RESTAURANT NEWS | MIAMI
Ockap Restaurant in Miami Puts Caviar on Everything, Even the Soft Serve
By Eric Barton | 4:28 p.m. ET, May 18, 2026
AUTHOR BIO: Eric Barton is editor of The Adventurist and a freelance journalist who has reviewed restaurants for more than two decades. Email him here.
Miami has never needed much convincing to treat caviar like an official dinner course. This is a city where caviar bumps can begin a meal at a sports barn and where caviar martinis feel less like a stunt than just a normal Tuesday.
Ockap Caviar & Cuisine brings that thinking to Brickell and builds an entire restaurant around it, with premium Ossetra worked into every course. The restaurant’s whole premise is that caviar should not simply arrive on a blini, a seafood tower, or the occasional grandstanding cocktail garnish. Here, it gets 10 grams per dish at minimum, with 20 grams on the pastas and mains, which is how a luxury garnish becomes the organizing principle of dinner.
Blue crab Caesar
The project comes from Oscar Andres Brenes, a Dominican restaurateur extending his family’s hospitality and food service business into the States. The menu was developed with Ducasse Conseil, the Paris-based culinary consultancy led by esteemed French chef Alain Ducasse’s team, which helped shape the food, tableware, wine pairings, and service standards. The restaurant also debuts alongside its own Ockap Caviar label.
The kitchen is led by chef Carlos Consuegra Graiño, who was born in Spain and trained with Ducasse Conseil’s lead chefs in Paris. In Miami, he has cooked in kitchens connected to Daniel Boulud and José Andrés, and he also helped open Avra Estiatorio at Rockefeller Center.
The menu reads like someone took a very expensive ingredient and refused to let it simply be a garnish. There are caviar croquetas with caviar worked into the béchamel, a lobster roll on pan-seared brioche, and beef carpaccio with beef jelly, pickled radish, and, of course, caviar. Pastas include casarecce with lemon, bottarga, and caviar, plus tagliolini with dill cream and caviar.
Lobster roll with caviar
Then comes the dish that will probably get the most Instagram screen time: fried chicken and caviar. The kitchen uses boneless thighs, pounded thin, marinated in buttermilk for 24 hours, fried, and finished with caviar. Other mains include sea bass with shellfish and Champagne sabayon, lobster with melting potatoes and bisque, and grilled ribeye with, you guessed it, caviar.
Fried chicken and caviar
Vanilla soft serve with caviar
Dessert keeps the idea going, with vanilla soft serve served with chocolate sauce, seasonal freeze-dried fruit, and bottarga grated tableside. There are also caviar tins by the gram, a five-course tasting menu for $160, and a seven-course version for $205.
The 2,100-square-foot dining room seats 60, with nine seats at the bar and a terrace opening onto Brickell Avenue. Dinner is served Tuesday through Saturday, with lunch and happy hour planned later.
In a city already fluent in caviar bumps and Champagne theater, Ockap seems to be betting that Miami is ready for the whole tin.
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