Chef Juan Chipoco strikes gold again with INTI.MO
Chef Juan Chipoco's CVI. CHE 105 is one of the most recognizable, respected and honestly delicious Peruvian restaurants in Miami. His first location was in Downtown Miami and since then, he's opened in Aventura Mall in the newish outdoor section and on Lincoln Road in Miami Beach. He's also got Pollos y Jarras next to the original CVI. CHE 105 in Downtown, a bi-level restaurant with amazing Peruvian style chicken and great decor.
But enough about those, I'm here to tell you about his latest restaurant INTI.MO in the South of Fifth (SoFi) neighborhood of Miami Beach. A lovely, sprawling gold-toned addition to Chipoco's growing empire, he paid as close attention to the menu as the decor.
Billed as "the latest Peruvian-Japanese Nikkei gastronomic venture of acclaimed Peruvian Chef Juan Chipoco," the menu is a journey through both countries. A very unique journey. I'll tell you a little bit about mine, shall we begin?
Sparkling, Pinot Grigio, Voga, Veneto, Italy
Amouse bouche
Soothing, comforting, warm amuse bouche is brought out first. A delectable seafood broth that prepares you for the rest of the meal. They serve it from an adorable kettle/pot into a cute little glass sipping cup with little bits of lime zest at the bottom.
Ceviche Nikkei
Next, I had the Ceviche Nikkei, incredibly fresh diced tuna with a sweet potato brulee, onions in leche de tigre with chancaca honey and hints of yuzu. I ate every...last...bite. Chancaca is a traditional Peruvian sweet sauce made of raw, unrefined sugar from sugarcane or...their version of honey. I'm not a big fan of honey but in this dish yes!
Sushi bombs
The sushi bombs followed and were a flavor explosion. I chose the salmon sushi bomb which was both rich and delicate with quail egg, ponzu and truffle and the lomito parrilerro, made with torched filet mignon slices, chimichurri and crunchy garlic. Try these, I urge you to try these.
Pulpo moche
Short rib pappardelle
A couple of entrees followed including pulpo moche, a plate of tender grilled octopus, patatas bravas, yellow pepper sauce (traditional Peruvian huancaina sauce) and house chimichurri as well as a short rib pappardelle consisting of boneless beef short ribs marinated in ragu sauce cooked low and slow accompanied by truffle pappardelle huancaina. Both were excellent although I was a bit surprised by the latter dish but the huancaina sauce gave it that Peruvian twist.
I'm always compelled to mention that I took home a lot of leftovers from the two entrees. They were enjoyed by my daughter who raved about the short ribs especially.
And as I mentioned at the beginning, the decor is as beautiful as the food. You'll want to take your time and savor every bite on your plate and let your eyes wander at the beauty around you.
INTI.MO, 840 1 St., Miami Beach, 305.964.8006
