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Asado - More Than a Meal


In Argentina, an asado is a culinary event and time-honored tradition where friends and family gather around a wood-fired grill to share food, wine and stories.

Francis Mallmann

ARTICLE ORIGINALLY PUBLISHED IN FAENA JOURNAL ISSUE #49 • FALL 2022

LOS FUEGOS SUNDAY ASADO BRUNCH | FAENA MIAMI BEACH 

At Los Fuegos by Francis Mallmann, guests can step up their Sunday brunch game with a genuine Asado experience showcasing a custom eight-foot iron dome used to slow roast flame-licked cuts of beef and market fruits and vegetables. The three-course dining experience features two hours of unlimited select champagne and Faena wines, as well as signature Argentine staples like oven-baked beef empanadas, chorizo and morcilla (blood sausage), smoked prime ribeye with criolla and chimichurri sauce, and crispy domino potatoes.

While beef is typically the star of the show, heaps of hearty vegetables also grab the spotlight. Inspired by Mallmann’s new vegetarian cookbook, Green Fire: Extraordinary Ways to Grill Fruits and Vegetables, from the Master of Live-Fire Cooking, Sunday Asados feature crispy artichokes, roasted leeks with romesco sauce, and a bright endive and parmesan salad. Other scene-stealers include roasted cauliflower and sesame yogurt, wood-fired oyster mushrooms, and ricotta-stuffed organic heirloom tomatoes. Just make sure to 
leave room for the not-to-be-missed buffet dessert selection.

Unfolding poolside on the Veranda terrace, ocean breezes carry the smoky scent of fiery embers and roasting fixings as live music mingles with the sound of laughter and clinking glasses of Malbec. Every Sunday, afternoon asados at Los Fuegos offer guests the chance to be part of a beloved tradition that brings together loved ones to enjoy life and its simple pleasures.
 

Article from Faena Journal Issue #49

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Where Fire and Flavor Ignite

"What makes Los Fuegos truly extraordinary is our commitment to the ancient art of cooking with fire,” explained Yassine Belkady, the restaurant’s manager. “We use no electricity whatsoever—just fire, wood ovens, and tradition” Everything has that distinctive char, those bold, nearly burnt flavors that taste almost primal. “When you dine here, you can literally smell the wood and rosemary in the air,” he added. The restaurant’s setting matches its culinary panache. By day, the veranda transforms into an airy ambience when its retractable roof opens to Miami’s brilliant skies. Guests enjoy lunch while overlooking the property’s stunning pool, creating what Belkady called “a completely different experience than any other hotel or restaurant in Miami.” 

Beneath the Tree of Life

Mornings here unfold slowly while guests sip on fresh-pressed juices—like the South Beach, a tropical elixir of coconut water, local citrus, mango, and strawberry, or a vitamin-rich Green Juice packed with spinach, kale, ginger, cucumber, celery and green apple. “The tranquility makes it really special,” noted Joshua Rodriguez, Director of Nightlife. “It’s a place where guests can grab a coffee, a light bite and relax or catch up on some emails.” A menu of delicious appetizers is great for snacking throughout the day, including crispy artichokes with sesame yogurt and sourdough breadcrumbs; prime rib empanadas with llajua sauce; and a vegan option of steamed veggie rice with sweet potato and broccoli. Come golden hour, the energy shifts. On weekends from 4:00 pm to 7:00 pm, resident DJs set the mood as the bar transitions into a laidback sundowner haunt. The CopaCabana cocktail, a tropical indulgence of banana and apricot liqueur, coconut cream, allspice, and Bulleit Rye, is a guest favorite. “People order it because it’s served in a Faena-branded coconut, but it’s the taste that makes them request another one,” said Rodriguez.

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