You could say that Miami has served Alan Roth well – and he has certainly returned the gesture. From his days as the first cashier of the famed News Café to his successful career as a restauranteur and nightclub owner, this 30-year hospitality veteran has always been ahead of the curve in creating some of the city’s most scene-stealing hotspots. He recently sat down with Lee Brian Schrager to discuss the state of the industry and how the pandemic has inspired an unexpected jolt of creativity that he hopes will keep the Miami food and beverage scene in top form.

Lee: You opened your latest venture, The Nest, in February right before the pandemic hit. Tell us about the idea behind it and how your plans have shifted since the bar’s initial launch.

Alan: I was actually a consultant on the project. The owner is the President of Terranova who asked me to help create a rooftop lounge. She wanted a garden feel. A place where people felt like they were in a friend’s backyard. When the pandemic hit and we closed the lounge, they asked me to shift my focus to the Lincoln Eatery and help rebrand the food hall. The Nest has since reopened as the Sky Yard, with a new operator we brought in to oversee the bar.

Lee: Are there any restaurants or bars that you feel are adapting particularly well to the current protocols?

Alan: I was impressed with what Phuc Yea did right when the pandemic started. They quickly shifted to an aggressive takeout program (including cocktails!) and marketed it really well. I’m also really excited about the restaurants that have added or expanded their outside seating. Fresh air is good for everyone and I hope that continues past the pandemic.

Lee: I’ve noticed that many establishments are shifting their business models and creating new revenue streams in order to stay afloat. What advice do you have for restaurant or bar owners who might want to explore that further but don’t know where to start?

Alan: The answer is really specific to each client. It’s certainly helpful in moments like these to think outside the box. A good example is what Ember did with their space — they partnered with a pizza brand and launched a pop-up for a few months to continue bringing in revenue. I love what Chef Michelle Bernstein did with at-home dinner deliveries. It started with her famous fried chicken, but she has since added lots of delicious options. As a consultant, sometimes it’s easier for me to come up with ideas for clients since I am not so attached to the business. It can be a fun process.

Lee: One of the silver linings of this pandemic has been the support – both financial and otherwise – that our industry has received from members of the local community. How do you think people can continue that momentum as we further adjust in the weeks and months to come?

Alan: Simple: get out (safely!) and support your local restaurants. For months, my wife and I ate every meal at home…now we’re trying to eat every meal out and support the reopenings.  

Lee: How do you think third-party delivery services like UberEATS and Postmates have both helped and hindered restaurants during this period?

Alan: The delivery business was obviously crucial during the stay-at-home period. It provided an opportunity to reach the community. The issue is that third-party groups take too much from the restaurants. It’s an important tool for exposure, but it quickly becomes a tricky balance. Restaurants can’t give away 30% to a delivery company and survive, the math just doesn’t work!  

Lee: Given both the current 11 p.m. curfew and the requirement that masks be worn on the dance floor in clubs that include dancing, do you feel the risk for nightclubs is greater than the reward?

Alan: The club scene is on hold. I can’t imagine anyone wanting to get onto a packed dance floor with sweaty people yelling and screaming, I don’t care how young and wild you are. Many operators are not in a rush to reopen under these constraints, and I don’t blame them.

Lee: What kind of long-term effects do you think this pandemic will have on our industry in terms of attracting new talent?

Alan: Though we definitely lost some great talent and local spots, I’ve noticed that many people are open to new ideas and opportunities. I was surprised because I thought it would scare people from trying to get into the food industry, but I’m hearing more and more interest in opening a restaurant or some creative food and beverage space. Turns out, a lot of people were home practicing and perfecting their craft!

Lee: In your mind, what steps need to be taken to centralize the hospitality industry in order to ensure that we are better protected if this type of crisis were to reoccur? 

Alan: Our industry needs to have better communication with local, state, and federal policymakers. We need the opportunity to provide input. I’m not entirely sure how we get to that point, whether it be through an existing association or a new one, hiring a lobbyist, I don’t know. But the hospitality community needs to work on finding a way to amplify our voice.

Lee: We’ve all certainly participated in our fair share of virtual happy hours, cocktail classes, and cooking demonstrations over the past several months. I’m curious – do you think there is any value in continuing that type of programming for restaurants and brands hoping to reach a wider audience?

