Wet is one of the only public restaurants in Brickell to be approved for a membership to the Japanese Kobe Association.
Billed as an “upscale dining and live entertainment experience,” Wet in October in the Millecento Building in the heart of Miami’s Brickell Financial District.WET Miami co-founders, Oguz Buyukbas and Rahmi Raxoy Aksoy.The Gem: Crystalized white chocolate, fruit caviar, coconut cremiuex, citrus coulis.A side dish of Purple Mash Potatoes, with purple potato chips and chives.Oceanos Seafood Pasta, with lobster tail, scallops, shrimp, little neck clams and PEI mussels.Medusa Tuna Tartar, with nori powder gochujang, sesame rice cracker.The Brickell Roll.Crab Tacos.Aegean Herb Salad, with Mediterranean fresh herbs, avocado, and pomegranate vinaigrette.Neptune shots – Hamachi, crispy quinoa and ponzu soy.East & West Coast Oysters, served with ponzu, pomegranate and chives. Half dozen or Full dozen.The raw bar at WET Miami.WET Miami offers “True” A5 Kobe beef, the champagne of wagyu.The Wagyu tenderloin.Vural Akdogan, the executive chef at WET Miami, braises a Wagyu tenderloin.The main dining room at WET Miami.Rahmi Raxoy Aksoy, co-founder of Wet Miami, in the main dining room.Customers dance at WET Miami.The DJ at WET Miami.Mermaids dance in elevated swings at WET Miami.The underwater kingdom-themed venue, at 1110 S. Miami Ave., occupies 8,500 square feet across two levels, including bar and entertainment space. Wet, which can accommodate 174 for fine dining, employs 80 people.
South Florida Business Journal
