Q&A: Serena at Moxy South Beach VIP Friends & Family Tasting

Photography by Pavle Janjic on February 18th, 2021 in Celebrity, Editorials, Food, Lifestyle

Miami Beach, FL – February 18, 2021 – A stylish and playful celebration of Miami’s cosmopolitan culture, Moxy South Beach marks a new chapter for hospitality in Miami Beach. The first resort-style property for the Moxy brand, the 202-room, eight-story hotel is located steps from the sand on Washington Avenue. Interiors by Rockwell Group and Saladino Design Studios mix the glamour of midcentury Havana, the artistry of contemporary Mexico City, and a tropical vibrancy that’s unmistakably Miami.

Six new dining and drinking venues, developed by the founders of Miami’s uber-popular Coyo Taco and 1-800-LUCKY, include Serena, an open-air rooftop restaurant and bar which opened this month. Also new are Los Buenos, a taco stand/bodega in the lobby, complemented by Bar Moxy, which does double duty as a social hub and check-in area; and The Upside, a rooftop bar on the eighth floor exclusively for hotel guests and private events. Coming in April are Como Como, a marisquería and raw bar and Mezcalista, a sexy mezcal lounge. Multiple indoor-outdoor spaces include a ground floor courtyard; a 72-foot, cabana-lined pool; an indoor-outdoor fitness center; an outdoor movie screening room on the rooftop; and an exclusive beach club on Miami’s famous South Beach. Moxy South Beach is Lightstone’s first Moxy hotel opening outside of New York City, following the successful launches of Moxy Times Square, Moxy Chelsea, and Moxy East Village.

World Red Eye stopped by the VIP opening of Serena to get an exclusive first look at the new restaurant and bar, and discuss what Moxy South Beach is bringing to Miami. Read the full Q&A below.

By Gaby Cuevas

Alan Drummond, Gaby Chiriboga, Scott Linquist, & Sven Vogtland

WRE: Give us an intro on the team behind Coyo Taco Group. How do you all know each other?

Coyo Taco Group: We are excited to bring six new dining and drinking venues to Moxy South Beach which is located steps from the sand on Washington Avenue. Behind Coyo Taco and 1-800-LUCKY, we bring a global perspective to our projects: Executive Chef and Co-Founder Scott Linquist has established his culinary bona fides over frequent research trips to Mexico. Alan Drummond is from the Coyoacán neighborhood of Mexico City; Sven Vogtland hails from South Florida and has been in the hospitality industry for twenty-two years; and partner Gabriela Chiriboga comes from Ecuador with years of experience in the food & beverage industry. Several of us share a strong footing in luxury hospitality, having crossed paths around the globe in our prior careers at Ritz-Carlton, St. Regis, Setai, and other well-known, high-end brands.

Sven Vogtland

WRE: Tell us more about the six dining and drinking venues at Moxy South Beach.

Sven Vogtland: We created a number of brand new concepts specifically for Moxy South Beach. Serena, an open-air rooftop restaurant and bar with a laid-back yet sophisticated vibe; Los Buenos, a taco stand/bodega in the lobby, complemented by Bar Moxy, which does double duty as a social hub and check-in area; and The Upside, a rooftop bar on the eighth floor exclusively for hotel guests and private events. And coming soon in April is Como Como, a marisquería and raw bar; and Mezcalista, a sexy mezcal lounge.

Alan Drummond

The dining and drinking options at Moxy South Beach give people a lot of choice… We’re providing a variety of vibes and environments.

Alan Drummond

WRE: Walk us through how guests can take advantage of all that Moxy South Beach has to offer through its dining and drinking options.

Alan Drummond: The dining and drinking options at Moxy South Beach give people a lot of choice. You can head up to Serena for a sunset drink and a bite, soon you will be able sit down for a cultivated meal at Como Como, or enjoy the intimate energy of Mezcalista while the DJ spins. Or you can have all three in one night. We’re providing a variety of vibes and environments, which in turn will attract a real intermingling of different types of guests.

Gaby Chiriboga

WRE: What are some of the significant design elements guests can see at Serena?

Gaby Chiriboga: Serena was designed by Saladino Design Studios, and inspired by the brightly hued works of the great Modernist architect Luis Barragán. Serena has a garden-like outdoor dining area in shades of pink, orange, coral, and blue, with fun and eclectic seating arrangements. A focal point is a domed cast iron canopy strung with twinkling lights and bougainvillea that evoke the indigenous markets of Michoacán, Tepoztlán, and other Mexican locales.

WRE: Tell us about the music and atmosphere at Serena.

GC: We are kicking off a live music series at Serena that will feature regular poolside performances by up-and-coming local acts with Prism Creative and Tigre Sounds. On Sundays, the Golden Tingz Sunset Hour features live DJs spinning Latin and world music. Serena is the perfect place to gather with friends and enjoy the Miami sunset.

I always say that I’m a gringo on the outside, but my heart is Mexican.

Scott Linquist

WRE: Chef Scott, tell us about your background that lead you to Mexican cuisine.

Scott Linquist: I started my restaurant career as a busboy in Los Angeles but developed a passion for Mexican food while cooking at Santa Monica’s seminal Border Grill. Later, I created and developed New York’s Dos Caminos as the Executive Chef and wrote a best-selling cookbook, Mod Mex. In Mexico, I cooked in homes from the mountains of Oaxaca to the jungles of the Yucatán, tracking down traditional recipes and techniques and leading culinary tours. I always say that I’m a gringo on the outside, but my heart is Mexican. I’ve traveled all across the country to study the characteristics of each region’s cuisine.

WRE: Tell us more about the cuisine at the recently-opened Serena. What can guests expect from the menu?

SL: Serena features an expansive menu of shareable classic dishes combined with a modern interpretation of traditional Latin and Mexican cuisine, creating an inviting atmosphere for sunset cocktails and nibbles, leisurely lunches and dinners, or buzzy brunches accompanied by live music. The outdoor kitchen features a large circular stone mill for grinding the blue and yellow nixtamalized cornmeal. Diners can enjoy freshly ground cornmeal shaped by hand into fresh tortillas, cooked to order on a traditional comal, and transformed into dishes such as Uni and Crab Tostadas and Squash Blossom Quesadillas. The menu also features classic dishes like Caesar Salad, Steak Tartare, and Tuna Tartare. These are complemented by an array of agua chiles and cocteles, and cooked dishes highlighting fresh local seafood, as well as small plates, salads, burgers, and sandwiches.