I can hardly keep up with Miami’s ever-changing restaurant scene, and it’s been keeping me exceptionally busy! I was disappointed to hear that Brad Kilgore’s Marygold’s Brasserie has closed at the Arlo Hotel (2217 NW Miami Ct), but there’s a bright side—a new spot called Wyn Wyn has opened in its place. The name is a clever play on words, evoking the neighborhood’s spirit and a win for the area.
Wyn Wyn retains much of the charm of its predecessor while introducing thoughtful updates. I particularly appreciated the side-street entrance with a separate door and hostess stand—no need to wander through the hotel lobby. The space still comfortably seats 85 guests and now features a new chef’s counter, high-top seating by windows that open onto a lovely patio, and the same inviting bar with an open kitchen layout. Refined details like marble tabletops, rose and teal green accents paired with leather and velvet finishes, natural wood and stone textures, and lush greenery create a striking atmosphere.
Live music sets the mood on Friday evenings, and Saturday nights will soon be amplified by a DJ.
At the helm is Executive Chef David Robbins. Born in Hawaii and raised on an organic family farm, Chef Robbins envisions a sustainable future, which is reflected in his commitment to locally sourced ingredients and a range of vegetarian and plant-based options. After honing his skills with a prestigious internship at Blue Hill at Stone Barns—a farm-to-table pioneer—he now brings a rich blend of global flavors to Wyn Wyn. His culinary vision is inspired by his travels from Peru to Polynesia, resulting in a menu that highlights superfoods and fresh, local ingredients.
On the third floor of the Arlo Hotel, an indoor-outdoor space even lets Chef Robbins grow and harvest his own ingredients. The menu is thoughtfully divided into sections. Start with delicious “bites “ like steam buns stuffed with tender short ribs, ginger, soy, pickled cucumber, gochujang, aioli, and radish, or a nod to his Hawaiian roots with a well-executed tuna poke. The sweet, crisp purple sweet potato chips with crème fraîche are a delightful treat, and the fresh salad selections offer a lighter option.
For heartier appetites, the “Something More” section features standout dishes like Korean-fried juicy chicken and hibachi-grilled grass-fed prime beef in a tamari K-pop glaze. We also savored a banana leaf-wrapped, local yellowtail snapper served with lemongrass-scented Thai sticky rice and house-made kimchi. Vegans will appreciate innovative creations such as the chef’s “Not a Burger” burger, a hearty chaufa de quinoa, or eggplant cannelloni.
To finish on a sweet note, we indulged in the playful “Kid at Heart” dessert—a rich, dark chocolate cake layered over fruity pebbles and chocolate pearls alongside a modern twist on Key lime pie crafted with cashew cream, local limes, starfruit, and freshly grown mango and an almond crust.
Throughout the meal, the warm and attentive staff ensured that plates and silverware were promptly refreshed, enhancing the overall dining experience. Although the restaurant was quiet during my visit, I’m confident Wyn Wyn’s creative, flavorful approach in such an inviting setting will soon draw a lively crowd.
Recommended.
Happy dining.
Shanea
03/27/2025
