We’re less than a week out from Thanksgiving, so if you haven’t made your plans yet, now’s the time to do it. To help make it easier for you to decide what to do and where to go, we’ve put together another list of amazing local restaurants offering Thanksgiving dinners and deals.
Café Prima Pasta
Turn Thanksgiving into Italian night at Cafe Prima Pasta, which will offer a fixed-price Turkey Day feast for $38.95 per person. You’ll get to savor a traditional stuffed roasted turkey served with gravy and cranberry sauce, sweet mashed potatoes, crisp green beans, and a decadent pumpkin pie. Cafe Prima is also celebrating it’s anniversary all month, so ask for a complimentary Prima 27 cocktail.
Details: Cafe Prima Pasta is located at 414 71st St, Miami Beach. For reservations, call (305) 867-0106.
Fuego y Mar at The Ritz-Carlton South Beach
Want to get an early start on the festivities? Head to The Ritz-Carlton South Beach’s Fuego y Mar restaurant for a Thanksgiving brunch, featuring a fabulous carving station with bone-in prime rib, guava-glazed bone-in ham, and seasonal desserts. Or come for a four-course holiday dinner, priced at $70 per person. Kids age 12 and under will enjoy 50% off their meal.
Details:Fuego y Mar is located at 1 Lincoln Rd, Miami Beach. For reservations, call (786) 276-4000.
StripSteak by Michael Mina
Fontainebleau, Chez Bon Bon Coffee, StripSteak Restaurant
At the Fontainebleau’s StripSteak, you can enjoy a lavish Thanksgiving dinner that includes family-style delicacies like herb-brined turkey breast with crispy leg confit or roast porchetta with cranberry glaze and sage, sides including homestyle gravy, chestnut and black truffle stuffing, and jalapeno cornbread, and more. Dinner is starts at $75 per person and will be served from 5-11 p.m.
Details: StripSteak is located at 4441 Collins Ave, Miami Beach. For reservations, call 877-326-7412.
Planning on cooking this Thanksgiving? Treat your guests to Chef Michael Beltran and Abuela Hortensia Guerra’s turkey fricassee. Here’s the recipe.
Ingredients
10-lb whole turkey
1 bottle of Cabernet Sauvignon
2 cups of sofrito cubano (recipe below)
1 cup of San Marzano tomatoes, chopped
1 tomato
2 lbs of butterball potatoes
1 cup of Castelvetrano olives
2 tsp of Mexican oregano
2 tbsp of Pimeton de La Vera (Spanish smoked paprika)
Salt and black pepper, to taste
For the sofrito:
1 red pepper, diced small
1 red onion, diced small
1 green pepper, diced small
1 poblano pepper, diced small
2 garlic cloves, roughly chopped
For the turkey stock:
1 onion, diced big
1 carrot, diced big
4 stalks of celery, whole
1 bay leaf
1 cup of Cabernet Sauvignon
For the herb salad:
2 sprigs of mint, removed from stem
2 sprigs parsley, removed from stem
2 sprigs basil, removed from stem
Directions
For the turkey stock:
Break turkey down into two legs, two wings, two breasts, rib cage.
Roast rib cage and wings in a roasting pan at 350 degrees until they are golden brown. Add onions, carrots, celery half-way through the roast. Once fully roasted (about 30 minutes) add wings and bones to a medium-sized stockpot and a fresh tomato, halved. Add water to cover bones by 3 inches.
Place the stock over medium heat for three hours, then strain the stock and set aside. This can be done ahead of time or the day before cooking the turkey. Discard bones and wings.
For the fricassee:
Place a medium-sized braising pot or rondeau (or in Abuela’s words, “cazuela grande”) on medium heat and add enough oil to coat the bottom of the pan. With the skin on, season the turkey breasts and legs liberally with salt and black pepper. Place meat inside of rondeau and sear until golden brown (about 5 min). Once the turkey is nicely seared, remove and place on a wire resting rack.
