The South Beach lounge is open and serving cocktails, as well as verrines: French-style snacks and desserts layered in glasses. Giuseppe “Beppe” Galazzi, who last worked at Sardinia Enoteca, is consulting on the menu.
The newest restaurant from The Genuine Hospitality Group follows a 1920s fine-dining theme. The chef de cuisine is Roel Alcudia, who was formerly chef de cuisine at Barbuto in New York City. The menu includes marrow bones, frog legs, whole wood-grilled fish and classic cocktails.
A second, larger branch of the seafood spot is now open in Brickell. Ceviche bowls with a bed of coconut-jasmine rice, cilantro-quinoa or greens are a new addition to the Brickell menu, which otherwise remains the same as the South Beach location (see a PDF). Delivery service is scheduled to begin in April.