"Miami Beach's dining scene welcomes a vibrant new addition with the opening of Pauline, a seafood-forward restaurant, and its adjoining cocktail lounge, Little Torch, at The Shelborne By Proper, 1801 Collins Avenue. Officially opening on November 9, Pauline marks a defining new chapter in coastal cuisine and cocktail culture, blending Caribbean-Latino influences, Michelin-caliber technique, and the timeless allure of Miami Beach's Art Deco heritage."
""Pauline is my love letter to Caribbean-Latino food-rooted in memory and culture, shaped by craft, and grounded in a deep respect for simplicity and the ocean that's always called me home," said Abram Bissell. "Returning to Florida after so many years is deeply personal. This restaurant is about connection-about people, food, and place.""
"Named in honor of Pauline Baker, wife and muse of legendary cocktail writer Charles H. Baker Jr., Pauline celebrates discovery, romance, and culinary storytelling. Designed by ADC Tuneu Studio, the restaurant's interiors evoke the elegance of Deco-era Miami with oceanic tones, porthole windows, and bespoke stone detailing-creating a visual dialogue between land and sea. The menu features a seamless progression from pristine raw selections to bold, reimagined coastal dishes: Raw Bar Selections: Jonah Crab Claws Conch Ceviche Key West Pink Shrimp Refined Small Plates: Rock Shrimp Fideos Caviar Tostada Zucchini Blossom Dumplings Large Format Entrees: Lobster & Mussel Sancocho Beef Loin "Con Pan" Turbot Encendido Sides: Yuca Cremosa with Rosem"
Pauline opens November 9 at The Shelborne By Proper in Miami Beach, accompanied by adjoining cocktail lounge Little Torch. Culinary Director Abram Bissell, a Florida Keys native and alumnus of The Modern and Eleven Madison Park, centers the menu on Caribbean‑Latino seafood and coastal flavors executed with Michelin-caliber technique. The venue honors Pauline Baker and blends Deco-era design with oceanic tones, porthole windows, and bespoke stone details. The menu moves from raw bar selections through refined small plates to large-format entrees and sides, highlighting dishes like Jonah crab claws, conch ceviche, lobster and mussel sancocho, and yuca cremosa.
Read at Food & Beverage Magazine
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