Inspired by our creators Nuno Grullon and Akira van Egmond, the most recent addition to Miami’s Upper East Side MiMo District, 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.
From our hand-pressed tortillas of heirloom corn from Oaxaca, to our signature Barbacoa made with short-rib, oxtail and beef cheek slow-braised overnight with our selection of Mexican chilis, everything we serve is to showcase our passion for food.
Uptown 66 is a welcome addition to the existing MiMo Restaurant landscape and caters specifically to the mindful foodies and visitors of this unique community. The bustling MiMo District area is host to many Art galleries, eclectic Shops and Restaurants, just 10 minutes from Midtown, Buenavista, Wynwood and Downtown Miami and blends seamlessly with our laid back-quality concept.
Chef Nuno Grullon, A New York native started working in restaurants at the early age of sixteen. Alongside passionate chefs such as Chef Philippe Baguette, David Kolotkin, and Michelle Bernstein. In 2009 he took the Executive Chef position at Metro Organic Bistro. There, he served as the culinary engine and creative force that conceptualized Miami’s first successful fine dining organic restaurant. Over the years while continuing expand his culinary knowledge and skill, Chef Nuno has appeared 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 brick and mortar business. Executing a lease for 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. Sourcing the freshest local produce, highest quality meats, and seafood. From hand-pressed tortillas of heirloom corn from Oaxaca, to his signature Barbacoa Taco made with short-rib, oxtail and beef cheek slow-braised overnight with a selection of Mexican chilis, everything Grullon serves is to showcase his passion for food.
Akira van Egmond, originally from Amsterdam, the Netherlands, grew up between New York City and South Florida. Residing in Miami since 2009 cultivating an intimate knowledge of the service industry. Early experiences ranging from playing role in growing small concepts into Miami staples as well as heading some of the highest volume locations Miami has to offer. To the high pressure, high demand environment of summer season in Shelter Island in the Hamptons. Eventually moving to one of the top restaurants of Miami’s top hotel the Fountaine Bleau. All the while having an eye on what works and what can be improved through each respective concept. Coupled with travels through Costa Rica, getting his hands in the soil of organic farms and permaculture concepts expanding the perspective of how this can equate to our industry. Taking these experiences and partnering with longtime colleague chef Nuno Grullon to create a much-needed modernization of classic concepts to the MIMO district of Miami, giving the neighborhood Uptown 66.
Crystal Paez, a New Jersey native, spent her formative years seeking to absorb all she could from the neighboring influence of New York City. Just a train ride away, hand and hand with her father, she would spend every weekend exploring New York’s diversity of cuisine and culture. At the age of eighteen, making her way to Miami, Crystal began her career in hospitality as a Concierge for a luxury condominium in Sunny Isles. Evolving through the last six years, while immersing herself in the fast-growing Miami culinary scene. With her keen eye for aesthetics and curious palette, the food and beverage industry quickly shifted from intrigue to passion. Seeking to cultivate an intimate knowledge of the service industry led her to the James Beard award winning Stephen Starr’s restaurant group. These experiences inspired Crystal to seek creative interpretations of rich cooking traditions from around the world, along with creating experiences that are beyond the photo op and bring you in the moment with those closest to you.