COMO COMO AND MEZCALISTA HAVE DEBUTED AT MOXY SOUTH BEACH, BRINGING AUTHENTIC DRINKING AND DINING TO MIAMI BEACH. COMO COMO IS MIAMI’S FIRST OF ITS KIND MARISQUERIA AND COMES WITH AN INTIMATE MEZCAL LOUNGE.
The name Como Como is a play on the Spanish words for “how I eat”—a winking reference to the high level of interactivity. Como Como is a marisquería (seafood restaurant) and raw bar that channels the flavors of Puerto Escondido, Los Cabos, Acapulco, and other seaside destinations, offering an authentic new perspective on a traditional marisquería. The restaurant’s interior, by Saladino Design Studios, is a reverential space lined with stone and brick walls displaying Mesoamerican artifacts. Carved wooden doorways and wrought iron archways lead to the main dining room, where custom furnishings are crafted from leather, carved wood, and embroidered and woven fabrics. The restaurant also features outdoor dining in a lush courtyard layered with colored tilework, hanging plants, and stone gardens.
The centerpiece of the dramatic dining room is a striking copperand- wrought-iron “fuego” (fire station), where diners can watch the whole fish they’ve selected being cooked over a wood-burning grill. Executive Chef Scott Linquist has created dishes that elevate traditional techniques with a theatrical dining experience. Many dishes feature whole grilled fish caught in local waters, such as Pescado a la Talla: snapper that is butterflied, grilled, and painted with two marinades— green on one side and red on the other. Tikin-Xic is a Mayan preparation of whole branzino flavored with bitter orange, habanero chiles, and achiote, cooked in banana leaves, and unwrapped, fragrant and steaming, at the table. A barra cruda (raw bar) sits on a monolithic, rough-cut stone in the middle of the dining room. Dishes from the barra cruda come with a Mexican twist, like oysters served with a pineapple-vinegar mignonette or a picadillo made with tomatillos and cucumbers.
Mezcalista is a sexy, intimate lounge featuring an impressive collection of 100 mezcals and its derivative, tequila. The space is accessed by a discreet entrance in the back of Como Como. Expert mezcaliers will be on-hand to engage with guests and explain the different floral and smoky notes. The lounge’s vibe ranges from intimate and relaxing early in the week, with mezcal connoisseurs sipping attentively, to fun and exclusive on the weekends, with performances from some of the world’s top DJs and perhaps some late-night dancing on the walnut and leather banquettes. Award-winning mixologist Christian Rubio, whose hospitality experience ranges from Europe and Mexico to Miami, created Mezcalista’s specialty cocktails. Rubio is known for deftly combining Mexican herbs, fruits, and spirits in his cocktails.