General Info

Tucked away inside the Sanctuary Hotel in Miami Beach, OLA is tidy in name, appearance, and cuisine. Chef and owner Douglas Rodriguez, or "El Jefe" as the menu refers to him, oversees the menu with executive chef Horacio Rivadero, who kindly came out of the kitchen and invited us to a tasting of the menu. Starting things off were a couple of cocktails. The traditional Cuban mojito ($14) is made with Don Q rum, lime, mint, and sugar. It's a well-balanced mojito served in an oversize rocks glass. The vodkajito ($14) is made with Charbay pomegranate vodka, pomegranate pur e, lime, and mint. It is both a unique take on the traditional and not overly done-up with the pomegranate, as the description might suggest. OLA is by far one of our favorite "off the beaten path" restaurants in MiamiOff the beaten path due to its nondescript location, but with Chef Douglas Rodriguez at the helm, there is no disguising this revolutionary and extraordinary Nuevo Latino heaven! Featuring the most delectable ceviches, OLA focuses on local seafood as well as traditional latin dishes with a twist. Among our favorites: the Lobster ceviche, the Hamachi Nikkei, the "Fire and Ice" made with cobia, and the "Ceviche Mixto" with octopus, shrimp, and white fish. Other must try items at OLA are the smoked marlin taco's, their plantain crusted mahi served over oxtail stew, the pescado a lo macho with aji amarillo sauce, and the puerco asado (a 24 hour braised pork) that is scrumptiousOLA is also the only place in Miami where you can learn to make Miami's signature items Mojito and Ceviche classes also offered on their roof-top lounge with advance reservation for small to large groups. HG2: A Hedonist's guide to Miami Chef Douglas Rodriguez gained foodie props for Yuca in Coral Gables and Patria in New York City back in the 90s. Ola (which opened in Downtown in 2003 but moved here in 2008) produces a serious mixture of Latin-American recipes that most chefs in Miami would never consider. Ceviches, however, are what Douglas is renowned for; in fact, he has written a book called The Great Ceviche. The menu is anchored by ten worthy choices but two, the wahoo (it's a fish) and the fire-and-ice, are standouts, creating acidic heat and soothing it simultaneously (with cucumber sorbet and pear granita, respectively). The rest of the card, like a name-dropping CEO, references a number of Caribbean and South American nations, though the carefully prepared combinations hang together nicely. Additionally, Ola offers ceviche and mojito making classes for groups, so you can export something of the chef 's hand to wherever you call home. Posted by admin in Press OLA Restaurant Press Release FOR IMMEDIATE RELEASE Internationally acclaimed Latin Chef, Douglas Rodriguez, has brought the essential flavors of Latin America to OLA Restaurant in Miami Beach Begin your gastronomic adventure with a specialty mojito. Then be prepare to be blown away by Chef Rodriguez' world renown ceviches. Entrees are prepared with a creative combination of Pan Latin, Spanish and Caribbean flavors. Indulge in Plantain Crusted Mahi, Crackling Crispy Pork with Clam Mojo, Beef Tenderloin Churrasco or the Rum Cured Sugar Cane Panella Salmon. A culinary journey unlike anything you have ever experienced. OLA's wine list has been carefully chosen to compliment the bold flavors of Chef Rodriguez' menu. Our sommelier will introduce you to exciting varietals from Spain, South America and across the globe. OLA Restaurant is located in the cool comfort of the Sanctuary Hotel, 1745 James Ave, walking distance from Lincoln Road and South Beach's most luxury resorts and hotels. Rooftop dining is available for private parties and large groups Chef Douglas Rodriguez was named by Newsweek Magazine as" one of the 100 Americans that will influence the coming millennium" and was named by Zagat as "The Most Important Latin Chef". In addition OLA has received a 27 in the 2010 Zagat Guide for food. Being one of the highes