14 April 27 - MAy 3, 2023 miaminewtimes.com | browardpalmbeach.com New Times | music | cafe | culture | Night+Day | News | letters | coNteNts | WWW.NEWTIMESOUTTOBRUNCH.COM BUY NOW! BRUNCH SAMPLES & SIPS FROM Bayshore Club • Better Sweet Vegan Bakery • Cafe Bastille Miami CRAFT • Doggy's Con Todo • Ernie's Acai Georgia Mae’s • Glass and Vine • La Bottega Coffee La Boulangerie Boul'Mich • La Cafetera • La Catrina Lil Greenhouse Grill • Market at EDITION • Pisco y Nazca Playa Bowls Coral Gables • Quore Gelato • Raising Canes Playa Bowls Coral Gables • Quore Gelato • Raising Canes The Social Club • V Gelato & Cafe • Vicky Bakery • YIP PLUS MORE! 1 pm - 4 pm | e angar at egatta arbour 3385 an merican r, iami, 33133 benefitting brought to you by miaminewtimes.com MIAMI NEW TIMES | MUSIC | CAFE | FILM | ART | STAGE | NIGHT+DAY | METRO | RIPTIDE | LETTERS | CONTENTS | ▼ MIAMI BEACH GOAT HOSPITALITY OPENS PILO’S BEACH CLUB Pilo’s started as a taco stand and grew to in- clude a tequila-focused spot. Now, the restau- rant company has opened a Miami Beach club, with more to come. Pilo’s Beach Club, a nightlife space located at 1216 Washington Ave., opened last week- end, complete with a chic beach, dress-to-im- press ambiance, intimate DJ sets, and some taco and tequila favorites from its existing sis- ter locations, Pilo’s Street Tacos in Brickell and Pilo’s Tequila Garden in Wynwood. “Miami Beach needed this kind of place, not just for the tourists, but for the locals, too,” Derek Gonzalez, founder of Goat Hospi- tality Group, tells New Times. “This is going to be a very different type of energy and at- mosphere, not typical of the average night- club or mega club.” Gonzalez says the Pilo’s Beach Club space holds approximately 150 guests and carries an elegant-meets-beachy vibe throughout. Visual highlights include emerald green fur- niture, soaring palm trees, natural plant ele- ments, and wood finishes. The space will include a speakeasy section named after his son, Titi, titled Titi’s champagne room. And yes, there’s taco goodness, including Pilo’s be- loved birria and “El Canijo” (with chorizo, brisket, and chicharrón). The idea for Pilo’s Beach Club came after a successful summer pop-up venture in South- ampton, New York, shortly after the pandemic had eased. Gonzalez says he flew 45 people up to New York, and it was a true backyard party vibe. Always wanting to bring to life a true brick-and-mortar lounge/nightlife experience, the restaurateur says he went for it. Like the taco restaurant and tequila bar, Pilo’s Beach Club pays homage to his aunt Pilo, who lived with Down syndrome before she died. Inspired by her work ethic, Gonza- lez prioritizes hiring individuals with special abilities across all his locations. Beyond the new Miami location, Gonzalez let New Times in on a little secret — well, actu- ally, it’s a big deal. He says, “We’re going to be building out a Brickell rooftop spot with a pool that we’re billing as ‘Miami’s first cenote.’ It’s going to be called Luna Sol, with a very Mila-meets-Tao Group vibe. We want to keep bringing an even more elevated hospitality ex- perience to Miami, and there’s more to come.” As for his philosophy on business and growth moving forward, Gonzalez says, “I made a commitment to my work family to help them grow. We’ll keep scaling to provide more jobs to more people, and they can build legacies of their own.” Pilo’s Beach Club. 1216 Washington Ave., Miami Beach; 786-318-8800; pilosbeachclub. com. Friday and Saturday 10 p.m. to 4 a.m. JESSE SCOTT ▼ BRICKELL OKEYDOKEY OPENS WITH LOCAL FOOD AND COCKTAILS A new food hall that blends fast-casual and full-service experiences is coming to Miami. The new venue is Okeydokey, a project that is several years in the making, according to cofounder and CEO Stephane Benkemoun. Born and raised in France, Benkemoun tells New Times he decided to take his entre- preneurial passion from Europe to Miami to take the food hall fast-casual concept and transform it into a more refined experience. The name, he adds, is a universal phrase that embodies positivity — and is easy to remember. Slated to soft open today, April 19, Benke- moun says Okeydokey will combine food-hall variety with the ambiance and quality of a full-service restaurant. “I think today it’s common to have a food hall or market where you get a lot of food op- tions, but you’re missing the table experience with your friends,” he adds. “Our concept — which combines eats, drinks, and beats — lets you have it all under one roof.” Located at 268 SW Eighth St. in Miami’s Brickell neighborhood, the building’s urban, retro interior houses five full-service kitchens on the first floor, one full-service kitchen on the second floor, three bars, and an outdoor patio and bar that will open in the coming weeks. A second phase will include opening Okeydokey’s third, exclusive floor open to guests 21 and over. The late-night entertain- ment venue will offer an extensive cocktail program and nightly entertainment featuring live music, DJ performances, and more. Okeydokey offers guests a true restaurant experience from start to finish, explains Ben- kemoun. Upon entering, a hostess greets guests before leading them to a table on the | TASTE TEST | ▼ Café Pilo’s Beach Club photo The interior of Pilo’s Beach Club
