Tunu Puri Talks Hot Newbie Lippi Miami
By Carissa Chesanek
October 29, 2013
Zuma Miami's partner and president, Tunu Puri, recently opened one of the most talked about new restaurants to hit Brickell - Lippi Miami - and we got a chance to hear all about it. He talked about his inspiration for the space and what we can expect from it in the upcoming season.
Zagat: What is the concept behind Lippi?
Tunu Puri: Lippi is based on a social sharing concept. Our New American menu has more than 75 dishes encouraging guests to select a variety of plates for the table to share. I’ve spent a lot of time traveling and have experienced wonderful food in abundance - and that now shows on my waistline. Lippi brings together my love for food highlighting all the favorites I’ve found along the way.
Zagat: Service seems to play a big role in your restaurant. What's the the secret to success in striving for the best service?
TP: We believe in intensive training and teamwork to succeed. Our service staff is comprised of some of South Florida’s best professionals.
Zagat: What's the inspiration behind your dishes? How do they stand out from leading competitors?
TP: Inspiration has been taken from my world travels along with gathering the best concepts, ideas and presentation we’ve seen in today’s dining establishments. Influenced by the Mediterranean region, our menu is an inclination towards genuine dishes that highlight organic and high-quality ingredients
Zagat: What's the best dish that customers need to try now?
TP: Truffled scrambled eggs with wild mushrooms and crostini.
Zagat: Please fill in the blanks...
TP: My favorite dish is langoustine a la plancha and I pair it with a bottle of Krug, because it gives a great high.
Zagat: Explain the overall vibe of Lippi Miami.
TP: The interior has a warm and buzzy ambience making it a fun place to be, while the outside patio captures the very essence of dining Downtown.
Zagat: What can diners look forward to in the upcoming season?
TP: Beginning in December, we will be open for business seven days a week for lunch and dinner. We will also be introducing a weekend brunch in December or January.