Latest press releases about V&E (Vida and Estilo) Restaurant Group.

National Margarita Day 2023

National Margarita Day

To celebrate after 25 years in Miami Beach, Oh! Mexico has launched La Vieja Margarita – Silver Edition.

And according to Forbes contributor, Miami-based food and cocktail writer Amber Bond, it is a go-to spot to celebrate on National Margarita Day.
See the list with the 11 spots. LINK to FORBES.

National Margarita Day 2023

screen shot 2023

Where to Watch Super Bowl? Answer is Marabu

According to “the trusted voice of the local food movement,” Edible South Florida, there is a list of places in Miami to watch the Kansas City Chiefs vs the Philadelphia Eagles: Marabu at Brickell City Center with Cuban beers Happy Hours and the famous Cuban burger is a go-to Sunday 12th. Take a look at the full list, here




PaperFish South Beach now on Espanola Way

Miami Herald says loud and clear “there ’s a new reason to go to Española Way, and it involves sushi (and mojitos)”

With the Title: “Japanese mojitos under the cherry blossoms: New sushi spot lights up Miami Beach”
Read via NewsBreak HERE

This Miami Beach restaurant was named one of the best in Florida. Locals don’t know it

Paperfish Sushi Miami Beach

In the words of VE CEO Matias Pesce:

“The very first VE restaurant opened on Espanola Way and now, 25 years later we have not three, but four full-service operations,” said CEO Matias Pesce. “As a two-time winner of Miami New Time’s Best Japanese Restaurant, we couldn’t be more excited to bring the popular Paperfish Sushi concept to this iconic, pedestrian street.”

Paperfish Sushi

Where: 432 Española Way, Miami Beach

Hours: 4 p.m.-midnight Sunday-Thursday, 4 p.m.-1 a.m. Friday and Saturday

Reservations and information: or 305-686-0579


Improving profitability during tough times

Multi-concept operator says restaurants can take steps to succeed*

As inflation, supply chain issues, and labor shortages continue, restaurant operators might find that these challenging times can inspire innovation. By developing new menu items, partnering with vendors, and looking for efficiencies, food service establishments can do more than just survive in the current environment. They can improve profitability while also offering guests a high-quality experience.

Rising costs are on everyone’s mind these days. “The reality is that inflation has eroded a significant portion of the wage increases that were gained post-pandemic,” says Matías Pesce, CEO of Miami-based V&E Restaurant Group. “We do our best to be in touch with consumer behavior adjustments.”

Menu engineering

One adaptation is that consumers still want to dine out, but now they are looking for value. For V&E Restaurant Group, which owns and operates 20 restaurants and 1 hotel in Miami and Las Vegas, that presented an opportunity to develop new menu items that offer a quality-oriented experience at an affordable price.

At Mercato Della Pescheria, the $24 Lunch Special is a three-course meal that includes selections among all-time favorites such as Salmon Tartar, Jumbo Shrimp Scampi, Italian Pork and Beef Meatballs, and Fresh Florida Key Lime Pie for dessert. The Italian seafood concept sells over 30 of these specials daily.

At Marabu, recent introductions include the $18 Cuban Bowls, served with white rice, black beans and sweet plantains with Roasted Chicken, Ropa Vieja or Lechon Asado. The Coal-Fired Cuban Cuisine concept sells about 40 of these a day.

Pesce says these innovative menu items had strong sales because they feature on-trend ingredients, and answer consumer demands. “We must be responsive in our offerings to match affordability, taste, proper portion, and be disciplined with our costs to make it work for everyone,” he says.

Offsetting increased costs

The challenge is that costs have been rising lately. One solution has been to reduce the complexity of core menu items. Having everybody on board, from kitchen staff to food vendors, is crucial. V&E’s corporate chefs can rapidly react to ingredient shortages without impacting the quality of the menu and offerings.

The purchasing area also plays an important role. The culinary team works closely with suppliers to find solutions for day-to-day operations. “Partnerships with key vendors have been instrumental,” Pesce says.

Supply chain constraints have posed a big challenge in foodservice post-pandemic. Sometimes ingredient substitutions have higher price points, and the establishment must battle higher-than-expected costs. The options are limited as the culinary team does not want to sacrifice flavor for value.

To overcome this challenge, V&E Restaurant Group partners with vendors to identify three pre-determined substitutes that are approved by the culinary team. For large distributors, the group developed a list of Top 86 items—with the 86 referring to the food service term for “unavailable”—and performs a weekly analysis that helps the team anticipate shortages and immediate substitutions.

