A Slice of Innovation: Eleventh Street Pizza and Ghee Indian Kitchen Unite for a Limited-Time Collaboration
Miami’s dining landscape is about to witness a fusion of culinary excellence as Eleventh Street Pizza and Ghee Indian Kitchen, two of the city’s most celebrated Michelin-recognized establishments, come together for an exclusive collaboration. For two weeks only—February 21st through March 14th—diners can experience a menu where old-school New York pizza meets the deeply spiced traditions of Indian cuisine.
At the heart of this partnership is a shared passion for bold flavors, high-quality ingredients, and a deep appreciation for craft. David Foulquier, the visionary behind Eleventh Street Pizza, and Chef Niven Patel, the mastermind behind Ghee Indian Kitchen, have crafted two limited-edition pizzas that showcase the best of both worlds.
The Saag Paneer Pizza ($32) elevates the classic spinach-and-cheese combination with smoked paneer, caramelized onion crème, and pickled sweet peppers, offering a rich yet nuanced take on the beloved Indian dish. Meanwhile, the Smoked Lamb Neck Pizza ($42) layers tender, smoky lamb over tikka sauce, pickled onions, crispy shallots, and fresh herbs, creating a bold and aromatic experience.
To delve deeper into this one-of-a-kind collaboration, we sat down with David Foulquier and Chef Niven Patel to discuss the inspiration behind the partnership, their creative process, and how these two distinct culinary worlds seamlessly come together.
Q&A With David Foulquier and Chef Niven Patel
Eleventh Street Pizza and Ghee Indian Kitchen are two of Miami’s most beloved Michelin-acclaimed spots. What sparked this collaboration?
David Foulquier: First of all, when I moved into Dadeland with Eleventh Street Pizza, it was somewhat foreign territory for me. I had been at UM 15 years earlier, but my roots in Miami were more in the downtown area. I’ve always greatly admired Niven, Mo, and everything they do with their restaurant group. So, knowing that I had Ghee right next door was an instant green light to make something happen in Dadeland.
Since then, I eat at Ghee pretty much every time I visit the Eleventh Street Pizza Dadeland shop. There’s nothing that excites me more than a smoked lamb neck with some rice and naan. All those flavors remind me of how I grew up eating Persian food, while at the same time tantalizing my palate with new spices and flavors from India that I had never experienced before.
The idea of doing a pizza collaboration with them was incredibly exciting because I love their food so much, but I also wanted to raise awareness about Eleventh Street Pizza’s presence in Dadeland and offer something special for the neighborhood. And for the Ghee team—I know they just opened an amazing new location in Wynwood, where I recently dined with my whole team. Hopefully, they get some well-deserved buzz from this as well. Our Eleventh Street Pizza following in downtown is no joke!
Chef Niven Patel: When we heard that Eleventh Street Pizza was coming to Downtown Dadeland, we were so stoked about the idea of creating something special together! Who doesn't love a good pizza collab?!
The Saag Paneer and Smoked Lamb Neck pizzas are bold and innovative. Can you walk us through the inspiration behind these flavors?
Chef Niven Patel: The Saag Paneer is our elevated take on traditional pesto. It’s packed with spices that, when heated, release incredible aromas. These aren’t just store-bought spices—they’re blended specifically for this dish.
The lamb neck is beautifully fatty—in the best way possible—and the dough holds up perfectly against its rich texture. This pie also has subtle sweet notes from the jaggery the lamb is cooked in. Both pizzas were inspired by locally grown greens and the use of organic meats, ensuring every bite is as fresh as it is flavorful.
Miami’s dining culture has been evolving rapidly. How do you see collaborations like this shaping the city’s future, especially in terms of high-end casual dining?
David Foulquier: Collaboration has always been a big part of my identity. Back in the old Fooq’s days, we used to do the Fooq’s & Friends series, where we’d bring in chefs—both local and from out of town—to create unique, one-off events. Having a chef step outside their comfort zone and cook something they’re not used to is always exciting—it pushes creativity and brings out the best in them.
In New York City, at Sushi Noz, we do something similar with the Japan Series, and it’s been a huge success. We host Michelin-starred chefs from Tokyo and across Japan for exclusive one- or two-night events, giving guests the rare opportunity to experience flavors they’d otherwise have to travel to Japan for.
In this case, blending Indian flavors with New York-style pizza is something truly unique and exciting. I hope everyone enjoys what we’ve created.
Chef Niven Patel: Collaborations allow restaurants to grow and learn from one another. For us, this partnership isn’t just about friendship—it’s about sharing the same values and commitment to excellence.
Both of you have built strong culinary identities in Miami. What do you admire most about each other’s approach to food, and how did that influence this collaboration?
David Foulquier: What I admire most about Niven and Mo is that they’ve built a true family operation—but it’s become so much more than that. They took a mom-and-pop shop and turned it into a restaurant empire, which is something I’m working toward with my own brother and family. I love seeing the way they operate, with a real all-of-house mentality—seamless teamwork between the front and back of the house.
Niven has been at the forefront of Miami’s culinary scene since I started over a decade ago. From growing his own ingredients at Rancho Patel to making some of the best Indian food, some of the best wood-fired cooking, and now the best Caribbean food—come on, I mean, wow. And his Italian food? No joke either! It’s an honor to collaborate on a pizza with him.
And Mo? He’s pure hospitality. He’s the guy who’s always smiling, always treating his team with respect, and always giving his best to ensure every guest has an incredible experience—all while being a true team player. Plus, we like to boogie together now and then. You might even catch us in the DJ booth at Space Terrace during Miami Music Week next month for sunrise!
Chef Niven Patel: What I admire about David is that David is David, in any conversation. He has the success, the name, the brand—but he’s still just David. He’s down-to-earth, passionate, and genuinely cares about the ingredients he uses. That’s something I truly respect.
This is a two-week-only collab, but is there a chance we’ll see more from you both in the future? Maybe even a permanent menu item if people go crazy for it?
David Foulquier: I doubt this will make its way permanently onto the menu! These pies take a lot of work and a true collaboration. But what I can say is that every time we partner with someone, we learn something new. It challenges us, expands our perspective, and keeps the creative spirit alive for my team.
I know Lauren Bozena, my Director of Ops (@pizaaaqueen), is definitely going to take something valuable from this experience. I wouldn’t be surprised if we start seeing some exciting new specials from her soon!
Chef Niven Patel: We’re always looking forward to future collaborations.
Eleventh Street Pizza and Ghee Indian Kitchen, two Michelin-recognized Miami favorites, are joining forces for a two-week collaboration from February 21st to March 14th. Diners can savor unique pizzas like Saag Paneer and Smoked Lamb Neck, blending New York-style pizza with Indian culinary traditions. This partnership highlights their shared passion for bold flavors and high-quality ingredients.