Beaker & Gray Brings Global Cuisine to Miami's Wynwood Arts District
On the heels of a successful preview during Art Basel, Beaker & Gray officially opened its doors in the heart of Miami’s Wynwood Arts District on December 10. Named after key culinary tools—a beaker, used to concoct libations, and a Gray Kunz spoon, used to execute dishes—Beaker & Gray is the neighborhood’s new hotspot for globally inspired cuisine and a vibrant bar scene. The restaurant concept, which tips a hat to refined, elegant dining with a menu rooted in inventiveness and approachability, comes to the artsy neighborhood courtesy of Chef/Owner Brian Nasajon and Bar Manager/Owner Ben Potts.
A veteran of Lure Fishbar in New York City, Wish in Miami Beach, and former executive chef at SushiSamba, Nasajon assumes his first role as chef/restauranteur, using worldly ingredients and blending them with the freshest crops of the season. For this small plates concept, Nasajon begins to build his dishes with the basics—garden fresh ingredients straight from his family’s backyard. The menu, sectioned into Bites ($8-$10), Colds ($12-$15), Smalls ($13-$19), and Not So Small ($24-$36), takes diners on a culinary journey around the world with everything from sandwichitos to curry to gnocci. Standout Bites include savory Churros with shrimp, chorizo, and ginger; Nasajon’s take on Pan Frito with guanciale, Spanish olives and stracciatella; and Oaxaca garnished with wax pepper, oregano, and tomatillo. Colds contenders include Glass Noodles with green papaya, chayote, and Valencia peanuts; Spanish Octopus with cilantro, watermelon and palmito; and Baby Beets with strained yogurt, key lime, and pistachio. Smalls run the gamut from Pumpkin Gnocchi with pork rib, lemon, and red shiso; and Turkey Leg with red cabbage, potato cream, and sage to Yellow Curry rice noodles with snow crab, and Chinese sausage. Not So Smalls round out the menu with Piggy—suckling pig with mofongo, mustard seed, and lardon; Whole Fish basted with cardamom butter and served with pomelo and watermelon radish; and Wagyu Ribeye with baby fennel, leek, and daikon.
In keeping with Nasajon’s style—elegant, complex dishes composed with technical precision but rendered in a fun and approachable manner—Potts, a Broken Shaker and Blackbird Ordinary protégé, ensures his crafted concoctions delight, intrigue, and refresh. Keeping things elemental, the cocktail menu is divided into two primary sections—Shaken ($12-$14) and Stirred ($13-$15). Each drink description features ingredients and helpful descriptors, which guide guests by revealing the libations’ notes and flavor profiles. Shaken cocktails feature lighter, refreshing options such as The Halliwell, a spicy and fruity blend of Stolichnaya vodka, Cocchi Americano Rosa, ginger, strawberry, and fresh mint; the Lavagave, a floral yet creamy mix of Don Julio Blanco, Fidencio mezcal, lavender, egg white, grapefruit, and vanilla bitters; and the rich, aromatic Blast Furnace with Basil Hayden’s, Funky Buddha Floridian, and apricot preserves. Stirred libations cater to those with boozy and bold palates including the WW? made with Avion Anejo tequila, crème de cacao, and a house-made Thai chili syrup; the malty yet fruity Billy Club with Monkey Shoulder whiskey, Solerno, Drambuie, and Lillet Blanc; and Super Vin Santo with Michter’s American whiskey, manzanilla sherry, and Faretti Biscotti.
Next, there is a featured Strange drink option that caters to master drinkers seeking an off-the-wall experience with the Inside Outside In—Santa Teresa Gran Reserve, Luxardo Maraschino, and madeira transfused with a fresh pineapple and a house spice blend in a vacuum, then served with a side of cocktail-laden pineapple sticks. Potts also curates Aperitivo ($9-$12) and Digestivo ($10-$13) options such as Rosé-Colored Glasses, rosé topped with watermelon, rosemary, and elderflower soda; the classic Sbagliato, a Beefeater gin, Campari, Cocchi Vermouth di Torino, and sparkling wine starter; Caife Fuar, an Irish coffee riff made with Tullamore Dew, Argyle cold brew, and hand-whipped cardamom cream.
Nestled in the heart of Wynwood, the 120-seat restaurant—designed by Saladino Design Studios—presents a rustic charm with softer touches. The skeleton of a former ice factory, rich wood beams and aged Chicago brick walls frame the space, while two grand bronze chandeliers, matching bronze table finishes and Calacatta marble countertops add warmth. The 3,600-square-foot restaurant features an open kitchen with an eat-in bar for four, an intimate lounge with cozy ottomans and reclaimed artisanal floor tiles, a chef’s table and an inviting 13-seat bar equipped with built-in cellphone charging stations. An outdoor patio will go live at a later date.