Simplicity Mastered

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SIMPLICITY
Mastered

By Jenny Starr Perez

MICHELIN-STARRED CHEF MICHAEL WHITE BLENDS TRADITION WITH INNOVATION AT MIKA, HIS FIRST STANDALONE RESTAURANT, IN CORAL GABLES.

Chef Michael White at MIKA

For decades, Michael White has been synonymous with coastal Mediterranean cuisine, earning six Michelin stars and a James Beard Award while shaping some of New York’s most celebrated restaurants. Now, with MIKA in Coral Gables, the acclaimed chef is embarking on a new chapter—one that blends his signature Riviera-style cooking with the vibrant flavors of South Florida in an inviting yet refined setting.

“After years of running fine-dining restaurants, I was drawn to the idea of creating an upscale neighborhood spot,” White says. “A place where people can still enjoy exceptional food, but in a contemporary, approachable atmosphere where hospitality is the cornerstone.”

MIKA, which opened in December, is White’s first standalone Florida restaurant and represents an evolution in his culinary philosophy. While his previous ventures, such as Marea in New York, were known for their polished elegance, MIKA embraces a more fluid concept—one where guests can return time and again for everything from a casual drink to a multi-course meal.

“One of the things that excited me most about this menu is the opportunity to bring some of my signature dishes while also experimenting with South Florida’s incredible seafood and produce,” he says. “We feature delicious crudos, a staple of traditional Riviera-style cuisine, but we make it feel local with ingredients like Key West red shrimp, fresh red snapper, and even stone crab incorporated into pasta.”

At MIKA, simplicity reigns supreme. White’s culinary ethos—honed over decades spent in some of the world’s top kitchens—has evolved to focus on restraint, allowing the quality of ingredients to shine. “Early in my career, I was always thinking about what I could add to a dish,” he reflects. “Now, I focus on what I can take away—what’s truly essential and what isn’t.”

That approach is evident in standout dishes such as fusilli with octopus and bone marrow, an unexpected yet seamless pairing of textures and flavors. “Guests love that it’s unique but still approachable—the kind of dish you try once and keep coming back for,” White says. “It’s not overcomplicated; every ingredient gets its moment to shine.” Another highlight, the langoustine carpaccio, celebrates the purity of fresh seafood, allowing its delicate flavors to take center stage.

While White is known for his meticulous attention to food, MIKA is just as much about ambiance. Designed by Bishop Design, the restaurant’s interiors mirror the warm, coastal aesthetic of the Mediterranean, featuring natural stone, wood textures, and soft lighting that creates an intimate setting. “The atmosphere and design are just as important as the food in creating a well-rounded dining experience,” White notes. “Every detail was chosen to make the space feel welcoming and elegant.”

This year, White is bringing his culinary expertise to the South Beach Wine & Food Festival. At the New York Times Dinner Series at Fisher Island, he will host an intimate evening alongside Chef Bernardo Espinel, crafting a menu that reflects his signature Italian sophistication with bold flavors. “It’s an honor to cook alongside such an incredible lineup of James Beard Award winners, Food & Wine Best New Chefs, and Michelin-starred talent,” White says. He will also be featured at Wine Spectator’s Best of the Best at Fontainebleau Miami Beach, a grand tasting event showcasing an elite collection of chefs and world-class wines. “For events like this, I always stay true to my cooking philosophy—keeping things simple, focused, and letting great ingredients do the work,” he explains. “South Florida has some of the most amazing local produce and seafood, and I love highlighting those flavors in a way that feels effortless but memorable.”

As he continues to expand his presence in Miami with upcoming projects, White remains focused on what matters most: delivering food that is both exceptional and accessible. “Miami’s food scene is growing so much, especially in Coral Gables,” he says. “If MIKA becomes that go-to spot where people celebrate, unwind, and connect over great food and drinks, then we’ve done something right.”

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