Faena
Arts

This Month with Faena Rose


Faena Rose is our art and culture-based private members club, which brings together a dynamic community of likeminded individuals through a robust, year-round calendar of the most engaging and transformative cultural experiences.

Woman sitting in front of abstract painting

This April, Faena Rose is delighted to host America’s leading Latino dance organization, Ballet Hispánico, for an exclusive performance followed by a Q&A with Artistic Director & CEO Eduardo Vilaro. The barrier-breaking company has celebrated and explored the diversity of Latino cultures through innovative productions, transformative dance training, and community engagement for nearly fifty years. After the show, Rose members are invited to join Mr. Vilaro on the dance floor for a Latin social dance master class.

Faena Rose’s April program also includes a pre-release screening of Pat Steir: Artist, followed by a Q&A with the film’s celebrated subject, Pat Steir, and filmmaker Veronica Gonzalez Peña; a craft cocktail master class with Bar Lab’s award-winning mixologists; a pre-release screening of Cannes-nominated documentary Be Natural: the Untold Story of Alice Guy-Blaché, followed a Q&A with filmmakers Pamela B. Green & Geralyn Dreyfous in collaboration with The Feminist Institute; and a conversation with Lava Records CEO & host of the Wrongful Conviction podcast, Jason Flom, about the Innocence Project, a non-profit that exonerates the wrongly convicted through DNA testing and reforms the criminal justice system to prevent future injustices.

To learn more about Faena Rose, email [email protected]

Other Stories For Your Interest

Gateway to Art, Culture, and Community

Visionary Creatives - A In a rare and candid conversation, Alan Faena offered Rose Members an exclusive look into his visionary thinking and what lies ahead for the Faena brand. The evening reflected on legacy, creativity, and the evolution of culture. Iconic design duo David and Sybil Yurman joined Faena Rose for an intimate conversation on inspiration, artistry, and enduring alchemy. The evening traced their journey from sculptors to cultural tastemakers, blending creative vision with timeless design.

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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