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This is your cue to stop asking “what are we doing Sunday?”

Brunch at Phuc Yea = great food, great drinks, and zero pressure to leave early.
Grab your people, pull up, and make a day out of it.

This is your cue to stop asking “what are we doing Sunday?”

Brunch at Phuc Yea = great food, great drinks, and zero pressure to leave early.
Grab your people, pull up, and make a day out of it.

Reserve now before your friend who’s always late takes your spot. ✨

A new chapter begins this Thursday 💛

Please join us at The @regattagrove as we celebrate the launch of Phuc Yea EXP.

We’re honored to join the @grovebaygroup family and to bring our food, our story, and our love for Vietnamese cuisine to the heart of Coconut Grove.

Your support means everything. See you there 🌴✨

✨ Sundays. Happy Hour ALL. DAY. LONG. 🥂

50% off sig cocktails and Sancocho Pho on repeat.

Don’t sleep. We hot you ✊

12 YRS TODAY TO THE DAY, we launched @phucyea “the pop up.” We started setting up, menu planning and FnF on the 1st and then opened to public on 9/8/11… 5 years later, Phuc Yea 7100 opened on the same schedule!! It’s as if it was Kismet. 12 years later, Phuc Yea represents the beginning of the life I know today. I could not be prouder of what Ceez and I have accomplished and only look forward to everything else we’re going to make happen. Skies the FCKG limit!! … ps. This really was our official first sign - what in the actual FCK were we thinking. 🤣

Happy Birthday Phuc Yea!!!

Story time :
12 years ago @chefceez_ and Idecided to open Phuc Yea out of necessity. We were unemployed and thinking of moving to San Francisco. Pop-up restaurants were popping up in LA and London and an idea was born.

Back then it was a crazy idea, to pop up in someone else's restaurant for a period of time with the hopes that people would come. After people telling us no, we didn’t give up and continued being persistent with this idea.

Finally, a nice lady from a Jewish bistro decided to give us the opportunity.

We took a Capital One credit card with a $2,500 credit limit and went shopping - curtains, plates, table decor, and food. We started to work on the menu and within days we were ready to open.

Once we opened the doors a flock of people were ready to dine with us and try this thing called a pop-up restaurant. Vietnamese food was very limited in Miami during those times but we stuck with our guts and went for it. By 8:30 pm half of the menu was 86'd and we had to close early due to no product being left. We had to adjust to the volume, hire people to help us, and the rest is history.

We decided to do this for three months and were lucky enough to open The Federal. A few years later Phuc Yea was born again.

Just remember dreams do come true if you work hard and believe in them. Never give up and keep pushing. Believe in yourself! The joy is in the journey!

#phucyea #popupshop #popuprestaurant #Miami #miamichef #dreams #entrepreneur #restaurantlife #cheflife

12 YRS TODAY TO THE DAY, we launched @phucyea “the pop up.” We started setting up, menu planning and FnF on the 1st and then opened to public on 9/8/11… 5 years later, Phuc Yea 7100 opened on the same schedule!! It’s as if it was Kismet. 12 years later, Phuc Yea represents the beginning of the life I know today. I could not be prouder of what Ceez and I have accomplished and only look forward to everything else we’re going to make happen. Skies the FCKG limit!! … ps. This really was our official first sign - what in the actual FCK were we thinking. 🤣

Happy Birthday Phuc Yea!!!

Story time :
12 years ago @chefceez_ and Idecided to open Phuc Yea out of necessity. We were unemployed and thinking of moving to San Francisco. Pop-up restaurants were popping up in LA and London and an idea was born.

Back then it was a crazy idea, to pop up in someone else's restaurant for a period of time with the hopes that people would come. After people telling us no, we didn’t give up and continued being persistent with this idea.

Finally, a nice lady from a Jewish bistro decided to give us the opportunity.

We took a Capital One credit card with a $2,500 credit limit and went shopping - curtains, plates, table decor, and food. We started to work on the menu and within days we were ready to open.

Once we opened the doors a flock of people were ready to dine with us and try this thing called a pop-up restaurant. Vietnamese food was very limited in Miami during those times but we stuck with our guts and went for it. By 8:30 pm half of the menu was 86'd and we had to close early due to no product being left. We had to adjust to the volume, hire people to help us, and the rest is history.

