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Bracha David HS e1504718556484 275x275 - Bracha, David

David Bracha

The River Oyster Bar

EXECUTIVE CHEF AND RESTAURANTEUR DAVID BRACHA A seasoned restaurateur who has an eye for the unique, a palate for the exquisite and a commitment to quality, Executive Chef & Restauranteur David Bracha is considered one of the pioneers of the South Florida dining community with over 25 years of local hospitality experience. Currently operating the successful “The River Oyster Bar” in Brickell, for the past 13 years, Bracha had the foresight to open in that once secluded neighborhood in 1990’s and has watched it grow into one of Miami’s most sought after areas for entertainment. Until recently, Bracha concurrently opened and operated the thriving “Oak Tavern” in Miami’s Design District until the building was purchased by “Red Sky Development” out of Brooklyn to make way for retail development. Having put himself through the Hotel & Restaurant Management program at New York City College by working in bagel and bread bakeries, he honed his culinary skills at La Caravelle, which was long known in New York as a “temple to French gastronomy.” Bracha then spent the next several years working under top chefs in New York which afforded him the well-rounded experiences that brought him where he is today. Bracha made his way to South Florida in the late 1980’s where he worked with Chef Norman Van Aiken and Proal Perry at the beautiful Hoexters Market supper club, “Stars & Stripes Cafe” and “Amano” in the Betsy Ross Hotel. Branching out on his own at age 28 with “411” Restaurant & Bar, pioneering the area below 5th street in South Beach before that area became popular. Bracha then partnered with Patrick Gleber owner of Tobacco Road the oldest bar in Miami to develop a casual seafood concept called “The Fishbone Grill” in downtown Miami and a second location in Coral Gables. Drawing from the changes occurring in Miami, Bracha then opened ‘The River Seafood & Oyster Bar,’ bringing high quality seafood and oysters to Miami, using the freshest seafood and produce available, which has made it the staple it is today. The River prides itself on consistently delivering an unparallel dining experience in a casual and dynamic environment, which has helped them win over locals, tourists and critics alike. The River has won Miami New Times best raw bar 2003, 2005, 2009, best neighborhood bar 2006 and best downtown restaurant in 2014.

More about David Bracha

What is your ultimate comfort food? Pizza If you weren't a chef, what would you be? Architect What three things are always in your pantry? kewpie, chipotle adobo, really good olive oil If you could cook with anyone in the world, who would it be? My grandmother I never had the privilege of meeting, I'm told she was an amazing baker