2 -min. read

The annual South Beach Food and Wine Festival kicks off on February 24 and while foodie fans will queue up for notable “chef-tainers” like Rachael Ray, Giada DeLaurentiis, and Jean-Georges Vongerichten, whose fare can be found everywhere from hotel restaurants to grocery stores, the 1 Hotel South Beach will instead use the festival to draw attention to a rarer, eco-conscious style of dining.

1 Hotel rooftop

PREY, a pop-up restaurant debuting on The 1 Rooftop from February 24 – March 25, will be helmed by Chef Bun Lai, who currently runs the sustainable seafood sushi restaurant, Miya’s, in New Haven, Conn. Much like the mission behind Miya’s, PREY will serve local sustainable seafood, wild and invasive—or nonnative—species (don’t fret, invasive species are totally edible) as well as organically farmed produce. Chef Lai is even planning on diving for the seafood himself out in front of the hotel. This DIY foraging is actually something he’s already well-known for doing.

Menu items will be on the unusual side—finger lickin’ carp ribs, roasted feral pig, and tempura weed che—but this is Miami, so there will, thankfully, be new cocktails to try, along with foraged berry and plant sake.  The 1 Rooftop will also add a stand-alone sushi bar as well as custom furniture and table tops and nature-inspired art pieces.

1 Hotels, staying true to their mission of sustainable luxury, is hoping PREY will spark up some deeper thinking, or at least a few minutes of conversation amongst guests and locals about the drastically altered relationship between earth’s predators and prey in an age of over-crowding, over fishing, and over-harvesting.

But lest you think this is a somber sort of pop-up experience, you’ll be happy to know the hours for PREY are strictly evening from 6pm to 10/11pm, with late night sushi available from 11pm to 2am from Wednesday to Saturday and 10pm to 12am on Sundays and Tuesdays.

[Photo: Philippe Stenier]


Juliana Shallcross
A self-confessed hotel addict, Juliana Shallcross has been reporting on hotels around the world for more than a decade. She was previously the managing editor A good portion of her job involves sleeping in new hotels, obsessing over technology and keeping tabs on the ever-changing hospitality landscape. She's based in Los Angeles.

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