A Brickell caviar house is using Miami's marquee dining promotion to put sturgeon roe in front of a broader foodservice audience. 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 threads its private-label caviar through nearly every course, from a lobster roll starter to a sea bass main finished with Champagne sabayon and roe.
The Menu Architecture
The caviar program at Ockap spans four sturgeon varieties — Baerii, Ossetra, Kaluga Hybrid, and Beluga Hybrid — sold by the tin from 28 grams to one kilogram. The Miami Spice offering draws from that same house collection, positioning private-label caviar as the throughline rather than a luxury add-on. First-course options include deviled eggs, charred citrus ceviche, and croquetas de caviar alongside the lobster roll. Mains range from crispy fried chicken topped with roe to a tagliolini with dill cream and caviar; a ribeye with caviar carries a $10 supplement. The format mirrors what several premium seafood operators have deployed nationally — using a prix-fixe entry point to compress the perceived barrier to high-value aquatic proteins.
The restaurant was co-developed by Dominican restaurateur Oscar Andrés Brenes and Paris-based Ducasse Conseil. "We wanted a restaurant that reflects the standards of fine dining without the formality or intimidation that often comes with caviar," said Brenes. "Pairing it with familiar flavors and unexpected dishes lets guests experience it in a completely new way." The 60-seat room, including nine bar seats, operates Tuesday through Saturday, with a dedicated Caviar Hour nightly from 5 to 7 p.m. beginning August 11.
Market Context
The timing reflects a broader pattern in U.S. sturgeon caviar retail and foodservice: domestic aquaculture output has climbed steadily as farmed sturgeon operations in California, Idaho, and North Carolina have matured, putting more competitively priced roe into restaurant supply chains. That supply expansion has allowed operators to move caviar out of the exclusive tasting-menu format and into accessible prix-fixe constructs — precisely the model Ockap is testing during Miami Spice. For foodservice buyers tracking value-added seafood programs, the Ockap menu structure offers a case study in how operators can build caviar into multiple daypart touchpoints rather than reserving it for high-ticket à la carte service.
South Florida's restaurant market also provides meaningful volume context. Miami Spice typically drives tens of thousands of covers across participating restaurants over its two-month run, giving Ockap a compressed but high-traffic window to establish caviar-forward dishes with first-time diners. That consumer education function is increasingly important to the broader domestic caviar and premium shellfish segment, where producers and operators alike are investing in demand-building at the table level rather than relying solely on gifting and event channels.
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.
