In the heart of Miami’s Buena Vista neighborhood, a culinary revolution is quietly unfolding. It’s not just another trendy restaurant with Instagrammable cocktails.
It’s a space that serves as a cultural anchor, a spiritual meeting point, and a gastronomic tour de force. At the center of it all is Ostrow Brasserie, Miami’s first kosher French restaurant—equal parts ambitious, refined, and deeply personal.
And behind this bold endeavor is Chef Olivia Ostrow, whose three decades of culinary experience have uniquely equipped her to pull off something both daring and meaningful.
For many in Miami, kosher cuisine has long been associated with utilitarian fare—quick, bland, and uninspired. Ostrow Brasserie has shattered that expectation with elegance and fire.
“I really think kosher food sucks,” Ostrow said bluntly, before adding with conviction, “The stigma of kosher food sucks even more.”
Ostrow’s aim was to craft a restaurant that just happened to be kosher, not one that felt like a compromise. And in doing so, Ostrow has drawn an audience that includes celebrities, local foodies, and global travelers—all captivated by a singular vision.
The restaurant’s concept wasn’t born overnight. Ostrow’s story begins in France, where the chef first learned to cook under the influence of a grandfather and a family friend who happened to be Jacques Chirac’s chef.
“He took me to my first Michelin-starred restaurant when I was five,” Ostrow said. Those formative experiences instilled in Ostrow a profound respect for the dining experience and the ritual of meals.
After the family moved to North Carolina, Ostrow pursued an MBA and ran a French brasserie with her father. “I started as a dishwasher,” Ostrow noted.
“I wanted to be in the kitchen—not out front.” After her father passed away, Ostrow forged a personal path, traveling the world and refining a culinary identity. From Israel to Thailand, Tennessee to Florida, Ostrow’s journey was marked by curiosity and reinvention.
When COVID-19 struck, Ostrow was forced to close a successful catering company and restaurants on Florida’s Treasure Coast. That loss eventually led to Miami, where Ostrow worked for restaurateur Stephen Starr and served as Food and Beverage Director at the Savoy Hotel.
“I always ended up being extremely bored,” Ostrow said of front-of-house stints. “Something creative was missing.” The itch to return to the kitchen—and to do it on personal terms—became undeniable.
In 2023, Ostrow met a future business partner by chance. The location for Ostrow Brasserie was love at first sight. “I looked through the window and said, ‘This is heaven,’” Ostrow detailed.
The partner asked if Ostrow would consider making the restaurant kosher. Ostrow didn’t hesitate. “I thought it was a genius opportunity,” Ostrow said.
What followed was a masterclass in vision and execution. Ostrow designed the entire restaurant personally—from the art-covered walls to the coral countertops embedded with opalescent rock. The space blends nostalgia for France with Miami’s tropical pulse.
A secret garden in the back welcomes diners for private events or brunches with their dogs. It’s whimsical yet grounded. Eclectic, yet harmonious.
The kitchen is open concept, emphasizing transparency and drama. “Every dish starts from scratch,” Ostrow said. “If it isn’t as good as it would be with real cream or butter, it doesn’t touch the table.” With no Sysco deliveries or shortcuts, the team preps for hours before dinner service.
The roster includes a former pastry chef from Carbone and a Top Chef France winner. “I have an incredible team around me,” Ostrow added. “And I have a unique talent—I can visualize a dish in my head and know how it’ll taste.”
Despite operating under kosher dietary laws, Ostrow’s menu doesn’t feel restricted. In fact, it’s expansive and inventive. Standout items include the Brasserie Le Burger Wagyu with house fries, and the signature Lamb Paupiette—chicken stuffed with ground lamb and eggplant, wrapped in Bresaola, and served with truffle mashed potatoes.
A dairy-free blue cheese salad? It’s on the menu. “You wouldn’t even know it’s dairy-free,” Ostrow said proudly.
Sourcing ingredients that meet kosher standards while maintaining premium quality is no easy feat. Ostrow works with vendors like Excellence Produce, which also supplies Michelin-starred restaurants in Miami. “Fresh produce is very important to me—as it should be for everybody,” Ostrow noted.
Ostrow Brasserie’s appeal has turned out to be far broader than just observant diners. “This is not a kosher restaurant,” Ostrow insisted.
“It’s a French restaurant that happens to be kosher.” The clientele ranges from local professionals to high-profile guests who fly in for dinner and leave the same night. For Ostrow, that’s the whole point.
“People come because our food is spectacular,” Ostrow continued. The kosher label is almost incidental—except for the pride and purpose it brings.
Part of the magic lies in how Ostrow has cultivated the staff. From front of house to kitchen crew, many have been with Ostrow since day one. “Everybody feels they have skin in the game,” Ostrow said. “It’s a very unique environment we created together.” There’s a sense of loyalty and shared vision that infuses every service.
As for the future, Ostrow isn’t slowing down. A cookbook is in the works. Talks are underway for a second location in New York. And long-term, Ostrow envisions expanding to Europe and the Middle East. “What I’ve accomplished is nothing compared to where we’re going,” Ostrow concluded.
In Miami, where cultures collide and cuisines co-exist, Ostrow Brasserie isn’t just serving meals. It’s creating memories, reshaping perceptions, and anchoring a community with a new kind of soul food.