Add Cuban sofrito and potatoes to the pot to sweat over medium heat. After 10 minutes add Pimenton de La Vera and Mexican oregano. Cook for another 3 minutes. The smell of sofrito and spices will perfume the room that means you are on the right track.
Add chopped San Marzano tomatoes and cook for 5 min.
Add the bottle of red wine and cook down by 50 percent. Then place the turkey back into the pot. Once the turkey is nestled into the pot, add the turkey stock until it covers the meat. Cover with aluminum foil and place in an oven at 300 degrees.
After 30 minutes, take the potatoes out of the braise and set aside. Place turkey back in the oven.
Leave the turkey in the oven and check after one more hour. When the dark meat or the leg is fork-tender, the dish is ready. Remove from the oven and remove the turkey from the liquid. The sauce needs to be reduced to consistency. Then add the olives and the already cooked potatoes.
To serve:
In a large serving plate with a semi deep belly, place the pulled dark meat at the base of the plate. Slice the breast meat and place on top. While the braising sauce is warm, pour liberally on top of the braised meat. Top with the fresh herb salad. Serve with a side of white rice and avocado.
It’s been a while since we talked about Miami’s brunch scene, so we’ve put together a new list of our top picks this season. From sipping mimosas seaside in Key Biscayne to chowing down on hearty chicken and waffles in Wynwood, here are four local restaurants serving up brunches that hit the spot.
Lightkeepers
With its beautiful ocean views and classic brunch comfort food — think brioche French toast, crispy crab cakes, and flavorful omelets — Lightkeepers is the perfect spot for a laid-back yet luxurious weekend feast outdoors. Brunch is served Saturdays and Sundays from 11 a.m. until 3 p.m., and you can add a bottomless beverage and bubbly package to complete the experience for an additional $25.
When it comes to brunch, Le Chick goes all out. Brunch staples on the Sunday menu here range from creamy avocado toast and street corn to Eggs Benedict Pata Negra and — our favorite — crispy buttermilk-fried chicken and waffles. You can add two hours of bottomless mimosas for $36, or two hours of bottomless margaritas for $45.
Details: Le Chick is located at 310 NW 24th St, Miami. For more information, visit www.lechickrotisserie.com.
Malibu Farm
Located at the chic Eden Roc, Malibu Farm is another perfect brunch haven. Favorites from the breakfast menu include classic buttermilk pancakes served with whipped butter, an arepa Benedict served with Canadian bacon, roasted herb tomatoes, and breakfast potatoes, and a refreshing acai bowl swirled with seasonal berries and coconut granola. Details:
If you’re in the Gables, head to The Biltmore’s Fontana Italian restaurant for a true brunch treat. Starting at 11:30 a.m., the restaurant serves up delicious options from il bel paese, like platters of imported Italian cheeses and cold cuts, cool antipasti, and housemade pasta dishes for those craving something a bit heartier — all in the hotel’s enchanting outdoor courtyard.
Details: Fontana Italian is located at 1200 Anastasia Ave Suite C, Coral Gables. For more information, visit www.biltmorehotel.com/dining/fontana.
The holidays are coming up and we’re still living in the midst of a pandemic. If you’re feeling a little stressed right now, you’re not alone. Don’t let all this anxiety put a damper on your relationship if you’re seeing someone. Good food and good conversation can work wonders on the soul. Pencil in a date at one of these romantic Miami restaurants for some well-deserved quality time with your bae.
Hakkasan
Invite your special someone to a flavorful Asian-inspired feast at Hakkasan, located at the Fontainebleau. The low-lit dining room offers a chic, sensuous vibe, and the dishes are spectacular. Make sure you ask about the restaurant’s “Only At” dishes — these feature locally-sourced, seasonal ingredients. Order a round of cocktails, too. We love the Green Destiny, a refreshing concoction of vodka, cucumber, kiwi, and green apple. Or go for the mezcal- and cinnamon-infused 24 Karrot, available only at Hakkasan’s Miami location.
Details: Hakkasan is located at 4441 Collins Ave, Miami Beach. For more information, visit www.hakkasan.com/miami.
