Big Hug Hospitality was founded in 2019 by culinary director David Schwartz and Brandon Marek of Harlo Entertainment. The group is behind a few of Toronto’s most popular restaurants — Mimi Chinese and Sunnys Chinese, as well as the recently opened deli-inspired steakhouse, Linny’s. Now, they’re preparing to debut their first restaurant in the United States.
Mimi’s Chinese is slated to open in Miami Beach by the end of December 2024. The restaurant takes a modern approach to classic Chinese cuisine, with a strong focus on dishes native to the country’s Guangdong, Sichuan, Hong Kong, and Hunan regions.
The Toronto original has received recognition in the Michelin Guide for the past two years, and Schwartz received the Michelin Young Chef award at the 2023 Toronto award ceremony. The founders are hoping to continue that magic in Miami.
“Miami is one of the most vibrant cities in the world, and when opportunity arose, we thought it was a no-brainer to jump on it,” said Schwartz. “The city has an ever-evolving food scene that we are excited to be a part of. We’re particularly excited to be joining a culinary landscape that is in a real period of growth and development.”
The bar is pouring a wide selection of cocktails, wines, sakes, and baijiu. Photo credit: Daniel Neuhaus
The new Mimi Chinese is just over 4,000 square feet and has 88 seats — eight being a good-luck number in Chinese culture — including 10 at the bar. Dim lighting and glossy red banquettes create a warm mood throughout the space, which was intentionally designed without windows for a sensory escape from reality. And the founders have built a culture of old-school, hospitality-driven service that’s personified by the sharply dressed, bowtie-clad servers.
The Miami menu features many of the tried-and-true dishes served at the Toronto restaurant, but there are a few differences between locations.
“Our opening menu shows off some of our greatest hits as well as some of our personal favorites over the last three years of operating in Toronto,” executive chef Braden Chong said.
Standout small plates include ginger and scallion scallops with soy broth, white leeks, and a Chinese donut; stuffed chicken wings with sticky rice; and shrimp toast on fried bread with hot mustard mayonnaise.
Larger plates can be shared among multiple diners and are meant to encourage a communal dining experience. Highlights include char siu pork belly, General Tso’s chicken, Hunan seabass with house-fermented chile, and an 18-ounce black pepper steak.
The menu features region-specific Chinese dishes from Guangdong, Sichuan, Hong Kong, and Hunan. Photo credit: Daniel Neuhaus
“We have also added a few additional dishes that we think the diners in Miami will love, such as the Chaoshan-style oysters and Typhoon Shelter shrimp,” Chong said. The shrimp is a traditional Hong Kong dish that calls for an aromatic mix of salted black bean, shallot, and bread crumbs.
The beverage program features signature cocktails and an extensive selection of wines, baijiu, and sakes, including barrel-aged varieties and magnum-sized bottles for sharing.
With four restaurants under its purview — three in Toronto and now one in Miami — the Big Hug team is currently content. But they’re open to what the future may hold.
“Our focus right now is on making Mimi Chinese’s Miami debut an incredible success and deeply embedding ourselves into the local community,” Schwartz said. “For now, our energy is dedicated to creating something truly special here. But that said, Big Hug is always exploring opportunities to share its concepts with new audiences and locations.”
