Skip to main content

We Ask Bartender Stephen Wheeler the Story Behind Cocktail Hotspot, Komodo

Komodo Miami is one of many premier venues brought to life by David Grutman. Both its restaurant and lounge bridge the gap between Miami’s vibrant Brickell neighborhood and the regional flavors of Southeast Asia.

A sleek wood-paneled interior and a lush terrace creates the space’s undeniable wow factor. The restaurant spans three stories and features 300 tabletop, booths, and bar seats. Outside, floating aeries provide additional intimate dining spaces. Komodo’s dedicated lounge area amplifies the verve and hosts top DJ’s, provides VIP bottle service.

Well-versed bartender Stephen Wheeler gave some input on what guests are in for during a visit. “At Komodo, we strive to offer more than delicious food and balanced cocktails, but a taste of theGroot Hospitality experience. Combined with nightly music by the best local DJs and our elevated ambience we like to think we don’t just serve dinner, but an everlasting immersive experience.”

The menu boasts delectable takes on Southeast Asian dishes, all of which have been developed and interpreted with a global approach. This creates a unique dining experience, ranging from regularly rotating specials to house favorites such as Salmon Tacos, Miso Chilean Sea Bass Skewers, Peking Duck, and Daring Plant Based Kung Pao Chicken.

Making sure libations work in harmony with the cuisine is a top priority of the bar staff at Komodo Miami. That connection is made through the incorporation of unique Asian spices throughout all the selections. Pointing out what other factors inspire the drink menu, Wheeler added “At Komodo we realize it’s imperative that we also be connected to the soul of our city to find the best balance for our guests which is why we also focus on local flavors and trends.”

Consistent and robust training and good management are key principles found not only at Komodo, but all venues ran by theGroot Hospitality. Most recently, they have expanded to the Epic Development in Dallas and plan on becoming a staple throughout northeast Texas.

Fortunes Told


2 oz Belvedere
3/4 Fortune cookie cordial
1/2 passionfruit
1/2 lemon
Top prosecco
Fortune cookie garnish


Shake first 4 ingredients with ice and strain into chilled coupe glass.
Top with prosecco.



1 1/2 oz Hennessy
1/2 oz St-Germaine
3/4 oz strawberry coconut cordial
3/4 oz lemon juice
Top Bordeaux


Combine ingredients in cocktail glass.
Garnish with lemon zest/ dehydrated strawberry.

The post We Ask Bartender Stephen Wheeler the Story Behind Cocktail Hotspot, Komodo appeared first on Chilled Magazine.

Leave a Reply

Your email address will not be published.