Soya e Pomodoro
A great Italian spot is always a safe bet for date night, and Soya e Pomodoro serves up delicious food and an enchanting atmosphere. The restaurant brims with Old World charm and often hosts live local musicians to further set the mood. Make a reservation and feast on their tasty lasagna, mushroom-stuffed ravioli, and sauteed Mediterannean branzino while performers serenade you and your love, or order a homestyle Italian feast for takeout.
Details: Soya e Pomodoro is located at 120 NE 1st St #2502, Miami. For more information, visit www.soyaepomodoro.com.
LPM Restaurant & Bar
If you’re craving French cuisine with a side of romance, head to LPM Restaurant & Bar. Reserve a table on their beautiful outdoor or covered terraces, and dig into incredible dishes like shareable ratatouille with feta, tender escargots in garlic butter, slow-cooked duck a l’Orange, and flaky strawberry mille-feuille. The wine list here is extensive, so ask your server for the perfect bottle to pair with your meal.
Details: LPM Restaurant & Bar is located at 1300 Brickell Bay Dr, Miami. For more information, visit www.lpmrestaurants.com/miami.
Thanksgiving is just around the corner, and many of our favorite Miami restaurants are going all out. If you want to let someone else take care of the cooking this year, head to one of these three South Florida spots. Make sure you come with an appetite!
Ariete
Head to Coconut Grove if you’re craving Thanksgiving favorites with a Cuban twist. Ariete will be serving up a family-style menu priced at $85 per person for takeout and $75 per person for dine-in. Standout dishes include turkey with croqueta stuffing and gravy, pastelitos stuffed with turkey fricassee, green bean casserole, Parker House rolls with whipped honey butter, a cheese ball with candied walnuts and pecans, pumpkin pie, and more. If you’re opting in for carryout, make sure you place your order by Monday, November 16 for pickup on Wednesday, November 25.
Details: Ariete is located at 3540 Main Hwy, Coconut Grove. For more information, visit www.arietecoconutgrove.com.
Bar Collins at Loews Miami Beach Hotel
Bar Collins at Loews Miami Beach Hotel is offering a three-course a la carte menu, where you can mix and match your favorite Thanksgiving dishes. Choose from options like apple country wedge salad, organic farmed grilled salmon, Hasselback potato gratin, sweet potato souffle, and of course, traditional oven-roasted turkey. Dessert is your choice of pumpkin pie and NY swirled raspberry cheesecake. Dinner is priced at $65 per person and $29 for children age 5-12. Children age 4 and younger eat for free.
Details: Loews Miami Beach Hotel is located at 1601 Collins Ave, Miami Beach. For more information, visit www.loewshotels.com/miami-beach.
La Mar
Acclaimed restaurant, La Mar by Gastón Acurio, at the Mandarin Oriental will host a Peruvian-style Thanksgiving dinner for dine-in and carryout. Served family-style, the menu includes crispy roasted pancetta filled with aji panca, Peruvian corn cider, and cranberries, arroz arabe with cumin, angel hair noodles and shaved toasted almonds, caramelized sweet potato puree with orange, Brussel sprout salad with green apples, and a Peruvian tamal filled with pork jaw. Dinner is $180 for 4 and $135 for two.
Details: Mandarin Oriental Miami is located at 500 Brickell Key Dr, Miami. Make a reservation here.
Can’t get enough of autumn-inspired flavors? As we head deeper into the season, we’ve rounded up some of our favorite fall menus available at South Florida restaurants right now. From truffle mac and cheese at Toro Toro and smoked old fashioneds at Villa Azur, to stone crabs and apple pie at Shooter’s Waterfront — we’ve got you covered with plenty of sweater-weather eats and drinks.
Toro Toro
Recently reopened in late October, Chef Richard Sandoval’s Pan-Latin steakhouse has been welcoming back guests with delicious fall-ready dishes like braised short rib arepas topped with avocado, chicken and chorizo croquettes prepared with gruyere cheese, wild mushroom flatbread with goat cheese and caramelized onions, and — our favorite — a truffle mac and cheese that you’ll be dreaming about well into winter.
