Amazónico Brings a Lush, High-Voltage Escape to Brickell
Brickell has no shortage of statement restaurants, yet the new Amazónico, already established in Madrid, London, Dubai, and Monte Carlo, lands with the theatrical confidence of a place that knows it’s about to be the city’s next obsession. Set across three floors and wrapped in lush greens, dark woods, and swirling 1970s Brazilian glamour, it feels like someone reimagined the Rainforest Café for adults who drink herbaceous negronis, wear linen after dark, and don’t mind a little smoke curling out of their cocktails.
The first thing you notice is the atmosphere – alive, layered, and intentionally transportive. The ground floor houses the main dining room with an open kitchen, anchored by live bands that build the rhythm of the night. Upstairs, a mirrored staircase leads to the Bar & Lounge, where DJs take over and cocktails appear in whimsical vessels, from playful monkey mugs to a mojito that arrives in a smoky flourish. It’s theatrical, yes, but never gimmicky; the show is part of the experience.
And the food, if anything, anchors it all even more.
Amazónico’s menu leans into Latin American roots, with strong Amazonian themes and a noticeable Asian-fusion current running beneath the surface. Among the cold starters, the Langosta, Maine lobster dressed in Parmesan, leche de tigre, and raspberries, was the kind of dish that makes you sit up. Bright, clean, and unexpectedly refreshing, it hit like a palate-awakening amuse-bouche. The Cangrejo, featuring snow crab atop a spicy cassava cake with tomatillo sauce, was even more addictive. If left unchecked, I truly could have eaten ten.
The sushi program – tucked on the second floor – quietly rivals some of Miami’s best. The sashimi was pristine and buttery, each slice melting with each bite, a subtle nod to the restaurant’s Nikkei influences.
From the small plates, the Rollito Samosa delivered comfort and crunch: chicken rolls with Tybo cheese and coriander sauce, fried to crisp, golden perfection and bursting with flavor.
But the real event was the entrée: the Txuleta, an 18-ounce, 45-day dry-aged bone-in prime strip steak. It arrives with all the gravitas you’d expect, deeply charred and beautifully marbled. The kitchen cooks it to a perfect ruby center, and while it stands solidly on its own, a “pro tip” emerged at our table: add a spoonful of the molten Queso Fundido, a baked Fontina laced with sun-dried tomato and anchovies. Alongside, the Papas, crushed baby potatoes with rosemary and garlic, offered exactly the kind of crispy, aromatic support a steak like this deserves.
Dessert demanded a sampler, and the Signature Dessert Platter made sure we didn’t regret it. The standout? The Crema de Choclo, their silky corn crème brûlée with coconut sponge and corn meringue – deeply comforting and subtly tropical. The Pastel de Queso delivered a rich, Amazonico-style cheesecake, and the inclusion of Brazilian brigadeiros was a thoughtful nod to the brand’s roots.
Amazónico Miami is bold, lush, loudly atmospheric, and undeniably fun – a place where dinner intentionally becomes the night. And in a city that thrives on spectacle, this three-story jungle feels right at home.
