Two chefs. One city’s worth of heat — now dropped onto two nights in Milford, Ohio. Four courses of neon-lit, Miami-soaked cooking from Christian Gill and Paul Barraco. Night one sold out. Night two — Tuesday, July 28 — is live. White suits encouraged. No reservations for the weak.
The Rundown
One seating a night. One menu. Two nights — same script from doors to last call.
Doors
Step out of the Ohio night and into Miami, 1985. Welcome cocktail in hand, neon overhead.
First Course
The opening shot — bright, citrus-lit, Caribbean cold plate to set the tone.
Second & Third
The chefs trade volleys. Land, sea, and a little smoke. This is where the night turns up.
The Finale
A tropical dessert send-off and a final toast under the lights.
Last Call
The tubes dim. The night ends as it began — unforgettable. Safe travels home.
4 Courses
A full tasting menu plated live by both chefs and their crews.
Welcome Cocktail
Every guest arrives to a signature welcome cocktail. The night starts the moment you walk in.
Strictly Limited
Two nights only — and night one is already sold out. When night two’s seats are gone, they’re gone.
Meet the Chefs
Two of the region's most electric chefs, cooking side by side for one night.
Christian Gill
Christian Gill is an award-winning chef, television personality, and one of Cincinnati's most recognizable culinary talents. Known for his bold creativity and infectious energy, Gill has become a standout competitor on national television — earning victories on Guy's Grocery Games, Beat Bobby Flay, Ultimate Thanksgiving Challenge, and additional Food Network competitions. He's also appeared on Netflix's Snack vs. Chef and serves as a judge on Beat Bobby Flay.
As the founder of The Culinary Gang, Christian builds immersive, one-of-a-kind dining experiences that blend elevated comfort food with fearless technique and global influence. Whether he's competing on national television or hosting a sold-out pop-up, he cooks with the same energy that celebrates flavor, creativity, and community.
Paul Barraco
Paul Barraco is the Executive Chef and co-owner of The Governor Modern Diner and Flamingo Drive in historic Milford, Ohio. Raised in South Florida before making Cincinnati home, Barraco's cooking reflects the vibrant blend of Caribbean, Cuban, Latin American, and American influences that shaped his upbringing.
Before opening his own restaurants with his brother Neil, Paul spent more than a decade as Executive Chef at 20 Brix. Today his restaurants have earned widespread acclaim — including a feature on Diners, Drive-Ins and Dives. At Flamingo Drive, Chef Barraco channels the spirit of Miami through colorful cuisine, tropical cocktails, and immersive hospitality.
Miami heat,
Milford nights
Tropical plates and neon glow at Flamingo Drive — July 27 sold out, July 28 just dropped.
The Location
It all goes down at Flamingo Drive, in the heart of historic Milford.
Get Tickets
Night one sold out — a second and final night has been added. Choose your night, then your seat at the table.
- ▸ Full tasting menu — amuse, 3 courses & dessert
- ▸ Welcome cocktail
- ▸ Live plating from both chefs
- ▸ Everything in General Admission
- ▸ Reserved lounge booth — bottle-service energy
- ▸ Your own dedicated server all night
- ▸ Exclusive event swag & a chef's extra bite
- ▸ Don Julio 1942 cocktail feature
- ▸ Priority entry · skip the line
Our Partners
One night like this runs on good partners. Raise a glass to the crew making it possible.
Questions
Downtown Milford has plenty of free parking within easy walking distance. The municipal lots directly behind the Main Street businesses are your closest bet — free and right off the alley. Street parking on Main Street is metered during the day ($0.25 per 30 min via the Parkmobile app) but is typically free after 6 PM. Additional free parking is available in the upper lot at Central Park, a short walk from the venue.
It was — and that night sold out. Monday, July 27 is completely gone, so by demand we've added a second and final night: Tuesday, July 28. Same menu, same chefs, same show, one night later. There will not be a third. When night two sells out, that's it.
A full tasting menu — amuse bouche, three courses, and dessert — plated live by both chefs, plus a welcome cocktail. VIP adds premium seating, a dedicated server, exclusive swag, and priority entry.
This menu contains shellfish, fish, raw fish roe, dairy, eggs, gluten, and pork, all prepared in a shared kitchen. Substitutions are not available — this is a fixed tasting menu.
Channel 1985 Miami — white linen suits, pastels, and sunglasses after dark are all warmly encouraged. Come dressed for the title sequence.
Because this is a limited-capacity event, tickets are non-refundable. They are transferable — if you can't make it, send a friend in your place.