Miami Beach, FL – October 4, 2019 – Miami Beach is bringing the flavor this fall as two new artisanal delicatessens are set to be a Miami Beach staple. Forget a “Pub Sub”( a.k.a Publix Sub) because Necessary Purveyor and Regina’s Grocery are the hottest new eateries curing your sandwich cravings.

Tyler Dabestani, owner of Necessary Purveyor, offers locally-sourced, clean, farm-to-table sandwiches to The Lincoln Eatery. Roman Grandinetti, owner of Regina’s Grocery, brought the taste of Brooklyn to the beach creating sandwiches using locally sourced and imported Italian ingredients inside the Urbanica The Meridian Hotel. Read the full Q&A below on Dabestani and Grandinetti as we revealed the secrets behind the perfect sandwiches.

By Marissa Scarpulla

Necessary Purveyor

Tap into the South as Necessary Purveyor brings the taste of artisanal sandwiches to Miami Beach. Founder of Necessary Purveyor, Tyler Dabestani, brings a lifelong passion for the hospitality industry to his latest concept, located within The Lincoln Eatery. Built on the concept of sustainability, the North Carolina native, works with local and regional artisanal producers to curate his sophisticated menu of clean and farm focused favorites. The name Necessary Purveyor was inspired by Dabestani’s trips venturing through New Orleans, Georgia, and Alabama. While traveling, he became inspired by small batch products and craftsmanship the South offers. Tyler saw this as an opportunity to get involved and recognize those who make kick ass products.

As far as ingredients, Tyler doesn’t miss a detail as each dish is served with necessary attention. All of their ingredients are carefully sourced with a commitment to eco-friendly, non-GMO, and hormone-free products. As often as possible, Necessary Purveyor chooses local and regional family run farmers, ranchers, and producers who handle every part of their process, to help support sustainable agriculture.

Now to the menu… Necessary Purveyor goes beyond the traditional turkey sandwich. Tyler and his team meticulously hand craft every dish. The menu rotates biweekly, based on product availability from a range of avocado toasts, sandwiches which can be turned into salads; the options are endless. We interviewed Tyler to find out what makes being a purveyor necessary, read the full Q&A below.

The inspiration to obtain products directly from the farm screams clean and reliable. Ethically it’s appropriate to source locally.

Tyler Dabestani

WRE: What drew you to the hospitality industry and how did you get your start? 

TD: I found passion for hospitality at a young age, upon graduating high school I moved to Switzerland to study hospitality at Glion Institute of Higher Education. Throughout my studies, I completed management trainee stints in Dubai and Miami working in food and beverage; that’s where I really found my passion for food and hospitality. I was excited to meet people all over the world, turn experiences into memories, and produce an unparalleled level of service and hospitality. In simple words, I really give a shit about who you are, where you come from, and how I can make your experience when I’m taking care of you. After graduating, the Light Group hired me full time to oversee operations in the Delano. Now, I’ve placed my roots in Miami Beach, I’ve been here for eight years!

WRE: You describe Necessary Purveyor as a blend of the toughness and elegance of the South. Can you tell us about your connection to Southern cuisine and what draws you to this type of food? 

TD: Necessary Purveyor taps into the toughness with our care, development, and research for unique small batch products that are pulled throughout the Southeast. We want stories, we want history, and most importantly we want hands along with heart and soul going into the production. The elegance factor ties into creating sandwiches and other delectable dishes that represent clean, classy, and sophistication. The foundation of Southern class. I grew up in North Carolina around a lot of agriculture and southern inspired dishes. I like the feel, mentality, and delivery of southern hospitality in a hip, trendy, while also laid back manner.

WRE: What is your favorite item on your menu and why?

TD: My favorite item on the menu is the Sweet Grass Dairy Pimento Cheese Sandwich. The sandwich a Southern Staple! I purvey the cheese from small batch dairy farmers in Thomasville, Georgia. It’s kick ass!

WRE: What inspires you towards a farm conscious approach and how do you view the ethics behind sourcing locally?

TD: The inspiration to obtain products directly from the farm screams clean and reliable. Ethically it’s appropriate to source locally when it makes sense. It’s a circle of life in the economy and ecosystem to support your farmers. Small businesses depend on their local communities to survive. Now it’s time to give back by sourcing your produce and products from other local businesses. When making decisions about your business, I believe it’s very important and will help you ensure that you can minimize your environmental impact, make your customers/community happy, and explain the importance of the cycle.

WRE: How do you feel about working in the Lincoln Eatery? Do you find that the environment is more competitive or there is a sense of community among the businesses? 

TD: I like my space in the Lincoln Eatery, I think the building space, vendors, experience has lots of areas to grow. Finding that attraction point for your consumers has to be unique and special, especially in Miami Beach. We are working alongside the operators to develop and grow the curated experience. I think the Eatery is competitive in it’s own way, obviously I make the best sandwiches inside the place. It’s like a cat catch mouse came trying to relay your concepts and products to those passing by. Of course being under a roof with multiple different concepts, visions, and standards you’ll find those you like and those you don’t like!

WRE: Where do you source your ingredients?

TD: The concept is a nod to the Southeast region of the US. North Carolina, South Carolina, Georgia, Louisiana, and Florida. Yes, we source local when it makes sense for us!

