Krüs Kitchen
Restaurant · Miami
3413 Main Hwy, Miami, FL 33133
Highlights
Krus Kitchen’s intimate Coconut Grove spot serves seasonal, farm-driven dishes and stellar natural wines in a cozy, sunlit space perfect for date nights.
Krus Kitchen’s intimate Coconut Grove spot serves seasonal, farm-driven dishes and stellar natural wines in a cozy, sunlit space perfect for date nights.
"Krüs Kitchen is directly above Los Félix and brunch here is also a good idea. The menu changes a lot, but if you see french toast, order it. It comes with confit pear, chantilly cream, maple syrup, a touch of cognac—and it’s like crème brulée in bread form. The omelet is also the most beautiful thing we've ever seen anyone do with an egg. Here, you can bathe in the sunshine from the vaulted skylight, and enjoy a relaxing brunch with some wine and the best french toast you’ve ever tasted." - ryan pfeffer, virginia otazo, mariana trabanino
"This hybrid restaurant, market, and wine bar serves an eclectic menu of dishes, including a signature brunch ceviche dish full of flavors. Made with the local catch of the day tossed in a seasonal leche de tigre, grapefruit, and pickled radish, it comes with plantain crisps for scooping up." - Juliana Accioly
"So your wifi went out just as you were about to confirm your Boia De reservation and now you need another spot to impress that date who has intimidatingly better taste than you? Don’t panic. Go make sure your wifi is secure and find a table at Krüs, which is also very cute, very intimate, and serves pasta that’ll make you want to high-five the moon. Krüs has an outstanding menu full of seasonal vegetables alongside the aforementioned pasta, like a smoked corn agnolotti floating in a savory porcini broth." - ryan pfeffer
"Krüs Kitchen in Coconut Grove has an atmosphere that does for date nights what gamma radiation did for Bruce Banner. The space is intimate but not cramped—with a domed ceiling, scattered wooden tables, and shelves of natural wine and pantry supplies (which you can buy to-go, in case you want to continue the date at home). The menu is a seasonally rotating mix of crudo, pasta, and more. Because it changes often, we can't guarantee what you'll encounter here. " - ryan pfeffer, virginia otazo
"When Krüs Kitchen is at its best, it’s extraordinary. When it’s at its worst, it’s still a very good restaurant that treats its food better than a fancy Maltese at a dog show. The menu here is seasonal and changes at least twice a year. That’s good news and bad news. It means that for months at a time, they’re doing amazing things with scallions, long beans, cabbage, and lobster—but it also means that reliable dishes one season can take wild and unexpected turns the next. photo credit: CLEVELAND JENNINGS / @EATTHECANVASLLC You’re not just coming to Krüs for the food though. It’s such a gorgeous space. The dining room is located above its sister restaurant, Los Felix, up an industrial switchback staircase. A long glass block window stretches high into an arched skylight that spans the room. The restaurant’s bookcases soak in the sun before it sets, highlighting the green and amber bottles of biodynamic wines that fill them. It’s a mellow space that reflects the restaurant’s easygoing attitude. Service is relaxed and our last dinner here lasted three hours. So don’t have pressing plans after the meal. But behind that casual attitude is sincere care—not just for what’s on the plate but the journey it takes to get there. They buy rotating crops from local farmers to encourage soil health and source seafood carefully with fish populations in mind. Krüs is a restaurant for farmers market people. Sometimes, a dish or two is just tinkered with too much. Our favorite plate here used to be the delicate little crudo with sliced wasabi radishes floating in a ponzu pond. One spring, it was invaded by beets, a seasonal change that oversaturated and overcomplicated a perfect dish. Those flaws do happen—but they are the exception to the thoughtful, delicious menu. Overall, it’s fun to see what these folks can do with tomatoes and tuna tartare, or pasta and beef cheeks. Krüs takes risks. And if you’re the kind of person who reads The Old Farmer’s Almanac, go to Krüs—and then keep going back every season. Food Rundown The menu at Krüs Kitchen changes seasonally, but here are a few examples of the kind of dishes you might find here. photo credit: Cleveland Jennings / @eatthecanvasllc Heirloom Tomatoes It’s the kind of dish people might gloss over—heirloom tomatoes and tuna tartare. But the tomato dashi adds salty richness and depth, while the tarragon oil gives it a grassy flavor. Imagine holding your mouth wide open during a giant tomato fight on a freshly mowed field. That’s what this tastes like. photo credit: Cleveland Jennings / @eatthecanvasllc Crudo We can’t overstate how much we loved the old crudo here. Now, it’s an overengineered purple puddle that makes us grimace. The avocado, lemongrass, and fish are all overpowered by the taste and color of the beet ponzu. And the texture of chewy pickled beets is not a fun surprise. photo credit: Cleveland Jennings / @eatthecanvasllc Smoked Coconut Rice The previous version of this dish was much better. To be clear, this one isn’t bad. But squid ink and saffron custard are two very strong flavors. And neither the coconut nor crab can compete. photo credit: Cleveland Jennings / @eatthecanvasllc Grilled Scallops Here’s a great example of what Krüs does so well: an excellent main ingredient layered with complementary flavors from sauces and seasonal vegetables. The meaty scallops with anchovy butter are incredible on their own. But it’s the supporting roles of the saffron-madeira sauce and romano beans that turn this dish into a winner. photo credit: Cleveland Jennings / @eatthecanvasllc Chitarra You can skip this dish. It reads like our favorite kind of story—one involving uni and rock shrimp woven into strands of fresh pasta and lobster broth. But the pasta itself is grainy. It needs a heartier sauce, and the taste of uni fumbles around the dish like a brace-mouthed teenager during his first kiss. photo credit: Cleveland Jennings / @eatthecanvasllc Bone-In Iberico Pork Chop The meat on this pork chop is so tender, your fork slips right through each piece. And the char on the crispy skin crunches along with the sprinkle of sweet grilled snap peas. It’s so good you’ll want to gnaw on the bone." - Virginia Otazo