Alan: 100% yes. People want to learn. They want to feel like they are part of something new and interesting. Using the virtual world opens up the hospitality industry to make wider and more broad connections with people, which is what it’s all about.  Just this week, I was able to virtually attend some of the New York City Wine & Food Festival (NYCWFF) events without even having to travel. It’s a new world. (P.S. I hope to be there in person next year!)

Lee: As a longtime hospitality consultant, how has your strategy changed in terms of what you’re looking for in future projects?

Alan: Staying at home so long, I was able to reflect on Miami in a way I hadn’t ever had time for. I thought a lot about the market and what people will want going forward. And I really think people need to get creative, which is a perfect opportunity for me because I’ve always loved the creative side of this business and I’ve always had a ton of ideas. My newest project, The Lincoln Eatery, is a perfect opportunity/partnership because the client is open-minded and collaborative, and supports and encourages my creativity. It’s fun. Now more than ever, I’m only selecting projects that inspire me, where we can bring some magic back to this city.

Fernando Quinzaños and his husband, Alfonso de Bustos, have been involved in fashion and philanthropy all their lives. Their passion and eye for design and quality extend to Casa Fête, a Miami-based atelier founded by Alfonso that specializes in created stunning dessert and grazing tables for parties, and, most recently, a selection of decadent rosca desserts that are gorgeous as they are delicious. Fernando Quinzaños, who co-owns Casa Fête with Alfonso, sat down with us to talk about making high-end desserts in Miami, how the pandemic has affected catering and events, and why everyone should jump on the rosca train.

When did you open Casa Fête here in Miami? What was the process like? 

Fernando: Casa Fête opened a little over a year and a half ago. It was a complicated process for being new to the country, but at the same time very exciting and challenging. A process full of learning and, above all, challenges. We have learned the different ways of celebrating and customs of all the nationalities in Miami.

Casa Fête opened its doors over a year ago with a different perspective. We were dedicated to catering and dessert tables. But our new market aims to [satisfy] different needs — especially with our newly launched rosca desserts. Being in a different country, we had the privilege of adapting our concept to a new and exciting market. It was a learning experience for us, adapting to all of our clients’ needs, different personalities, and different cultures, but we are very excited to provide our clients with the best of our abilities. 

What is the vision behind Casa Fête? Can you tell us a little more about what you offer and what the inspiration is behind your creations?

Fernando: Casa Fête is located in Miami, a multicultural city with significant Hispanic influence. Our passion for gastronomy has allowed us to create greatness from the most sophisticated details. A showcase and celebration of an ingredient-led mosaic of cultural diversity demonstrate the highly skilled technique and relentless drive that has become our trademark.

How has the pandemic affected your business?

Fernando: The pandemic has affected all the world. However, we have had the opportunity to innovate and create a new venture for our business within the unfortunate pandemic we are all living with. The pandemic has affected us all, [forcing us to] adopt new manners when hosting gatherings and social events. Roscas desserts have given us the opportunity to open to a different market, where we have grown, and people have been very receptive to our services of hand delivering while observing social distancing, and our attention to detail.  

What are some of the biggest challenges you’ve faced operating during the pandemic and lockdown?

Fernando: Casa Fête’s main priority is following the mandated rules of social distancing. We were used to being in contact with the client in a very professional and personal way to achieve their most desired objectives. We have tried to preserve our company’s attention to detail with roscas. Our logistics have changed and so far, we are very satisfied with what we have accomplished. 

Do you have any plans for the future of the business?

Fernando: Our vision for the future is to offer our clients different flavors of roscas, including a store dedicated to making roscas and similar treats, while keeping our essence of catering and dessert tables. We would love to become the first  “Maison du Haut dessert” in the Miami area! Keep your eyes open for updates via @casafete!

What makes Miami such a great city to operate a business like yours? 

Fernando: The multicultural market that Miami offers us makes us very excited. We have introduced to the market a new alternative to desserts. Casa Fête offers our customers a quality dessert with very attractive and unique packaging. We believe all customers deserve the best experience. 

How did the idea come about for roscas? 

Fernando: Roscas are something that we have appreciated and tested all of our lives. A new twist has been done to the original recipe and it’s something that excites our customers. Our delicious and innovative flavors have given us the opportunity to show the world of this delicious dessert. We can’t share the secret, but invite you to taste our delightful roscas. 