Cutting costs, raising prices

Cutting costs is an ongoing, week-to-week challenge for V&E Restaurant Group and for the industry. The team monitors activity every week to ensure vendors are delivering on their promises, and compares vendor prices for the best deal that does not compromise quality and yield. The group leverages its size to the best extent possible, and seeks continuous improvements using technology both at the corporate office and restaurant locations.

“It has been said, a restaurant can die of a thousand cuts,” says Albert Llodra, CFO of V&E Restaurant Group. “We don’t get tired of reviewing those thousand ways to get cut.”

As ingredient prices continue to rise, cutting costs is not enough to improve profitability. Commodity prices have increased 14% to 15% and wages increased around 5%, so the restaurants are forced to pass along some of those costs by raising prices once each year, or more if there are drastic increases.

After an increase in menu prices, the restaurants monitor traffic counts to understand the impact on guests. Fortunately, the restaurants are located primarily in tourist locations. “That helps us to an extent as consumers are prepared to spend more when traveling,” Pesce says. “We don’t take that for granted.”

One of the keys to success at V&E Restaurant Group is to be mindful of guests and their expectations, and to offer menu items that match the concept and are trendy and innovative. “We anticipate the customer needs, understand our guest personas and the reason why they visit,” Pesce says. “We provide them with a memorable experience and not only food.”

El Guapo Aka The Handsome

Best Hotels & South Beach.

Trip101 is an online travel guide that highlights the best accommodations thru hotels, vacation rentals & things to do around the world featuring top cities like Miami.

Sarah Eunice Lara, a creative travel writer, has recently compiled a list via Trip101 with the Best 9 Hotels with private pools recommended for travelers: ”Sometimes, a chill day by the hotel pool can be just what the doctor ordered. If a slow day is more your style…” – Sarah wrote.

#1 on the list is Hotel Breakwater, home of our Cuban Cuisine Havana 1957 South Beach with notes of uniqueness as described by the author: “For freshly cooked meals, you may visit the on-site Havana 1957 to relish some authentic Cuban dishes”

Havana 1957 Breakwater has recently been listed under the Best Sandwiches of America via Restaurant Hospitality, thanks to El guapo aka the Handsome sandwich created by Chef Yunior Perez.

El Guapo Aka The Handsome

El Guapo Aka The Handsome

From Nightlife to Food, Drinks, sightseeing, tours & itineraries, travelers can also search for all sort of lodging recommendations, powered by

HERE is the Full List wit the Best 9 Hotels Private Pools

The Best Sandwiches of 2022

Latin influence, vegetables and handheld versions of traditional dishes show operators’ creativity.

Sandwiches — convenient, versatile and usually affordable — remain a staple of the American diet, and Restaurant Hospitality’s Best Sandwiches competition remains a popular attraction, drawing some of the smartest independent restaurant operators who in turn provide inspiration for the industry as a whole.

As RH’s editors pored over the entries this year, we spotted a few notable trends. For one thing, vegetables are taking center stage with numerous handhelds, such as the char-grilled broccolini sandwich at Heritage in Long Beach, Calif., which offers its customers a meatless version of the classic Reuben, or the hash grilled cheese at Brekkie Shack in Columbus, Ohio, where a blend of sweet potatoes, Brussels sprouts, asparagus and radishes are at the heart of the sandwich.

Then there are the mashups, like the candied bacon tomato grilled cheese sandwich at Daddy Mac’s Down Home in Asheville, N.C., which has elements of a BLT and a Caprese salad, and the antipasto sandwich at Big Parm in Tustin, Calif., which as the name implies is a platter’s worth of Italian meat, cheese and vegetables on a roll.

Elegance — creating delicious meals but with restraint — are on display with The Glendale at Breadlam in Los Angeles, and with the subtle chicken club croissant at District South Kitchen & Craft in Tampa, Fla.

There’s plenty of Latino influence on sandwiches these days, such as the Torta Ahogada at MX Taco in Orlando., Fla., where the sandwich is literally drowned (ahogada in Spanish) in spicy tomato sauce, or the barbacoa melt at Toasted, also in Orlando.

At Havana 1957 Cuban Cuisine in Miami, the El Guapo, which means “the handsome,” is a striking Cubano-style sandwich, but with the Brazilian beef cut picanha.

El Guapo

Havana 1957 Cuban Cuisine

Miami Beach, Fl

Price: $19.57

Ingredients: Roasted picanha beef, cream cheese chimichurri sauce, guacamole and roasted tomatoes pressed in Cuban bread topped with butter

Creator: Yunior Perez

Description: The picanha is the juicy cap of meat on a beef sirloin that is a popular cut in churrasco cooking. Here it’s used as the heart of this handsome and hearty sandwich, where it’s paired with its natural condiment, chimichurri, but enhanced with cream cheese as well as guacamole. Roasted tomatoes round out this South Florida Cubano-style sandwich that reflects flavors from different parts of Latin America.

