccio, beef jelly and pickled radish and caviar with a lemon ginger honey soy glaze.<\/p>\n

Main courses include several pastas and dishes like fried chicken with caviar; sea bass, shellfish and sabayon (a frothy foam with caviar); ribeye and caviar; and lobster, potatoes and bisque with \u2014you guessed it\u2014 caviar. There\u2019s even a charred citrus cobia ceviche with caviar.<\/p>\n

There are also two tasting menus, though you need the whole table to order them: A five-course meal with 40 grams of premium Ossetra caviar at $160 per person and a seven-course meal with 50 grams ($205 per person).<\/p>\n

\"Granita Granita with red fruits, tea and hibiscus \u2014 and caviar. Ockap Caviar & Cuisine <\/p>\n

And in case you\u2019re still in need of more fish eggs, the desserts come with caviar, too, whether you choose vanilla soft serve or granita with red fruits, tea and hibiscus.<\/p>\n

And if you are still not tired of caviar, you can buy Ockap caviar \u2014 Ossetra, Kaluga hybrid, Baerii at the moment, with more choices to be added soon \u2014 at the restaurant\u2019s website.<\/p>\n

The 2,100-square-foot restaurant also features an outdoor terrace that opens onto Brickell Avenue that seats around 60 diners, with nine seats at the bar.<\/p>\n

\"The The dining room at Ockap Caviar & Cuisine in Brickell. Ockap Caviar & Cuisine Ockap Caviar & Cuisine<\/p>\n

Where: 1060 Brickell Ave., Miami<\/p>\n

Hours: 5:30-10 p.m. Tuesday-Thursday; 5:30-11:45 p.m. Friday-Saturday.<\/p>\n

Reservations: OpenTable<\/a><\/p>\n

For more information: ockapcaviar.com<\/a> or 786-409-6921<\/p>\n

Connie Ogle loves wine, books and the Miami Heat. Please don\u2019t make her eat a mango.\n <\/p>\n","protected":false},"excerpt":{"rendered":"The dining room at Ockap Caviar & Cuisine in Brickell, which serves caviar with every dish. Ockap Caviar…\n","protected":false},"author":2,"featured_media":277839,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[123,125,124],"class_list":["post-277838","post","type-post","status-publish","format-standard","has-post-thumbnail","category-miami","tag-miami","tag-miami-headlines","tag-miami-news"],"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/us-fl\/wp-json\/wp\/v2\/posts\/277838","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/us-fl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/us-fl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-fl\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-fl\/wp-json\/wp\/v2\/comments?post=277838"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/us-fl\/wp-json\/wp\/v2\/posts\/277838\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-fl\/wp-json\/wp\/v2\/media\/277839"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/us-fl\/wp-json\/wp\/v2\/media?parent=277838"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-fl\/wp-json\/wp\/v2\/categories?post=277838"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-fl\/wp-json\/wp\/v2\/tags?post=277838"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}