Faena
Arts| Miami

Noche de Brujas


An evening of auditory and visual elevation by artists and musicians who moved fluidly between and across disciplines towards visuals scores and sonic experiences.

birds eye view of white sphere stage surrounded by group of people

Ancient cultures were known to entrust the March winds to carry their wishes to the divine, a tradition that Faena Miami Beach honored last month, as mystical artists and guests gathered for Noche de Brujas at Faena Forum, a communal invocation of the esoteric and the spiritual featuring musical, auditory and visual creations.

Dubbed the ‘anti-concert’ during Miami Music Week, the night was dedicated to the exploration of the gray areas between music and art, the scared and the profane, and the traditional and the futuristic. The event–a complimentary experience open to the public–transformed Faena Forum into a contemporary temple for multidisciplinary magic, where artists were celebrated as modern shamans ushering the broader public into higher consciousness.

Producer Suzi Analogue’s blown-out and off-kilter beats captured the audience while Carlos Betancourt’s presentation stirred questions of beauty, identity and communication. Poorgrrrl’s vocals melted in and out of musical landscapes, while Virgo blended space-age synthesis and crystalline vocals for introspective dance tracks. Other mind-blowing performances came from Voila Snow, Georgia Wall, Sandflower, Kalup Linzy, Jen DeNike, and Juliana Huxtable.

I am proud that the Faena Forum can exist as a space for relevant and experimental cultural programming. My vision has always been to create a democratic gathering space for the creation of new communities to explore new ideas and cultural practices. During Music Week, the Forum existed as an accessible and experimental alternative for the experience of new sounds, new movements, and new voices in contemporary art and music.

—Alan Faena said of the event.

Not only do these artistic works spark the desire for internal exploration and the incarnation of society’s divine feminine power, they push our cultural institutions to reconsider their priorities and realign themselves with a connection to the natural and spiritual worlds.

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"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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