In a city saturated with culinary concepts chasing clout, there are only a handful of restaurants that actually stop you in your tracks. Paya Miami is one of them.
Nestled in the heart of Miami’s South Beach, this lush tropical enclave offers a culinary love letter to the islands—written in the languages of heat, sweetness, brightness, and soul.
Paya doesn’t just serve island cuisine—it elevates it, reinvents it, and delivers it with a fresh confidence that’s equal parts Miami boldness and international finesse.
When I sat down for the chef’s tasting menu, I didn’t expect to be taken on a globe-spanning journey that would jump from West Indian spice to Southeast Asian tang, pause for a flirtation with the Latin tropics, and then round out the evening with a gourmet spin on the Key Lime Pie.
Yet somehow, under the creative guidance of Chef Niven Patel and business partner Mo Ali Alkassar, it all made sense—and tasted sublime.
A Setting that Whispers Island Dreams
The first thing you notice when walking into Paya Miami is that it feels like an escape—one part Caribbean retreat, one part Indian sanctuary, and entirely its own.
The space is a masterclass in ambiance, with soft reds and vibrant teal tones layered into a sophisticated, bohemian palette. Textured fabrics, woven accents, and handcrafted decor create warmth, while the open layout leads effortlessly to a stunning outdoor patio.
There, beneath a slatted pergola draped in flowering vines, guests dine alfresco beside a shimmering pool—a scene so effortlessly lush, it feels like a page torn from a South Asian coastal resort dropped right into the heart of Miami Beach.
Add in the tropical aromas wafting from the kitchen and the mellow rhythm of island beats, and you’ve got more than a restaurant. You’ve got a curated escape.
Cocktails That Speak Fluent Island
To kick things off, we sampled a trio of cocktails from Paya’s drink menu, each crafted with finesse and flair. The Guava Mojito was a breezy stunner—fresh mint, muddled guava, and just the right tickle of rum made it feel like vacation in a glass.
The Hibiscus Sour, with its vivid fuschia hue and floral tartness, was elegant and aromatic, its silky foam top lending a delicate finish.
But the showstopper? The Mo-garita. This bold blend of watermelon and strawberry, balanced by both tequila and mezcal, was sweetened with jerk agave and rimmed in a smoky BBQ Tajín. It was a knockout in both creativity and flavor—a cocktail that danced on the edge of spicy, fruity, and smoky, leaving a lasting impression long after the glass was empty.
Island Cuisine Reimagined: A Tasting Menu Worth Traveling For
This is where Paya Miami really begins to flex its muscles. The 10-course tasting menu, a curated progression of the restaurant’s standout dishes (and only $75 per person), showcases the kitchen’s deep commitment to quality, creativity, and reverence for global island flavors.
Amuse & Starters
The tasting menu, a curated progression of the restaurant’s most evocative dishes, plays out like a symphony of flavors, each course revealing another facet of Chef Patel’s global island lens.
We opened with a trio that immediately set the tone: the Green Papaya Salad, Sebastian Inlet Oysters, and Scallop Crudo. The papaya salad was a burst of brilliance—curry oil, fresh cilantro, delicate shrimp and a vibrant slaw that danced with brightness and crunch. It was spicy, herbaceous, and unapologetically tropical.
The oysters, dressed with jackfruit, shallots, and champagne vinaigrette, were unexpectedly sublime—even for someone not typically swayed by oysters. They were fresh, lightly briny, and finished with a tangy snap that elevated every bite.
The scallops followed in dramatic fashion—uniquely perched atop plum drizzled with a passionfruit vinaigrette and paired with jalapeño, they were sweet, spicy, and impeccably balanced, leaving a lingering warmth and desire for more.
Next came the Ceviche, served in a coconut shell and kissed with a young Thai coconut sauce was equal parts creamy and zesty, topped with crunchy corn nuts for that necessary contrast in texture. It was a perfect seafood bridge between the starters and the more composed mid-course selections.
Bright Bites & Big Flavors
From there, we transitioned into a comforting, creative trio: the Eggplant Crostini, Endive Salad, and the Truffle Grilled Cheese. The eggplant crostini was a masterclass in sweet and savory—creamy avocado mousse, golden raisins, and a whipped feta-goat cheese spread united on a crisp toast, delivering richness and balance.
The endive salad brought lightness and pop with citrus-infused dressing, a generous snowfall of Pecorino Toscano cheese, and delicate leaves that made it feel both hearty and refreshing.
Then came the grilled cheese, which redefined the concept entirely—crispy, buttered bread sandwiched a molten blend of truffle brie, served with a mango jam that nodded to Chef Patel’s Indian roots. It was indulgent, nostalgic, and completely elevated.
From Thai Chicken to Indian Chimichurri
The heavier mains rolled in next: Tamarind Lamb Chops with caramelized plantains, Steamed Estrella Mussels, and Thai Fried Chicken. The lamb, tender and expertly charred, paired beautifully with the sweet plantains for a Caribbean-meets-coastal Mediterranean moment.