We decided to do this for three months and were lucky enough to open The Federal. A few years later Phuc Yea was born again.

Just remember dreams do come true if you work hard and believe in them. Never give up and keep pushing. Believe in yourself! The joy is in the journey!

#phucyea #popupshop #popuprestaurant #Miami #miamichef #dreams #entrepreneur #restaurantlife #cheflife

12 YRS TODAY TO THE DAY, we launched @phucyea “the pop up.” We started setting up, menu planning and FnF on the 1st and then opened to public on 9/8/11… 5 years later, Phuc Yea 7100 opened on the same schedule!! It’s as if it was Kismet. 12 years later, Phuc Yea represents the beginning of the life I know today. I could not be prouder of what Ceez and I have accomplished and only look forward to everything else we’re going to make happen. Skies the FCKG limit!! … ps. This really was our official first sign - what in the actual FCK were we thinking. 🤣

Happy Birthday Phuc Yea!!!

Story time :
12 years ago @chefceez_ and Idecided to open Phuc Yea out of necessity. We were unemployed and thinking of moving to San Francisco. Pop-up restaurants were popping up in LA and London and an idea was born.

Back then it was a crazy idea, to pop up in someone else's restaurant for a period of time with the hopes that people would come. After people telling us no, we didn’t give up and continued being persistent with this idea.

Finally, a nice lady from a Jewish bistro decided to give us the opportunity.

We took a Capital One credit card with a $2,500 credit limit and went shopping - curtains, plates, table decor, and food. We started to work on the menu and within days we were ready to open.

Once we opened the doors a flock of people were ready to dine with us and try this thing called a pop-up restaurant. Vietnamese food was very limited in Miami during those times but we stuck with our guts and went for it. By 8:30 pm half of the menu was 86'd and we had to close early due to no product being left. We had to adjust to the volume, hire people to help us, and the rest is history.

We decided to do this for three months and were lucky enough to open The Federal. A few years later Phuc Yea was born again.

Just remember dreams do come true if you work hard and believe in them. Never give up and keep pushing. Believe in yourself! The joy is in the journey!

#phucyea #popupshop #popuprestaurant #Miami #miamichef #dreams #entrepreneur #restaurantlife #cheflife

12 YRS TODAY TO THE DAY, we launched @phucyea “the pop up.” We started setting up, menu planning and FnF on the 1st and then opened to public on 9/8/11… 5 years later, Phuc Yea 7100 opened on the same schedule!! It’s as if it was Kismet. 12 years later, Phuc Yea represents the beginning of the life I know today. I could not be prouder of what Ceez and I have accomplished and only look forward to everything else we’re going to make happen. Skies the FCKG limit!! … ps. This really was our official first sign - what in the actual FCK were we thinking. 🤣

Happy Birthday Phuc Yea!!!

Story time :
12 years ago @chefceez_ and Idecided to open Phuc Yea out of necessity. We were unemployed and thinking of moving to San Francisco. Pop-up restaurants were popping up in LA and London and an idea was born.

Back then it was a crazy idea, to pop up in someone else's restaurant for a period of time with the hopes that people would come. After people telling us no, we didn’t give up and continued being persistent with this idea.

Finally, a nice lady from a Jewish bistro decided to give us the opportunity.

We took a Capital One credit card with a $2,500 credit limit and went shopping - curtains, plates, table decor, and food. We started to work on the menu and within days we were ready to open.

Once we opened the doors a flock of people were ready to dine with us and try this thing called a pop-up restaurant. Vietnamese food was very limited in Miami during those times but we stuck with our guts and went for it. By 8:30 pm half of the menu was 86'd and we had to close early due to no product being left. We had to adjust to the volume, hire people to help us, and the rest is history.

We decided to do this for three months and were lucky enough to open The Federal. A few years later Phuc Yea was born again.

Just remember dreams do come true if you work hard and believe in them. Never give up and keep pushing. Believe in yourself! The joy is in the journey!

