Miami, FL – May 26, 2015 – On the northern edge of historic downtown Miami lies the future of dining. This spot is not just a restaurant, but more so a culinary home to the burgeoning residential population of urban Miami. It’s name: Fooq’s. For a restaurant of this caliber, perhaps the only thing more surprising than its location is its owner, David Foulquier.

David Foulquier is a young restaurateur whose intent is to bring world-class cuisine to Miami’s Arts & Entertainment District. Foulquier has traveled the globe and held positions in many acclaimed fine-dining establishments where he learned the ropes of running both the front and the back of the house. His experience includes stints at renowned restaurants such as Restaurante Hofmann in Barcelona, Spain; Orsay Restaurant in New York, NY; and Gigi Restaurant in Miami, FL. He has staged under Michelin-starred chefs Daniel Boulud and Jean Georges Vongerichten in New York City. From his countless experiences during his myriad of travels, Foulquier’s tastes and inspirations blossomed, allowing him to develop an eclectic palette and foster his passion that he hopes to share with the world.

David Foulquier & Nicole Votano

WRE: Why did you choose Miami to open up shop?

DF: I moved to Miami in 2008 for college and never left. I’ve always had a love affair with Miami- the weather, the palm trees, the vibe, the women. What I didn’t know about Miami was this amazing urban, rugged, New Yorkesque side that I quickly discovered, and equally fell in love with. Like any new place you move to meeting the right people plays a large role in how you feel about your new home. I was fortunate to meet my girlfriend Dominique who supported me and helped me break into a city and circle of people that I was not very familiar with. Dominique, has remained a major part of the reason why I’m still here and has played a big role getting Fooq’s where it is today.

WRE: What made you choose Fooq’s location in particular?

DF: Nemesis (the former space) was a restaurant I frequented quite often due not only to the food, but the vibe of the street. Our little oasis here is a synergy between old school restaurants, supply warehouses, The Corner Bar (Miami’s best cocktail bar/hangout in my opinion) and the 24 hour clubs (Space, E11EVEN, etc.) The product mix makes for a special unique vibe which I could not imagine recreating elsewhere in Miami. The homeless definitely add an element to the neighborhood that reminds me of SOHO or The Meatpacking District in the late 90’s early 2000’s. Overall, I have a certain feeling of being back home in Manhattan at Fooq’s.

Nicole Votano

We are all really a family, who love welcoming people into our “home” to enjoy food and wine that is carefully chosen with a lot of love.

Nicole Votano, Head Chef of Fooq's

WRE: We read that you’re half French and half Persian, do these two cultures have an influence on the cuisine? 

DF: Yes, both cultures have had an influence on the cuisine and the experience. Growing up, I was eating Persian food three to four times a week and would go out to French restaurants very consistently. As a family, I grew up drinking French wine with my father which gave life to my passion for wine and desire to learn more about it.

WRE: Can you tell us more about the cuisine concept?

DF: The food I enjoyed most growing up was homey, family style and rustic. It later evolved into an ingredient driven approach. This was due to all of my trips throughout the West coast and time spent in kitchens in Europe where I would go out to markets to purchase fresh produce, the best quality fish, meat and cheese. Luckily, Nicole and I both shared a similar approach to food, and had very similar influences growing up. At Fooq’s we try to bring that Californian/European approach to our food. We do this to the point that you will see farmers walking into the restaurant multiple times a day.

Crisp Summer Vegetable Salad

WRE: How closely do you work with chef Nicole Votano to curate the menu? Who comes up with the dishes?

DF: Very closely. Nicole and I very much see eye to eye when it comes to the direction of the food at Fooq’s. We took a long trip out west where we got to know each others palates, and got a better feel for each other culinarily, as well as personally. The menu has dishes from both of our families that we have been eating for years, as well as newer creations that we have come up with based on our current influences. It is a hundred percent team effort.

Crab Cake

WRE: Tell us about the farm to table experience, which local distributors you get your products/ingredients from?

DF: When it came time to open Fooq’s, Nicole and I both found it very important to go out and meet our local farmers, build relationships with them (in order to get the best products possible), and support the community while doing so. We have worked with several local farmers and distributors such as: Verde Farms, Swank Farms, Sun Fresh, Farm to Kitchen, Little River Community Gardens, as well as many other awesome purveyors.

Persian Pomegranate Chicken

WRE: What kind of vibe can guests expect at Fooq’s?

DF: The interesting thing about Fooq’s is the vibe is as eclectic as the food, and the decor. We get everything from neighborhood hipsters, to the older crew, young suits from downtown and tourists from the beach. It makes for a pretty unique blend of individuals in a very small, cozy and tight space. Chances are no matter where you’re coming from you will run into at least one group of people you know at all times.

WRE: Where does the inspiration for the interior design of Fooq’s come from?

DF: The design is largely inspired by my time spent living in Barcelona, more notably inspired by a famous catalan designer named Lazaro Rosa Violan. My friend, designer Jennifer Bianco, and I both shared a vision of what we wanted to portray at Fooq’s. We happened to both share a love for Lazaro’s work. The restaurant is a combination of classic French bistros, Spanish Tapas bars, hipster West Coast eateries, as well as little downtown NYC.

Pan Roasted Faroe Island Salmon 

WRE: What is unique about Fooq’s that guests can’t experience anywhere else in Miami?

DF: The wide range of food, mainly the Persian influences that you can’t find in Miami, as well as the wine list. I spent the better part of this last year putting together an incredibly diverse, well balanced, both affordable and approachable wine list. I strived to have wines that even with a markup, are still more affordable than any other restaurant in Miami; this is a fact. I really wanted to share my passion for drinking good wine with others while not overcharging them and burning a hole in their wallets. I am flattered and proud to have guests come back for the quality of the wine list as well as the food. Both things have been a product of love and a lot of hard work.

David Foulquier

I am flattered and proud to have guests come back for the quality of the wine list as well as the food. Both things have been a product of love and a lot of hard work.

Owner, David Foulquier

WRE: This is your first restaurant venture, do you think you will continue to open up more? If so, will they be other Fooq’s locations or something different?

DF: For now I am just soaking this all in. A restaurant is a lifelong commitment that allows for very little time to think about anything other than the task at hand. With that being said, the early success of Fooq’s has been very inspiring and has pushed me to want to open something else at some point in time. Whether or not it will be another Fooq’s, or something a bit different remains to be seen. Hopefully within the next couple years, opportunities will continue to present themselves to do something equally as special as what we have here at Fooq’s. Either way Fooq’s will always be my baby, and I will see it through and grow with it at the pace that it permits.

WRE: If you were to have one last meal in life, what would it be?

DF: Ahhh, that’s a tough one. It would most likely be a Cote de Boeuf au Feu de Bois, (a wood fired RibEye), with sautéed potatoes and a special bottle of Bordeaux wine.