Axios Miami
August 11, 2025
1 big thing: ☕️ Kratom crackdown, explained
When federal health regulators earlier this month announced plans to control a compound found in the kratom plant, they made one big distinction:
- "We're not targeting the kratom leaf or ground up kratom," Food and Drug Administration commissioner Marty Makary told reporters. "We are targeting the concentrated synthetic byproduct that is an opioid."
Why it matters: That's an important detail for South Florida, which is home to multiple kratom and kava tea bars.
The big picture: Search for "kava kratom bars" on Google Maps, and over a dozen establishments pop up in Miami-Dade and Broward counties.
- These coffee shop-style retailers serve drinks often in the form of tea brewed from the kratom plant. (Kava is a separate plant also typically sold as a beverage.)
- In its native Southeast Asia, the kratom plant has long been used as a remedy for pain and opioid withdrawal symptoms as well as for its euphoric and energizing effects.
What they're saying: "Kratom tea is the closest form of kratom to the traditional use of kratom in Southeast Asia," said Chris McCurdy, a University of Florida medicinal chemistry professor who's studied kratom for more than 20 years.
- "The ingredients are usually only kratom leaf powder that are sold in kratom/kava bars," McCurdy told Axios.
Friction point: What regulators are targeting is a compound derived from the plant called 7-hydroxymitragynine, or 7-OH, that researchers have dubbed "legal morphine."
- It shows up in trace amounts in the plant, but the potency in 7-OH products like tablets, shots and gummies varies widely.
What's next: The FDA's Makary declined to weigh in on whether regulators intend to target natural kratom down the line, saying the priority for now is 7-OH products.
- When comparing the two, "we think it's night and day in terms of the public health risk," he said.
2. 🤤 Sauces that shine
A Sunset Harbour newcomer and first-time participant in Miami Spice, Uchiko Miami Beach is a welcome addition to both.
Why it matters: I often complain how mid most hyped-up Miami restaurants are — I'd take my neighborhood favorite Silver Lake Bistro any day over the latest import from New York.
- But a recent visit to Uchiko with my friend Sofia was definitely worth it — at least what we tried on the Spice menu.
State of plate: For $60 a pop, diners get three hefty courses, kicked off by a cantaloupe-flavored ice-cream-esque palate cleanser.
- The two-bite scoop was refreshing and delicious.
The first course: Gem lettuce, topped with a sunchoke nori dressing, chili oil, shiso and puffed rice. I could've used a little more dressing, but the oil gave it a nice kick.
- This course offered a choice between the hama chili (yellowtail, ponzu, orange slices) and sake crudo (salmon, leche de tigre). We got one of each.
- Our favorite was the yellowtail. It was light, bright and citrusy, and we may have drunk the ponzu sauce.
- Go for the crudo if you want a more green curry flavor profile.
Second: This round comes with two pieces of chef's choice nigiri, so the options rotate daily. Then the spicy crunchy salmon roll (delicious, would go back just for this), plus your choice of steak or seabass. Again, we got both.
- All you need to know about the seabass is that the "sauce is everything." And it had sliced fennel, my favorite.
- The steak was perfectly medium-rare, but the unexpected shocker was the fries. Excellently seasoned.
Anyway, every sauce should also be a drink.
3. Cafecito: 📡 Sports talk replaces alt rock
4. 🏨 Bikini Hostel quietly closes
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5. 😍 Parting shot
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