KYU (pronounced “cue” like in barbecue) opened its doors in early 2016 in the art district of Miami, Florida known as Wynwood. The wood-fired Asian-American concept, brought to Miami by Chef Michael Lewis and Steven Haigh, has cemented itself as a cornerstone of the Miami’s burgeoning food scene. The culinary explosion is in part because of the development of the city. With more exciting spaces opening up Miami-wide — new ideas, customers, and money are pouring into developing areas and renowned chefs and restaurateurs are seizing the opportunity.
Chef Michael Lewis is the co-founder and executive chef at KYU. Lewis has cooked all over the world; leading teams, opening restaurants, and working with chefs like Jean-Georges. Lewis was Chef de Cuisine at Jean Georges restaurant on Central Park West which earned three Michelin Stars at the time.
In 2016, Lewis teamed up with Steven Haigh a 20-year restaurant and hospitality veteran to open KYU. One year after opening, KYU was nominated for its first James Beard for “Best New Restaurant”.
One of the biggest draws of KYU, outside Chef Lewis’s mouthwatering food, is the environment and the amazing service. When you’re there it just feels good. KYU is the new Miami — upscale and sexy, not overpriced, and just looking to have a good time.
On this episode of Table 42, Paul sits with Chef Michael Lewis and Steven Haigh to talk about how the restaurant connects with the community, the thoughtful design, and KYU’s unique name. Not to mention we get a behind the scenes look at popular menu items like the roasted cauliflower with goat cheese, shishito, and herb vinaigrette and the Wagyu beef brisket with black shichimi pepper.