#phucyea #popupshop #popuprestaurant #Miami #miamichef #dreams #entrepreneur #restaurantlife #cheflife

12 YRS TODAY TO THE DAY, we launched @phucyea “the pop up.” We started setting up, menu planning and FnF on the 1st and then opened to public on 9/8/11… 5 years later, Phuc Yea 7100 opened on the same schedule!! It’s as if it was Kismet. 12 years later, Phuc Yea represents the beginning of the life I know today. I could not be prouder of what Ceez and I have accomplished and only look forward to everything else we’re going to make happen. Skies the FCKG limit!! … ps. This really was our official first sign - what in the actual FCK were we thinking. 🤣

Happy Birthday Phuc Yea!!!

Story time :
12 years ago @chefceez_ and Idecided to open Phuc Yea out of necessity. We were unemployed and thinking of moving to San Francisco. Pop-up restaurants were popping up in LA and London and an idea was born.

Back then it was a crazy idea, to pop up in someone else's restaurant for a period of time with the hopes that people would come. After people telling us no, we didn’t give up and continued being persistent with this idea.

Finally, a nice lady from a Jewish bistro decided to give us the opportunity.

We took a Capital One credit card with a $2,500 credit limit and went shopping - curtains, plates, table decor, and food. We started to work on the menu and within days we were ready to open.

Once we opened the doors a flock of people were ready to dine with us and try this thing called a pop-up restaurant. Vietnamese food was very limited in Miami during those times but we stuck with our guts and went for it. By 8:30 pm half of the menu was 86'd and we had to close early due to no product being left. We had to adjust to the volume, hire people to help us, and the rest is history.

We decided to do this for three months and were lucky enough to open The Federal. A few years later Phuc Yea was born again.

Just remember dreams do come true if you work hard and believe in them. Never give up and keep pushing. Believe in yourself! The joy is in the journey!

#phucyea #popupshop #popuprestaurant #Miami #miamichef #dreams #entrepreneur #restaurantlife #cheflife

MICHELIN BABY ….. Two years in a row. It’s almost surreal. This year has been a year focused on improving everything about @phucyea - service, food, hospitality, execution, culture, value, all of it. The hard work has and is paying off 💪🙏♥️.

Thank you to our entire team for working towards this! It takes a village. This is ours! Let’s keep going!

Being part of the @michelinguide is a dream come true. Standing side by side with the best my city has to offer is an honor and being a leading lady in this industry is the wildest thing I could ever have imagined. Im all too excited for what my future has in stored for me. Let’s shoot for the stars!!

Naturally, family is everything ♥️. Thank you for your support @atmeinhold1 @annie.meinhold @alxmeinhold @stace__mou @chefceez_ @noeeeyyy

♥️♥️♥️♥️♥️

#michelin #michelinstar #michelinguide #bibgourmand #phucyea #entrepreneur #restaurants #restaunteur #dreams#lfg

MICHELIN BABY ….. Two years in a row. It’s almost surreal. This year has been a year focused on improving everything about @phucyea - service, food, hospitality, execution, culture, value, all of it. The hard work has and is paying off 💪🙏♥️.

Thank you to our entire team for working towards this! It takes a village. This is ours! Let’s keep going!

Being part of the @michelinguide is a dream come true. Standing side by side with the best my city has to offer is an honor and being a leading lady in this industry is the wildest thing I could ever have imagined. Im all too excited for what my future has in stored for me. Let’s shoot for the stars!!

Naturally, family is everything ♥️. Thank you for your support @atmeinhold1 @annie.meinhold @alxmeinhold @stace__mou @chefceez_ @noeeeyyy

♥️♥️♥️♥️♥️

#michelin #michelinstar #michelinguide #bibgourmand #phucyea #entrepreneur #restaurants #restaunteur #dreams#lfg

MICHELIN BABY ….. Two years in a row. It’s almost surreal. This year has been a year focused on improving everything about @phucyea - service, food, hospitality, execution, culture, value, all of it. The hard work has and is paying off 💪🙏♥️.

Thank you to our entire team for working towards this! It takes a village. This is ours! Let’s keep going!

Being part of the @michelinguide is a dream come true. Standing side by side with the best my city has to offer is an honor and being a leading lady in this industry is the wildest thing I could ever have imagined. Im all too excited for what my future has in stored for me. Let’s shoot for the stars!!

