Virtual Dining in Coconut Grove
What’s driving the way we eat today? Not cozy ambiance, a well-trained server or even innovative dishes. It’s technology, designed to let you use your phone to find the kind of taco or poke bowl that appeals to you, order it and have it delivered so you can eat in the comfort of your own place.
Ghost kitchens and virtual food halls – food service set up only for pickup or delivery, generally without a dining room or storefront – are growing in popularity all over the country, thanks to third-party order and delivery apps like Uber Eats, Door Dash, Grubhub and Postmates. They have created an opportunity for businesses that develop these restaurants expressly for delivery, even more in demand during the pandemic. In South Florida, those businesses include Reef Technologies and NBRHD Kitchens; C3 (Creating Culinary Communities) from sbe Hospitality Group, located in CocoWalk; and Munch, a new venture in Coconut Grove from veteran chef Aaron Dreilinger and his partner, Srinath Perera, formerly of Yum Foods and Reef Technologies.
“This is e-commerce, not hospitality, where technology plays a big role,” says Dreilinger. A sophisticated system allows them to take orders from customers for different virtual restaurants under their roof, coordinate the orders in the kitchen and have them ready for delivery or pickup all at once. “We’re able to get the fries and the salad ready at the same time,” he says.
For Munch, rather than creating anonymous dining concepts, they turned to locals for the opening lineup in Coconut Grove. “We went for unique, human brands,” says Dreilinger. “We chose people who were building their brand.”
Like many news businesses, Munch doesn’t take cash. But they do take phone orders if you don’t want to order online, and you can have your food delivered, or pick it up and eat it at one of the picnic tables inside or on the sidewalk. Think of it as a modern car-hop with a high-tech twist.
THE LINEUP
2 KOREAN GIRLS – With perky pink graphics and rice bowls with sassy names like “Oh, You Spicy Huh?,” this Korean stand from sisters Michele and Jennifer Kaminski serves authentic bibimbap, banchan and sweets. Their mom, Chom “Sunny” Kaminski, trained everyone and makes the sauces, too.
BABA G's BY ZAYTOUNA – The Syrian refugee women who started a business making baklava and date-filled maamoul cookies are supplying Baba G, as well as recipes for Middle Eastern dish, including bowls, falafel salad and kofta beef kabobs.
SAUCY FLAMINGO – This collaboration between chef Dreilinger and Peter Schnebly of Schnebly Redland’s Winery and Miami Brewing Company means wings and spicy chicken thigh sandwiches and local brews made with lychee and other seasonal tropical fruits.
STACHE BURGER – These burgers tell a strong environmental story, says Dreilinger – the grass-fed beef is sourced from three Florida cattle farms. “Trust your butcher,” he says.
BOMB COOKIES – These hefty cookies come in special flavors – peanut butter and guava, matcha ginger with white chocolate chips and red velvet cookies – with a twist. They’re all plant-based.
THE DUMPLING LADY DUMPLINGS – Pork, beef, mushroom, sesame chicken, shrimp and chicken dumplings with extra sauce.
PUP AND PANTRY – Hand-crafted pet treats made without wheat, corn, soy or artificial preservatives, packed in colorful compostable pouches.
Munch • eatatmunch.com
2801 Florida Ave., Coconut Grove
