Elcielo Miami

Colombian-born Chef Juan Manuel Barrientos' culinary artistry has garnered international fame, and his burgeoning empire has this Miami location has been going strong since 2015. An open kitchen and backlit bar welcome patrons to the space, outfitted with stone floors and well-sized wood tables. Warm lighting and greenery complement the sleek appeal.Come to experience elevated Colombian food and dramatic presentations, from the tableside chocotherapy to the Tree of Life bread service. Expect a variety of small bites leading up to the main courses, including an activated charcoal buñuelo with a porcini and black truffle filling, and a fritter made with fresh cheese, corn, and tapioca pearls. Cleanse the palate with a green mango popsicle with a spicy powder coating and a shot of aguardiente.

• A tasting menu designed as choreography: Short courses, quick pivots in texture and temperature, and a tight, theatre-like pace.
• Chocotherapy as a deliberate break in formality: A hands-on chocolate course that resets the room’s mood mid-meal.
• Dynamic pricing tied to specific nights: The restaurant publishes per-day menu pricing, and adds optional wine, champagne, and caviar supplements.

• Yuca (cassava): The base of the Tree of Life bread service, a signature opening ritual.
• Chocolate: Central to the chocotherapy course, used as a tactile, tableside element.
• Truffle: Used in the truffle buñuelo, one of the menu’s rich mid-course highlights.
• Dry shrimp and rice: A named Guajira-style rice course that anchors the menu’s Colombian register.
• Kampachi and golden berry: Paired as a bright, acid-driven seafood course.
• Stone crab: Turned into empanadas, a Miami-specific ingredient worked into the tasting flow.

One-star, multi-sensory Colombian tasting menu in Brickell, staged as ‘The Experience’ with dynamic pricing by day. The sequence is built from small, high-impact bites and interactive moments, with recurring signatures that include tableside chocotherapy, the Tree of Life yuca bread service, a truffle buñuelo, Guajira’s dry shrimp rice, stone crab empanadas, kampachi with golden berry, and lobster encocado.