Ockap is built around a single ingredient. Premium Ossetra carries every plate, ten grams at a minimum, twenty with the pastas and the mains. The caviar is the restaurant’s own, sold under the Ockap Caviar label.
Ockap is the work of Oscar Andres Brenes, a Dominican restaurateur extending his family’s hospitality and food service work into the United States through RAAG Food Corporation. It is the first restaurant under his name in the U.S.
Caviar carries every course at Ockap. It opens the meal bright and briny, settles deep against warm sauces through the mains, and surfaces in unexpected places at dessert. The Selection of Premium Caviar is served in the traditional manner: by the tin, on mother of pearl. Never on metal. Tins are available in sizes from 28 grams to one kilogram, across Baerii, Ossetra, Kaluga Hybrid, and Beluga Hybrid, each accompanied by toasted brioche, crème fraîche, chives, red onions, hard boiled egg, and blinis.
All caviar at Ockap, served at the table and sold under the Ockap Caviar label, is farmed sustainably through aquaculture, a practice that reduces pressure on wild sturgeon populations and supports their long term conservation.
Ockap sits on Brickell Avenue, the financial corridor of Miami and the city’s most international stretch. The kitchen is led by Carlos Consuegra Graino. Spanish by birth and trained alongside the lead chefs at Ducasse Conseil in Paris, he draws on the Basque, Cantabrian, Asturian, and Mediterranean traditions of his home country. In Miami, he has cooked in the kitchens of Daniel Boulud and José Andrés, and had a hand in opening Avra Estiatorio at Rockefeller Center.
The menu unfolds across Starters, Pastas, Mains, and Desserts. The Caviar Croquetas are Spanish in style, with caviar compressed into the béchamel and a shell that crackles. The Lobster Roll & Caviar sits on pan seared brioche under a whole claw. The Tagliolini, Dill Cream & Caviar is the cleanest expression of the kitchen’s premise. The Sea Bass, Shellfish, Champagne Sabayon & Caviar is the technical centerpiece, cold caviar against a warm sabayon. The Fried Chicken & Caviar is the kitchen’s playful counterpoint: boneless thighs pounded thin, marinated in buttermilk for 24 hours, fried, finished with cold caviar.
Inside, the 2,100 square foot dining room is dressed in deep bronze and warm linen. Gold brass sconces light hand painted canvases from below; slatted wood runs overhead. White linen tables sit beneath table lamps soft enough to read by, framed by padded brown leather chairs. The terrace opens onto Brickell Avenue, with the skyline above.
Ockap was developed in partnership with Ducasse Conseil, the consulting practice led by Alain Ducasse’s team in Paris. The partnership shaped the architecture of the menu, the porcelain at each setting, the wines chosen to meet each plate, and the months the team spent training in France. Ducasse Conseil remains active in the kitchen and on the floor, with continuing oversight.
The wine program, developed by Ducasse Conseil’s sommelier, leads with an extensive Champagne list. The bar offers cocktails, a full spirits list, and zero proof options.
Reservations are recommended. The dining room seats sixty, with nine additional seats at the bar. Service runs Tuesday through Thursday from 5:30 to 10:00 PM, and Friday and Saturday from 5:30 to 11:45 PM. Valet parking is available in the building garage; metered parking is on the street.
Our team is at your service for menu inquiries, private dining requests, and reservation assistance.
Restaurant location
1060 Brickell Avenue, Miami, FL 33131
Phone 786.409.6921
Email info@ockapcaviar.com
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