DINING DELICIOUS: SÉRÊVÈNE AT HOTEL GREYSTONE

By Rafa Carvajal

SÉRÊVÈNE AT HOTEL GREYSTONE IN MIAMI BEACH

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.

Photos Provided by Sérêvène at Hotel Greystone

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.

RC: What are your most popular dishes on the menu with your diners? CPP: The Beef Tartar featuring beef from Creekstone Farms, Kansas, which is prepared tableside and definitely the guests are delighted about. It allows the opportunity for both the guest and myself to interact and share a special moment. The very special Salmon Sashimi, featuring Ora King Salmon from New Zealand. I often compare it to the "Wagyu of the Sea." They definitely enjoy hearing about the long-standing relationship and the sustainability element that plays a huge role in my F&B philosophy here at the Hotel Greystone.

RC: Tell us about your cocktails and wine program. CPP: We offer a stimulating set of specialty cocktails. Something our guests are always fascinated by is how all of our very unique libations were actually created and concepted. The beverage program satisfies all tastes and preferences with an expansive wine list wine, and an offering that simultaneously consists of a substantial list of single barrel scotch, bourbon and whiskey in homage to the adjacent lounge in the Hotel.

RC: Is there anything else you would like to share with Wire Magazine readers? CPP: This project isn't just another one on my list. From the very people involved in it, along with what it's done for me personally, it's more than work. What makes it more rewarding is when our guests see the effort and the attention that was put into every single detail. It's special. It truly is.