A Brickell caviar house is using Miami's marquee dining promotion to reframe what a caviar restaurant can be. Ockap Caviar & Cuisine enters the 25th edition of Miami Spice Restaurant Months — running August 1 through September 30, 2026 — with a $95 three-course menu that pairs its private-label caviar with approachable, familiar dishes rather than the white-glove formats that have long defined the category.
The Menu Strategy
The program, priced at $95 per person, spans three courses across first-course options including Deviled Eggs, Lobster Roll, Charred Citrus Ceviche, and Croquetas de Caviar. Mains run from Crispy Fried Chicken & Caviar to Sea Bass with Champagne Sabayon, Tagliolini with Dill Cream, and a Ribeye & Caviar option available for an additional $10. Dessert selections include Champagne Sorbet, Vanilla Soft Serve, and Chocolate Tart. The menu is available Tuesday through Saturday for the duration of the program at 1060 Brickell Avenue.
Oscar Andrés Brenes, the Dominican restaurateur who founded Ockap in collaboration with Paris-based culinary consultancy Ducasse Conseil, has been deliberate about dismantling the intimidation factor that can keep diners away from caviar-centric concepts. "We wanted a restaurant that reflects the standards of fine dining without the formality or intimidation that often comes with caviar," Brenes said. "Pairing it with familiar flavors and unexpected dishes lets guests experience it in a completely new way." That philosophy extends through the full menu architecture — caviar appears as a supporting flavor in accessible formats rather than as a luxury item placed apart from the broader dining experience.
Operator Takeaways
For operators watching the fine-dining and upscale casual segment, Ockap's Miami Spice participation illustrates a calculated use of city-wide promotional programs to drive trial among guests who would not otherwise book a dedicated caviar restaurant. Miami Spice, administered by the Greater Miami Convention & Visitors Bureau, has historically served as a customer acquisition engine for high-ticket concepts — lowering the price barrier enough to convert curious diners into repeat guests at full menu prices.
Beyond the promotional window, Ockap operates with multiple revenue channels that support the concept year-round. The restaurant offers three Chef's Tasting Menus and à la carte service alongside traditional caviar service. Its signature caviar collection — spanning Baerii, Ossetra, Kaluga Hybrid, and Beluga Hybrid varieties — is available by the tin from 28 grams to one kilogram, a retail-adjacent model that extends revenue beyond the dining room. A nightly Caviar Hour, launching August 11 from 5 to 7 p.m., adds an accessible entry point that mirrors the approachable programming strategy behind the Miami Spice menu itself.
The 60-seat restaurant, including nine bar seats, positions itself at the intersection of luxury beverage and food pairing trends that have grown across the upscale hospitality market — where experiential differentiation increasingly matters more than format alone. Reservations are available through Resy and OpenTable.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