How did you and Alfonso make the transition from fashion events and philanthropy to high-end desserts? What was the transition like? 

Fernando: We have always had a great passion for the mix of event planning, pastries, and creativity, but unfortunately in Mexico for many reasons, we could not carry out our dream. That is why, when deciding to start this new business in Miami, we changed our profession and made our dream come true.

Can you tell us about your candy/dessert and grazing table offerings?

Fernando: Casa Fête offers the best dessert tables, a refined and elegant way to enchant a celebration where people can gather around small cakes, sweets, and fun delicacies designed with a matching theme.

Have you seen more people looking to host events at home since the pandemic began?

Fernando: Of course! The way of doing events is changing completely. The new trend is intimate events, with few people, hosted at home. Roscas can be the best dessert to complement such events. People will never stop celebrating, they will only change the way they do it, maintaining the elegance and taste for good pastries and of course…the styling of the tables.

What are some of your bestsellers, and can we look forward to any special creations for the holidays?

Fernando: We continue to create flavors, and special edition seasonal roscas will be offered to our customers for the holidays! Imagine a limited edition [collection] of our most beloved holiday flavors in one of our unique roscas. Don’t forget to order soon!

Award-winning pastry chef and author, Antonio Bachour, recently announced the addition of his second location, Bachour Restaurant & Bar, in Downtown Doral. Slated to open in early November, the new 4,750-square-foot space will offer a full-service menu helmed by Chef de Cuisine Clark Bowen, elevated cocktails by Zabdi Cobon, and a wine list of affordable global gems curated by Robert Delarosa. Guests will, of course, also find Bachour’s own signature baked goods and desserts (which fans can currently savor at his Coral Gables location and Timeout Market in Miami Beach. The World’s Best Pastry Chef gave us the inside scoop on his new concept, how business has fared during the pandemic, and how he and his team have adapted along the way. 

Can you tell us how the business has fared for you during the pandemic? How did the shutdowns affect you, and how did you adapt?

Bachour: Fortunately, for us, our Coral Gables location is situated in the courtyard of the 2020 Salzedo building, allowing us to continue to service our patrons while adhering to the CDC and local guidelines. Because of this, our takeout and retail bakery business performed well even at the initial phase of the pandemic while other restaurants endured major hardships. We were also quick to adapt by implementing the Codina Cares program, created by developer Codina Partners, which ensured our staff, guests and vendors were always protected from potential exposure.

Did you have to pivot in any way to adjust to this new normal? What are some of the biggest challenges you faced, and what are some key lessons you’ve taken away from it all?

Bachour: The biggest challenge was to be able to provide good service and maintain our standard while taking all the necessary measures to assure the safety of our guests and employees.

How long have you been planning to expand the Bachour Restaurant and Bar concept? Why Doral?

Bachour: We’ve been planning the Bachour Restaurant and Bar concept for about a year. The success of Bachour Restaurant and Bakery in Coral Gables led to our decision to open in Doral. In addition to that, we also have built-in support from the community there and accessibility for patrons from surrounding areas. 

What’s it been like planning an opening amid a pandemic? Are you doing anything differently this time around that you might not have had to consider during “normal” times?

Bachour: We have kept a positive attitude throughout as we know this is going to pass eventually and people will be able to resume their normal lives. We are grateful to be able to provide a safe and welcoming place for our patrons to come out to and enjoy a good time.

How did you and Chef Bowen go about creating the menu for the new Downtown Doral location? What was your inspiration and vision? 

Bachour: When Chef Herbert and I met Chef Bowen, we knew that his passion and talents were the right fit for our Downtown Doral location. I was in search of a mix of sophisticated, tasty, and well-balanced dishes that complimented my desserts, and Chef Bowen understood that. Our shared vision led to the creation of our contemporary American menu featuring a full-line of viennoiserie, boulangerie, tartines, sandwiches, salads and main courses as well as Bachour’s signature petit-gateaux, macarons and bonbons.

What was the vision behind Zabdi Cobon’s cocktail program? Have you worked with Zabdi before? If not, how did that partnership come about?

Bachour: Personally, I have not collaborated with Zabdi before. He was commissioned by Robert Delarosa, our general manager for Bachour Restaurant Doral, to create a cocktail list with an emphasis on creativity and modernized classics with a Latin flair. Zabdi and Robert Delarosa had previously worked together in the Design District.

