Fooq's

It’s impossible not to feel nostalgic about shuttered local spots in Miami’s current overdeveloped, luxury-driven state. So when one of these places rises from the ashes of venture capital, the city lines up—and so did I.

Opened in 2015, Fooq’s was a popular French-Persian restaurant in downtown’s Park West neighborhood that closed in 2021, when owner David Foulquier (who I interviewed back in 2017 for Time Out Miami’s print mag—R.I.P.!) turned the space into Eleventh Street Pizza.

A move north and a massive build-out later, Fooq’s reopened in burgeoning Little River in January 2026, where it presides over an indoor-outdoor hospitality compound comprising a Mediterranean restaurant, an outdoor bar and an upstairs lounge, the Lion’s Den.

The vibe: Despite its size, Fooq’s is nearly impossible to book for prime-time dinner reservations. I managed a foursome for 6pm on a Saturday night before the party crowd arrived and found myself surrounded by large parties, a few families and couples on date nights. It wasn’t hushed, but also not the supper-club vibe I previously experienced at 9pm on a Friday night. The space is at once glamorous—done up in trendy midcentury-meets-disco flair with bold colors and dramatic draping—and warm, made homey with personal trinkets and photographs from Foulquier’s childhood home.

The food: Fooq’s bills itself as an American restaurant with Persian influences, but the menu also touches on parts of the Middle East and the Mediterranean. The whipped feta dip is a subtle foil to the aromatic za’atar bread, and a must to start. But don’t overlook the snacks: the spicy Atlantic tuna and the mushroom conserve, both served over a crispy potato latke, were the single most memorable bites of the night. Beef and lamb koobideh and heritage chicken with a side of herbed rice tahdig were my favorite Persian-leaning dishes, and I’d highly recommend the Spanish sea bream in a rich brown butter sauce if you’re skipping meat.

The drink: Mar Dalmau, local hospitality pro and one-half of the wine pop-up Grape Crush, leads the stellar wine program, so ask your server about drink pairings. Cocktails are solid, many incorporating Persian ingredients like saffron and rose water, but the nonalcoholic drinks were the real standouts—complex and light, not at all sugary like other alcohol-free drinks I’ve tried.

Time Out tip: Returning guests receive a direct booking link from the SevenRooms platform, giving you access to better reservations. Do take advantage.