A popular dining destination for locals and visitors since opening its doors in the heart of Miami’s vibrant Wynwood neighborhood, Doya — a modern Aegean dining hotspot renowned for its meze — has, once again, raised the bar in the city’s culinary scene for authentic food, lifestyle and experiences of the Aegean. On the heels of being awarded a Bib Gourmand by Michelin Guide, the restaurant and bar has now launched of a new cocktail program of innovative libations under the direction of recently-appointed, award-winning Beverage Director Anthony Medina.
A globally-recognized mixologist, bartender and trainer, Medina spent six months studying the history and mythology of Turkey and Greece with his team, experimenting with various flavor combinations, to develop the fresh menu of spirits. The result is a tantalizing selection of offerings that are as photo worthy as they are palate pleasing, made only with the finest, freshest ingredients and a twist of creative mastery.
“In curating the new beverage offerings, we sought to provide patrons with a cocktail menu that reflects the quality and high expectations we set for the Aegean cuisine from Chef Erhan, while incorporating elements that represent the vibrant multicultural city that is Miami,” said Medina. “We are very proud with the outcome and are excited for our guests to try the new creations.”
The new libations are designed to complement Doya’s Chef Erhan Kostepen’s flavorful, authentic fare that is inspired by his childhood in Turkey. In fact, many are instilled with Raki, a popular, sweet Turkish liquor typically flavored with anise and fresh herbs, native to the country. The cocktail menu is arranged into four categories: boozy Classics; elevated, picture-worthy Signatures; Aegean-inspired Spritzes; and playful Gin & Tonics.
Soon to become a fan favorite from the Classics is the memorable Kraken Martinez, made with Old Tom Gin Spring 44, Antica Formula Carpano Vermouth, Maraska Liqueur, aromatic bitters and orange. Named after the mythological sea monster Kraken, Medina and his team pay homage to every element of the legend with an elaborate presentation. Served in a tall glass bottle encased with bronze tentacles, the black drink is colored with house-made bitters to represent the Kraken’s ability to defeat its prey with ink. Medina even goes as far as to demonstrate the chilling low temperatures of the sea creature’s ocean hideout – and the eerie weather conditions brought on by Mediterranean storms – with the dramatic smoking effect of dry ice.
Other standouts from the Classics include the Meze Martini, made with Plymouth Gin, Lo-Fi Dry Vermouth, Cocchi Bianco Aperitivo, bergamot and lemon; and The Sultan, made with Mitcher’s Rye Whiskey, Amaro Montenegro, Akul Mezcal, Mr. Black Coffee Liqueur, Demerara syrup, absinthe and lemon.
New Signature additions inspired by the restaurant’s artistic Wynwood location include the Rosita, made with Centinela Reposado Tequila, 7 Misterios Mezcal, Aperol, passion fruit, lemon habanero tincture, topped with flowers and served in a bright red vessel that resembles lips. Sure to trend on social media is the Apollo, made with Axia Mastiha Bas Bas Liqueur, 7 Island Spice Rum, Appleton Rum, passion fruit, lemon, plum bitters, and mint, served in a Greek statue vase. Also new on the menu are the Serefe – infused with Kaffir limes leaf – and the rum and whiskey based PB Scott. Of course, no dining experience at Doya is complete without ordering one of the eatery’s wildly popular signature libations such as the Bursa, Mykonos and Doya Gimlet. Refreshing Spritz selections include the Doya Spritz and Berries Spritz.
Not-to-be-missed is the restaurant’s impressive gin bar, boasting a total of 110 labels with a goal to reach 200. An ode to Europe’s quintessential drink, the menu presents an extensive selection of Gin & Tonics where guests can choose from different variations and flavor combinations. Offerings include the House G&T – Hendrick’s Gin, Yeni Raki, cucumber, strawberry, lemon, juniper, Burma East Imperial Tonic; Mr Brockman – Brockmans Gin, grapefruit bitters, blueberry, cinnamon, London Essence, grapefruit and rosemary tonic; and The Nordes – Nordes Gin, strawberry, juniper, dill, lemon, London Essence, orange & Elderflower tonic, among others.
“Appointing Anthony as head bartender at Doya was an easy decision. His personality, skill, and creativity are remarkable, and the collaboration between him and Chef Erhan creates a perfect harmony between the cuisine and cocktails,” added co-owner Rob van den Blink.
Medina has over two decades of experience at some of the most highly-lauded New York establishments, including Republica Rooftop, Zona De Cuba, Bathtub Gin Speakeasy Cocktail Bar, Wahi Oyster Bar, and Domaine Select Spirit, among many others. He has traveled the globe to hone his craft and taught and attended master classes abroad, including in Spain, Colombia, Brazil, Chile, and Peru. With multiple championships under his belt (Diageo World Class National Champion 2009, and Champion at the Diplomatic World Tournament of Venezuela 2013), Medina has competed against some of the world’s greatest mixologists in Europe and Latin America.
Doya is open seven days a week for lunch and dinner, Sunday – Thursday, from noon to 10 p.m., and Friday and Saturday from noon to 11 p.m. Brunch is available on Sundays from noon until 3 p.m. Champagne specials are offered daily from 4 p.m. to 7 p.m. For reservations, please call 305.501.2848 or visit OpenTable.com.