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Chicago's Shining Star Returns


Alinea, the Michelin three-star Chicago restaurant helmed by Chef Grant Achatz, is celebrating two decades of culinary excellence with a special anniversary collaboration at Faena Miami Beach from April 30th to May 25th.

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Following a groundbreaking 10-year anniversary residency at Faena in 2016, this collaboration brings Alinea’s visionary cuisine to Pao, offering an unparalleled cultural experience. Timed alongside the F1 Miami Grand Prix, which runs from May 1st through May 4th, the alliance promises an exciting menu influenced by Miami’s unique ingredients and culinary traditions. Chef Achatz and his team will work alongside Pao’s chefs and local purveyors to create dishes that reflect Alinea’s boundarypushing modernist cuisine using the flavors of South Florida. The first leg of the anniversary tour, which includes stops at Chef Greg Baxtrom’s Olmsted restaurant in Brooklyn, NY (March 20 - April 13) and the Maybourne Beverly Hills (July 23 - August 20), will have at least one unique dish per city and select pop-ups of The Alinea Group’s two awardwinning cocktail bars, The Aviary and The Office.

The experience offers two seatings, Wednesday through Sunday, with additional wine pairing options available. Chef Grant Achatz is one of the world’s most celebrated and influential chefs that redefined fine dining with Alinea, which has earned three Michelin stars for 14 consecutive years. The James Beard Foundation named him Best Chef in the United States, while Time Magazine honored him as one of the 100 Most Influential People in the World. “Over the years, we have had the privilege of working with an incredible team, building strong relationships with farmers, purveyors, and winemakers, and forging lasting friendships with industry peers around the world,” said Achatz. “We are grateful for the journey, and what better way to celebrate than by bringing the Alinea experience to new cities and sharing it with our loyal guests.”

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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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