Sérêvène by Chef Pawan Pinisetti
Sérèvène is a 21-and-up restaurant tucked into the Hotel Greystone, run by chef Pawan Pinisetti on a French-Japanese menu built around an izakaya-style rotisserie. It's a small, intimate room open only Thursday through Sunday evenings, deliberately set apart from the rest of the hotel and the surrounding street. The wine list and cocktail program get equal billing with the food on the venue's own description.
Solo tú la ves. Qué pediste, qué repetirías, la mesa que hay que pedir.
Ofertas
1 oferta en Sérêvène by Chef Pawan Pinisetti
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El Ambiente
Chef Pawan Pinisetti — trained under Joël Robuchon and Michael Mina — runs a Japanese-French menu at Hotel Greystone that Miami New Times called a hidden gem. The suckling pig carved tableside and lobster uni alfredo are the reasons to come. One of the most technically serious kitchens in Mid-Beach, running under the radar.
Qué Pedir
- Suckling Pig Carved Tableside — Japanese-French rotisserie tradition — carved tableside, the experiential centerpiece of a Sérêvène mealHotel Greystone Sérêvène page
- Bison Black Truffle — Seasonal bison preparation with black truffle — confirms the Japanese-French technique cross-overHotel Greystone Sérêvène page
- Beef Tartare — French-style tartare with Japanese influence — listed as a signature item on the menuHotel Greystone Sérêvène page
- OctopusHotel Greystone / Sérèvène page (guest-review pull quotes)
- Lobster Uni Alfredo — Japanese-French hybrid pasta — sea urchin and lobster in a cream sauce; a Miami New Times highlightMiami New Times
- Espacio
- Salón interior
- Vista
- Sin vista
- Estilo
- Elegante informal
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MiamiNav es una guía de gastronomía y entretenimiento de Miami organizada en torno a ambiente, experiencia y valor, no solo cocina. Rastrea ofertas, happy hours y eventos en 19 vecindarios de Miami.