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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 Brian Lee Schrager; Photo/World Red Eye

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.

Autumn in Miami feels like summer in most parts of the country, but for locals, the slightly cooler temperatures are a welcome reprieve from the sweltering heat and humidity of July, August, and September. The breezes are a little bit balmier, the sun not as harsh — which means one can finally dine outside comfortably. We’ve made a list of some of our favorite spots to eat outdoors, so you can start making your weekend dinner plans. 

MILA Restaurant, Rooftop Lounge & Mixology Bar

This “open-sky sanctuary” is one of the most gorgeous spots to enjoy a bite and a cocktail in Miami Beach. The 250-seat rooftop restaurant was designed to resemble a lush oasis and will make you feel as though you’ve wound up in a secret garden. Claim a couch outside and soak up the view as you dine on Mediterranean- and Asian-inspired delicacies, like branzino tataki, chicken karaage, and shawarma wagyu gyozas. 

Details: MILA is located at 1636 Meridian Ave, Miami Beach. For more information, visit www.milarestaurant.com.

Juvia

Located on bustling Lincoln Road, Juvia has been one of Miami’s top restaurants for stunning rooftop views and delicious food. They also recently brought back their popular Sunset Menu for locals — a three-course meal paired with a complimentary glass of prosecco for just $45 per person. It’s available Wednesday through Saturday from 5:30-6:45 p.m. 

Details: Juvia is located at 1111 Lincoln Rd, Miami Beach. For more information, visit www.juviamiami.com.

The Lido Bayside Grill at The Standard 

Savor the fall(ish) weather with a side of waterfront views at The Lido Bayside Grill. Located at The Standard, this outdoor favorite spotlights seasonal ingredients and locally sourced seafood prepared with unique citrus and fermentation techniques. Happy hour takes place Monday through Thursday from 4-6 p.m., but the frosé keeps flowing all the way into the weekend. 

Details: The Lido Bayside Grill is located at 40 Island Ave, Miami Beach. For more information, visit www.standardhotels.com/miami/features/bayside-grill

Sugar at EAST Miami

If you’re looking to dine outdoors in Brickell, head to Sugar at EAST Miami. Located on the 40th floor of the hotel, this picture-perfect hideaway serves up Asian-inspired cocktails and small plates. Nibble on wok-tossed edamame, boneless Korean chicken wings, signature sushi rolls, and Thai beef satay as you sip imaginative libations and take in the sweeping views of the glittering skyline and the bay. 

Details: EAST Miami is located at 788 Brickell Plaza, Miami. For more information, visit www.easthotels.com/en/miami/restaurants-and-bars/sugar/

By Amanda Mesa, Contributing Writer

The winter 2020 openings of L’Atelier de Joël Robuchon, Le Jardinier and Frohzen in the Miami Design District’s Paradise Plaza were among the hottest of the 2020/2021 season. Now, as fall settles in, this trio of must-try spots is back with tons of new offerings.

L’Atelier

The reopening of L’Atelier brings with it the addition of new outdoor seating on the second-floor balcony. Accommodating 40 guests, the terrace is the perfect spot for diners to enjoy the restaurant’s acclaimed food and service al fresco. Indoors, L’Atelier accommodates guests at the counter and at spaced-out tables. Culinary Director Chef Alain Verzeroli, a longtime protégé of Joël Robuchon, helms the restaurant, and his modern French menu features a number of new and ever-changing seasonal dishes alongside L’Atelier classics,including the famed pommes purée. Guests can order à la carte, or select a seasonal four-course tasting menu with options for each course.

All the breads and pastries are made in house daily and served fresh out of the oven. Desserts — such as Le Chocolat Sensation, Guanaja chocolate crémeux, white chococlate ice cream and Oreo cookie crumbs — are fresh, bold, and beautifully presented. 

Le Jardinier

Michelin-starred Chef Alain Verzeroli’s vegetable-forward Le Jardinier has also launched a new menu created by Verzeroli alongside Le Jardinier Miami’s Chef de Cuisine, Seth Blumenthal. The new menu focuses on fresh, seasonal vegetables and seafood elevated by classic French techniques. The restaurant’s spacious patio has also been expanded and revamped with a pergola to handle all kinds of weather.

“The menu and concept were inspired by the way sophisticated diners are eating globally, with a strong desire to have lighter gourmet experiences based on seasonality,” said Verzeroli. “It’s also a great opportunity as a chef to discover and get inspired by local organic produce and seafood for our vegetable-rich restaurant.”

Current standouts include Red Kabocha with burrata, honeycrisp apples and Marcona gremolata, and the Roasted Cauliflower with purple cauliflower coulis, black pepper and raisins. And no visit to Le Jardinier is complete without one of its innovative craft cocktails. We love the bestselling Headless Horseman, made with Arette Tequila Blanco and Peleton de la Muerte Mezcal infused with espelette peppers, pumpkin, sage, lime and agave nectar.

