A member of Food & Wine magazine’s “Best New Chefs” class of 2020 and a James Beard Award nominee, chef Niven Patel has added a new restaurant to his stellar Aya Hospitality lineup (Ghee, Erba) with Mamey at the much-anticipated THēsis Hotel Miami in Coral Gables. The first to market of two concepts the acclaimed chef is cooking up at the new hotel, Mamey, opened August 2020. The vibrant and island-minded concept incorporates a fun cocktail program by Miami’s esteemed collective Bar Lab. Inspired by Patel’s travels throughout Asia, Polynesia and the Caribbean, Mamey derives its name from the unique fruit while showcasing the exotic flavors and spices commonly found in tropical cuisine. In late-2020, Patel will unveil Orno. The modern neighborhood restaurant will focus on top notch ingredients and wood-fired cooking, classic cocktails and thoughtfully-crafted wine list.
Arguably one of South Florida’s most important and trendsetting chefs and restaurateurs (he was crowned one of the country’s “Best New Chefs” by Food & Wine this past May), Patel imbues everything he does with an authentic and organic approach. In fact, Patel sources a great deal of fruit, vegetables and herbs for his restaurants from Rancho Patel, his two-acre farm in Homestead. This dedication to sustainability and mindful sourcing is Patel’s lodestar and helped define his eclectic cooking style, which is deeply rooted in his heritage while simultaneously pulling inspiration from the region’s rich bounty. “The connection between the plants, the farm, the harvest and the food on the plate is so important to me and the soul of everything we do at Ghee and Erba we will do at Mamey and Orno,” Patel notes. “THēsis’s desire to create restaurants that reflect this approach was a factor in my decision to partner. Working with a hotel is a departure for me but one I am excited about. This partnership promises great things for Aya Hospitality, our future guests and regulars.”
Mamey serves only dinner seven nights a week. Additional meal periods including lunch, always a big thing in Coral Gables, will be rolled out later. Mamey’s menu offers an assortment of flavorful small plates including Ghee Roasted Plantains with jerk spice crema, tamarind chutney, baby tomatoes, pickled onions and herbs; Glazed Lamb Ribs with local honey, scallions and pickled starfruit; Yellowfin Tuna Tostones with tomato sofrito, scallion and piquillo pepper aioli; Bahamian Conch Fritters served with cilantro tartar sauce and roasted peppers; Corn & Callaloo Empanadas; Vietnamese Caesar Salad with opal basil, Parmigiano, crispy shallots, sesame, anchovy croutons; Mushroom Summer Roll; and Mojo Roasted Pork Cheek with rice and peas, thyme and pickled onions, among others.
Vibrant flavors from an eclectic array of cultures are on display in the restaurant’s large plates selections from a Lemongrass Glazed Grouper with Forbidden rice; Island Spiced Pork Chop with sweet potatoes and mamey butter; Trini Spiced Heirloom Cauliflower with roasted calabaza, chickpeas, cilantro pesto and almonds; and Pork Belly Fried Rice with farm egg, Brussels sprouts, pineapple, heirloom carrots and Thai basil. Entrée prices range from $17-$49.
In collaboration with Bar Lab, Mamey’s cocktail menu overflows with fresh, flavorful concoctions with an island flair. Delectable libations include the Mamey Swizzle, a tantalizing blend of coconut fat washed spiced rum shaken with the chef’s chai tea blend, local mamey, oat milk and bitters; the Jerk Margarita – mezcal, fresh watermelon, jerk infused pomegranate, lemon balm and citrus and Que Banana – banana infused gin, tiki spice, pimento dram and lime juice.
Located in Coral Gables, Mamey is the first of Paseo de la Riviera’s list of restaurants and serves as a hub for those residing steps away at the Residences at Thēsis. Mamey’s relaxed atmosphere offers a fun, convivial destination for hotel guests and locals alike. Mamey offers an idyllic escape where guests can indulge in flavorful cuisine and refreshing cocktails.