AUTHOR BIO: Dana Somerstein’s passport is stamped with perfect pizza slices, delicate dumplings, and buttery baked goods. When she’s not chasing her next reservation, she practices real estate and banking law as a partner in Fort Lauderdale.
Close, honest friends can be your most brutal critics. Restaurateur Mohamed Alkassar knew that, if he could win over his sometimes-harsh inner circle with dishes for his new venture, he’d have a menu ready for the rest of Miami.
So Mo and his team conceived and bao-ttle-tested nearly a hundred potential menu items. Then he narrowed them down to the 26 items now available at CHŌ Funky Asian Bistro in Sunset Harbour. The testing resulted in something really special: a pan-Asian menu with familiar dishes that feel new and revived in both flavor and presentation.
Mo's attention to detail shows up everywhere. There’s the whimsical ’90s and ’80s box-style TVs that project live images of the street traffic, and, in one case, swimming goldfish. There’s the low, warm lighting that somehow feels inviting and effortlessly cool. Then there’s the soundtrack, which matches the buzzing room, with a crowd of people who look like they live in the neighborhood.
Cho-Garita
The restaurant is Alkassar’s first solo concept after years of working alongside chef Niven Patel, and the space feels deeply personal in a way many “concept restaurants” don’t. It’s playful without being gimmicky, stylish without tipping into sterility. You walk in and immediately understand the idea: settle in, order too much, stay longer than intended.
And you should absolutely order too much. For the record, we absolutely did.
The cocktails set the tone. The Cho-Garita arrived with the perfect level of spice. It was bright and citrusy at first, before the heat slowly crept in just enough to keep things interesting. Meanwhile, “Spill the Tea,” the restaurant’s shareable teapot cocktail filled with vodka, nigori sake, lychee jasmine tea, lemon, and grapefruit, quickly became the table favorite. As my friend Cory said, “It’s too big for one person, but get it for the table and everyone will be really grateful for it.” Sweet at first, then softly tart and refreshing, it managed to feel both playful and comforting. Dangerous in the way all good gossip and group cocktails are, it was deceptively easy to drink, and not a drop was left.
Spill the tea
The food followed the same rhythm: vibrant, thoughtful, and clearly designed to be shared. The wasabi cabbage salad completely surprised us. Crisp, cold, and refreshing, with just enough wasabi punch to wake up your palate without overwhelming the dish. It was one of those simple plates that everyone keeps reaching back toward.
Wasabi cabbage salad
Eggplant lumpia
Then came the duck bao, which were soft, pillowy buns wrapped around rich, flavorful duck that practically melted apart. The wood ear mushrooms added an earthy depth and satisfying bite that balanced the brighter dishes beautifully, while the eggplant lumpia arrived crisp on the outside with silky, perfectly cooked eggplant tucked inside. Even the pork ribs managed that elusive balance between sticky, spicy, savory, and tender without becoming too heavy.
Beef tartare
The beef tartare with miso was another standout. Finely cut prime beef was topped with a gorgeous orange yolk that coated the tartare in a silky richness, while the miso added a subtle umami depth that made every bite feel layered and complete. Our group decided to lose our manners and utensils, using our fingers to shovel the last bits of the tartare from the plate.
But the dish we kept talking about long after dinner was the lamb neck khao soi. It immediately transported me back to my honeymoon in Chiang Mai, while somehow elevating the familiar flavors into new territory. Beneath the rich curry was a subtle allspice undertone that blended continents and influences seamlessly. It felt nostalgic and adventurous at the same time.
Khao soi
Despite being incredibly full and thinking we had no more gas in the tank, the ube cheesecake proved otherwise. Velvety and layered with a crumbly coconut crust and topped with an addictive ube cloud of mousse. Sweet, textured, and just restrained enough to keep every bite balanced, it was the perfect ending to the meal and affirmed the theory that our bodies have an entirely different stomach reserved for dessert.
Pork ribs
Beef short rib
CHŌ understands something important: great restaurants aren’t just about great food. They’re about creating the kind of night you keep replaying long after, already planning your return before you’ve even returned home.
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