Naturally, family is everything ♥️. Thank you for your support @atmeinhold1 @annie.meinhold @alxmeinhold @stace__mou @chefceez_ @noeeeyyy

♥️♥️♥️♥️♥️

#michelin #michelinstar #michelinguide #bibgourmand #phucyea #entrepreneur #restaurants #restaunteur #dreams#lfg

MICHELIN BABY ….. Two years in a row. It’s almost surreal. This year has been a year focused on improving everything about @phucyea - service, food, hospitality, execution, culture, value, all of it. The hard work has and is paying off 💪🙏♥️.

Thank you to our entire team for working towards this! It takes a village. This is ours! Let’s keep going!

Being part of the @michelinguide is a dream come true. Standing side by side with the best my city has to offer is an honor and being a leading lady in this industry is the wildest thing I could ever have imagined. Im all too excited for what my future has in stored for me. Let’s shoot for the stars!!

Naturally, family is everything ♥️. Thank you for your support @atmeinhold1 @annie.meinhold @alxmeinhold @stace__mou @chefceez_ @noeeeyyy

♥️♥️♥️♥️♥️

#michelin #michelinstar #michelinguide #bibgourmand #phucyea #entrepreneur #restaurants #restaunteur #dreams#lfg

MICHELIN BABY ….. Two years in a row. It’s almost surreal. This year has been a year focused on improving everything about @phucyea - service, food, hospitality, execution, culture, value, all of it. The hard work has and is paying off 💪🙏♥️.

Thank you to our entire team for working towards this! It takes a village. This is ours! Let’s keep going!

Being part of the @michelinguide is a dream come true. Standing side by side with the best my city has to offer is an honor and being a leading lady in this industry is the wildest thing I could ever have imagined. Im all too excited for what my future has in stored for me. Let’s shoot for the stars!!

Naturally, family is everything ♥️. Thank you for your support @atmeinhold1 @annie.meinhold @alxmeinhold @stace__mou @chefceez_ @noeeeyyy

♥️♥️♥️♥️♥️

#michelin #michelinstar #michelinguide #bibgourmand #phucyea #entrepreneur #restaurants #restaunteur #dreams#lfg

MICHELIN BABY ….. Two years in a row. It’s almost surreal. This year has been a year focused on improving everything about @phucyea - service, food, hospitality, execution, culture, value, all of it. The hard work has and is paying off 💪🙏♥️.

Thank you to our entire team for working towards this! It takes a village. This is ours! Let’s keep going!

Being part of the @michelinguide is a dream come true. Standing side by side with the best my city has to offer is an honor and being a leading lady in this industry is the wildest thing I could ever have imagined. Im all too excited for what my future has in stored for me. Let’s shoot for the stars!!

Naturally, family is everything ♥️. Thank you for your support @atmeinhold1 @annie.meinhold @alxmeinhold @stace__mou @chefceez_ @noeeeyyy

♥️♥️♥️♥️♥️

#michelin #michelinstar #michelinguide #bibgourmand #phucyea #entrepreneur #restaurants #restaunteur #dreams#lfg

THURSDAYS DONE RIGHT ..... Let your inhibitions loose, let the libations flow. This baby’s called Bringing Home the Boys, which after having a few, you’ll probably do the same. 😈

We make fresh cucumber cilantro juice daily and combine it with white vermouth, @espolontequila blanco, lime and lemongrass simple syrup. Spicy Cajun salted rim and jalapeños if you wanna make it spicy.

The perfect Happy Hour concoction! We offer happy hour daily from 6-7:30pm, except when we’re closed of course. We have a selection of signature cocktails, house wines, snacks and OYSTERS! Come and get saucy with us!

Did you know all of our cocktails are handcrafted? Spirit infusions, syrups, bitters, juices, cool techniques...... we want to see you at our bar!

