Manoli, a new Greek restaurant rooted in tradition and connection, is set to open early summer at 3540 Main Highway in Coconut Grove. The restaurant invites guests to gather around a menu of shared plates inspired by time-honored recipes, brought to life with the warmth and hospitality that define Greek culture.
Led by Greek Chef Emmanouil “Manoli” Aslanoglou, the restaurant carries his name as a reflection of his personal story and culinary roots. Born and trained in Greece, Manoli has cooked in some of the world’s most respected kitchens, including Nammos in Southampton and Michelin-starred destinations such as Le Manoir aux Quat’Saisons in the UK and Arzak in Spain. He also helmed acclaimed restaurants in Greece, including the historic Vassilenas in Athens, and became a recognized culinary personality through his appearance on MasterChef Greece. Drawing from his breadth of experience, Manoli has crafted a menu rooted in recipes passed down through generations, alongside familiar American favorites reimagined with a Greek sensibility, guided by a steadfast emphasis on seasonality and thoughtfully sourced ingredients.
“Manoli is deeply personal to me,” says Chef Manoli. “It reflects the way I grew up eating in Greece, food made with care and meant to be shared. This menu gave me the space to cook instinctively and stay true to my roots. I wanted to bring that feeling to Miami, where every table feels like home and every meal feels like a celebration.”
At its core, Manoli embraces a table-first philosophy: dishes are designed to be shared, with flavors that naturally complement one another. Spanning approximately 140 seats across indoor, outdoor, and bar areas, the restaurant is designed as a true neighborhood destination -- one that transitions fluidly from sun-soaked lunches and leisurely afternoons to lively evenings and celebratory gatherings. The space is defined by a palette of white tones, light woods, and soft blues, with sculpted wall niches and a coastal sensibility that evokes the unhurried rhythm of the Greek islands.
The menu opens with small plates such as Dolmades, Saganaki, and Crispy Feta wrapped in phyllo with thyme honey, alongside dishes like Keftedes, Mediterranean Mussels, and Gyro Tacos made with Black Angus ribeye. A raw bar features Bigeye Tuna Tartare, Beef Tartare, and Seasonal Oysters, while a traditional Avgolemono Soup is prepared with roasted chicken, egg, and lemon. The menu expands into housemade pastas — Pastitsio, Makarounes, and Athenian Lobster — as well as a selection of grill offerings such as Greek-style lamb chops, prime beef, Whole Branzino, and a rotating selection of fresh fish. Sides include Lemon Potatoes, Horta Chicory, and Hand-Cut Fries.
The menu concludes with a Dessert Trolley Service, designed to extend the restaurant’s shared dining philosophy into the final course. Presented tableside, the trolley invites guests to select from a variety of housemade desserts, encouraging a mix-and-match approach to sampling. Offerings include Profiteroles, Baklava, Chocolate Cake, Crispy Cream Custard, and Yogurt with Preserves — each crafted in-house and rooted in classic Greek flavors and techniques. In addition, Greek donuts are prepared to order and served warm directly from the kitchen, offering a simple, nostalgic finish to the meal.
The beverage program, Sober Souls Diaries, is the work of Greek Beverage Manager Fotis Mexi and draws inspiration from the Greek tragedians Sophocles, Aeschylus, and Euripides — each cocktail conceived as part of a larger narrative arc. The menu is composed of signature libations like Hybris (vodka, citrus, cardamom, nutmeg, kumquat, saffron-lavender foam, kumquat jelly), reimagined classics such as Eris (London Dry Gin, Baldoria Dry Umami, Greek herbs, basil oil), aperitif-style offerings like Mira (Mastiha, St. Germain, basil–peach, Aegean bubbles) and mocktails like Meow Tai (pineapple cordial, lime, orgeat, hibiscus), alongside a curated wine list spotlighting Greek producers.
More than a restaurant, Manoli is conceived as a cultural expression of Greek hospitality in Miami, where food, drink, and atmosphere come together to create a sense of place that is both transportive and familiar.
Image courtesy of Manoli
