Paris-born and Miami-beloved, Chef Olivia Ostrow has already redefined kosher dining with her acclaimed Ostrow Brasserie. Now, she’s raising the bar with Maison Ostrow in North Bay Village, a destination that’s “unexpectedly kosher and unapologetically French.” With an eclectic design, an elevated bar program, Chef’s Table experiences, and an épicerie stocked with her signature creations, Maison Ostrow is more than a restaurant; it’s Olivia’s most ambitious, indulgent, and personal project yet. Here, “Miami’s Kosher Queen” explains what’s in store for her next chapter.
HAUTE LIVING: You’ve already made a name for yourself in Miami with Ostrow Brasserie. What inspired you to open Maison Ostrow, and why North Bay Village for your next chapter?
CHEF OLIVIA OSTROW: After two unforgettable years at Ostrow Brasserie, Maison Ostrow felt like a natural evolution. It’s bigger, bolder, and unapologetically me. This new space allows me to expand into full liquor, a serious bar program, private Chef’s Table experiences, catering, and an épicerie where guests can take home our sauces, vegan butters, pastries, breads, rillettes, and full-to-go meals. North Bay Village has this hidden-gem energy that I love, water views, a true neighborhood feel, and the perfect distance from the restaurant clusters of Miami. I didn’t want to blend in; I wanted to stay a destination.
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HL: Maison Ostrow is “unexpectedly kosher and unapologetically French.” How do you bring that vision to life?
OS: For me, kosher is never a restriction. It’s a framework of respect that I elevate with French technique and Mediterranean sensuality. At Maison Ostrow, you’ll never feel like something is missing — instead, you’ll discover flavors and pairings you didn’t expect. It’s about pleasure, beauty, and surprise at every turn.
HL: Your culinary roots span both French and Jewish traditions. How do those influences meet on the plate?
OS: I grew up immersed in the elegance of French gastronomy and the soulfulness of Jewish kitchens. At Maison Ostrow, they coexist naturally. You might find a tuna tartare on house brioche with vegan caviar, quail egg, shaved truffle, and caramelized peppers, but you’ll also catch the warmth of spices, preserves, or textures inspired by Jewish comfort food. It’s haute cuisine with a soul.
HL: The design of Maison Ostrow blends Parisian elegance with Riviera soul. What was your vision for the space?
OS: I wanted the restaurant to feel like my world: art, fashion, horses, beauty, and a little madness. The interiors balance art deco and art nouveau influences with soft stone, gold, deep greens, and hand-troweled walls. There’s a dramatic wine cellar; my personal art collection is everywhere, layered salon-style, unapologetically bold. People told me not to go too crazy… so I went crazier. Yes, even down to a wall of dogs in gilded frames.
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HL: What are the must-try dishes for first-time guests?
OS: Everything is a “trip”! Handmade Pastas and breads, our Butter service.
Our Paupiette, my signature dish, is a must-try. We also offer our Grow & Behold Butcher Butter Surprise Steak, Pistachio Lamb and Duck, along with my chocolate mousse! It’s my love letter to indulgence.
HL: Maison Ostrow is certified kosher by the ORB, yet it feels like a destination for every food lover. How do you balance tradition and innovation?
OS: I approach kosher with the same rigor as any great culinary standard. But my goal is to make you forget the label entirely. You’re here for the food, the energy, the flavors, and you leave with memories, not definitions. At Maison Ostrow, the menu is French at its core, but it embraces Mediterranean and coastal influences seamlessly. If we can’t make a dish extraordinary while keeping it kosher, it doesn’t make it onto the menu. No compromises.
HL: With features like the Chef’s Table, tasting menus, and an épicerie, you’re offering more than just a restaurant. What kind of experience do you want guests to walk away with?
OS: I want guests to feel like they’ve just left an unforgettable dinner party at my home, with laughter, wine, conversation, art, and food that lingers in memory. The Chef’s Table is an intimate peek into my creative process, and the Épicerie lets you bring a little piece of Maison Ostrow home with you. It’s about connection, generosity, and pleasure.
Our private room is a highlight…step into my living room, close the door and let the party begin.
HL: How do you see Maison Ostrow shaping the future of North Bay Village dining?
OS: We’re hoping to help define food identity. North Bay Village is becoming a place for insiders, for people who want something unique and worth crossing the causeway for. Maison Ostrow is proud to be one of the anchors of that transformation.
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HL: You’ve described your art and plating style as “crazy and conversation-starting.” What’s an example of that spirit at Maison Ostrow?
OS: For me, “crazy and conversation-starting” isn’t about one plate or one wall — it’s about energy. At Maison Ostrow, I like to create moments that feel a little unexpected, that spark curiosity and make people talk. It might come from the way a dish looks, the art on the walls, or simply the mood of the room. The goal is always the same: to surprise, to delight, and to make people feel something beyond just dinner.
HL: You’ve built a loyal following in Miami. Where do you see the Maison Ostrow brand going next?
OS: Maison Ostrow comes after several decades of me as a chef and operator. Now comes in what I call the Ostrow Global vision. This is more than a restaurant, it’s a lifestyle brand. I see us expanding into France, elevating catering, building out the Épicerie with butters, sauces, and pantry staples, fashion and continuing to push boundaries. Think chef-driven dining, celebrity tables, art, and design, all under one unapologetic French umbrella. And this is just the beginning.
London, Vegas, Dubai, Panama, the world is our Kosher oyster!
Dining and Cooking