Details: Toro Toro is located at 100 Chopin Plaza, Miami. For more information, visit www.torotoromiami.com.
Villa Azur
Enjoy the cooler South Florida nights while dining in Villa Azur’s enchanting garden. The Med-inspired Miami Beach favorite is offering seasonally-inspired dishes and drinks. We love their baked bucheron cheese, a hearty and aromatic spread of French chèvre, butternut and hazelnut honey, spread thick on Tuscan filone toast. Pair it with a Finally Old Fashioned cocktail, made with rye whiskey, amaro of bonollo, demerara, bitters, and cherry smoke — it’s practically autumn in a glass.
Details: Villa Azur is located at 309 23rd St, Miami Beach. For more information, visit www.villaazurmiami.com.
Shooters Waterfront
If you head to Shooters Waterfront this season, you’ll find brand new seasonal brunch, lunch, and dinner options to choose from — like a blue crab Benedict that’s to die for, an autumnal quinoa beet salad, and buttermilk-cornmeal breaded fish and chips, caught fresh locally and paired with a sambal mango chili slaw. For dessert, you have to go with the apple pie. Or, opt for liquid decadence in the form of a signature cocktail made with Russel’s Bourbon, honey, and vanilla extract, garnished with a cinnamon sugar rim and a granny smith apple.
Details: Shooters Waterfront is located at 3033 NE 32nd Ave, Fort Lauderdale. For more information, visit www.shooterswaterfront.com.
Sala’o Cuban Restaurant & Bar
This Calle Ocho gem recently rolled out new lunch offerings curated to highlight the season’s best flavors. We’re particularly fond of their housemade sardine croquettes, their stuffed cornbread, crispy conch fritters, and — of course — their new sweet potato “miso” Corvina with roasted leeks. If you’re craving game-day bites, you can’t go wrong with an order of Cuban Sliders, served with golden fries. For cocktails, it’s all about the brand new Gin & Tonic, a refreshing classic that goes down easy no matter how crisp (or muggy) the weather gets.
Details: Sala’o Cuban Restaurant & Bar is located at 1642 SW 8th Street, Miami. For more information, visit www.salaorestaurant.com.
Similar to the late Anthony Bourdain, NJ-native and R House executive chef, Rocco Carulli, launched his culinary career in Provincetown — a colorful, seaside hamlet and gay mecca located at the tip of the Cape Cod peninsula. After graduating from the Culinary Institute of America and a brief stint in NYC, Carulli embarked on his culinary career as a sous chef in P-Town at Café Edwige, a locally lauded, contemporary American restaurant. Carulli would go on to own and operate the cozy eatery for 13 summer seasons. Since work was seasonal on the Cape, he often spent winters in Miami Beach, where he eventually moved full-time working as a chef at the now-defunct Wish restaurant at The Hotel South Beach. Carulli fell in love with Miami’s vibrancy; the bouillabaisse of culture that defined the city inspired him to open his own restaurant.
By 2011, the Wynwood renaissance was in full swing and quickly developing into one of Miami’s hottest neighborhoods. With new galleries, eclectic eateries, and street installations popping up left and right, the neighborhood attracted a grittier, artistic, and free-spirited crowd—it instantly reminded Carulli of his beloved Provincetown— one of America’s oldest art colonies. By August 2012, Carulli signed and sealed the deal forR House, a 6,000 square foot casual fine dining restaurant he always envisioned complete with a lounge and integrated gallery component. Now on the heels of its seven-year anniversary, the Wynwood eatery known best for its modern American plates, extravagant drag performances and lively atmosphere is officially announcing its bold, new Latin-inspired menu and elevated bar program inspired by the same vivacious flavors that inspired Carulli early in his career.
Throughout the COVID-19 pandemic, Carulli and director of operations, Owen Bale, saw opportunity amidst the mandated closures and restrictions to revamp a refreshed iteration of the restaurant. Implementing changes to ensure a safe, fun environment for guests, Carulli was keen on not compromising the identity of the R House space; the bright, outdoor terrace area, which now seats about 120 guests is adorned with string lights and tropical foliage for a festive vibe.