Necessary Purveyor taps into the toughness with our care, development, and research for unique small batch products that are pulled throughout the Southeast.

Tyler Dabestani

Regina’s Grocery

Regina’s Grocery is turning Italian traditions into a family business. Regina’s Grocery is serving up freshly made sandwiches and salads using locally sourced charcuterie and imported Italian ingredients. Brooklyn natives, Roman Grandinetti and his mother Regina, decided to share their classic Italian American upbringing with the world when they opened Regina’s first location in the Lower East Side in New York City.

Two years after the NY location, Regina’s opened their second location located inside the Urbanica The Meridian Hotel. Roman and his mother are proud to offer the classic taste of a Brooklyn deli to Miami Beach. The menu is named after their family members, some of whom are no longer here, some of whom pop in from time to time, and whose faces decorate the walls of the shop. The menu offers 14 different sandwiches or say goodbye to carbs because any sandwich can be turned into a salad. You can even catch Regina herself, making Italian staples throughout the week such as her famous meatballs, broccoli rabe, and a rotating selection of side dishes. Customers can also browse from a wide variety of imported cookies, groceries, and snacks.

It doesn’t have to be Sunday to enjoy an Italian meal, Regina’s Grocery keeps family first and food second making every single customer feel as if they’re at home. Read the full Q&A below on Roman Grandinetti.

WRE: You opened Regina’s Grocery named after your mother Regina; how did you turn your Italian family traditions into family business?

RG: By keeping the business in the family, we built something that’s is for everyone. Regina’s turned into my mothers extended kitchen! At any time of the day the family is there, whether it’s new or old friends, neighbors, cousins, and locals; Regina’s makes you feel at home.

WRE: What inspired you to open Regina’s Grocery second location in Miami? What made you choose Urbanica The Meridian Hotel?

RG: My Uncle lived a great life in Miami Beach… I’ve been visiting Miami for years whether it was for DJing or a quick weekend getaway. Miami has always felt like a second home to me, I knew it was the perfect place to open Regina’s second location. As far as the location, I was introduced to the Hotel by a good friend Philippe Falca (Flip), who also has a bar on property called Mini Bar. Flip introduced me to Charlie Porchetto and Diego Colmenero, partners of Urbanica The Meridian Hotel. Once I saw their vision, I knew it was inline with my brand and I had to be a part of it.

Its’s extremely important to stay true to our Italian roots, our business is backed by my family and traditions… The food has to be top quality to stay in business but the family reference and importance touches everyone.

Roman Grandinetti

WRE: As a Brooklyn native, how do you bring the NY Deli feel to Miami Beach?

RG: With authenticity. We’re bringing in everything we can from NY. There’s specific brands, scents, and products that make you feel at home. Not only do we want our food to be the best, we want our customers to feel as if they’re a part Italian American house hold.

WRE: Tell us about the design of the space? 

RG: The design of the space is inspired by all my favorite places from my childhood. Everything from the wood panels, the old social clubs in Brooklyn, the lighting from the 50’s delis, the stoles, and even the imported goods. Being at Regina’s brings back memories not only from my childhood, but also resonates with anyone who grew up in an Italian household.

 Not only do we want our food to be the best, we want our customers to feel as if they’re a part Italian American house hold.

Roman Grandinetti

WRE: Now tell us about the menu, our mouth is watering just reading it… All of the menu items are named after your family members, how important is keep your Italian roots present in the business?

RG: Its’s extremely important to stay true to our roots, our business is backed by my family and traditions. I believe keeping our family traditions is more important than the food. The food has to be top quality to stay in business but the family reference and importance touches everyone. The menu is created after all my family members and their personalities. My Uncle Jimmy was a powerful guy. He had a few tattoos and wanted it all, so his sandwich has your traditional run of Italian cold cuts but on a great brick oven bread with a kick adding Regina’s Calabrian Chili paste that has an amazing spice to it. My Uncle John was the biggest in the family and had it all; he was my inspiration for the Miami location and his sandwich has the best of the best from top to bottom. The sandwiches named after my aunts and cousins reflect their eating habits, some were picky, some liked it all, and some just kept it very simple. Customers come in daily and say “Hey, I have a cousin Vinny he’s this!” or “my aunt was exactly the same” and so on… All of those connections make the brand real and more than just a sandwich.

WRE: Where do you source your ingredients from?

RG: We keep it simple. Our prosciutto, hot sopressata, and mortadella is from Italy while our smoked ham and chicken is from a small farm in Connecticut. As for the mozzarella, we try to source locally. The rest of the hot food is made by my mother! We’re working on bringing all her recipes to the beach.

WRE: Regina’s Grocery is already a huge success in NY… How did you merge your experience working in the entertainment and marketing industry to open an Italian deli? 

RG: The restaurants and hospitality projects are all part of a plan. I’ve always wanted to learn and be overly involved and be able to do it myself. As a result, the marketing company CNNCTD is still full force and continuing to build and support brands and companies.

WRE: What’s next for you? 

RG: I’m in the works of opening a Pizzeria on Mulberry street in NYC called Manero’s which will be followed by a full red sauce joint named after my grandmother Luci. We’re hoping to open by Christmas. CNNCTD has it’s hands full and is continuing to work within music and fashion. Well is it’s own monster now and making it’s way to south Florida which I’m very excited for another then that having fun DJing here and there again