16 February 12-18, 2026 miaminewtimes.com | browardpalmbeach.com NEW TIMES | MUSIC | CAFE | CULTURE | NIGHT+DAY | NEWS | LETTERS | CONTENTS | Month XX–Month XX, 2008 miaminewtimes.com MIAMI NEW TIMES | MUSIC | CAFE | FILM | ART | STAGE | NIGHT+DAY | METRO | RIPTIDE | LETTERS | CONTENTS | and the “Vada Pav,” a spiced potato patty with avocado, pickled chili, and chutney. But the star of the menu is the “Mumbai Hot Dog,” a tandoori-style sausage topped with spiced onions, tamarind chutney, and crispy potato sticks in a brioche bun. The bites section runs from “Murgh Tikka Fries” to vegan samosas and “Pakoras Mixtas,” a mix of onion, chili, eggplant, mushroom, and paneer fritters. The food menu is also avail- able for delivery. Rishtedar 305. 232 NW 24th St., Wynwood; rishtedar.com. OLEE FOWLER ▼ BRICKELL HEAD IN THE CLOUDS The restaurant is curated by the Bastion Col- lection, the international restaurant group be- hind ten Michelin stars since 2019, in collaboration with Oko Group, the develop- ment powerhouse responsible for some of Mi- ami’s most ambitious luxury projects. Together, they’re positioning Seia not just as another high-profile opening, but as a defining destina- tion for Brickell; one rooted in Italian heritage, seasonality, and the shared rituals of the table. Set atop 830 Brickell, a premier Class A- plus office tower, Seia will span two floors high above the Brickell Financial District. The 54th floor will house the restaurant, open to the public and offering contemporary Italian cuisine paired with sweeping views of Biscayne Bay and the city skyline. Above it, the 55th-floor Seia Club will de- liver a more intimate, invitation-only experi- ence, complete with a private terrace, elevated daytime gatherings, and an evening calendar designed around culinary and cul- tural exchange. Guiding Seia’s culinary vision is Salvatore Martone, executive chef for the Bastion Collec- tion and the project’s culinary lead. Martone’s résumé carries serious weight. His foundation was shaped under the mentorship of Joël Ro- buchon, often referred to as the “Chef of the Century,” where he trained in the discipline of three-Michelin-star kitchens. A recipient of the StarChefs International Pastry Competi- tion and a James Beard Award nominee, Mar- tone brings a philosophy defined by precision, restraint, and deep respect for ingredients. “Working across the Bastion Collection has allowed me to explore Italian cuisine through many expressions, and Seia brings that vision into a new context,” he says. “The menu is rooted in tradition, shaped by seasonality and provenance, and driven by a sense of restraint that lets ingredients shine. Here, classic Italian flavors are refined through a contemporary perspective, creating a dining experience that feels enduring, expressive, and relevant.” Alessandro Morrone oversees the kitchen day to day as executive chef for Seia. Raised in southern Italy and trained in Naples, Mor- rone brings experience from kitchens across Italy, New York, and Miami. His approach emphasizes classic Italian foundations, ingre- dient integrity, and seasonal sourcing, exe- cuted through a modern, share- driven lens that feels both ap- proachable and refined. “Seia reflects how I grew up cooking in South- ern Italy — food meant to be shared, guided by seasonality, and rooted in respect for the ingredient,” the Italian chef explains. “Working alongside chef Martone, we’ve created a menu that honors classic Italian foundations while em- bracing a modern, approachable rhythm. It is refined without being rigid, expressive with- out excess, and ultimately designed to bring people together around the table in a mean- ingful way.” Having grown up in the same region of Italy, Martone and Morrone share a common culi- nary language, allowing the menu to feel in- stinctive, cohesive, and deeply rooted in place. Together, they present an interpretation of Ital- ian cuisine that is elegant yet grounded, con- temporary yet unmistakably tied to the land. When it opens in March 2026, Seia won’t just crown Brickell’s skyline; it will mark a de- fining moment for Miami’s culinary evolution. Seia. 830 Brickell Plz., Miami; seiamiami. com. Opening March 2026. NICOLE LOPEZ-ALVAR Seia rendering New Brickell Italian restaurant Seia will open in March 2026 with Michelin-level Italian cuisine by two highly esteemed executive chefs. HAVING GROWN UP IN THE SAME REGION OF ITALY, MARTONE AND MORRONE SHARE A COMMON CULINARY LANGUAGE.