Chef Rocco‘s new menu is a harmonious ode to Miami — artfully combining the flavors of the Magic City’s Latin flair with his classic culinary training and experience with global cuisine. The dinner menu is divided into ten sections: Arepas,Empanadas,Croquetas, Ceviches, Tostones, Charcuterie, Salads, Sandwiches, Large Plates and Snacks. To start, new offerings include a variety of shareables spotlighting bold Latin flavors. Standout starters include an arepawith coffee-braised short rib, pico de gallo, cilantro crema, and crispy onions; and croquetas with roasted sweet potato and queso de mano verde. The appetizer highlights continue with red snapper ceviche, a tropical standout with passion fruit, watermelon radish, jalapeno, and red onion.
Flavorful and comforting sandwiches include the Cuban — slow-roasted mojo pork, Serrano ham, pickles, local mustard, and swiss cheese served on Zak The Baker bread; and the Angus burger topped with shredded pork, swiss cheese, and chipotle BBQ. Heartier large plates showcase Latin-inspired dishes including short rib Ropa Vieja with roasted red pepper sauce and maduros; Peruvian aji-roasted chicken; and moqueca, a modern version of the traditional Brazilian seafood stew. Guests can end on a sweet note with a selection of decadent desserts like rainbow churros, passionfruit tres leches, and dark chocolate coconut clusters made with pumpkin, sunflower, and chia seeds.
The Wynwood eatery also recently revamped their beloved brunch. Hosted by Athena Dion (Miss Ultimate Miami Drag Queen), the famed R House brunch features an impressive spread of items to nosh on while enjoying Miami’s most storied drag performances. Favorites include French toast, R Cuban breakfast with scrambled eggs, moros y cristianos and tostones, and avocado toast served with bacon, fried egg, and garlic mushrooms. Brunch sides served a la carte include mac and cheese with black truffle and porcini mushrooms; and grilled Italian pork sausage.
Photo/Dan Kocsis
Like the food menu, the new cocktail program at R House highlights Latin America’s best indigenous ingredients while also paying homage to Miami’s rich cocktail heritage. Developed by El Tucan/Marion alumnus, Jose Romero, the new cocktails include signature sips like the Frisky Rabbit, made by shaking up fresh-pressed carrot juice with Beefeater gin, yuzu juice, and Aperol; and El Sancho, a smoky concoction of Vida Mezcal, muddled pineapple, lemon, cinnamon syrup, and jalapeño. Latin classics include La Reina Margarita, made by muddling fresh avocado with jalapeño, mint and Ancho Reyes chile liquor; and Un Cafecito Por Favor — a Cuban riff on an Espresso Martini that spotlights Cuban coffee shaken with Stoli Vanilla vodka and Kahlua served straight up.
R House islocated at 2727 NW 2nd Avenue in the heart of Wynwood. www.rhousewynwood.com.
The South Beach Wine & Food Festival has joined forces with Constellation Culinary Group to make this Thanksgiving a little less stressful — because 2020 has been rough enough. This year, let the chefs do the heavy lifting in the kitchen. From now until November 20, you’ll be able to order a fully cooked dinner package curated exclusively by the SOBEWFF® team in collaboration with Constellation Culinary Group Executive Chef Aaron Janus.
Choose from three packages, each including entrees, two salads, a choice of three side dishes, bread, wine from La Crema, Aqua Panna® Natural Spring Water, S.Pellegrino® Sparkling Water, and a canister of illy Classico Ground Drip Coffee. If that sounds like a little too much for your gathering, you can purchase dishes a la carte instead. You’ll also have the option to upgrade your order with a seasonally inspired flower arrangement from Anthology Co. for an extra $60.
SOBEWFF Thanksgiving Anthology Co. Arrangement
Packages range from a $150 option that feeds two guests, to a $675 option for larger groups of 8-10 guests. It’s all for a great cause, too — 100% of the net proceeds will benefit SOBEWFF®’s efforts to help out the local hospitality industry during this difficult time. What’s more, for every 25 packages sold, SOBEWFF® will donate a holiday family meal to a local member of the United States Bartenders’ Guild impacted by the pandemic.
