Super cool atmosphere in the restaurant, but they were overbooked so we had to sit at a makeshift table outside with the Los Felix tables even though we had a Krus reservation that was booked far in advance. Food was great hence the 3 stars and would have loved it indoors in the restaurant, but since the waiter had to bring it downstairs and outside all of the dishes were room temp! $500+ for dinner outside with poor service (30 minutes to get water and menus) is tough to justify. Management didn’t seem to care.
Great food, service, ambience. A little pricey, but the quality and flavor combinations more than justify it. The crudo, mushroom and scallops were elite. The rice was excellent. And the pasta ragú was good but pretty ordinary relative to the other dishes.
I was really impressed with the food here! Smaller plates to share with the table with unique twists on flavors. The pickled cantaloupe with the buratta was an amazing flavor addition! And the grilled mushrooms was one of the better things I’ve had in Miami so far.
Fantastic food is an understatement!! You can’t decide which plate is better than the next. Each is so ingeniously developed with unexpected combinations that make each plate an elevated adventure! Run, don’t walk to Krüs Kitchen! The servers are so knowledgeable and passionate about their food. Makes the experience even better!!!!
Out miami business review
ABOUT
This amazing restaurant invites you to indulge your palate's cravings with every bite. Their fresh ingredients are elevated to be exquisitely refined in every way.
RECOMMENDED DISH
This amazing restaurant invites you to indulge your palate's cravings with every bite. Their fresh ingredients are elevated to be exquisitely refined in every way.
THE CHEF
It is headed by Bravo’s Top Chef Season 13’s Winner, Chef Jeremy Ford. When the show was filmed, he was Jean-Georges Vongerichten's right-hand man at the Matador Room in Miami Beach. A Florida native, the 32-year-old chef also studied under Ludo Lefebvre in Los Angeles. He has been devoted to cooking since he met his maternal grandmother at the age of 14.