CVI.CHE 105  serves lunch and dinner,

1245 Lincoln Road, Miami Beach Miami

Founded by Christina Ong, COMO Hotels and Resorts develops and manages handpicked, individually curated properties: The Halkin by COMO in London, two Metropolitan by COMO hotels in London and Bangkok, Parrot Cay by COMO in the Turks and Caicos, Cocoa Island by COMO in the Maldives, and three Uma by COMO experience resorts in Bali and Bhutan.  Maalifushi by COMO in the Maldives, Point Yamu by COMO, Phuket and Metropolitan by COMO, Miami Beach, are the newest properties to open. The company also manages COMO Shambhala Estate in Bali in partnership with its sister brand in wellness, COMO Shambhala, which promotes health, relaxation and learning through its products, services, cuisine, treatments and spa facilities within each COMO property.









 CVI.CHE 105 has opened its second location on Lincoln Road – the first CVI.CHE 105 is in downtown since 2008. The 4,000 square ft. restaurant in the space formerly occupied by Kim’s Chinese features a full liquor bar and indoor and sidewalk seating.  

The vast menu that owner and Executive Chef Juan Chipoco dubs as ‘gourmet Peruvian cuisine’ is composed of a wide range of ceviches, tiraditos, and anticuchos, as well as soups and traditional Peruvian meat and seafood entrees.

Peruvian Chef Juan Chipoco and Sous Chef Luis Hoyos do little to honor Peru’s celebrated fragrant and intriguing gastronomy by serving a cuisine that's coarse, lacking in complexity and refinement.  

Ceviches which do not require cooking are good; ours was sturdily coated in pisco cream and accompanied with delicious Peruvian corn kernels and a chunk of sweet potato;  and so are the corn nuts brought to the table before the meal.

The shrimp causa (potato purée layered with half a shrimp, canned strips of bell pepper, an olive and slices of avocado) was tasteless and unbalanced, leaning on an excess of potatoes, bathed with a red sauce and topped with an dry slice of boiled egg.

The portions are big and plentiful but the fish was oily.  On two visits, our pescado a lo macho was inedible: two fillets in a breading thicker than the actual fish, fried in timeworn oil, are mixed with chewy seafood – rubber-band like calamari, leathery mussels and scallops with the texture of olive pits, and additional turn offs – and smothered in a dull, non-descript green sauce supposedly spiked with pisco, with a side of white rice.  

Desserts, which I skipped on my last visit, are heavily sweet.

Nevertheless,  people do flock in droves to the corner of West Avenue & Lincoln Road and don’t seem to mind being showed in by way of the hostesses’ whims, their likes and dislikes in the best Miami Beach disco fashion.


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