Owner’s Corner: Guests Choose Their Own Experience at Fabel Miami

BY ELISE GLICKMAN ON BAR AND RESTAURANT

In a city awash with outdoor “destination” restaurants and lounges, Matthew Rosenberg was not content with creating yet another fashionable hangout in a trendy part of Miami (Wynwood). Drawing from the resources and talent within his M-Rad Architecture firm, he set out to transform a 10,000-square-foot rooftop into an international destination shaped by the geography, culture, and cuisine of other places that have attracted trendsetters, high-rollers, and lots of curiosity. And so Fabel was born.

Wynwood was Rosenberg’s neighborhood of choice as he sees it on the verge of becoming its own city, with an unprecedented number of new residential and commercial units, as well as other destinations such as the Soho Pool House, Stephen Starr’s Pastis, and the NoMad Hotel all moving within two blocks of Fabel. The building, which he calls a “perfect raw canvas” to “paint a new world,” meanwhile, is geographically at the epicenter of this “new Wynwood.”
 

The various stages within Fabel Miami, meanwhile, are set through décor and lighting that evoke the breezy chic of resorts in Southern France and the Greek Islands. Other sensory elements are factored in that allow guests to, “create their own fairy tale” once inside. Handmade furniture, artwork, tableware, and a custom aroma from a local fragrance house fully fill out the immersive environment. Uniforms designed by Tulum, Mexico-based Caravana underscore the locales’ shared association with refined resort fashion. Executive chef Ian Fleischmann ties the whole picture together with his pan-culinary Mediterranean menu, along with an equally ambitious cocktail program and Master Sommelier Christopher Miller’s hand-picked wines and spirits.

Under the watchful eye of Robert Delarosa, a respected hospitality veteran and Fabel’s general manager, 65 people make up the rest of the staff, and most have been there from the beginning. “We began with people we knew and expanded from there,” Rosenberg continues. The entire management team and I are fully invested in making this the most special and successful place in Miami,” Rosenberg says. “We don’t just tell people how we intend to change the hospitality industry….we demonstrate it. Training [on the job] involves showing rather than telling. I’m not afraid to get my hands dirty while clearing tables, cleaning restrooms, or folding napkins.”

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