Whiskey runs through the cooking at Flight West, not only behind the bar. It turns up in glazes, reductions and sauces and even in the house-made ice cream, a thread that connects the kitchen to a collection of roughly 350 spirits: bourbon, rye, Scotch, Irish and Japanese bottles among them. The restaurant in South Miami cooks over a Mibrasa charcoal oven, and the smoke from it sits underneath much of what comes out. The kitchen works in the New World register, with global influences and plates built for sharing. Among the dishes that have defined the opening months are a 32-day dry-aged ribeye infused with whiskey, Alaskan king crab coated in a gochujang and whiskey glaze, and a Wagyu sirloin tartare with gochujang aioli, watermelon radish and grilled baguette. Flight West began in Rochester, New York, in 2016, and South Miami is its first expansion. The team has said it wanted a place that feels worthy of a celebration while staying open to the neighborhood. The room leans on an Art Deco sense of elegance, with a backlit bar and red marble tabletops, and the whole setup is designed for dinner and late evening gatherings, somewhere between a restaurant and a cocktail lounge. The drinks follow the same thread. The wine list runs past 50 labels, drawn from established Old World producers and newer regions. Cocktails include the Maduro, an Old Fashioned built on plantain-infused Four Roses bourbon, and The Crossroads, named for a historic intersection in South Miami. A private dining room is planned for guided tastings, which suits a bar with this much to pour.