During my recent dinner date at CVI.CHE 105, I was immediately taken by the restaurant's classy interior and modern luxury vibe. The place was bustling with activity, creating an energetic and lively atmosphere. Despite the initial discomfort with the seating-our first table had seats more suited for lounging than dining—we were quickly moved to a more comfortable spot, which set the tone for the rest of the evening.

We began with drinks, starting with the traditional Pisco Sour. This cocktail was everything I hoped for-clean, light, and refreshingly balanced. Next, I tried the Pasado De Moda, intrigued by its unique mix of Santa Teresa 1796, Cafecito, orange, and chocolate. Unfortunately, I found the flavors didn't harmonize as well as I’d hoped. However, the non-alcoholic Mule, with its punchy lime juice and robust ginger flavor, was a hit, offering a delightful zest that we both enjoyed. Finally, the SOBE by Juan Chipoco, a mix of Pisco 105, mint, coconut, cranberry, pineapple, and orange juice, was tasty and refreshing, though I wished it had a bit more kick.

For appetizers, we indulged in two ceviches, both of which turned out to be the stars of the night. The Ceviche Norteñazo, made with the catch of the day, was absolutely divine. The flavors were incredibly well-balanced, and the seafood was as fresh as could be. The Ceviche Pimentel was equally outstanding, with the smoked ricoto Leche de tigre adding a fantastic depth to the dish. Both ceviches were memorable, and I’d highly recommend them to anyone visiting.

Moving on to the entrées, my girlfriend ordered the Tacu Tacu De Aji De Gallina, and I have to admit, I couldn't resist taking bites from her plate. This dish was phenomenal, the filet mignon was juicy and tender, and the lomo saltado reduction packed a flavorful punch. The accompanying rice, with pieces of chicken, was just as impressive. I opted for the Ribeye Tacu Tacu A Lo Rico, but this dish fell short. Despite requesting it to be cooked medium, it arrived undercooked and chewy, and the rice, which lacked the delicious chicken found in the other dish, was underwhelming. I’d suggest skipping this entrée in favor of the Tacu Tacu De Aji De Gallina.

For dessert, we shared the Tocino Del Cielo, a rich and sweet coconut flan. It was a satisfying end to the meal, with no complaints from either of us.

Overall, my experience at CVI.CHE 105 was impressive. The service, especially from Dora, was exceptional. She was helpful in guiding us through the menu and explaining the dishes. While I loved almost everything I tried, I did have one minor gripe: the solicitation of reviews, which seems to be a common practice in Miami restaurants. I believe that the quality of the food and service should speak for itself, without needing to prompt guests for reviews.

That said, when I return to Miami, CVI.CHE 105 will definitely be on my list to revisit.