Sérêvène by Chef Pawan Pinisetti — Restaurant in Miami Beach

Serevene was a jewel of a discovery. We stayed at hotel for a night and stayed on-site for dinner. What a menu. It's filled with eclectic interpretations of classic French and Japanese cuisine fused together by award winning chef, Pawan Pinisetti. We feasted on six courses; Beef Tartare, Oraking Sashimi, Roasted Carrots, Duck a L 'Orange, Fois Gras Hot Pocket and creme brulee made with rendered fois gras fat.

Each dish was expertly prepared; from our seat, we could see dishes at they were finished. Each member of the team had an important role in execution and their skill showed with every action. Beautifully arranged food, each dish with great detail for every ingredient and how it was applied.

The Beef Tartare was prepared tableside by our server. It was served with filet mignon sourced by Creekstone Farms in Arkansas City, KS, which happens to be only about an hour away from where I live. The tartare was fresh tasting and when combined with separated and grated egg yolk, chives, red onions and huge caperberries, it was an excellent balance of creaminess and acidity. Served with baked Lays (i know, odd, but oddly delicious), this was my favorite dish of all.

Duck a L'Orange was uniquely prepared with orange flavoring done three ways.

The Fois Gras Hot Pocket was extremely odd and almost dessert-like. Chocolate and Marshmallow in a brioche pastry, served with a small piece of fois gras over top. Choose as much or as little as you like with each bite. A very fun way to enjoy sweet and savory in one bite.

Roasted carrots were a much needed veggie for our heavy meal made of small plates. The honey sweetened up the dish and it was devoured.

Oraking Sashimi (salmon) was recommended by our waiter. It was super simple; fresh and odorless fish with a mild flavor and super smooth texture. Served with soy balsamic sauce bubbles that burst like fish roe. Delightful.

The creme brulee was out of this world. Undertones of Fois Gras in each bite, but the sweet and creamy cream you expect in a vanilla brulee was not missing. It's just weird and wonderful. Try it. I've never seen fois gras in a dessert menu before.

I can't recommend the restaurant enough. If you wish to dine and drink with your meal, there's an extensive menu of fine wines and cocktails. There's so much to enjoy, and I am ready to go back...

Not a hidden gem but a hidden treasure this fine dining establishment is. Went for Miami Spice and couldn't believe where it was located since I've driven by numerous times and hung out at Sweet Liberty which is literally across the street, same block. It's a gorgeous space inside the Greystone hotel and easy to miss if you're just driving by. Chef Pinisetti is cooking some exceptionally delicious food in this joint so let's talk about it. After sipping on a nice glass of Chardonnay this is what I ordered off of the MS menu...

ORA KING SASHIMI: beautifully plated dish and presentation off the charts, it was both pretty and delicious. That salmon was fresh and high quality. The crunch from those pebbles made the difference, not sure what those were. This is a very light appetizer so I ordered something else not on MS menu.

DIVER'S SCALLOPS: when I tell you this was one of the best scallops dish I've tasted anywhere. Flawlessly cooked, tasty and the sauce in the side, finger licking goodness.

LOBSTER UNI ALFREDO: this is the absolute BEST and MOST delicious Alfredo dish I have EVER tried in my life. Presentation is top notch as they mix all the components in front of you. I can literally bathe in the creamiest, most flavorful Alfredo sauce in the planet and the caviar elevates it to beyond perfection. So good I didn't care they're skimping on the lobster because it's not even necessary. Of course lobster was perfectly cooked but the pasta and Alfredo sauce taste like none other.

FOIE GRAS CRÈME BRÛLÉE: also a hit as far as presentation and taste. Brought to me like cotton candy and then torched, this is not you’re ordinary crème brûlée but lighter than most and unique in flavor.

Last but certainly not least, the service was top notch all thanks to Cameron. Professional, knowledgeable, welcoming, helpful and attentive is just scratching the surface. He even introduced me to the Chef for a brief moment and had a short conversation about all the magic happening back there in the kitchen. I was also informed they will book musicians for live entertainment in November and I believe that’ll attract more clientele. I can say this is without a doubt, one of the best dining experiences I’ve had this year and now one of my favorite fine dining...

Opened in 2020 as the signature Restaurant inside Michelin-key Hotel Greystone Sérêvène by Pawan Pinisetti sees the “Chopped” champion embrace his philosophy of “simplicity done right” though Japanese ideals and French technique.

Once a fixture in Las Vegas, but now creating some of the most exciting Food on South Beach, Chef Pinisetti’s first solo Restaurant features an a la carte menu tapping into everything from years with Joël Robuchon to his Indian heritage while staff from diverse backgrounds attend to every detail of the guest’s experience.

A chic space with soft lighting, everything from living walls to custom stemware an intentional choice, it should come as no surprise that Cocktails build backwards from the kitchen whether one chooses an aromatic “A-POTH-E-CAR-Y” or Dessert-friendly “TRITON'S CAKE.”

More than just a Chef, Pawan’s role as managing director at Greystone seeing him involved in every aspect of the establishment including sourcing, Appetizers feature a who’s who of top purveyors ranging from Creekstone Farms for Beef Tartare to New Zealand’s Ora King Salmon served Sashimi-style with Soy and Balsamic.

As personal a menu as one will find in Miami, “#PORKISMYFAVORITEVEGETABLE” used to describe faultless Suckling Pig with Sauces and King’s Hawaiian Rolls, an ode to the “Chef of the Century” arrives in a small crock loaded with Butter while Caviar “Push Pops” are an upgrade on the usual “bump.”

Always a minimalist in terms of plating, Sérêvène’s commitment to being nut-free seeing a Wild Mushroom coaxed to maximum flavor by way of Soy “Beurre Noisette,” Lobster fares well whether as crunchy Spring Rolls or atop housemade Bucatini with Caviar adding a textural element.

Comforting yet elegant with “QUAIL EGG GHEE ROASTI,” but growing in opulence by way of Donuts beneath Foie Gras, Dessert takes on both ends of the spectrum by way of classic Chocolate Fondant and tableside-torched Duck Liver...