Wyn Wyn, a new dining concept dedicated to fresh, sustainable cuisine and a rich blend of global flavors, is set to open its doors at Arlo Wynwood on February 5. Led by Chef David Robbins, the restaurant draws on the chef’s travels from Peru to Polynesia with a menu that highlights locally sourced ingredients and superfoods. Inviting guests to share a lively, community-driven culinary experience, Wyn Wyn is crafted to spark connection and cultivate an environment where conversations flow as freely as the food.
Designed by Humberto De Andrade, Wyn Wyn invites guests into a vibrant, immersive atmosphere where nature meets modern sophistication. Organic textures of wood, stone and lush greenery develop a sense of comfort and warmth, while bold colors, custom patterns, dynamic ceiling lighting and striking oversized art installations weave in a playful, eclectic contrast. The heart of the space beats with the energy of an open kitchen, where the six-seat Chef’s Counter will bring diners face-to-face with the culinary action, enhancing conversation and connection. The 85-seat dining room flows seamlessly out to the outdoor patio, offering both intimate corners and expansive tables designed to bring friends and family together. Each element supports Wyn Wyn’s focus on sustainability, from reclaimed woods and eco-conscious finishes to the special herb garden at Arlo Wynwood’s third-floor indoor-outdoor oasis Higher Ground, where Chef Robbins will grow and pluck the freshest ingredients.
“We’re setting out to bring a fresh perspective to Wynwood, where thinking globally and acting locally is at the core of our philosophy,” said Robbins in a statement. “By supporting Florida’s local businesses and cultivating a space built on connection, locals and tourists alike will gravitate toward a dining experience that enriches both the community and the environment – a true ‘win-win.’”
Open for both lunch and dinner, Wyn Wyn will present a menu that showcases playful nods to Peru, Southeast Asia, Western Europe and Polynesia, all supported by Florida’s local purveyors like Paradise Farms and Counter Culture Kombucha. Broken intentionally into “bites,” “salads,” “something more” and “sweets,” the dinner menu emphasizes clean eating with a running theme of injecting superfood and functional ingredients throughout. The majority of the menu is gluten-free by default, alongside many consciously designed veggie-forward and vegan dishes.
The “bites” section offers shareable small plates, like the Beet Tartare with Mango “Yolk,” a fun twist on the classic beef tartare served with ancient grain crostinis; handheld Steam Buns packed with ginger soy short rib, yuzu pickled cucumbers, gochujang aioli and fresh radish; the indulgent yet balanced Lobster Causa served with chilled yellow potato, aji amarillo crema, smoked salmon roe and rice crips; and more. Guests can also enjoy fresh salads, from the culturally inspired Superfood Tabbouleh to reimagined classics like the Wyn Wyn Caesar with a green goddess dressing.
Larger plates in the “something more” section include showstoppers like the Banana Leaf Wrapped Local Snapper with superfood boosted purple sticky rice, house made kimchi and tableside-poured warm coconut milk and the Korean Fried Chicken, marinated in gochujang and finished with sauce made from fermented garlic honey. Vegetable-forward dishes include the Eggplant Cannelloni with cashew “ricotta,” heirloom pomodoro, rooftop basil, aged balsamic and roasted garlic sourdough and the “Not a Burger,” an antithesis of other processed food versions with a house-made, organic whale food plant-based patty topped with crispy onions, local greens, tomatoes, Chef Robbins’ K-pop glaze and Vegenaise served with fries. Interactive creations such as the Hibachi Grilled Grass-Fed Prime Beef – inspired by Chef Robbins’ upbringing in Hawaii – allow guests to grill K-pop-glazed meat tableside accompanied by bok choy, Okinawa purple yams, gochujang aioli, ginger tamari and yuzu pickled cucumbers.
To end on a sweet note, dessert highlights include the Love at First Bite, a superfood cashew cacao torte with an almond flour crust served with whipped coconut cream, sea salt, puff grains and goji; the playful Kid at Heart Chocolate Cake, a dark chocolate cake adorned with Fruity Pebbles, chocolate pearls and cereal milk; and a nod to Florida with the Not Your Grandma’s Key Lime, creatively constructed with cashew cream, local limes, Redland guava and an almond flour crust.
On the lunch menu, guests will find an array of Wyn Wyn’s signature salads and bites with the addition of bowls, sandwiches and toasts, including Organic Protein Bowls, the House Beet Cured Sustainable Salmon Toast and the Korean Fried Chicken Sandwich. To pair with refreshing dishes, the lunch menu features fresh juices and brews, from Local Organic Kombuchas and Watermelon Ginger Juice to Fresh-Pressed, Chilled Sugarcane Shots.
Complementing the fresh, clean-eating approach of the menu, Wyn Wyn’s cocktail program offers drinks featuring superfood ingredients. Guests can imbibe in the hydrating Green Goodness, a gin-based cocktail packed with electrolytes from house-made wheatgrass, cucumber and melon juice; the Pisco Morada, a house-made chicha morada complemented by antioxidant rich purple corn, pineapple, lime and a variety of spices; and riffs on more classic cocktails like the Old-Fashioned-inspired Personal Vice with pecan-infused bourbon and cacao bitters and Date Night, an espresso martini expertly elevated with a date and palm sugar caramel.
The 2,758-square-foot restaurant located at 110 NW 26th St. will offer lunch from 11:30 a.m. to 4 p.m. Monday through Friday. Dinner will be available from 5-10 p.m. Wednesday, Thursday and Sunday and from 5-11 p.m. Friday and Saturday. Lucky Hour, Arlo Hotel’s signature Happy hour, will take place at the bar from 4-7 p.m. on weekdays. On February 22, shortly after opening, Wyn Wyn will launch weekend brunch, available Saturday and Sunday from 11 a.m. to 4 p.m. Reservations are available on Resy.
