Mangrove is a Caribbean restaurant and lounge in Downtown Miami, with a menu rooted in Chef Wayne's family traditions and made with local ingredients. The kitchen works across shared plates and mains: jerk wings in a signature wet island sauce, mussels in a Chardonnay or ginger-rosemary sauce, lobster mac with pecorino and island herbs, and dry-rub lamb chops with a port wine reduction sit alongside slow-braised oxtail in dark island gravy, a jerk chicken plate with rice and peas, and a pan-seared ribeye finished with thyme butter and a Caribbean pepper-port reduction. The bar makes its own sorrel for cocktails like the Red Red Wine.
The room mixes bar stools and leather banquettes with modern and vintage barware, and the staff has a reputation for treating regulars and first-timers alike with genuine familiarity. An early dinner here tends to mean a relaxed spread of shared plates — whole fried snapper and jerk chicken are common orders — while later in the night the room shifts toward the music and lounge energy the space is built for.
The room mixes bar stools and leather banquettes with modern and vintage barware, and the staff has a reputation for treating regulars and first-timers alike with genuine familiarity. An early dinner here tends to mean a relaxed spread of shared plates — whole fried snapper and jerk chicken are common orders — while later in the night the room shifts toward the music and lounge energy the space is built for.