What was it like working with Robert Delarosa to curate a wine list that’s not only good but also affordable? 

Bachour: Robert and I go way back. We worked together at the St. Regis Hotel many years ago. We wanted to create a list that not only paired well with the food but had enough versatility and value for our diners. The idea was to create a globally inspired list that encompassed breadth and range for any dish or diner’s taste profile.

Are you optimistic about the future of Miami’s culinary scene, and how do you think we’ll evolve for the better?

Bachour: I think that Miami is on its way to becoming one of the best culinary destinations in the United States.

Amanda M., Contributing Writer

Interview and words by the Lincoln Eatery‘s Alan Roth

A few months back, an associate pointed out Kaleigh Gardner’s Instagram page, @itsthepizzaslut. Of course, I started to follow her out of sheer curiosity. Who doesn’t love a good pizza page? My wife was suspicious of the name at first, but after talking to Kaleigh, I quickly learned she is a pizza maker who loves to learn about and eat pizza. She takes what she does very seriously. 

I chatted with Kaleigh so we could get to know her before she cooks at our charity Pizza Party benefitting the Parkinson’s Foundation at the Lincoln Eatery in South Beach on October 16th. This laid-back, indoor-outdoor benefit event will run from 6-8 p.m. Attendees can register online here — the cost of admission is one pizza pie order for $25. All proceeds will benefit the Parkinson’s Foundation. The Lincoln Eatery is located at 723 North Lincoln Lane, Miami Beach.

Where you from?

Kaleigh: I was born and raised in Florida! Born in Port St Lucie, and moved to the beachside of a small town, Vero Beach, during my childhood. Then to Orlando for high school, traveling across the country and out of the country throughout. I just turned 25 this summer! 

Have you always loved pizza?

Kaleigh: Food, in general, has always had my whole heart. And I truly did [love pizza], but I didn’t eat a lot of it as a kid. Neither of my parents are fond of pizza, and I remember Fridays specifically we would go to a little spot for pizza called Frank & Al’s. And when I turned 18, I ate it every day for two years, almost. 

Is your family in the food business?

Kaleigh: Yes! Both of my parents are chefs! My mom is currently a food and beverage director here in Florida.

What’s your favorite pizza spot?

Kaleigh: That’s a tough one! I have eaten at almost 500 spots across the world…I would say a Neapolitan place, but instead, let’s say an NYC-style spot. I frequently fly to NYC for a slice or square of Frank’s pizza from Mama’s TOO! 

What’s your favorite type of pizza?

Kaleigh: I would say Neapolitan-ISH pizza! It’s thin and crispy, but puffy and airy. I love when the crust is what shines. 

Do you make pizza for yourself at home?

Kaleigh: Of course! I’m always experimenting with my sourdough and different styles of pizza, flavors, toppings. You can literally never learn enough about pizza.

What’s your ultimate goal relating to this pizza journey?

Kaleigh: I just want to really be a bright voice in the pizza and food community! I want everyone to love pizza as much as I do; share my passion and love for pizza with other pizza makers or even people who solely just wanna indulge in good food. I love the taking over of restaurants, pop-ups, and collabs across the country so far. But who knows — maybe [I’ll have] my own brick and mortar one day! 

What kind of reactions have you received from your name?

Kaleigh: I’d say it’s a hit or miss right off the bat. It definitely gets attention. But, as you get to know me or even talk to me for a minute while I’m slinging a pie for you or sharing my story, the word “slut” shouldn’t even cross your mind. I’ve traveled for the past four years eating and learning about pizza in every aspect, which is why I called myself and my brand that. 

Do people take your pizza making serious?

Kaleigh: I hope so. I think they do. I’ve learned and worked with some of the greatest people in the industry. All different types, and processes, cause every single person does everything differently, down to dough, to the way you top or fire it in the oven. So I really wasn’t just eating pizza the past four years, but always asking to learn or stretch a pie. And I’ve taken all that and really just started practicing and letting my creativity take over. I hope my passion really shines through, and that my true colors and reason for loving pizza and making it for others shows! 

What are you thoughts on Miami?

Kaleigh: I have NEVER had a bad time in Miami! So I’m super stoked to be coming down to make some pizza for everyone, as well as for a great cause.