MAGIC MOMENTS …. So much fun, I don’t remember this moment… but grateful for whoever captured this image of a flawless dip with the one & only @Ani_Emmmmm x @PhucYea x @EatPhoMo. So blessed to have ppl like @chatchowtv in my life!! #DipBabyDip 🎶 🕺🏻

MAGIC MOMENTS …. So much fun, I don’t remember this moment… but grateful for whoever captured this image of a flawless dip with the one & only @Ani_Emmmmm x @PhucYea x @EatPhoMo. So blessed to have ppl like @chatchowtv in my life!! #DipBabyDip 🎶 🕺🏻

My first vacation in 8 years…. These were just a few places I stumbled upon while getting lost in Paris. Everything is so beautiful… Almost like living in technicolor. Cannot wait to go back.

PHUCING PINCH MEEEEEE ….. Hate to sound like a broken record, but we did it! This might be the greatest honor and accomplishment of our careers to date.

We are validated daily by our guests and patrons, but after YEARS of struggle and this roller coaster we call life, we have been vindicated. 🙌🙌🙌

Never in a million years did we think we’d be here with a Bib Gourmand award in hands. Cathy, Chef and Ani changed many aspects of the operation with the intention of shooting for greatness, but never with a Michelin in mind.

Now we have a baseline. Now we have a goal. Time to keep going, keep pushing, our destiny is already written in the tea leaves.

Thank you to all of our employees, loyal guests, colleagues, vendors, families. We are here today because of YOU. You will be part of the next milestone as well. This is as much yours as it is ours. Let’s keep phucing goingggggg!!!!

PHUCING PINCH MEEEEEE ….. Hate to sound like a broken record, but we did it! This might be the greatest honor and accomplishment of our careers to date.

We are validated daily by our guests and patrons, but after YEARS of struggle and this roller coaster we call life, we have been vindicated. 🙌🙌🙌

Never in a million years did we think we’d be here with a Bib Gourmand award in hands. Cathy, Chef and Ani changed many aspects of the operation with the intention of shooting for greatness, but never with a Michelin in mind.

Now we have a baseline. Now we have a goal. Time to keep going, keep pushing, our destiny is already written in the tea leaves.

Thank you to all of our employees, loyal guests, colleagues, vendors, families. We are here today because of YOU. You will be part of the next milestone as well. This is as much yours as it is ours. Let’s keep phucing goingggggg!!!!

PHUCING PINCH MEEEEEE ….. Hate to sound like a broken record, but we did it! This might be the greatest honor and accomplishment of our careers to date.

We are validated daily by our guests and patrons, but after YEARS of struggle and this roller coaster we call life, we have been vindicated. 🙌🙌🙌

Never in a million years did we think we’d be here with a Bib Gourmand award in hands. Cathy, Chef and Ani changed many aspects of the operation with the intention of shooting for greatness, but never with a Michelin in mind.

Now we have a baseline. Now we have a goal. Time to keep going, keep pushing, our destiny is already written in the tea leaves.

Thank you to all of our employees, loyal guests, colleagues, vendors, families. We are here today because of YOU. You will be part of the next milestone as well. This is as much yours as it is ours. Let’s keep phucing goingggggg!!!!

PHUCING PINCH MEEEEEE ….. Hate to sound like a broken record, but we did it! This might be the greatest honor and accomplishment of our careers to date.

We are validated daily by our guests and patrons, but after YEARS of struggle and this roller coaster we call life, we have been vindicated. 🙌🙌🙌

Never in a million years did we think we’d be here with a Bib Gourmand award in hands. Cathy, Chef and Ani changed many aspects of the operation with the intention of shooting for greatness, but never with a Michelin in mind.

Now we have a baseline. Now we have a goal. Time to keep going, keep pushing, our destiny is already written in the tea leaves.

Thank you to all of our employees, loyal guests, colleagues, vendors, families. We are here today because of YOU. You will be part of the next milestone as well. This is as much yours as it is ours. Let’s keep phucing goingggggg!!!!

PEAS IN A POD …. ILY SIS!!!! You’re such an instrumental piece to our success! I have no words. Only love & respect. Let’s kill it this year! ⭐️ #herewecome

WE GOT DRANKS FOR DAYSSSSSS ….. come thru tonight! Happy Hour @phucyea on Sundays from 5-7! Plus @ani_emmmmm will be your friendly bartender today, so come say hi!!’
#phucyea #miami #miaminightlife #drinks #food #cocktails