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.
Solo tú la ves. Qué pediste, qué repetirías, la mesa que hay que pedir.
Ofertas
1 oferta en Sérêvène Miami
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El Ambiente
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.
Qué Pedir
- 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
- Espacio
- Salón interior
- Vista
- Sin vista
- Estilo
- Elegante
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