Craft Miami Opening Eleventh Location

Next stop: Little Havana

Neil Cooney
Written By Neil Cooney
News Writer
Photo: Official

Having established its reputation as the place “Where good food and good moments meet,” Craft Miami has grown explosively in the last year or two, from several locations to a total of ten. Craft’s next expansion is coming this spring, with an opening in Little Havana. Plan review documents submitted by Craft Little Havana LLC show the new restaurant is in the works at 2114 SW Eighth Street.

What Now spoke about the opening with Craft co-owner Nicolas Bleckwedel on Thursday. Bleckwedel said it’s difficult to nail down an exact launch date for the location.

“We had a lot of issues with the permitting, so we’re trying to advance as fast as we can,” said Bleckwedel, who is expecting an opening in April. “We may not be sure until 48 hours prior. Our main priority is just to have it up and running.”

The Craft menu features sandwiches ranging from a Crispy Chicken Sandwich and a Bacon Cheeseburger to a Prosciutto Sandwich, to a Falafel Sandwich. Mains include Old Fashioned Beef Stew, Steak & Fries, Truffle Gnocchi, and Baked Salmon. There’s also a wide range of breakfast and brunch choices.

“At CRAFT Bar Miami, we seek to offer a modern and casual atmosphere, ideal for breakfast, lunch meetings, a bite after work or a family get together for brunch any weekend,” says the brand’s website. “We take great pride in bringing an excellent service for each one of our customers on top of the delicious food we serve at each CRAFT location. We’d like to make everyone feel like regulars, welcoming them warmly, tending to every detail and serving our best cooking.”

Bleckwedel says the brand will now be taking a short breather, after launching six locations in rapid succession, but more growth is planned for the future: “We’re working on that every day.”

You can keep up with Craft Miami news by following @craft_miami on Instagram.

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Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
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