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Miami, FL – August 17, 2011 – Richard Hales is launching a new dessert truck concept called the “Baketress” Dessert Truck and burger concept called “Burger Cheese Bun”. Hales created both new food truck concepts to compliment his award winning Dim Ssam a gogo food truck on the streets of South Florida. Both concepts will carry on the mission of “No Frills Just Good F’n Food” Hales started with his award winning restaurant, Sakaya Kitchen in the shops of Midtown, Miami.

About the Baketress Dessert Truck

The Baketress Dessert Truck will feature soft serve ice cream, fresh baked pies, made to order “hot now” doughnuts, handmade ice cream sandwiches, shakes and re-created ice cream truck novelties. As everyone knows Hales loves sweets as it shows in his savory cooking. To balance out is sweet tooth, Hales brought on master of savory sweetness and former Michelle Bernstein Pastry Chef, Vanessa Paz. Pastry Chef Paz will bring her signature style to the project and both her and Hales have created a homey American dessert menu with an old southern soul. Following the “made from scratch” mantra Hales has set for Sakaya Kitchen all soft serve toppings, pies, doughnuts, treats and cookies will be made in house daily. The truck will be serving cold brewed coffee from Panther Coffee of Wynwood.

About Burger Cheese Bun

Burger Cheese Bun Food Truck will feature a concise menu featuring Burgers, Melts, Hotdogs, Fries and Drinks. The concept was borne out of the success of Sakaya Kitchen’s Bulgogi Burger and Hales wanted a mainstream concept to better utilize his second mobile food truck. The concept is truly about “No Frills Just Good F’n Food” down to the name and Hales wants to bring the style of current successful brick and mortar burger restaurants to the street. The burger meat will be ground daily by the BCB crew in house and will be made up of a special blend of sirloin, brisket and oxtail. Just like the Bulgogi burger BCB will use Martin Potato Rolls for burgers and hotdogs but will bake in house the black bread used for the melts. BCB will offer a simple list of free toppings using local and organic sources just like Sakaya Kitchen. Twice fried French Fries will be offered with Sea Salt, Parmesan/Black Truffle or Cheese toppings. Fresh brewed Organic ice tea, fresh squeezed lemonade, Boylan’s Bottled Drinks and Mexican Coke/Pepsi will be offered.

About Richard Hales

Richard Hales is a 20-year veteran of the restaurant industry, having started in the bakery business in Tampa, working his way through professional kitchens in New York City and Miami, working as a Sommelier in Miami and Wine Director in New York City to backpacking all over Southeast Asia cooking for free in between. He opened award winning Sakaya Kitchen in December 2009 and his award winning mobile food truck operation Dim Ssam a gogo in 2010. He graduated from the French Culinary Institute with a culinary arts degree and trained under world famous Chef Jean-Georges Vongerichten among others. He has taped episodes with Anthony Bourdain for the Travel Channel’s “The Layover”, Cooking Channel’s “Eat Street” , WSFL “America’s Best Bites”, NBC “The Feast”, and CBS4 “Miami’s Best”. He was named “Five Best Chef” by the Miami New Times restaurant critic, Lee Klein. He has published recipes in “Bon Appétit” Magazine and a Farm to Table Cookbook “21st Century Cuisine”. He lives in Miami Beach with his wife, Jenny and his daughters, Lily and Violet.

About Sakaya Kitchen - www.sakayakitchen.com “No Frills Just Good F’n Food”

Sakaya Kitchen is an ethnic counter service restaurant which opened in December of 2009 in the Shops of Midtown Miami. The focus of the restaurant is Chef Hales’ vision of Asian BBQ using a Korean Pantry. The restaurant aims to redefine modern fast food with a healthy and high quality, chef-driven, made from scratch menu. The restaurant cures meat and pickles vegetables in house with house-made spice rubs and sauces unique to Sakaya Kitchen. Buying from local farms, using all natural meat, poultry, seafood and dairy are guiding principles. Using biodegradable disposables such as corn cold cups, plant starch utensils, wheat by-product hot cups and recycled paper boxes are part of the operation to reduce the restaurants carbon footprint. The menu is scrawled on the brightly painted walls in colorful chalk, graffiti art paintings hang on the wall and rock and roll music play to create a funky, unique atmosphere. Sakaya Kitchen has been awarded “Best Healthful Fast Food” by the Miami New Times, Bon Appétit Magazine listed Sakaya Kitchen as “Top 6 places in the country to try new Asian Fusion”, New York Post lists “The place to eat while in Miami”, Andrew Zimmern of the Travel Channel lists Sakaya Kitchen as one “of my favorite newcomers” in Miami, Miami New Times awards “Top 100” dishes for the “Ginger Brussel Sprouts” and “Papa’s Egg Rolls”, Eater.com voters poll winner “Restaurant of the Year, Miami”, Burgerbeast.com “Best Alternative Burger, Bulgogi Burger” winner. The midtown location serves an all day menu for lunch and dinner starting at noon until 10pm Monday through Saturday, Noon until 9pm on Sunday. Catering either directly from the restaurant or on-site with Dim Ssam a gogo is offered.

About Dim Ssam a gogo- www.sakayakitchen.com “Munch & Move on”

Dim Ssam a gogo mobile food truck was launched in September 2010. The focus of Dim Ssam a gogo is to offer the best menu items and same guiding principles from Sakaya Kitchen, in an eat with your hands style. Popular new food truck only menu items like “Chunk’d Tots”, “Kalbi Soft Tacos” and “Dae Ji Croquetas” have become must-haves for local foodies and food truck followers in South Florida. DSaGG has been awarded “Best Food Truck” by the Miami New Times and Broward/Palm Beach New Times. DSaGG was designed at High Voltage Tattoo, Kat Von D’s famous “LA Ink” show studio.

For media inquiries regarding Sakaya Kitchen Restaurant, Dim Ssam a gogo Mobile Food Trucks or Chef Richard Hales please contact szilvia@sakayakitchen.com