Fooq’s New Chef Mesmerizes
Fooq’s, Miami’s award-winning & wonderful restaurant serving Persian-inspired dishes prepared using European cooking techniques, is proud to announce Clark Bowen as its new executive chef. We adored Fooq’s before, but Chef Bowen has come in and elevated the fare to the stratosphere!
Fooq’s exudes a Feel Good vibe! The place is adorable, the decor charming, the food phenomenal, the service delightful and the pricing is so reasonable! The Shedonist kept saying: “This is my new favorite restaurant!”
A Miami native with a passion for his community, Bowen brings 20 years of culinary experience to Downtown Miami’s beloved neighborhood eatery as it gears up to celebrate its fifth anniversary this year.
Owned by two-time Michelin star recipient and beloved Dead Head David Foulquier, Fooq’s aims to honor the traditions of Mediterranean and Middle Eastern flavors while continuing to push the boundaries by incorporating French and Italian preparation techniques.
Fooq’s philosophy of “Feel Good Food” features an international menu selection inspired by Foulquier’s global travels and Persian-French heritage. Foulquier and Bowen both share a passion for giving back and using sustainably sourced ingredients, and Bowen’s newly updated menu includes primarily locally-sourced proteins from Florida Fresh Meat Company.
Drawn to the energy and creativity provided by the culinary scene, Bowen got his start in the kitchen learning under Chef/Owner Pascal Oudin of Pascal’s on Ponce in the early 2000’s. After working his way up to executive chef and leading the kitchen at Celebrity Chef Daniel Boulud’s db Bistro Moderne, Bowen then went on to oversee the launch of Boulud Sud in 2017, where he remained the executive chef until 2019.
“We couldn’t be more excited to add Chef Bowen to the Fooq’s family,” says Foulquier. “His extensive fine-dining training and unparalleled creativity will add exciting new flavors and techniques to the Fooq’s menu while staying true to the soulful food that tells our story.”
Chef Bowen has already been hard at work putting his touches on the updated menu at Fooq’s. A new Charcuterie section has been added, featuring house-made cured meats and terrines like the House Pate ($19), served with pickles, mustard and toasts, a Foie Gras Torchon ($24), and a house-made Charcuterie Board ($28). Additionally, Bowen has added some flare to Fooq’s popular Spreads menu with his Muhammara and Babaganoush (both $7).
The Small Plates section of the menu now features four new items, including the Farm Salad ($14) featuring local greens and vegetables as well as crispy chickpeas and a pomegranate-mustard vinaigrette; Cauliflower Salad ($15) with vadvouvan mousseline, citrus and carrot vinaigrette, grapes and raisins; Local Burrata ($18) served alongside Medjool dates, beets and candied walnuts; and Stuffed Quail ($28) accompanied by mushrooms, seared foie gras and truffle sherry vinaigrette.
Guests can now also enjoy a new iteration of Fooq’s signature plant-based entrée, the Vegan Khoresh ($24), which shows off roasted local Swank Farm eggplant with a pomegranate glaze on a bed of split pea dal, crispy sour cherries and jeweled tahdig saffron rice.
For more information, visit https://fooqsmiami.com or call 786-536-2749.Follow along on Instagram at @FooqsMiami and for reservations, please visit OpenTable.