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Inspired by our creators Nuno Grullon and Akira van Egmond, Upper East Side MiMo District’s favorite Mexican cantina, is an exploration of authentic Mexican street food through the lens of Chef Nuno. Sourcing the freshest local produce and highest quality meats, and seafood.
Uptown 66 has become a standard for quality and consistency for locals and visitors of the Mimo District alike. Our atmosphere evolves throughout the day, from family, friends and colleagues sharing a great meal in the afternoon, to a bustling happy hour where you can enjoy our signature margaritas and top quality oysters for half the price, all the way through dinner to late, capping off a night out until four in the morning.
Neighborhood favorite, nationwide phenomenon. Don’t let awards speak for you, try Uptown 66 and let yourself be the judge.
Chef Nuno Grullon, A New York native started working in restaurants at the early age of sixteen. Over the years while continuing expand his culinary knowledge and skill, started receiving recognition and accolades, appearing on Bravo’s television show “Best New Restaurant” produced by Gordon Ramsay and has also toured central America with the culinary magazine “Buen Provecho”. In 2019 Chef Nuno Grullon decided to put his skill and vision into his first business, on a unique corner of Biscayne Boulevard and NE 66th Street. Uptown 66 would become a welcome addition to Miami’s Upper east Side MiMo District. Uptown 66 is an exploration of authentic Mexican street food through the lens of Chef Nuno. Receiving national accreditation from Good Morning America with their birria taco winning “Best Taco in America”. Despite the success of his first venture, Grullon had a vision for a much broader impact in Miami culinary and hospitality. Grullon set forward to bring a concept that would challenge him to push the boundaries of his skillset and creativity and showcase his culinary passion in a way Miami has yet to see fully. Grand Central would become the outlet for that passion. Opting for pure quality and perfect execution over innovation, Grullon would present American classics with subtle French influence raising the bar for what should be expected from the young restaurant group.
CHEF NUNO GRULLON:
PASSIONATE CREATIVITY
FROM THE BRONX TO MIAMI
From our hand-pressed tortillas of heirloom corn from Oaxaca, to our award winning Birria made with short-rib, oxtail and beef cheek slow-braised overnight with our selection of Mexican chilis. It only begins there, this diverse menu has many fan favorites all made from scratch. From the notorious steak burrito to our famous loaded nachos layered with house made cheese sauce. Always leave room for dessert, light airy churros dipped in silky chocolate sauce, creamy caramel flan and a tres leches like you’ve never had before. Every dish we serve is to showcase our passion for food.