The mussels, while thoughtfully presented, lacked the punch of the other dishes—the sauce fell a bit flat. But the fried chicken quickly stole back the spotlight: golden, crunchy, and accompanied by a crave-worthy dipping sauce and house pickles. It was a dish that balanced comfort and technique with ease.
We closed the savory portion with a trio of standout plates: Smoky Cauliflower with saffron and cranberries, the beautifully grilled Skirt Steak with a samosa-style potato pancake and Indian chimichurri, and the Catch of the Day—a Yellow Jack swimming in a coconut curry reminiscent of Thai tom yum, with its layered heat and herbaceous lift.
Each dish built on the last, showcasing a confident and cohesive culinary narrative. This kind of thoughtful progression is often what differentiates Paya from typical steakhouse restaurants.
And then, of course, came the grand finale: Rum Cake and Key Lime Coconut Tart. The rum cake was a revelation—perfectly moist, rich with caramel, and melting into the vanilla ice cream beside it.
A perfect wink to the Caribbean islands. The tart, with its thick graham cracker crust and silky coconut-lime balance, offered a soft, cooling finish to a night defined by boldness and beauty. And was the perfect way to end the meal- afterall, you can’t do Florida without a Key Lime Pie!
Visionaries Behind the Plate: Chef Niven Patel and Mo Alkassar
At the helm of Paya Miami is Chef Niven Patel, a four-time James Beard Award semi-finalist and the culinary force behind some of Miami’s most acclaimed restaurants. A pioneer in the city’s farm-to-table movement, Chef Niven is the co-founder of FEAL Hospitality (formerly Alpareno Restaurant Group), a hospitality group that includes award-winning concepts like Ghee Kitchen, Erba, Orno, and Mamey.
Paya is his newest love letter to the islands, drawing on years of cooking in the Grand Cayman Islands and layering global influences—from Caribbean and Southeast Asian to Indian—into a culinary narrative that’s as soulful as it is sophisticated.
Chef Niven’s approach isn’t just inspired—it’s deeply personal. He lives on and runs Rancho Patel, a working farm in Homestead, Florida, where he cultivates many of the fruits, vegetables, and herbs used across his restaurants. His passion for growing food is matched by his devotion to flavor and hospitality. This isn’t farm-to-table marketing fluff—it’s his lifestyle.
His partner in all of this is Mohamed (Mo) Ali Alkassar, a dynamic hospitality visionary and 2023 James Beard Award semi-finalist for Outstanding Restaurateur.
Mo’s journey is as expansive as the flavors at Paya: born in Spain, raised in Syria, and having overseen more than 40 restaurants across the Middle East, Europe, and the U.S., he brings a level of global savvy and emotional intelligence that permeates the guest experience.
Together, Chef Niven and Mo have built a hospitality group rooted in passion, trust, and deeply considered food—Paya being a standout expression of that mission.
At Paya, you can feel the imprint of both men. Chef Niven’s soulful island cuisine and culinary precision meet Mo’s warmth, vision, and operational excellence.
The result is a space that doesn’t just serve beautiful food—it makes you feel something. It’s the culmination of lives spent in kitchens, on farms, across continents, and always in pursuit of joy through food.
Paya Miami Redefines Island Cuisine
Tucked away from the buzz of mainstream food scenes, this restaurant quietly redefines what comfort food can be. It doesn’t shout for attention—but earns it through depth, care, and cultural respect. The menu is confident, unhurried, and rich with stories that unfold with every bite.
What makes Paya Miami remarkable isn’t just the high-quality ingredients or the thoughtful cooking techniques—it’s the way the kitchen pulls together threads from across the Caribbean, Latin America, Southeast Asia, and India, and weaves them into something wholly their own. This isn’t a “fusion” restaurant chasing trends. It’s a tribute to migration, flavor, family, and heritage.
Each dish reflects a story—a grandmother’s spice blend, a childhood memory of street food, the aroma of grilled meats by the beach. It’s island cuisine at its most intentional, most elevated, and most inclusive.
And while it’s clearly a chef-driven restaurant, it never feels unapproachable. The warmth of the staff, the thoughtful pacing, and the welcoming design make it feel like a dinner party you were lucky to be invited to.
A Tropical Standout on the Miami Map
There are plenty of places in Miami to grab a mojito or a curry or a ceviche. But few do it with the imagination, craftsmanship, and cultural depth of Paya. From the first sip of the Mo-garita to the final bite of the Key Lime Coconut Tart, the experience is immersive, invigorating, and undeniably special.
Much like Ghee Wynwood redefined Indian cuisine in the city, Paya draws from its island heritage to create something bold, contemporary, and deeply rooted in tradition.
It’s a celebration of tradition through a modern lens—a restaurant that respects its roots while daring to create something entirely new. And in a city teeming with culinary energy, Paya Miami earns its place not just as a destination but as a landmark.
So, whether you’re a local epicure or a culinary traveler chasing unforgettable flavors, let your compass point toward Paya. There, behind a palm-shaded patio and a discreet entrance lies a restaurant that redefines island cuisine for the next generation.
