Sérêvène Miami
Sérêvène at Hotel Greystone is led by Executive Chef Pawan Pinisetti, blending French rotisserie technique with Japanese izakaya influence. Suckling pig carved tableside is a signature, built around seasonal local produce.
Only you see this. What you ordered, what you'd order again, the table to ask for.
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The Vibe
Chef Pawan Pinisetti runs a 21+ dining room inside Hotel Greystone that marries French rotisserie tradition with Japanese izakaya thinking. The lobster uni alfredo has become the dish most associated with Sérêvène; the suckling pig carved tableside is the theatrical close. A nearly perfect 4.9 OpenTable rating across hundreds of covers reflects the kitchen's consistency.
What to Order
- Suckling pig (carved tableside) — the theatrical signature — whole pig carved at the table; French rotisserie techniqueHotel Greystone official site
- Lobster Uni Alfredo — the standout dish — lobster and sea urchin in a rich Alfredo-style sauce; with domestic caviarMiami New Times
- Foie gras with cherries and scallion pancakes — French-Japanese hybrid dish; the most-cited creative offering in reviewsWanderlog
- Beef tartare — precisely executed; consistently praised in reviewers' write-upsWanderlog
- Setting
- Indoor dining
- View
- None
- Formality
- Upscale
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