The Major Food Group, a renowned hospitality company responsible for iconic establishments like Carbone, The Grill, and Sadelle’s (among others), has expanded its global footprint, opening its 8th restaurant in Miami. Founded by Jeff Zalaznick, Mario Carbone, and Richard Torrisi a decade ago, the group has an empire of 20 restaurants and counting within their empire, known for its opulent decor and culinary ventures.
Their latest addition, Chateau ZZ’s at 1500 Brickell Avenue in Miami, marks their first foray into Mexican cuisine, featuring an exclusive members-only component. Housed in a historic 1931 French-style chateau, once the private Petit Douy Estate, this property, now open to the public, retains the bones of the past while undergoing a complete interior transformation. Among the various indoor spaces, the solarium stands out with its glass surroundings, offering a captivating view of the city’s skyline, greenery, and charming black and white checkered stone floor. However, the downside is that it can get quite dark after sunset, making it challenging to read the menu or see your food.
The aesthetic is further enhanced, by tropical plants, mint green chairs, and bold patterns. The staff, adorned in mint green tuxedo jackets, white ruffled shirts, and black bow ties, adds to the overall ambiance. The soundtrack plays oldies and contributes to a lively atmosphere, which may hinder conversations.
The restaurant follows the Major Food Group formula, reminiscent of a private club like Annabelle’s. The upstairs is reserved for private members only. By 6:30, every table was full, accommodating at least 200 guests with many turnovers. Despite being the city’s most talked about restaurant, this reviewer expresses disappointment with the food.
While well presented, the dishes are deemed expensive and mediocre. The guacamole, once a table-side presentation, now arrives pre-made and overly creamy with excessive salt. The ceviche stands out as a favorite, demonstrating freshness and proper seasoning. Tostadas, particularly the wagyu and truffle variant, and the lightly fried calamari with a kick receive positive mentions. However, high-priced items like the red and green sauced branzino, priced at $110, fall short of expectations.
The grilled chicken verde was marginally better, and both come with fresh flour tortillas and a selection of sauces. Desserts, a forte of the Major Good Group, redeem the dining experience. The mango cheesecake and homemade churros, albeit slightly too sugary, are praised, the latter served warm with chocolate and a caramel sauce.
The expansive bar boasts over 1,000 tequilas and mezcals, with rare bottles and a Margarita menu. Despite some feedback about underwhelming cocktails and a very limited wine pour by the glass, the overall offerings remain diverse.
They inclines towards upselling at this chic, hype-driven atmospheric restaurant. While the culinary experience falls short, the allure of Chateau ZZ’S as a place to see and be seen remains intact, catering to those seeking an upscale, trendy environment rather than exceptional Mexican cuisine.
Happy dining,
Shanea
01/25/2024