Frohzen

Craving something sweet? Head to Frohzen. Along with its signature ice cream flavors, ice cream cupcakes, macaron ice cream sandwiches, and ice cream “cake-sicles,” guests can expect new whimsical, not-to-be-missed treats from Michelin-starred Executive Pastry Chef Salvatore Martone at Frohzen.

Details: L’Atelier de Joël Robuchon, Le Jardinier and Frohzen are all located on the east side of the Miami Design District’s Paradise Plaza at 151 NE 41st Street. 

www.latelier-miami.com | www.lejardinier-miami.com | www.frohzen-miami.com

National Dessert Day was last week, but we’re still on the hunt for sweet treats in town. This month, we’re obsessed with the palate-pleasing pastries, crave-worthy cookies, and dreamy ice cream creations at these three Miami bakeries and sweet shops. The next time you want to indulge, head to one of these local gems.

Icy-N-Spicy Dessert Shop

Run by Xiaoli Liu and her husband, Dejan, Icy-N-Spicy specializes in artisan ice cream and desserts. Inspired by popular flavors from Europe and Asia, their signature recipes include bestsellers like lavender, dulce de leche, matcha, and more — plus some spicy options, too. We can’t especially like their matcha and red velvet cones, and our favorite way to pretty up a scoop is with a layer of shimmering gold leaf or crispearls.

Details: Icy-N-Spicy Dessert Shop is located at 1250 Ocean Drive, Miami Beach. For more information, visit www.icynspicy.com.

Majestic Bakehouse

Majestic Bakehouse opened quietly on Coral Way at the start of the summer, and we’ve been crazy about their Portuguese pastries ever since. In addition to brigadeiros made in all kinds of flavors, you’ll also find macarons, fluffy mousses, sweet breads, and tripa — a typical Portuguese sweet from the city of Aveiro that’s something between a crepe and a waffle.

Details: Majestic Bakehouse is located at 3340 Coral Way, Miami. For more information, visit www.majesticbakehouse.com. 

Insomnia Cookies

If you find yourself craving cookies, brownies, or cookie cakes, Insomnia is just the fix. This cult-favorite bakeshop offers delivery if you want a side of convenience, but we love coming into their Miami Beach store to get an eyeful of their decadent delights. As far as cookies go, you can’t go wrong with their double chocolate mint, snickerdoodle, and classic chocolate chunk — and their triple threat cookie cake is the bomb.

Details: Insomnia Cookies is located at 1227 Washington Avenue, Miami Beach. For more information, visit www.insomniacookies.com.

By Amanda Mesa, Contributor

The weekend is almost here, and we’ve put together a list of bars for you to visit. Whether you’re into divey spots with stiff drinks and a great beer selection or elevated lounges where bartenders sling cocktails using housemade shrubs, aromatic essences, and top-shelf spirits, we’ve got you covered. 

The Mighty Tavern

If you’re looking for a casual watering hole with great food, great beer, and strong tasty drinks, look no further than The Mighty. Boasting a new food and cocktail menu, this neighborhood favorite is the perfect spot for a low-key Friday or Saturday night. The beer selection is extensive, and the new cocktail list includes options like smoked old fashioneds, cucumber martinis, and a cheekily named Stimulus Strawberry Margarita. Happy hour runs weekdays from 4-7 p.m. and includes classic cocktails for $6.95, draft beer and house wine for $5.95, and shots for $4.95.

Details: The Mighty is located at 2224 SW 22nd St, Miami. For more information, visit www.themightymiami.com

The Broken Shaker

The atmosphere at this Miami Beach mainstay is casual and fuss-free, but the drinks can only be described as elevated. Now open Wednesday through Sunday from 5-11 p.m., The Broken Shaker serves up drinks like the Classic Randy, a gin-forward creation made with grapefruit rice reduction, citrus, and soda water, and the tequila-spiked Smilie, blended with ginger-Tumeric agave and lime juice. Pair your sips with some of their awesome bar bites, like sesame-pickled cucumbers or shawarma fries. 

Details: The Broken Shaker is located at 2727 Indian Creek Dr, Miami Beach. For more information, visit www.freehandhotels.com/miami/broken-shaker

Spanglish Craft Cocktail Bar + Kitchen

Located in Wynwood, Spanglish calls itself “equal parts alchemy, fun, and artistry.” Now reopen for dine-in, it’s one of the best places to grab a bite and drink if you’re looking for a laid-back evening filled with flavor. From the cocktail list, we love cafetera old fashioned (made with cigar bitters and cold-brew coffee reduction), the negroni tiene tumbao, and the fizzy Grape Gatsby. Enjoy yummy dishes while you imbibe, too — the croqueta buns are amazing, and the coconut shrimp ceviche is the perfect refresher on a warm South Florida afternoon.

Details: Spanglish Craft Cocktail Bar + Kitchen is located at 2808 N Miami Ave, Miami. For more information, visit www.spanglishmiami.com.

