Retaining the integrity of traditional ingredients, in the style of alta cocina, Cabrera orchestrates techniques, textures and temperatures to create startlingly flavorful dishes that are creatively rendered but recognizable in form and taste.

Every meal starts with a whimsical amuse bouche and ends with an irresistible array of petit fours. In between, Karu offers an a la carte menu, with appetizers including octopus carpaccio, accompanied by a lemon sorbet, duck crisps, caper salt and a fragrant Spanish clam bake, a rich mix of imported clams, mussels, and langoustines.

Entrees are designed to appeal to the culinary explorer as well as those less adventurous, from tender Australian Wagyu sirloin served with Karu’s fried rice-seared cuttlefish, tomato compote, quail egg, to snapper with butter poached langoustines and fava bean agnolotti.

Y UltraLounge

Cesar Sotomayor

Karu Restaurant

The charismatic creator of Karu&Y is 32 year-old Cesar Sotomayor, a dynamic entrepreneur who earned his stripes working in his family’s restaurants in Madrid and South America.

Sotomayor began work on the ambitious project close to two years ago with the mandate of creating an exceptional, one-of-a-kind dining destination and lounge designed to appeal to a chic, international audience of foodies, style mavens and trendsetters.

Sotomayor scoured the globe, selecting hand-made works of art, rich furnishings and materials including African wenge wood, colored marble, and frosted Italian glass. Water serves as a unifying theme, evidenced in design elements beginning with Karu’s eye-catching entrance—a thick glass wall, lit from behind, with cascading water and a reflecting pool that guests will cross by bridge, through to the impressive wall panels designed to resemble oblong rain drops, created by Montreal artist Richard Boprae.

The stunning destination features original artwork and hand crafted furnishings, a dramatic “wall of wine” with over 400 selections from all the major wine producing regions in the world, a kitchen that rivals a science lab with all the latest innovations, and a contemporary alta cocina menu, created by talented chef on the rise, Alberto Cabrera. From the swirling water effects and waterfalls found throughout, to the elegant custom table linens by London-based Gayle Warwick Linens to the couture staff uniforms especially created by hot Miami designers Dulce de Leche, every aspect has been micro-tweaked by the visionary Sotomayor.

Also expected to open in October/November in tandem with the venue’s official Grand Opening, a third environment, Tottem and Tottem Gardens will offer a special event/performance venue complete with a zen parkland, and state-of-the-art sound system, lights and video production facility. The venue will play host to concerts, fashion shows, special events and film/television productions, accommodating 800-1000 in two unique and flexible paces.

For Karu’s culinary direction, Sotomayor looked to the decade’s single most notable international food trend, alta cocina. Karu’s alta cocina menu has its roots in Spain, but has evolved to showcase the cuisine of the Americas, as envisioned by Cabrera (30), whose background has included stints at notable Miami dining spots Baleen, Norman’s and the legendary but short-lived La Broche.

Desserts are equally stunning to the eye and palate; inverted chocolate bon–bons is a masterpiece of flavors – with dark cherries, hazelnut chocolate ganache, cayenne croucant, dark chocolate ice cream and pop rocks, while, while the almond banana millefeuille is served with date puree, yogurt foam, honey ice cream and a hot white chocolate shot. An exclusive private dining room, Mas Allá, will offer a nightly tasting menu, which can be individually tailored with the chef, paired with wines and range from 5 to 12 courses. A tasting menu will also be offered in the main dining room. Prices for entrees will start in the mid $30 range.

Y ultralounge attracts those looking for relaxed, upscale ambiance with a sleek outdoor patio space complete with private cabanas featuring bottle service, privacy and individualized controls that let patrons design their own ambiance, as well as an exclusive VIP room with Jetsons-like pod seating offering the ultimate in chic exclusivity. A full tapas menu, priced at $9 and up, will be available until 5:00 a.m. with choices including fig roll ups stuffed with house cured ham and creamy Spanish Idiazabal cheese; key lime poached lobster and baby pork chops glazed with guava barbeque sauce.

Y boasts an innovative drinks menu – a creative slate of signature martinis and cocktails ($18) including the Miami Heat, comprised of absolute vanilla, limoncello, passion fruit puree and lime zest and a tangerine mojito featuring rum, mandarin napoleon, tangerine, mint, sugar cane and lime, among others. Those seeking enlightenment need look no further than the truth serum ($105), a fabulous concoction blended with Dom Perignon, 150 year old Grand Marnier, Patron platinum and gold leaf.

Karu&Y / Tottem
71 NW 14th Street
Miami, FL
305.403.7850
Valet parking is available

Hours:
Karu will be closed Mondays; open Sundays and Tuesday through Saturdays from 7:00 p.m. to midnight; Fridays and Saturdays until 1:00 a.m.

Y Ultralounge will be closed Mondays and open Tuesdays through Thursday through Thursdays from 6:00 p.m. to midnight and Fridays and Saturdays until 2:00 a.m.