Where there’s smoke, there’s fire.
That’s a thing people say. And for the most part, it’s true.
But sometimes where there’s smoke, there’s also tequila, a gleaming pool and a bunch of steak.
Exhibit A: Los Fuegos by Francis Mallmann, a new steak-filled paradise from an Argentine grill master, now open in the Faena Hotel Miami Beach. You’ll want to see this slideshow.
Overseeing the operation is a guy who grew up in Patagonia learning the art of proper grilling from the Indians and cowboys of the region. The Faena’s dubbed him the “Ambassador of Fire,” which 1) is simply remarkable, and 2) bodes well for your meat-and-seafood intake.
Pop in with a group and take your places among the rich red-and-gold tapestries, the glowing pineapple lanterns and the airy poolside veranda.
Your first play: the Smoke and Sparks with reposado tequila, jalapeño and flaming salt. Which’ll set the tone for all the smoky goodness heading your way—prime-fillet-stuffed empanadas from the wood oven, Wagyu from the open fire grill and whole Maine lobster a la plancha.
That open fire grill and kitchen is right by the patio entrance, and if you ask nicely, they’ll take you inside to oversee all of the prepping and grilling action.
Though quietly observing would probably make more sense.
That’s a thing people say. And for the most part, it’s true.
But sometimes where there’s smoke, there’s also tequila, a gleaming pool and a bunch of steak.
Exhibit A: Los Fuegos by Francis Mallmann, a new steak-filled paradise from an Argentine grill master, now open in the Faena Hotel Miami Beach. You’ll want to see this slideshow.
Overseeing the operation is a guy who grew up in Patagonia learning the art of proper grilling from the Indians and cowboys of the region. The Faena’s dubbed him the “Ambassador of Fire,” which 1) is simply remarkable, and 2) bodes well for your meat-and-seafood intake.
Pop in with a group and take your places among the rich red-and-gold tapestries, the glowing pineapple lanterns and the airy poolside veranda.
Your first play: the Smoke and Sparks with reposado tequila, jalapeño and flaming salt. Which’ll set the tone for all the smoky goodness heading your way—prime-fillet-stuffed empanadas from the wood oven, Wagyu from the open fire grill and whole Maine lobster a la plancha.
That open fire grill and kitchen is right by the patio entrance, and if you ask nicely, they’ll take you inside to oversee all of the prepping and grilling action.
Though quietly observing would probably make more sense.
