Today, the $6 billion development has materialized into something more tangible: a dining district that reflects Miami’s position as a global city. The neighborhood now supports a culinary density that brings together international influences and established names.

The transformation is visible along the 7th Street pedestrian promenade, where nearly 300,000 square feet of street-level retail and dining have created a walkable experience. International restaurateurs have chosen to open here. Chicago’s highest-grossing steakhouse established its largest location. A Texas-based wine concept built its Miami flagship. A Michelin-recognized chef opened the development’s first restaurant, setting a strong culinary foundation.

The Anchor

Brasserie Laurel opened in late 2022 as Miami Worldcenter’s first restaurant. When Chef Michael Beltran—whose Coconut Grove restaurant Ariete holds a Michelin star—launched his modern French brasserie, much of the surrounding area was still under construction. Beltran’s approach to French classics—escargot, foie gras, beef Wellington served on Bernardaud porcelain—demonstrated that downtown could support serious fine dining. The Michelin Guide noted that despite the richness of the cooking, both the food and environment “manage to feel decidedly of the times.”

Brasserie Laurel’s opening helped establish the neighborhood’s culinary direction. The restaurant operates alongside two sister concepts from Beltran’s Ariete Hospitality Group: Chug’s Express, offering Cuban staples through a walk-up window, and El Vecino, an upscale cigar bar. Together, these venues demonstrate how Miami Worldcenter accommodates both quick service and leisurely dining—a flexibility that reflects how the neighborhood’s residents move through their day.

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Maximalist Ambition

Maple & Ash arrived in March 2025 with a different approach. The Chicago steakhouse, overseen by two-Michelin-star Chef Danny Grant, built its largest location yet: 22,000 square feet across two floors at 699 NE 1st Avenue. The space features an upside-down palm tree fashioned from 10,000 crystal beads, multiple dining rooms including Bar Bocuse for Champagne and caviar, and The Studio, a Friday-Saturday speakeasy. The wine program holds 2,500 bottles and a Wine Spectator “Best of Excellence Award.”

Grant’s menu balances steakhouse tradition with Miami’s seafood preferences. The Fire-Roasted Seafood Tower—hearth-roasted shellfish finished with garlic butter and chili oil—represents the wood-fired cooking that has become a recurring element in Miami Worldcenter’s dining landscape. For diners seeking adventure, the “I Don’t Give a F@k” tasting menu offers a multi-course experience guided by the kitchen. The restaurant also plans to open Eight Bar, a neighborhood bistro and raw bar, by October 2025.
The scale of Maple & Ash reflects confidence in Miami’s luxury dining market. The Chicago flagship generates $35 million in annual sales, and the Miami location aims to capture a similar audience in downtown’s evolving scene.

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