14 February 22-28, 2024 miaminewtimes.com | browardpalmbeach.com New Times | music | cafe | culture | Night+Day | News | letters | coNteNts | P I Z Z AW E E K M I A M I . C O M miaminewtimes.com MIAMI NEW TIMES | MUSIC | CAFE | FILM | ART | STAGE | NIGHT+DAY | METRO | RIPTIDE | LETTERS | CONTENTS | ▼ MIAMI BEACH LEE SCHRAGER ON SOBEWFF: “BEST LINEUP WE’VE EVER HAD” What started as a small, one-day event known as the Florida Extravaganza has blossomed into one of the largest food festivals in the United States. Lee Schrager is the man behind the South Beach Wine & Food Festival (SOBEWFF) and all that it’s become. Now, more than two de- cades in, he’s as pumped as ever. The 2024 edition of SOBEWFF is happen- ing February 22-25 at varying venues throughout the 305 and beyond, spanning Miami Beach, Hallandale Beach, Wynwood, and points between. “It’s all still very exciting to me here 23 years later,” he tells New Times. “At this point, we’re always looking to make it better and not necessarily bigger. With that, and for this year, I think we have one of the best lineups we’ve ever had in terms of the level of diver- sity and talent.” During its four-day span, there will be more than 100 events and 500-plus chefs and indus- try personalities converging on South Florida. Among the events, a standout for Schrager is the festival’s own “crown jewel,” the Trib- ute Dinner, which will honor Italian icon Massimo Bottura, as well as Luca Garavoglia of Campari Group. Another event Schrager is most looking forward to is the Best of the Best event at the Fontainebleau, which features more than 60 chefs and nearly 70 wineries from around the country. Plus, the now sold-out and first-of-its-kind Sushi Omakase Collective is slated to bring to- gether some of Miami’s best Japanese omakase restaurants, including MILA, Nossa Omakase, and Sushi by Scratch, all under one roof. “The fact that we continue to attract and secure these big names, I certainly don’t take it for granted,” says Schrager. With nearly two dozen years of experi- ence with the festival (and coming off a re- cord year in terms of sponsorship and consumer sales), Schrager notes that things haven’t necessarily become turnkey for oper- ations. It’s always an amazing accomplish- ment to pull off the festival successfully — and it takes a lot of hard work. However, his team is always up for the challenge. “People move around, venues change management, and the industry is always changing,” he explains. “We’re always look- ing at new marketing and advertising strate- gies. Every year is a new year, and we always strive for the best.” Reflecting on SOBEWFF’s impact on Mi- ami’s culinary scene and how it has helped solidify the Magic City as a foodie city, Schrager has fond memories. “Twenty-five years ago, it took a long time to decide where to eat; we had very little in- between options,” he says. “Now we have huge names and big companies opening up, with dozens upon dozens of great places to eat every single night. The festival can’t take credit, but it has certainly helped in putting Miami on the culinary map.” South Beach Wine & Food Festival. Thurs- day, February 22 through Sunday, February 25; at various locations; sobewff.org. Ticket prices vary. JESSE SCOTT ▼ MIAMI MIAMI’S FIRST ECLECTIC JAMAICAN RESTAURANT OPENS IN DOWNTOWN The creative minds behind local Jamaican mini-chain Jrk! have opened Mangrove, a Ca- ribbean restaurant, bar, and lounge in down- town Miami. Drawing inspiration from the success of the traditional Jamaican cuisine served at Jrk! ‘s downtown and Aventura locations, Man- grove is on a mission to redefine the casual fine-dining space with a similar experience, elevated by lively cocktails, music delivered via vinyl, and a strong sense of community. “This project is about breaking down bar- riers and uniting people through food, music, and culture,” says Mangrove managing part- ner Max Pierre. The vibrant bar, restaurant, and lounge promises a symphony of flavors, rhythms, and camaraderie, adding Caribbean flair to the heart and soul of downtown Miami. Embracing the brand’s mantra, “Real food, done betta,” Mangrove will maintain its dedi- cation to authenticity, “done betta” with ele- vated flavors, funky cocktails, and a vinyl music lounge. A scattering of seating arrangements rang- ing from cool barstools to leather banquettes, coupled with a mix of modern and vintage barware, imbues Mangrove with the vibe of a place where history meets the present. The cocktail menu features refreshing concoctions like the “Red Red Wine” cock- tail, made with white rum, sorrel, ginger, and fresh lime juice. Another featured cocktail, the “Hotstepper,” is a passionfruit-based tropical drink that might make you feel as though you’ve teleported to the Caribbean. Mangrove’s dinner menu offers a variety | TASTE TEST | ▼ Café South Beach Wine & Food Festival photo The South Beach Wine & Food Festival returns February 22-25 with a plethora of events around town.
