TOTT: Brickell's Coya Serves Up Quality Ceviche
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MIAMI (CBSMiami) – It's both rustic and elegant inside the expansive space at Coya on Brickell Avenue in Miami.
Guests feel as though they are on journey to an Incan empire. There's the colorful pisco bar, the elegant membership-only lounge, whose association allows access to sister locations in London and Dubai and the main restaurant which showcases a ceviche counter and robatta grill.
Coya's number one goal is quality.
"The quality of what we use in the fish, the meats and the vegetables is important because any food is the foundation of your business, especially in today's world where it's a competitive world," said owner Arjun Waney.
Indian born, Waney, who is also the original founder of Pier1 stores, knows a lot about competition and winning.
He has restaurants all over the world including the highly regarded "Zuma," also in Miami.
Waney, who has been voted one of the most powerful people in the hospitality industry sat with CBS4's Lisa Petrillo for an exclusive interview.
"So the demand factor is very important for us. The fact that people really want to go to this place but they can't get in. That demand factor has driven me and the profitability of the company," he explained.
Celebrities such as Gwyneth Paltrow and Stella McCartney are big fans of Coya, but it's the food is what keeps customers coming back - classic Peruvian dishes like ceviche.
Chef Carlos made ceviche with fresh sea bass, red onions, sweet potato and white Peruvian corn.
"What's really special about this ceviche is the Leche de Tigre, the sauce . It's perfectly seasoned and then that fish just melts in your mouth." Petrillo said after tasting the dish.
The chef's traditional tiradito, homemade with Hamachi yellowtail, is all about the special thin slicing of the fish and the sauce made from green chili, grape seed oil and garlic.
"There's a kick, a little peppery taste and the fish is so smooth with the dressing. I think I know why this man does so well. He knows his food," Petrillo said.
Next, Arroz Nikkai, a Chilean sea bass with rice, lime, and chili served in a cast iron skillet.
"So the rice and this dessert-tasting fish cooking in this cast-iron pan, is beyond good. I can't even comprehend it," Petrillo gushed.
The meal ended with a corn ice cream sunday with homemade caramel popcorn.
Coya is open seven days a week for lunch and dinner and Sunday for brunch. Click here for more info.
