Menin Hospitality expands its wildly popular pizza and taqueria concepts.
Somewhere between the hot spot du jour and the uninspired hole in the wall is the kind of restaurant that makes you feel like a true local—where the servers know your name, and where the food may not be buzzworthy but is always reliably delicious. South Beach-based hospitality firm Menin Hospitality knows how to satisfy the natives. The group’s original Pizza Bar location opened up next to the Loews Miami Beach and Ritz-Carlton South Beach in 2009 and quickly became lauded as the locals’ go-to neighborhood pizzeria with the largest slices on South Beach. In 2015, Bodega Taqueria y Tequila became a hot spot for authentic Mexican street food and late-night añejo (at the “secret” speakeasy in the back). With the success of both concepts, expansion was the logical next step.
“Over the last six years, we’ve found that the Bodega brand works both as a full-concept venue (Taqueria y Tequila) and as a food-only destination as well (Taqueria),” says Keith Menin, principal of Menin Hospitality. “As we expand the full Bodega Taqueria y Tequila concept with the opening in Fort Lauderdale, we are also excited to debut the Bodega Taqueria concept in buildings where fast-casual dining options add to the amenities being offered.” The new Bodega Taqueria concept will put its culinary inventiveness and quick-service format at the forefront, while offering the authentic taste of Mexican street food. Guests will order from the brand’s full-sized, retrofitted vintage Airstream trailer-turned-taco truck with the option to dine in the garage-chic seating of picnic tables, neon bar stools and graffiti walls. The menu is the brainchild of chef Bernie Matz, the executive director of culinary for Bodega, and will feature tacos, burritos and other customer favorites.
Miami Beach is also getting a new Pizza Bar flagship on West Avenue. The design reflects a welcoming, playful, rustic-modern atmosphere, complemented by hints of brick walls, exposed ceiling, vibrant greenery and great music. A white brick design wraps the space’s interior, which features both high-top tables and booths. A roll-up garage door allows for the perfect indoor-outdoor seating space all year round. And of course there will be the same ultrapopular 30-inch customizable pies. Because in the words of Jared Galbut, managing principal of Menin Hospitality, ”During a time that has been difficult for many, if there’s one thing people can count on, it’s pizza.”