12 OctOber 16-22, 2025 miaminewtimes.com | browardpalmbeach.com NEW TIMES | MUSIC | CAFE | CULTURE | NIGHT+DAY | NEWS | LETTERS | CONTENTS | new location in South Beach at 840 First St. It will take over the space formerly occupied by the restaurant of celebrated Peruvian chef Juan Chipoco, Intimo. Friends and business partners Ignacio Lopez Mancisidor, Mattia Cicognani, and Andrea Fraquelli are behind Cotoletta, which has a rather unique concept for an Italian restaurant. Instead of offering a plethora of options, Cotoletta revolves around a single dish: cotoletta alla milanese, a veal cutlet pan- fried in a mixture of butter and oil. It is served alongside sides like pasta al pomodoro and zucchini fries. “At 84 Magic Hospitality, we always tap into the uniqueness of each location and space that we enter; in this way, we believe no two restau- rants will ever be the same,” says Fraquelli of the South Beach outpost. “We be- lieve a restaurant is like a tree; only by having deep roots in the local environment can it thrive. What we will bring is the same quality of food, the same value for money, the freedom from choice, and finally our signature warm Italian hospitality.” Originally from London, Fraquelli has cer- tainly been expanding his culinary roots since landing in Miami. After opening La Brasseria Mil- anese and Brasseria Notting Hill across the pond, he relocated to the Magic and founded 84 Magic Hospitality alongside Lopez Mancisidor and Cicognani. In addition to Cotoletta, the group has also opened San Lorenzo, an elegant yet relaxed prix-fixe spot alongside Miami’s Lit- tle River, inspired by Italy’s Lake Cuomo region, and 3190, a speakeasy tucked beside Cotoletta that serves only two items: lasagna and wine. “We always strive to serve the communities we reside in first, knowing that only regular customers can make a restaurant business,” Fraquelli says. “I believe that our authenticity shines bright in Miami, and we have discovered that sticking to our values and being true to ourselves often in the face of doubters has been our success.” No date has been set yet for the opening of Cotoletta in South Beach, but the team is un- doubtedly eager to debut its first venture into Miami Beach. “We are so excited to show the wider community of this great city who we are and what we believe in, as well as moving closer to some of our loyal regulars who have travelled long distances for the best cotoletta alla milanese in the world,” Fraquelli says. Looking for more Italian fare? Check out New Times’ list of the best Italian restaurants in Miami. Cotoletta South Beach. 840 First St., Miami Beach; cotolettamiami.com. Opening late 2025/early 2026. JOSE D. DURAN One Dish 2.0 from p11 “WE BELIEVE A RESTAURANT IS LIKE A TREE; ONLY BY HAVING DEEP ROOTS IN THE LOCAL ENVIRONMENT CAN IT THRIVE.” Points Man Sean Paul headlines III Points on October 17. BY OSVALDO ESPINO T here are few voices in modern music that have managed to transcend borders, languages, and generations — and Sean Paul is undeniably one of them. For more than two decades, the Jamaican superstar has remained a driving force in global pop and dancehall, bridging cultures through his infectious energy and unmis- takable sound. From the early 2000s club anthems that defined an era to his more re- cent chart-topping collaborations, Sean Paul has consistently proven his versatility and staying power. With an impressive list of collaborators that includes Beyoncé, Dua Lipa, Major Lazer, Busta Rhymes, and countless others, his influence continues to echo across dance floors and playlists worldwide. 2025 marks the 20th anniversary of the Trinity, Sean Paul’s double-platinum album that gifted the world “Temperature” — a track that helped define the genre-blending sound of the 2000s and remains a staple on every Y2K playlist on Spotify today. “I used to get up every day, smoke some weed, get a bit of exercise, and then head to the studio. Life was simpler back then, fewer problems, you know,” reflecting on what life was like two decades ago. “My days were all about music. I’d be in the studio doing dubplates, that’s when you re-record your song and drop the sound sys- tem’s name into it, and then doing actual re- cordings after that,” he tells the New Times, reflecting on his time making the album. When we call up Sean, he’s in his home in Kingston, Jamaica, taking on his early morn- ing responsibilities. Now at 52, he’s a much more relaxed man, unlike the one portrayed in the earlier parts of his career when dance- hall music began to infect the mainstream charts and social media was not a part of the music-making equation. “A lot more has changed than just social media. Back then, I was recording on a reel- to-reel 24-track cassette, which was the stan- dard at the time”, he says. “It wasn’t digital, so any edits had to be done by hand. The whole process was differ- ent. We didn’t have laptops with Fruity Loops; you had to physically go to a studio.” He describes this early era as more of a gauntlet — a time when countless hungry MCs would pack into small studios, each fighting to earn respect and prove their worth. In Jamaica’s tougher neighbor- hoods, talent alone wasn’t enough; you had to have confidence, presence, and a voice that could cut through the noise. Every ses- sion was a test of skill, character, and sur- vival in a scene where only the boldest rose to the top. “There’d be a permanent producer sitting there saying, ‘Nah, you ain’t ready,’ or, ‘You’re not saying anything new.’ You had to prove yourself, not just to them, but to the 25 other DJs and artists hanging around, waiting for their turn. It was a lot of pressure. Even though life was simpler back then, the pro- cess of getting your music heard wasn’t easy. You had to show that you weren’t just 2025 marks the 20th anniversary of the Trinity, Sean Paul’s double-platinum. Sean Paul Press Photo ▼ Music Music >> p13
