Ostrow Brasserie’s chef and owner Olivia Ostrow is thrilled to announce an expansion of her namesake restaurant, plus a new culinary collaboration with Michelin-starred Chef Michael Collantes that will combine the traditional French raw bar concept with upscale kosher dining. Called O’s Raw Bar, this daring gourmet experience will highlight innovatively prepared fresh fish in elegant presentations.
While many French restaurants around the world are known for their seafood towers and raw bars, dietary restrictions meant that it was nearly impossible to recreate these culinary delicacies at a kosher restaurant. Until now. This month, chef Ostrow is breaking down this gastronomic barrier by introducing O’s Raw Bar.
Housed inside Miami’s first and only French kosher restaurant, Ostrow Brasserie, which opened to rave reviews this past August, the revolutionary concept is a collaboration between Ostrow, Michelin-starred chef Collantes and hospitality guru Kyle Banks. Collantes received his first Michelin star in 2022 at Soseki Modern Omakase in Orlando, Florida. Banks was part of the team that launched the Michelin-starred Cote Miami.
“No one has ever tapped a Michelin-starred chef for a kosher restaurant in Florida,” said Ostrow. “Collaborating with Michael and Kyle has been an exciting and delicious adventure. We are excited to shake up traditional ideas of what kosher cuisine is and elevate the dining experience in the process. The fish dishes we came up with are so inventive, fresh and flavorful, you would never know they are kosher.”
The resulting O’s Raw Bar menu will be available as a complement to Ostrow Brasserie’s delectable French-style dishes. Eight fish-forward jewels from the sea will be available a la carte, served on dedicated aquatic-inspired plate wear spanning faux oyster shells and sea urchin patterns.
Crave-worthy selections will include Florida Fluke L’Orange, thinly sliced fluke marinated in an orange ginger vinaigrette with poppy seeds and pickled fennel; Piperade d’Anchois, white anchovies over a red pepper tomato stew on a toasted baguette; Tartare de Thon et Fenouil, yellowfin tuna tartare with fennel puree and pickled seasonal veggies; and Crudo de Truffle Saumon, thinly sliced salmon with black garlic truffle aioli, black olives and preserved lemon.
Guests can also order the Grand Plateau, served in a traditional seafood tower, which will feature a sample of every raw bar dish, accompanied by caviar and a warm baguette. This showstopping signature specialty will be sure to turn heads as it arrives at the table.
With the addition of O’s Raw Bar, the physical space will be expanding, too. Ostrow is taking over the space next door, which will allow the restaurant’s chic clientele to spill over into the adjoining room. The ambiance, which was orchestrated by Banks, will complement Ostrow Brasserie’s existing eclectic and warm style. The space will also be available for private parties and monthly jazz music events.
Ostrow Brasserie is located at 4850 NW 2nd Ave; and is open for dinner from Sunday to Thursday.
For further information about Ostrow Brasserie, please visit www.ostrowbrasserie.com and follow @ostrowbrasserie.