Inside Romain Zago’s Latest Hot Spot And Haute Dining Destination, Myn-Tu

Myn-Tu-1Photo Credit: Paola Alcaron for Haute Living
In 2001, Miami Beach’s iconic Mynt Ultralounge opened on Collins Avenue, immediately becoming one of the hottest spots in the city to party the night away amidst flaming bottles of champagne, lively LED lights, DJ sets and dancers. It was the epitome of Miami nightlife. In 2006, Romain Zago became managing partner of the token nightlife destination—and ever since, he has made sure it has maintained its acclaimed reputation. Fast-forward to 2019 and in comes Zago’s newest baby: Myn-Tu restaurant.

Located next to the famed nightclub, Myn-Tu serves as the hot spot’s intimate counterpart, offering a taste of Mynt’s haute scene, paired with impeccable Japanese cuisine and innovative cocktails. Helming the kitchen is Executive Chef Meryl Villacorta, who previously worked at Naiyara, and head sushi chef Seiya Noborikawa, a Nobu Miami alum. The restaurant is run by General Manager Francis Pittolloni, who was brought on for his expertise in merging high-end food and beverage concepts together, and of course, owner Zago, who curated the entire vision. Together, the power squad has created the ultimate sexy dining destination, bringing together delicious cuisine, innovative cocktails and bottle service in a dinner-party atmosphere.

Myn-TuPhoto Credit: Posh Panel (Ayman Shurafa)

“Myn-Tu was created over a meeting with my business partner MK and myself, where we were brainstorming how to benefit and profit from my venue Mynt Lounge and having the space available to us next door,” Zago explains. “After listening, and therefore, learning, from our extended list of VIPs and hearing their lack of satisfaction from a culinary point of view in our city, I realized what needed to happen. It was a no-brainer for me to realize that all VIPs deserve to receive the same attention we offer them in our lounge in the setting of a sophisticated restaurant, and to consequently concentrate all of our favorite dishes in a worldly wise and exclusive venue.”

And while Zago has clearly mastered the art of curating the perfect nightclub, he’s now succeeded on the other side of the hospitality business by owning a restaurant. “The restaurant business offers incredible yet fascinating kitchen challenges,” he notes. “Since it is in my nature to be a perfectionist, the food had to adhere to the same protocols. Just like it is in the nightlife industry with DJs and performers, restaurants have similar hoops to jump through with cooks and chefs—disagreements are always part of the industry, so good and wise management is essential to its success. Consistency is what I see as the main ingredient and secret in this profession.”

Myn-Tu-11Photo Credit: Paola Alcaron for Haute Living

Upon entering the intimate restaurant, guests will be awestruck with the gorgeous interior design that the team has crafted. Illuminated by colorful LED lights, pristine mirrored walls and sleek white sofas and tables, Myn-Tu serves as the ideal destination for any occasion. However, we suggest going with a group, since many of the dishes are meant to be shared family-style. And the menu is hard to beat. Japanese and Vietnamese-inspired dishes with a French flair decorate the menu, from a mouth-watering Tataki Wagyu Beef or Hot Stone Wagyu Beef, to Wagyu Gyozas, Creamy Rock Shrimp, Hamachi Zago Jalapeño or Crispy Rice caviar—you can’t steer wrong on the all-encompassing menu.

Executive Chef Villacorta shares that it was the team’s job to bring Zago’s dream menu to life. “The menu highlights Japanese dishes and elevates it with traditional French plating,” she shares. Together, it creates a sophisticated and delectable menu.

One of our favorite items is the Haute Living Truffle Spaghetti—aptly named for its luxurious ingredients—a rich pasta with wild mushroom and shaved truffle. Some of Zago’s favorites include the Crispy Rice Caviar, Saigon Nems Mynt and Crispy Betsy. Other highlights include the French Orange Duck, slow-roasted with sautéed spinach and patta negra; the 36 oz. Bone-In Ribeye; and the Seabass Den Miso—pan-seared Chilean seabass, Japanese-style with caramelized sake-miso sauce. And one can go crazy with the truffles, as guests can choose to add them on to any of the dishes for an additional cost.

Myn-Tu-8Photo Credit: Paola Alcaron for Haute Living

“It took me over a year of traveling in four different countries, experiments and studies to come up with this very well-diversified and focused menu,” Zago says. “The menu is not only French and Japanese, but you can actually find amazing vegan dishes and Vietnamese plates, as well. The list goes on and on. I crafted the menu, but the chefs are here to follow our direction and satisfy the customers with the most perfect cuisine! We have sculpted and put together a true dream team.”

Myn-Tu serves as the perfect night out, where all of your culinary indulgences will be met with exceptional service in an unbeatable, lively atmosphere.

Myn-Tu is open from Thursday-Saturday for dinner, from 7:30 p.m. until 2:30 a.m. To make a reservation, please call 786-216-7790. 

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