DINING DELICIOUS By Rafa Carvajal
SÉRÊVÈNE AT HOTEL GREYSTONE IN MIAMI BEACH
Photos Provided by Sérêvène at Hotel Greystone
I recently had a delicious dining experience at Sérêvène in the Hotel Greystone. The restaurant marries Japanese ingredients and French technique. My dinner included Beef Tartare with Creekstone Farms filet mignon, red onion, chive, caper, grated yolk, and Baked Lays; Ora King Sashimi with New Zealand Ora King salmon, pickled wasabi, and soy balsamic; Hen of the Woods wild foraged maitake mushroom soy buerre noisette; Octo Fritto octopus, charred scallion soubise, and soy miso glaze; Bison + Black Truffle meatballs with truffle gouda and cognac peppercorn sauce; and Lobster Uni-Alfredo with butter poached lobster, bucatini al dente, parmesan crust, and domestic caviar. After thoroughly enjoying my dinner and wines, I sat down with award winning Executive Chef Pawan Pinisetti to discuss what Sérêvène offers discerning diners who enjoy excellent cuisine. Rafa Carvajal: Describe the cuisine at Sérêvène for Wire 10 WIREMAG.COM #11 2021
Magazine readers who enjoy dining out and tell us what makes the restaurant different from others? Chef Pawan Pinisetti: Sérêvène is what you get when a Japanese izakaya meets a French rotisserie. Table side service imbued with unexpected flavor combinations set the scene for the restaurant situated in the heart of Miami Beach. Innovative cuisine ideal for sharing and creating convivial moments take center stage alongside game fowl carved tableside straight from the rotisserie in the open kitchen. RC: How did the concept for Sérêvène come about? CPP: The concept for Sérêvène was a true collaboration between a very dear friend and former colleague of mine. Once the Hotel was concepted and the building was in progress, the design forward project demanded elegance and what I call "soigne." The philosophy is to embrace and embody sophistication while holding back on the fussy stuff. The food and beverage program sprightly represents #Simplicitydoneright.