Read on to learn more about this year’s winners of the Best Sandwiches competition, including one based on chicken and waffle, a crispy pork sandwich and a zippy porchetta.

Opening restaurants during challenging times

Sometimes it’s better to go forward instead of waiting for conditions to improve.

Opening new restaurants during inflation, labor shortages and supply-chain disruptions—not to mention a global pandemic—might seem like a questionable strategy, but for some the timing turned out to be perfect. Overcoming challenges can make a business stronger, more adaptable and resilient.

That’s what executives at V&E Restaurant Group found as the company opened four of its 19 restaurants during the COVID-19 crisis. Company leaders say they never considered delaying any of these grand openings.

“Expansion plans were no strangers to our organization by the end of 2019,” says Matías Pesce, CEO of the Miami-based company. “Postponing was not an option.”

Slow growth, then fast growth 

Vida & Estilo (Life and Style in Spanish) Restaurant Group opened its first location, Oh! Mexico Restaurant, in 1997 on Miami Beach. The restaurant attracts visitors and locals looking for authentic Mexican fare in an area better known for Cuban cuisine. The company expanded slowly at first, and over the years added concepts including Havana 1957, which offers Cuban Cuisine and the experience and glamor of Cuba in the 1950s. Today there are five locations of Havana 1957 in Miami.

The company continued growing in Miami, adding Mercato della Pescheria, La Cerveceria de Barrio, Barsecco and others. V&E also opened locations of Mercato della Pescheria & Café Americano in Las Vegas. When 2020 dawned, the restaurant group had plans to open four more restaurants. Then the pandemic forced the temporary closure of all concepts, and the delay of the planned openings of these new establishments.

Finding a bright spot 

Undeterred, V&E opted to remain focused on the task of opening the new units. The team worked closely with general contractors, maintained close contact with permitting and other city functions, and improved communication with landlords.

One positive result of the disruption was that good locations became available due to closures by other brands. Armed with strong financials, V&E jumped at these opportunities. “We have no longterm debt and are self-financed so not being leveraged allowed us to navigate through that period much better than if we were,” says Chief Financial Officer Albert Llodra. “We were confident that it was a moment to take advantage of available locations and invest in infrastructure upgrades in a moment that it cost us less money to do so.”

Adapting to new issues

Today the industry faces different challenges, such as labor issues. Many workers have exited the food service industry, so V&E focuses on being the employer of choice. “With the tight labor market, we need to create stronger brand awareness to bring great talent onboard,” Pesce says. “We want the workers who love this industry and remained to know we are the better option for them.”

The group offers a career path for employees so they know they can start as a dishwasher and work their way up to management. “We reinforce a culture of continuous improvement throughout the whole company to better meet the challenges that may arise,” Pesce says.

Price inflation and supply constraints

One way to succeed in the face of today’s obstacles is to rely on data analysis. Each department within the V&E corporate structure produces resources that are internally exchanged and analyzed. That makes for deliberate, thoughtful decision-making, a crucial element in times of crisis.

“No matter how many restaurants you have opened, every opening should be considered from zero,” Pesce says. “You want to go as fast as you can, but you need to go step by step.” The common goal, he says, is to advance V&E Restaurant Group’s concepts and brands and to retain staff.

The strategy worked, and since 2020 V&E has opened several successful restaurants. Marabu Coal Fired Cuban Cuisine is open at Brickell City Center, and PaperFish Sushi Bar is now located on the site of a previous nightclub. Café Americano, featuring American classic fare with a Latin twist, serves breakfast, lunch and dinner every day and now has two locations in Miami and two in Las Vegas. Also newly opened are two locations of Cortadito Coffee House, a cozy coffeeshop and bakery, an avant-garde coffee shop ventanita style with food stations. 

Pesce says the team’s vision and adaptability enables V&E Restaurant Group to continue its success. “The willingness of doing it better may never stop, but you need to adapt and revisit everything,” he says. “We’re still learning. Like a breathing document, every day there is a new thing to learn.”

V&E Restaurant Group is still expanding, with plans to open six more operations this year in Miami: Oh! Mexico Taco Shop on Ocean Drive, News Café on Ocean Drive, Cafe Americano Diner at Brickell City Center, Paperfish Sushi Bar on Espanola Way and two Cortadito Coffee House locations in Miami.


