Sbe To Launch First Mexican Concept, Diez Y Seis By Jose Icardi At Shore Club

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Shore ClubPhoto Credit: Shore Club

Leading global hospitality brand sbe has proved that it will never stop innovating, especially in our beloved city of Miami. After debuting the inventive Argentinian-Japanese concept Leynia at the Delano Hotel just last year, they’ve decided to head to the next project with their prized chef. The newest culinary destination on their radar will be housed at the iconic Shore Club specializing in tasty, Mexican cuisine: Diez y Seis by Jose Icardi.

Dies y Seis marks the brand’s first Mexican concept, joining the powerful likes of Fi’lia by chef Michael Schwartz, Bazaar Mar by José Andrés, Katsuya by chef Katsuya Uechi and Cleo by chef Danny Elmaleh, under sbe’s ever-expanding culinary umbrella in Miami.

Set against the gorgeous backdrop of the Shore Club’s memorable infinity-edge pool, Diez y Seis will showcase chef Jose Icardi’s innovative approach to Mexican cuisine in a stunning indoor/outdoor setting.

“We are extremely proud to be working with our talented chef Jose Icardi in launching this incredible new Mexican culinary concept Diez y Seis at Shore Club,” said Sam Nazarian, Chairman and CEO of sbe. “We’re looking forward to creating an exceptional experience for guests at one of South Beach’s most iconic properties.”

To find out more about this new Miami gem, we sat down with the man behind the kitchen—chef Jose Icardi—to find out what’s awaiting us at Diez y Seis. Here is everything you need to know:

HL:  What sort of cuisine will we find at Diez y Seis?

JI: The type of cuisine guests will find at Diez y Seis will be Mexican with some inspiration from the culinary culture in South Florida. I will be incorporating some of my cooking techniques from other restaurant experiences, such as the Argentinian-style cooking I use at Leynia at the Delano. I will also incorporate some very unique touches, but those will be a surprise. I’d like to highlight our centerpiece, as well, which is an outdoor Comal & Wood Fire grill that allows us to make hand-made tortillas. I took the inspiration from Oaxaca, Mexico.

Jose Icardi HeadshotPhoto Credit: sbe

HL: How did you come up with the concept?

JI: Simply put, there’s nothing like this yet in Miami. You can find Mexican restaurants all around the city, but nothing as unique as Diez y Seis.

HL: Why did you choose this concept for this particular location?

JI: This location is without a doubt the perfect place for the Mexican style cuisine that will be served. The outdoor seating area that overlooks the pool is truly a Mexican concept.

HL: Favorite menu items?

JI: It’s hard to name favorites but I am really excited about the Pork Tacos and Smoked Chicken.

HL: What audience are you looking to target?

JI: Everyone! Locals and tourists alike. Locals are the most important for the ambience of this hotel.

HL: Describe Diez y Seis in three words.

JI: Sexy, vibrant, y rico!

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