Operating Hours February 23rd

Monday: CLOSED
Tuesday: 12PM-12AM
Wednesday: 12PM-12AM
Thursday: 12PM-1AM
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KYU MIAMI | Prep For Summer
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inWeston Magazine


As the “mean season” descends on South Florida, it’s time to think about ways to lighten and brighten our décor, reduce stress and increase ease of living. Here are a few tips and tricks to try, from quick fixes to more long-term strategies.


Behind the bed in a solid texture. Even if it’s white, it gives the room light.” A minor change like a shag rug put down in front of the bed changes up the look of the room immediately, as does a bright coverlet laid over the duvet.


“Blues are hot right now—cobalt, teal, turquoise—along with citrus.” And our favorite idea of Bleustein’s: “Switch out your ceiling fan for a fabulous chandelier. It totally changes the room and you can do that in the course of a day.”


Lucid Interior Designer and blogger Mi­chelle Mawby, who recently offered her ideas for a warm-weather decorating philosophy to styleathome.com, believes in a simple idea that South Floridians tend to practice as a rule: blurring the line between indoors and out. That can range from using sisal and seagrass rugs inside to setting an ultra-ele­gant table for dining in the backyard. More quick summer update options from Michelle include replacing wool cushions with light­weight cotton and linen versions in bright colors, changing out your current bathroom towels to more brightly colored ones, and paring down all your home’s rooms in general by putting away heavy displays of framed photos or accessories and leaving just one or two.



Check out your grill—is it rusted out, crusted over, outdated? If so, take advantage of the annual Memorial Day Sales that offer up new gas and charcoal grills and smokers at crazy-good prices. Then, up your grill skills. Every guy thinks he’s got game when it comes to firing up those flames, but everyone can benefit from some summer tips from two true masters: internationally acclaimed Chef Michael Lewis (formerly of Zuma and now owner at KYU) and Chef Makoto Okuwa, owner of Bal Harbour’s much-loved Makoto. Here are three from each to keep and grill by:


Chef Michael Lewis:

  • No two grills or smokers are the same. No two pieces of meat, fish or vegetables are the same. Find a cooking medium that you’re comfortable with, whether it’s wood, charcoal or gas. I choose wood, specifically old oak because I love the flavor and the way it burns (hot at first, then slow and low). Wood is also a renewable resource that we are happy to help plant more of, here in Florida and afar.
  • Get a fire or temperature that you feel comfortable with; there’s nothing worse than running around because your fire is too hot or waiting around because it’s too cold. That’s when you make bad decisions.
  • You have to play with what you have to get your desired result. Make small changes to time, temperature and seasoning each time you grill and you’ll figure out your mistakes and your favorites.


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