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At Carbone Privato, we’re celebrating spring with Elysian Fields lamb. The incredible pasta you see here is Francoboli Agnello, prepared with house-made spinach-parsley pasta and a ragù of lamb sausage, lardo, and white wine. We finish with spring garlic, aged Pecorino, and olio verde.

5 months ago

This month at the bar, we’re flipping the switch on the Miami Vice, the frozen classic synonymous with the neon lights of the Magic City. It’s called The Vice Versa. Apart from being stirred, not frozen, it features mezcal and Campari. This brings the flavor profile closer to a Negroni than the traditional blend of Piña Colada and Strawberry Daiquiri. A very fine drink.

5 months ago

No visit to ZZ’s is complete without an appearance by The Trout Roe Toast, a magical combination of Japanese milk bread, truffle honey, and trout roe. It’s a Miami lunch favorite. Members can also enjoy this classic for dinner there and in New York.

5 months ago