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Tue 23 Apr 2013 11:26 AM

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Dubai's Toro Toro announces Miami launch

Celeb chef Richard Sandoval takes Pan-Latin restaurant to US city after Dubai success

Dubai's Toro Toro announces Miami launch
Celebrity chef Richard Sandoval.

Dubai-born Pan-Latin restaurant Toro Toro has announced its launch in Miami, making it the first Luxury Collection Hotel restaurant brand to open in the US city.

The restaurant, headed up by celeb chef Richard Sandoval, first opened its doors in Dubai in November 2011. The cuisine is inspired by flavours from across South America including Brazil, Peru, Argentina and Colombia. It quickly became a popular nightspot in the city.

Opening at the InterContinental hotel in downtown Miami, the new restaurant is Sandoval’s creative Pan-Latin interpretation of a contemporary steakhouse, but maintains Toro Toro Dubai’s culinary spin on South and Central American ingredients.

Sandoval said: “I have been astounded with the incredible success of Toro Toro Dubai and so I’m incredibly excited to be taking that success to the United States. Miami is one of my favorite cities and a great location for a venue like Toro Toro.

"The restaurant encapsulates my signature cuisine, creative cocktails and a unique ambience that pays homage to the warmth of Latin American hospitality and the tradition of lively, family-style dining, so it is with great excitement and passion that we open Toro Toro Miami.

The menu at Toro Toro Miami is varied, featuring a selection of carefully curated small plates, steaks and seafood entrees served à la carte and an option of meats carved tableside rodizio-style.

Pam Wilby, complex general manager of Grosvenor House Dubai and Le Royal Méridien Beach Resort and Spa said: “It is no surprise to us that the ever popular Toro Toro has been exported out of the UAE to Miami, as one of our most successful venues in our newly launched Tower Two at Grosvenor House, we wish Chef Richard and his team the best of luck in their new venture.

"We have no doubt the Toro Toro brand will continue to grow and develop, adding yet another successful string to Chef Richard’s bow.”

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