After years of construction, pop-up teasers and a very delicious ice cream preview, Red Rooster Overtown will finally open its dining room on December 3. Chef Marcus Samuelsson’s first Miami restaurant will continue the southern-style traditions of its Harlem flagship but with more Caribbean-flare influenced by our local Haitian community.
“We’re immersing ourselves in learning from the rich history of this neighborhood and creating a new gathering place for the community,” shared Samuelsson, who’s working with the Grove Bay Hospitality (think Stubborn Seed and Stiltsville Fish Bar, among others) on the concept. For diners, that means a menu peppered with light and bright local veggies, seafood native to South Florida and a number of Haitian specialties—think griot (stewed pork bits) and accra (fritters)—served alongside southern classics such as a honey yardbird and a short rib dish named after President Obama.
The group is also taking stock of Overtown’s rich history and using it to inform Red Rooster’s cultural programming. Formerly Clyde Killen’s Pool Hall, the restaurant’s upstairs area will function as an exhibition space and performance hall for visual artists as well as local musicians. Art also plays an important role in the bilevel restaurant’s design, which features commissioned installations by the likes of Derrick Adams and Mickaelene Thomas, and furnishings Theaster Gates.
Red Rooster Overtown endeavors to show folks why Overtown once hailed as the Harlem of the South and, given the hype surrounding its awaited opening, in due time it will. Follow Red Rooster on Instagram to keep up with the latest opening details and stay up-to-date on potential chef Samuelsson sightings in Miami.
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