Originally opened in 1941, the Shelborne Hotel at 1801 Collins Avenue is a storied Miami Beach landmark, long admired for its Art Deco elegance and cultural significance. After a nearly two year, 100 million dollar restoration, the hotel has reemerged refreshed and refined while remaining true to its heritage. Stepping into the lobby feels like a breath of fresh air. It is bright, welcoming, and thoughtfully reimagined.
Culinary direction across the hotel’s five dining venues is led by Michelin starred executive chef Abram Bissell, whose impressive résumé includes Eleven Madison Park, The Nomad, and The Modern in New York. The signature restaurant is Pauline, which showcases Latin American and Caribbean flavors with a strong emphasis on seafood.
Pauline is named for Pauline Baker, a socialite and muse to Charles H. Baker, the celebrated journalist and bon vivant. Together they traveled extensively, developing a deep affection for Latin America and the Caribbean. That sense of travel and discovery is clearly woven into the restaurant’s identity.
The dining room is striking, though not without a few challenges. The ceilings are low, an unavoidable reality of a historic property, though fluted accents help soften the space. Lighting remains the main issue. At times it is so dim that reading the menu or seeing your food is difficult, yet when fully illuminated the room becomes too bright. Installing dimmers or using a more restrained lighting approach would greatly improve the overall experience.
Design wise, much has been done right. The 178 seat restaurant retains its original porthole windows, now finished with updated trim, while nearly everything else has been refreshed. Slab marble floors, layered wall coverings, blond wood tables with marble bases, plush banquettes, a mosaic tile bar, and curated artwork come together beautifully. Outdoor seating overlooking the pool will also be offered. The character, integrity, and old world charm of the original hotel have been preserved, but the facelift was long overdue. The result feels elegant, refined, relaxed, and sophisticated, with a subtle Kelly Wearstler influence.
The menu truly shines when you focus on fish and seafood. It celebrates the ocean’s bounty with offerings such as crab claws, Key West pink shrimp, conch ceviche, and a standout raw bar selection. Prices are on the high side, and not every dish hits the mark. The zucchini blossom dumplings, where the dumplings seemed to be missing, and the corn cou cou were disappointing. That said, the large format dishes deliver, particularly the fried pompano served with flavorful rice and green peas.
The bar program is thoughtful and well executed, with signature cocktails like the guava cooler and Saints and Sailors, a refreshing combination of gin, yuzu, cucumber, and sparkling rosé. The wine list is equally well considered, offering a smartly curated selection with some genuinely impressive wines available by the glass, making it easy to explore without committing to a full bottle.
For now, Pauline is open for dinner only, with brunch planned for the future.
At its best, Pauline offers a genuine sense of journey, rooted in coastal flavors and a deep connection to the sea.
Happy dining,
Shanea
02/23/2026
