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The concept for Bestia juxtaposes decorative contemporary elements against a raw, industrial space dripping with character. This approach pays homage to sophisticated modern-day Italian spaces, which often integrate contemporary interiors into centuries-old structures. Strong, traditional building materials such as tile, steel, marble, and wood also provide pops of festive color. The name Bestia (Italian for “Beast”) echoes throughout the space via hard-edged design elements, such as the wall covering’s pattern of bar-fight weapons, intimidating meat-hook chandeliers suspended from soaring steel tracks, and bathroom tilework that reads as unfinished.
Chef Brenda grew up on the West bank of New Orleans, Louisiana in a little town called Harvey. As a girl she spent much of her time trapping crawfish in the canals behind her house, crabbing in nearby Lafitte, picking wild blackberries, gathering pecans and fishing on the local bayous and along the Gulf Coast on her family’s boat. Brenda was not only fortunate to have access to the rich abundance of local seafood and produce, but also the diverse styles of cuisine embodied by her Sicilian, French and Filipino ascendants, often enjoying the pleasures of a backyard crawfish boil one day, a big pot of gumbo the next, then feasting on pancit, lumpia and chicken adobo the next.
In 2011 the story began with 4 schoolmates on a rooftop in London. They came up with the idea to set up a restaurant where the focus was perfecting the craft of just one or two main ingredients. In a small Irish pub in Mayfair the first Burger & Lobster was born.
FRANK is an underground, private dinner party experience where MasterChef Season 2 finalists Jennie Kelley & Ben Starr invite you into their storied world of travel and food.
At FRANK, you’ll be seated around our massive communal table of century-old reclaimed wood, surrounded by new friends who share your love for fresh, local food and the fellowship and storytelling that naturally spring from the dinner party setting.
We are a hospitality group focusing on one-of-a-kind concepts.
We have won every food award possible from best restaurant, burger, key lime pie, chicken n waffles, veggie burger and much more to also claiming big acclaim for our eco-friendly practices and our focus on dogs. Our goal will always be top service, sourcing local, making food from scratch and having unique artwork. We strive to provide cutting edge concepts with fresh initiatives to help make Miami a top dining destination. Working with local artisans and award winning artists each restaurant creates its own slice of Miami life. Matt and Priscilla started this company with a dream and commitment to be better and they continue to work to continue that tradition.
Our Central Texas style BBQ is served meat market style! All of our freshly barbecued meats are served by weight on butcher paper with onions, pickles, jalapenos and white bread. Our meats are the best we can get and our sausage and sides are made fresh in house. Our food is cooked using Arizona oak and pecan wood by massive offset Camelback Smokers.
Experience the exquisite cuisine of James Beard, Rising Star Chef 2014 – Jimmy Bannos Jr. As a fourth generation restaurateur, he was mentored by his father, Jimmy Bannos (Chef/Owner of Heaven on Seven) and catapulted his expertise through training by nationally renowned chefs.