A trendy new restaurant and lounge has made its way to North Miami Beach and, within just a few months, it’s already talk of the town. Located on the Intracoastal Waterway, Lique {3957 Northeast 163rd Street, North Miami; 305.705.2425}, offers chic nautical décor, 1,000 feet of docking space, an inventive craft cocktail list, and an eclectic menu featuring seafood-inspired delights such as snow crab claws, oysters, and whole grilled branzino. We had a chance to catch up with Peter Cumplido, director of operations at Trust Hospitality Group, the restaurant group behind Lique, to discuss the concept, the décor, the menu, and more.
How did the concept for Lique come about? What sparked the idea?
The idea was sparked when I joined Alex Podolnyy almost two years ago. But we pushed it aside to create Sweet Nectar (on Las Olas Boulevard in Fort Lauderdale). Then, some of the founding members of Seaspice came to us very interested in the space, which created the spark again. So Alex and I decided to open what we’d always envisioned for the space and its capabilities.
How does the décor of the space reflect this concept?
The décor represents the concept and what we envisioned it to be. It’s a feeling of St. Tropez and the south of France, with rustic and organic textures and colors.
What sets Lique’s location apart from other places in the area?
Lique is a destination, a hidden gem, and one of the few properties in South Florida with waterfront views and water access. The neighborhood has nothing like it. In South Beach, you have many options that are similar to our concept, but our cuisine makes us stand out from other restaurants in South Florida. We brought the touch and feel of South Beach to the fast-growing neighborhood of Sunny Isles and North Miami Beach.
What does “Lique” mean? Why was this chosen for the name?
We were just playing around with words and thought it was different and funny once we started using it. “I want to lick you.”
Tell us about the overall menu concept.
The menu consists of whole fresh fish from our charcoal grill and raw fish, and contains lots of ingredients from the Mediterranean and Asia. It’s not a typical match, but when you put the two region’s ingredients together, they make sense—great combinations with unique flavors and outcomes.
What about the drink menu?
Our drink menu consists of lots of fresh fruit and exotic flavors. We have a very rare scotch and Cognac collection and over 80 bottles of hand-selected wines from all regions. It’s a very big rosé venue with Miraval and the only Stoli Elit “Ice Bar” in Miami
How does Miami play a part in the flavors and ingredients on the menu?
It plays a big part; being so close to the Caribbean and South America, we use those exotic flavors, spices, and herbs to enhance all of our food and beverage options.
What might surprise visitors about Lique if they are coming for the first time?
The entire place! The water views, décor, and charcoal grill smell. When you walk in, it’s a shell-shocker because of the plaza it’s in, the entrance itself, and our neighbors.
What is your personal favorite item on the menu? What would you recommend to first-timers to try?
The raw fish from our raw bar and anything from the grill. And our housemade Peking duck.
What about Lique are you most proud of so far?
That it’s become so popular so quickly. And that our dedicated team shares the same passion and belief that Alex and myself have for the concept.
