Fooq’s, now located at 150 NW 73rd Street, has been completely reimagined, relocated, and reborn. To be candid, my original visit back in 2015 left me underwhelmed. This new iteration, however, tells a very different story.
Set within a striking terracotta-toned warehouse in Miami’s Little River neighborhood, the arrival alone signals a shift in ambition. From the moment you pull up to valet and step inside, the experience feels elevated. A warm welcome at the entrance leads you through a narrow corridor lined with wine and dry-aging fridges, building anticipation before opening into a vast, design-forward dining room.
The space is impressive in scale, spanning roughly 14,000 square feet, seating 200, a with soaring ceilings, flowing drapery, curated artwork, lush greenery, and oversized sculptural lighting that evokes organic, leaf-like forms. There are subtle Middle Eastern touches throughout, from decorative objects to the overall aesthetic language. Outside, a sprawling patio offers both covered and open-air seating, complete with a bar, all set to a well-curated playlist that enhances the lively atmosphere.
The menu reflects Persian-inspired cuisine interpreted through a Mediterranean and modern American lens, led by Chef Andrew Bazzini, whose background includes Olmsted in Brooklyn, a restaurant I highly regard. The menu is expansive, making decisions a challenge, so for our first visit we opted for the $95 “Fooq’s Feast” prix fixe, which offers a broad sampling of signature dishes and represents solid value.
A custom wood-fired oven anchors the kitchen, and its influence is felt across several dishes. The za’atar bread with accompanying dips was a strong start. However, not everything landed. The Wagyu tartare lacked seasoning and depth, and the salad similarly fell flat. On the other hand, the herb rice, presented as a buttery, crisp-edged cake, was a standout. A lamb stew leaned overly sour for my palate.
The standout dish of the evening at Fooq’s was, without question, the crispy Brussels sprouts. Lightly caramelized with just a hint of sweetness, they struck the perfect balance of texture and flavor, and for me, they were the highlight of the entire meal.
For mains, options included heritage chicken, whole Florida snapper, or Wagyu picanha. We chose the snapper, which was well prepared and finished with brown butter and briny accents that added balance and flavor. The broader menu spans kebabs, seafood, premium steaks, pides, pastas, and more, though consistency across dishes varies.
Service was polished and knowledgeable, and the beverage program shows thoughtful curation. The wine list leans into smaller producers alongside classic regions such as France, Rioja, and Napa, while the cocktail menu offers familiar compositions with a Persian twist, though these felt less compelling than the food. Upstairs, there is also an exclusive, a bar called The Lion’s Den, positioned as a late-night destination.
Fooq’s new space is undeniably impressive, delivering a vibrant, stylish atmosphere that feels both intentional and transportive. While the cuisine shows promise, it doesn’t yet match the level of the setting across the board. Still, this is a confident reinvention that successfully blends culture, comfort, and design into one of Miami’s more exciting new rooms.
Happy dining,
Shanea
