Founded by Dominican restaurateur Oscar Andrés Brenes in collaboration with Paris-based Ducasse Conseil, the establishment aims to demystify luxury roe. By serving caviar alongside staples like fried chicken, deviled eggs, and croquetas, the restaurant encourages diners to engage with the product in a relaxed setting. The curated Miami Spice menu features options ranging from sea bass with champagne sabayon to a ribeye upgrade, concluding with selections such as champagne sorbet or vanilla soft serve.
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Ockap Caviar & Cuisine Brings Caviar to Miami Spice
Brickell’s Ockap Caviar & Cuisine is stripping the formality from high-end dining by joining the 25th edition of Miami Spice. From August 1 through September 30, 2026, the restaurant will offer a $95 three-course menu designed to pair its private-label caviar with approachable, everyday comfort foods.
Located at 1060 Brickell Avenue, the 60-seat venue operates Tuesday through Saturday. Beyond the promotional program, Ockap offers four distinct caviar varieties—Baerii, Ossetra, Kaluga Hybrid, and Beluga Hybrid—available by the tin or through dedicated chef’s tasting menus. Reservations for the seasonal experience can be secured via Resy or OpenTable.
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