Best Cuban Sandwich in Miami

According to Ocean Drive Magazine: “Cuban sandwiches are the bread and butter of Miami’s culinary offerings…” Amen to that.

The American luxury lifestyle and fashion magazine that covers “trends on fashion, beauty, art, travel, real estate, and entertainment” and also food & drink has listed the eight must-try Florida number one sammies.
Compiled by Alexa Shabinsky, the list of the Where to go To Get The Best Cuban Sandwich In Miami features our very own Havana 1957.

Where to: Havana 1957

Also the Full List HERE


Miami’s independent source of local news and culture has released this year “Best in Show”, issue featuring the best of the best in the city. From all things Best Dog to Arts, Entertainment and literally ALL you can do and find in Miami the list compiled by 21 writers also features the Readers Choice Best of that in terms of WHERE to EAT has a great variety to share across cuisines in Miami Beach & Brickell.

Here is a quick link to the Best & some reasons why to stop by during your next visit to Miami Beach & Brickell.



La Cerveceria de Barrio

Green Aguachile

Because: Green Aguachile is a signature, it has shrimp marinated in lime juice, serrano pepper, cucumber and red onion. Available Spicy or No picante.
Also: in the Mexican Ceviche style category, Black Aguachiles with burnt Serrano pepper, red onion and garlic, lime juice, Maggi sauce & Worcestershire sauce.
As well: The Tuna ceviche with tamarind sauce & the green ceviche with white fish, cilantro and jalapeno sauce.

Where to:




Cortadito Coffee House

Cortadito Meridian

Cortadito Meridian

Because: It is an avant-garde coffee shop ventanita style with food stations, Cuban coffee, smoothies, coffee drinks, sandwiches & pastelitos.
Also: The new APP makes it all easier for the all- online consumers.
As well: There are a great variety of Cuban bowls called completas, from breakfast to dinner, from Cuba with love.

Where to:
Miami Beach – for now!




Cuatro Leches

Marabu Mojito


Because: Desserts here like Cuatro Leches are well recommended by TripAdvisor reviewers
Luxury_Lindsey: “Pro-Tip: Save room for dessert! Marabú put their own fresh spin on a classic postre with the Cuatro Leches, a perfect balance of rich cake, milk, ice cream, with a light touch of fire to brûlée the whipped cream”Also: Signature Marabú Mojito is an innovation to the cocktail categories. Hint! Foam
As well: Cuban Coal Fired cuisine feels super right when you need an away from home good time.

Where to: Brickell City Center



Mercato Della Pescheria

Cacio e Pepe

Because: It is home to Cacio e Pepe with tableside service where this yummy on the eye pasta is served about 5 times everyday.
Also: Jumbo shrimp scampi are incredibly popular here.
As well: Located on Española Way, makes dining out so perfect that you feel in Europe.



Paperfish Sushi


Because: 50% out of Top 10 sellers & popular dishes are Signature.
Also: PaperFish cocktails are refreshingly on the favorite side of guests.
As well: Even if someone is paying, Paperfish focuses on value-priced sushi delights.

Check the Full List BOM “Best in Show”


Read more

The Most photogenic beach of the world is Miami Beach & Three of the most photogenic hotels are in Las Vegas

The new edition of the 2022 Instagram travel guide, created by Infiki, looked at hundreds of places including hotels, beaches, restaurants, parks & found the most Instagrammable locations for every type of traveller

How did they do it? The methodology around the guide included the refresh of the previous list of 2020 and also considered the rankings plus providing fresh inspiration to prospective travelers. Infiki created hashtags for each location that were then searched on Instagram, with the total number of posts for each being recorded, which allowed them to rank the different locations based on the number of posts and ultimately revealing the most popular destinations on Instagram across a range of categories. 

Here is the quick guide to the Beautiful & Best: 

BEACHES. Miami Beach, home of 12 VE locations including Mercato della Pescheria, Havana 1957, La Cerveceria de Barrio, Cortadito Coffee House, Cafe Americano & Oh! Mexico, ranks #1 out of 50 of the most popular & photogenic beaches in the world, based on over 15M instagram posts.

HOTELS. And about the top 50 hotels around the world, Caesars Palace where our very own Cafe Americano is located ranks in #3 with over 1.5M instagram posts this year followed by the Venetian Resort at #7 with over 270K posts and the home of another VE restaurant, Mercato della Pescheria at St Marks Square. 

The list also includes parks & skylines, of which Las Vegas ranking #22 #vegasskyline with over 18K posts. 

Get the Full List / Link HERE