You can place your order at sobewff.org/thanksgiving. You’ll be able to pick up your food via a contactless drive-through at SGWS Wynwood (2105 N. Miami Avenue) on Wednesday, November 25 from 12 p.m. to 5 p.m. and Thursday, November 26from 9 a.m. to noon. The pick-up location will also serve as a drop-off point for the FIU Food Pantry, where purchasers of the SOBEWFF® Thanksgiving Table To-Go are encouraged to drop off pantry and toiletry items for FIU students facing food insecurities.
Let’s face it — the pandemic forced most of us to press pause on our getaways abroad this year. But if you find yourself craving a mini-mental escape, these five restaurants will send you straight to the sun-drenched Greek Isles with their amazing food, cocktails and ambiance. Kalí óreksi!
Ornos Estiatorio
MINA Group’s latest concept opened in Aventura Mall this September. The 160-seat restaurant is helmed by award-winning chef Michael Mina, Girair “Jerry” Goumroian, and chef Nikolaos Georgousis. Inspired by the laid-back, easygoing hospitality of the Greek Isles, Ornos Estiatorio features dishes made using traditional cooking techniques and fresh ingredients. From tasty seafood entrees, hearty wood-fired meats, and incredible dips and spreads, each item on the menu will make you feel as though you’re somewhere in the Aegean. The cocktails are all equally delicious, and the restaurant’s selection of Greek wines makes it easy to find the perfect pairing for your meal.
With locations in Downtown Miami and Coconut Grove, Meraki makes it easy to indulge in a taste of Greece no matter where in South Florida you live. You’ll find all kinds of authentic dishes on the menu, like cool and creamy tzatziki served with pillowy pita bread, flambéed saganaki, char-grilled loukaniko, and dolmades topped with lemon sauce — and that’s just in the appetizer section. Signature entrees include flavorful biftekia patties, a platter of kalamaki souvlaki, and hits-the-spot moussaka. Just make sure you save room for traditional baklava.
Details: Meraki is located at 142 SE 1st Ave, Miami and 3642 Main Highway, Coconut Grove. For more information, visit www.merakibistro.com.
Mandolin Aegean Bistro
With its bright blue gates and gorgeous and lush outdoor patio, Mandolin Aegean Bistro makes dining feel like a visit to Mykonos. Everything about this Design District favorite nods to the tavernas typical of Aegean island towns. The menu spotlights homemade dishes from Greece and Turkey, like shareable grilled haloumi, kofte, and baked feta, beef souvlaki with house-cut fries, moussaka, and manti dumplings with garlic yogurt. The lamb burger is also out of this world.
Details: Mandolin Aegean Bistro is located at 4312 NE 2nd Ave, Miami. For more information, visit www.mandolinmiami.com.
Estiatorio Milos
Tucked away in Miami Beach’s foodie-favorite South of Fifth neighborhood, Estiatorio Milos specializes in fresh and delicious classic Greek offerings. Start with the Greek ceviche and trio of spreads (served with raw vegetables and grilled pita) and then move on to heartier plates like Athenian-style lobster with linguini, lamb chops served with Greek fried potatoes, or grilled whole fish prepared with Santorini capers, olive oil, and lemon dressing. For dessert, you can’t go wrong with the Greek yogurt.
BarMeli69 Greek Mediterranean Restaurant & Wine Bar
This cozy, quaint spot on Biscayne Boulevard draws savvy foodies with its delicious Mediterranean-inspired dishes and easygoing, fuss-free atmosphere. The dips here — hummus, taramosalata, and tzatziki are legendary, and the flamed cheese saganaki never fails to impress. Start with those and an order of Escargots Flambé al la Ouzo to share, then try the slow-braised lamb shank or the generous meat platter. Finish the meal with vegan baklava fingers and a glass of sweet Greek port. Details: BarMeli69 is located at 6927 Biscayne Blvd, Miami. For more information, visit www.barmeli.com.
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.
