In 2008, Executive Chef and Proprietor Kris Wessel opened Red Light, a 90-seat eatery serving regional American cuisine using locally sourced and seasonal ingredients in a funky, casual setting. Completely driven by products native to the South Eastern regions of the USA, Chef Kris’s melting pot of
… a style includes inspiration from his hometown of New Orleans, flavors akin to the numerous cultures populating Miami and a hint of his daily life whether that includes hand picking seasonal mulberries in Dania or harvesting his own collard greens in Homestead. Cult classics include Spicy BBQ Shrimp and Oyster Pie.
Boasting 60 waterfront seats, guests have the option to dine by the manatees or bop to the rhythm of mélange of musical genres. Red Light, now one of Miami’s most lauded restaurants, brings an ecclectic array of people together for the sole purpose of taking “the Miami” out of Miami, allowing them to relish in South Floridian delights next to the osprey and ibis. Continued