You can tell when a restaurant seems promising. The ambiance is delightful, with its waterfront location on Biscayne Bay, and the decor is beautiful. The menu looks impressive too. However, my visit to the recently opened Yaya Coastal Dining on 7999 NE Bayshore Court was disappointing due to mediocre food and poor service.
Run by former Prime 112 executive chef Todd Zimmer and Angel Febres, the visionary behind Drunken Dragon, Yaya Coastal Dining comes with high expectations. Nestled discreetly next to the 79th Street Bridge in a condominium, the space exudes relaxed sophistication. Creams, light woods, and natural materials dominate the decor, complemented by wicker chairs and stone floors. The venue features a spacious full bar, a dining room that seats 110, and an outdoor terrace with room for 80 guests. On a warm, calm evening, this waterfront location facing Biscayne Bay—with its panoramic skyline views and dockage for 14 boats—feels like the ideal dining spot.
The menu, reminiscent of Avra or Milos, offers an enticing variety: crudos, tartare, crab legs, prawns, oysters, lobster, fish, cold and hot mezze, seafood towers, salads, lamb, chicken, steak, and sides. However, execution is where the cracks begin to show. The crispy eggplant and zucchini chips, served in a heavy, greasy batter atop tomato sauce instead of tzatziki, were a letdown. The lobster salad, available in two sizes, was underseasoned, and the portion described as suitable for 1–2 could easily feed four. While the branzino, well-priced at $28, was the highlight of the evening, other dishes faltered—the lobster risotto lacked distinction, and the Ayres burger was tasty but not exceptional. For dessert, the Greek yogurt with honey and fruit was enjoyable, though it didn’t quite match the quality of Avra or Milos.
The wine list spans multiple pages with at least two dozen wines by the glass, but our server’s lack of proficiency in English left us without guidance. Similarly, the creative cocktails and mocktails looked promising but delivered underwhelming flavors. Service overall was slow, even on a quiet night. How long should it take to pour a glass of wine?
In such a competitive dining landscape, mediocrity won’t cut it. From food quality to staff training, every detail matters. Yaya Coastal Dining has plenty of potential, but to attract and retain discerning clientele, it needs to elevate its game. For now, it’s a promising concept that falls short of its aspirations. Here’s hoping they rise to the challenge.
Happy dining,
Shanea
02/13/2025
