Frosted windows obscure the view, and its modest façade offers little hint of what lies within. But step inside, and you're transported to a chic dining room where Parisian charm meets retro Miami vibes. The restaurant, with its warm pink and blue hues, palazzo floors, and cozy booths, feels both elegant and inviting, blending '70s art deco with minimalist Japanese touches.
Opened on January 10, Bistro 8 is the latest project from San Diego-based Showa Hospitality Group, the team behind the fast-casual hit the Taco Stand and the upscale omakase spot Hiden in Wynwood. The group is expanding in South Florida and beyond, and Bistro 8 marks a departure from their earlier concepts. This French-inspired bistro comes with a Mexican twist, helmed by Pancho Ibanez, a veteran of Mexico City's Michelin-starred Pujol.
Chef Ibanez describes his culinary philosophy as "simple pero no sencillo"— simple but not easy. "We want the flavors to shine, using just a few ingredients, but every element is carefully chosen and thoughtfully prepared," he explains to New Times. The result is a menu that combines seafood-forward Mexican traditions with subtle global influences.
Three desserts cap the menu: flan de naranja topped with osetra caviar, a chocolate mousse with macadamia and grapefruit, and a berlinesa with vanilla crème.
Photo by Felipe Cuevas
From Sea to Land Inspired by French and Mexican Techniques
The "Kampachi Crudo," a standout starter, layers silky yellowtail with serrano chile, preserved lemon, and a bright citrus-olive oil sauce. The tostada de camarón has a satisfying crunch and is topped with plump deep-water shrimp, refried beans, and salsa macha. "Salsa Taquera," made with smoky and spicy chipotle pepper, is a tabletop staple meant to enhance almost every dish.The main dishes are comforting and straightforward.
On opening night, the roasted catch of the day, branzino, was seasoned with Mexican adobo and served in tomato salsa with fresh tortillas, encouraging diners to craft their own tacos. For heartier appetites, there's short rib with almond mole and pork belly al pastor paired with black beans and pineapple pico de gallo.
A sound system by Kazunori Taguchi of Taguchi Craft, built using Arctic birch trees aged up to 160 years, sends sound waves through the room like water ripples.
Photo by Paul Stoppi
A Dynamic Dining Room Built For Sound
If the food and Art Deco vibes don't transport you, the sound system might. Designed by Kazunori Taguchi, the Arctic birch speakers create an auditory experience that's immersive without being intrusive.By the entrance, a sleek ten-seat bar serves up inventive cocktails made with traditional Mexican ingredients, like the "Tepache Spritz," made with fermented pineapple, and the "Black Margarett," a mezcal-based negroni topped with coconut foam. Non-alcoholic options and a selection of French wines from the Loire Valley round out the drink offerings.
For Showa Hospitality Group, Bistro 8 isn't about making a grand statement — it's about creating a neighborhood spot where diners feel at home. "We want people to linger, to feel welcome, and to keep coming back," says Ibanez. Unlike the group's other ventures, this singular restaurant focuses on cultivating a sense of community.
Reservations are now available via Resy.com.
Bistro 8. 2069 SW Eighth St., Miami; bistro8miami.com.
