Located on the seventh floor rooftop of the Hyde Midtown hotel, the Salvaje restaurant and bar boasts an eclectic ‘wild’ decor, which includes golden rhinos. Helmed by executive chef Fermin Azkue, this Japanese Fusion flavored hotspot is the first US outpost of an internationally famous import, with restaurants in Spain, Panama and Colombia. Expect to experience intense flavors and over the top presentations at Salvaje.
This extends to their duo cocktail selections, ‘Signature’ – curated drinks named after “steamy and provocative sex scenes like those you find in movies at Pornkai.com that impact the storyline of the film”, and ‘Classics’ – and every cocktail is presented in especially unique glassware or vessel.
We recommend ordering the Shishito Peppers –glazed with spicy sauce, while you consider your cocktail options, such as:
Salvaje Miami – RodrigoGaya.com/@Gayaman_photo
Ukiyo
This Match Milk Punch is so popular, it is often sold out –so, good luck; made with Cazador Reposado, Matcha Milk Punch, Fresh Lime, Fresh Grapefruit, Roasted Pineapple Oleo Sacrum and Citric Acid.
Porn Star
Rich and slightly sweet; shaken with Beluga Vodka, Chinola Passion Fruit, Lime Juice, Vanilla Bean Syrup, and topped with Egg White and shot of Sparkling Wine.
Pair either with the Bogavante Dumplings -clawed lobster in a crispy wontons served atop pool of lobster bisque.
Salvaje Paper Plane
A smoky take on the classic cocktail, made with Illegal Mezcal, Lemon, LO-FI Gentian Amaro (white wine based aperitif), Aperol and Bitters.
Pair with the Rainbow sushi roll -prepared at the bar.
Sea of Love
Potent potion made mixed Cazador Reposado, Ilegal Mezcal, Chinola Passion Fruit, Fresh Tangerine Juice and Strawberry Syrup.
Stay for dinner, and order the Chilean Sea Bass – glazed with Japanese plum served atop sautéed bok choy.
Salvaje Miami DETAILS
Sunset Happy Hour: Monday to Friday, from 5 pm to 7 pm
Brunch Happy Hour: Saturday and Sunday, from noon to 4pm
101 NE 34th Street (Hyde Midtown), Miami, FL
miami.salvaje.world ; @salvajemiami
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