SAAM at SLS Brickell

The swanky lobby bar at SLS Brickell is known for its delicious vintage-inspired cocktails hosts happy hour from 5-7 p.m. on weekdays, featuring $8 specialty and house spirit cocktails, $4 beers, and $7 house wines. Sip stirred and neat classics like negronis, sazeracs, and vieux carres, or opt for a shaken French 75 or Cloud 9 — all while snacking on delicious bites like meatballs with whipped ricotta, fried bocconcini, and crispy calamari with Aleppo chile, lemon, and caper aioli. 

Details: SAAM at SLS Brickell is located at 1300 S Miami Ave, Miami. For more information, visit www.sbe.com/nightlife/saam/brickell

By Amanda Mesa, Contributing Writer

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!

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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.

Bachour’s Manjari Entremet; Photo/Martin Morcillo, Smash Pixel Studio

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.

Photo/Martin Morcillo, Smash Pixel Studio

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.

Photo/Martin Morcillo, Smash Pixel Studio

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 Mesa, 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. 

Yes, it’s still warm and muggy here in Miami — but menus around the city are changing, even if the leaves and weather are not. To help you get in the spirit of the season, we’ve rounded up three fall-inspired cocktails you can start enjoying now.

SLS Brickell

As we inch closer to Halloween, head to SLS Brickell for a Bloody Sunrise, made with tequila, orange juice, and grenadine added to resemble blood. Or stop by the hotel’s SAAM Lounge for a Spiked Apple Pie (the drink, not the dessert), crafted with Maker’s Mark Bourbon, spiced apples, ginger beer, apple cider, and orange liqueur, and garnished with an orange slice and rosemary sprig. You can even order it punch-style for a get-together with your family and friends.

Details: SLS Brickell is located at 1300 S Miami Ave, Miami. Visit their website for more information. 

Bulla Gastrobar

Say “hello” to fall with a brand new cocktail from Bulla Gastrobar. Their aromatic Bianco Negroni is a riff on the summertime favorite that blends wild herbs with Campari, Bombay Dry Gin, Cinzano, and Bianco Vermouth, all garnished with a caramelized orange slice. Pair your tipple with new fall menu items like hearty short ribs served with caramelized onions and tender scallops paired with cauliflower puree, herb-marinated oyster mushrooms, and chorizo vinaigrette. 

Details: Bulla Gastrobar has locations in Doral, Coral Gables, and South Miami. Visit their website for more information.  

Make a Salty Smoked S’mores Boulevardier at home

Fitz Bailey, a mixologist for Coopers’ Craft, came up with this delicious recipe. Just one sip will transport you to a cozy cabin in the woods. Keep drinking to hear the whistling autumn wind and the snap and crackle of flames in your imaginary hearth. 

What you need:

1.5 ounces of Coopers’ Craft Barrel Reserve Bourbon (100 Proof)

1 ounce of Campari

1 ounce of sweet vermouth

0.5 ounce of creme de cacao

3 dashes of chocolate bitters

A pinch of sea salt

How to make it:

First, rim the side of a glass with melted chocolate; before it hardens, roll the glass in powdered graham cracker. Light a marshmallow on fire and cover it with the rocks glass to capture the smoke. In a cocktail shaker, stir all the ingredients together with ice, then strain the cocktail into the glass. Garnish with the speared smoked marshmallow and serve immediately. 

By Amanda Mesa, Contributing Writer

Here in Miami, finding good Latin food is easy — but this week, we want to show some love to three standout restaurants serving up dishes that would make your abuela proud. In the continued celebration of Hispanic Heritage Month, head to one of these beloved local spots this weekend and treat yourself to some serious sabor. 

El Rinconcito Latino

This Salvadorean-owned favorite has locations across South Florida, each equipped with takeout windows if you want to take your food to go. We’re torn between the lechon asado and the picadillo here; both are worth trying. For dessert, go healthy-ish (okay, not really) with a casco de guayaba con queso — that’s a guava shell filled with cream cheese. 

Details: El Rinconcito has multiple locations. Access details on each location, its menu, and more here

La Ventana Authentic Colombian Restaurant 

If you’re craving Colombian food, head to this South Beach spot. Start with crispy patacones topped with guac and your choice of chicken or churrasco. Or go all out with the Mi Tierra, a stacked sampler of Colombian flavors that includes marinated meat, Colombian chorizo, pork belly and fried egg. For dinner, we like the Bandeja Paisa. It spotlights Angus entraña steak, red beans, sweet plantains, fried pork belly, an arepita, and plenty more. 

Details: La Ventana is located at 710 Washington Ave., Suite 2, Miami Beach. For more information, call 305-673-0912.

Farolito Miami

If you love great Peruvian food, you’ll find it at Farolito Miami on Coral Way. Incredible ceviches, tender lomo saltado, a tasty, golden-fried jalea that feeds a whole family, and a salsa huancaina you’re going to want to drizzle on everything are just some of the signature items that keep locals coming back long after their first visit. Pair your meal with some Inca Cola or chicha morada, made with corn harvested from purple corn harvested in the Andes.

Details: Farolito Miami is located at 2885 Coral Way, Miami. For more information, call 305-446-4122.

By Amanda Mesa, Contributing Writer