First Bites

Faena's Los Fuegos Offers Weekly Sunday Asado Feast

Inside the Faena Hotel Miami Beach, which opened to the public in early 2016, find Argentine eatery Los Fuegos by Francis Mallmann. The restaurant, draped in red and gold decor, is just as lavish as the $1 billion district itself, which spans five blocks of Collins Avenue beginning at 32nd Street.

A smoky scent surrounds the restaurant, especially on its patio, where large platters of meat are continually shuffled to hungry diners. But one can forgo juicy cuts of strip steak, sweetbreads, and rib eye for plates like branzino or smoked prawns — except during its "Sunday Asado," which features Argentine grillmaster Francis Mallmann's wood-fired cooking techniques during a meal of meat and more meat. 

New Times was invited for a taste of Sunday Asado in one of the most luxurious locations in Miami. When one describes it as a "feast fit for a king," they're not exaggerating. 

The weekend soiree, which kicks off every Sunday at noon, begins with a chilled mimosa or a bloody mary. There's seating inside and outside, with large red awnings to block the sun and combat the ever-growing humidity. 

The meal includes four courses, which begins with a wooden plate piled with empanadas for the table. They're stuffed with hand-cut prime filet mignon and served with a llajua sauce.
As you nibble, take a peek at the five plates offered for the second course. For something refreshing, there's a chilled tomato soup served with a poached egg and topped with breadcrumbs. A pink grapefruit salad with avocado, provoleta with fresh oregano and extra virgin olive oil, and choripan is another light offering. 
Salads and cheese aside, meat lovers can opt for sweetbreads, which are served on a smoking-hot stone plate. There's enough chimichurri to drown each bite.
The third course is by far the heartiest. It includes a choice of meat, ranging from skirt steak, pork, rib eye, and chorizo to something lighter like salmon or chicken. Whatever protein you choose, ask for extra aioli sauce, infused with garlic and olive oil.
The third course is served with a choice of side, including an heirloom tomato salad, crisp polenta, or grilled vegetables. There's a potato salad too, which blends thick cuts of potato with egg, scallions, and olive oil.The meal ends with a trio of desserts served for the table to share. The plate includes dulce de leche-filled pancakes, a rich chocolate nemesis cake, and a fresh fruit salad with grapefruit and Campari granita.

Los Fuegos' Sunday Asado is priced at $75 per person, with an additional $25 for bottomless mimosas and bloody marys. For more information, visit

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Clarissa Buch Zilberman is a writer and editor, with her work appearing in print and digital titles worldwide.
Contact: Clarissa Buch