Miami’s Wynwood district is about to raise the bar on dining. On February 5, Wyn Wyn opens its doors at the stylish Arlo Wynwood, promising a culinary experience where global inspiration meets local sustainability. Helmed by Hawaiian-born Chef David Robbins, the restaurant blends bold flavors from Peru, Southeast Asia, and Polynesia with the finest locally sourced ingredients. Guests can expect a menu that’s as innovative as it is nourishing, with every bite crafted to spark connection and conversation.
“We’re setting out to bring a fresh perspective to Wynwood, where thinking globally and acting locally is at the core of our philosophy. By supporting Florida’s local businesses and cultivating a space built on connection, locals and tourists alike will gravitate toward a dining experience that enriches both the community and the environment—a true ‘win-win.’”Chef David Robbins
Designed by Humberto De Andrade, Wyn Wyn is a feast for the eyes as much as the palate. Organic materials like wood and stone meet lush greenery, creating a warm and inviting atmosphere. Bold colors, oversized art installations, and dynamic ceiling lighting add a playful touch, reflecting Wynwood’s creative energy.
The open kitchen serves as the restaurant’s heartbeat, with a six-seat Chef’s Counter offering a front-row view of the culinary action. The 85-seat dining room extends seamlessly onto an outdoor patio, providing intimate corners and expansive tables perfect for any gathering. A special herb garden, located at Arlo Wynwood’s third-floor oasis Higher Ground, ensures the freshest ingredients make their way to your plate.
Chef Robbins’ menu is a passport to global flavors, brought to life with Florida’s best local produce. Organized into “bites,” “salads,” “something more,” and “sweets,” the offerings emphasize clean eating and feature superfood ingredients throughout. Gluten-free, veggie-forward, and vegan options abound, making Wyn Wyn a destination for all diners.
Beet Tartare with Mango “Yolk”: A plant-based twist on a classic, served with ancient grain crostinis.
Steam Buns: Filled with ginger soy short rib, yuzu pickled cucumbers, gochujang aioli, and fresh radish.
Lobster Causa: Chilled yellow potato, aji amarillo crema, smoked salmon roe, and rice crisps combine for an indulgent yet balanced bite.
Banana Leaf Wrapped Local Snapper: Served with purple sticky rice, house-made kimchi, and warm coconut milk poured tableside.
Korean Fried Chicken: Marinated in gochujang and finished with fermented garlic honey sauce.
Eggplant Cannelloni: Cashew “ricotta,” heirloom pomodoro, rooftop basil, aged balsamic, and roasted garlic sourdough.
Hibachi Grilled Grass-Fed Prime Beef: K-pop-glazed beef grilled tableside with bok choy, purple yams, and ginger tamari.
Love at First Bite: A cashew cacao torte with whipped coconut cream, puff grains, and goji berries.
Not Your Grandma’s Key Lime: Redland guava, local limes, and almond flour crust redefine the Florida classic.
Wyn Wyn’s lunch menu features signature bites alongside new additions like protein bowls, sustainable salmon toast, and the Korean Fried Chicken Sandwich. Pair these with fresh juices or chilled sugarcane shots for a midday pick-me-up. For cocktail enthusiasts, the Green Goodness (gin with house-made wheatgrass and melon juice) and Pisco Morada (a chicha morada twist) redefine refreshment.
Launching February 22, Wyn Wyn’s weekend brunch will offer an exciting array of dishes and cocktails, perfect for leisurely mornings or celebratory gatherings. Reservations are available on Resy, ensuring your spot at this soon-to-be Wynwood favorite.
Located at 2217 NW Miami Ct, Miami, FL 33127 inside Arlo Wynwood, Wyn Wyn offers lunch from 11:30 a.m. to 4 p.m. Monday through Friday and dinner from 5-10 p.m. Wednesday, Thursday, and Sunday, with extended hours until 11 p.m. on Friday and Saturday. Happy Hour runs weekdays from 4-7 p.m., offering signature cocktails and bites in a relaxed setting.