When Addiction Goes Right - Sakaya Kitchen

Step 1 - Admission

I am powerless to control my urges at Sakaya Kitchen

Step 2 - Have a spiritual awakening

Consume large amounts of pork buns, honey orange ribs, ginger Brussels sprouts, Korean chicken wings and short rib salad until you see nirvana…or at least until you hear some lost b-side track from the band put out over the restaurant’s sound system. Lunch was so good today.

It’s not a traditional 12-Step program by any stretch of the imagination, but it fuels my cravings for Bulgogi, maybe the best tater tots in the universe and Bo Saam whenever I need.

Chef Richard Hales was on to something when he opened up Sakaya Kitchen a year ago today in the heart of the Shops at Midtown. He was the pioneer behind the recent rash of Asian-inspired joints that seem to be popping up all over now. Somehow he knew before the rest, something we didn’t. He knew we needed steamed buns, kimchi, pork that roasts for 8 hours, craft beers and crazy good cookies that my 3-yr old dreams awake about. I said it once and I’ll say it again - it’s kick-ass Asian funk-fusion with a Korean edge kind of food that makes the hair on your neck stand up, rocks your socks and keeps you coming back for more.

It could be quite honestly my favorite restaurant in Miami. Unpretentious, fast, killer flavor, local organic and sustainable ingredients, relatively inexpensive and Chef/Owner Richard Hales is just a really good dude and family man. He’s got the street cred also - CIA graduate, worked Azul with Michelle, wine director of Mandarin NYC. Plus he’s rocking a sick food truck, the Dim Saam a Go-Go, that hit the streets a short time ago and is slinging some great stuff across Miami, Wynwood, Design, Downtown, the Gables and few places in between. Check them on Twitter or Facebook for the latest and greatest.

Plain and simple - just go eat here. Eat often and eat a lot. I’m eating Brussels sprouts again for goodness sake. Sakaya Kitchen made me do that. Mom would be proud.

Happy Anniversary Sakaya Kitchen and thank you.