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ABOVE With a bright, pink flamingo greeting guests on Washington Street but extending half the length of Española Way, the Clay Hotel is more than just another hotel. Built in 1925, it is a historic landmark. The lobby takes up one building but the more than 130 rooms span the entire block, above every shop and boutique along the street. With rooms costing between $99 and $200 per night, it wasn’t always an affordable three-star hotel. Until 2011, when the rooms were converted from dormitory style to traditional single hotel rooms, the Clay Hotel served as a hostel. Recognized for its location only 0.2 miles from South Beach, Miami, the Clay hosts tourists from around the world looking for an affordable place to stay in a cultural and historical mecca. With the beach minutes away on foot, the Clay Hotel is a prominent destination for visitors to Miami. Photo by Katherine Fletcher.
Residents and employees of the Clay Hotel recount what makes the landmark special.
Hot, Hot
MELTING POT
The History of the Clay Hotel
Española Way developed
1920s
Two employees of the Clay Hotel describe their experiences working in the mecca for rich culture, cuisine, entertainment and fun. by Olivia Sanchez and Ashley McBride
Axel Kent, 27, works front desk at The Clay Hotel, servicing guests from all continents and all countries. His own back story is a fusion of English-Panamanian history. His name goes all the way back to WWII, when his grandfather decided to relocate his family to Panama and where he came up with the name ‘Axel.’ Mr. Kent eventually made his way back to the States, more specifically, South Beach, where there is never too much going on. In the words of Drake, “It’s all about location.”
Watch a video taken of the Clay Hotel.
Jessica Marquez, the front office manager at the Clay Hotel, began working there when she was a bright-eyed, 17-year-old looking for a job. Little did she know, the people she met there would impact her life forever. As a student in high school, Marquez met her future husband, who was also employed at the hotel. Seven years later, Marquez is now 24 and happily married to her current co-worker.
Construction of Clay Hotel
1925
The hotel got its front desk, which remains there today
1925
Mafia Don Al Capone maintained a gambling ring inside the Clay Hotel
1930s
Desi Arnaz presides over a nightclub inside of the hotel, in which he popularized rumba
1930s
The pilot episode of Miami Vice took place in the hotel
1984
The Clay Hotel transitions from a hostel to a hotel
2011
The Clay Hotel, located at 408 Española Way, remains in the same building it was built, in 1925.
HUMANS OF
Española Way
“We’re used to the heat. We’re from Brazil.” | Fabio and Rosangela, visiting from Brazil
story by Rosie Barbarite photos by Olivia Sanchez
Nestled beneath towering palm trees and paled peach stucco facades, Española Way thrives as a concentrated, cultural mecca. Dubbed Miami Beach’s first historical district in 1986, the narrow lane brims with nearly 10 decades of accumulated culture. While it boasts no residents within its restaurant-lined walls,
“I’m originally from Chicago, [but] now I’m living on South Beach and it’s great. I love it.” | Richie Smith, resident from Chicago
Española Way attracts people of all backgrounds, each with his or her own share of the human experience. From Cuban hotel concierges to French coffee baristas, with tourists from every country in between, the humans of Española Way embarked on unique journeys that all led them to the same place. Drawn in by the appeal of the location’s
diversity, both the workers and the visitors seek to soak in what each person they interact with along the way has to offer. While all of the humans on Española Way contribute fresh outlooks and different experiences, they all agree that the charm of the street stems from the people who have and will continue to walk it each day.
“I’ve got Cuban blood in my veins, but I’m Miami born and raised” | Jisele Hernandez, a native Miamian
“The hotel suits well for students looking for a cheap, good location.” | Francesco Conquest, visiting from Italy
“Pleasant,” Mynor describes Española Way in one word. | Mynor Mederano, waiter at Hosteria Romana
“Everybody loves Española Way.” | Jessica Petit, a waitress for three years at Oh! Mexico
View a walkthrough of Española Way by Olivia Sanchez.
Hear Fabio, Rosangela, Francesco and others pronounce the name of the street.
E xpect the
The Owner of Hosteria Romana , Roberto Rimoldi leans against a counter during an interview
d e t c e p x une
A Brother-Sister Duo
Roma to South Beach Bringing
Food hangs from the ceiling in Hosteria Romana.
Lobster in Fra Daviolo Sauce 4 tbsp olive oil, divided 6 cloves garlic, crushed 3 cups whole peeled tomatoes with liquid, crushed 1 1/2 tsp. salt 1 tsp. crushed red pepper flakes 1 (16 ounce) package linguine pasta 1 lb. Maine lobster tail 1 tbsp chopped fresh parsley
Written by Dave Canfield
Surrounded by palm trees and embedded on a street filled with Mediterranean revival-style architecture, the last thing you’d expect to find on Espanola Way is an authentic Italian restaurant, but that’s exactly what patrons inside Hosteria Romana at 429 Espanola Way find so charming. Marco Efrati left his home in Roma,
A man eats pasta at Hosteria Romana
Italy fifteen years ago and travelled to Miami Beach,
where he and his sister, Nikki, founded the restaurant on Espanola Way. The authentic Italian menu features hand-rolled pizzas and homemade pastas, with the Pappardelle ar fungo porcino winning acclaim from the brother-sister management team, though Nikki insists that “everything” on the menu is her favorite. The food has the ability to transport a guest’s state of mind to Roma, but yells and screams from the wait staff each evening ensure that customers won’t escape South Beach for long.
A chef in Hosteria Romana prepares a plate in the kitchen
Chefs take a break behind the counter at Hosteria Romana
1. Heat 2 tbsp of the olive oil with the garlic til the garlic starts to sizzle, then pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Simmer for 30 minutes, stirring occasionally. 2. Meanwhile, cook pasta for 8 - 10 minutes in boiling water, or until al dente; drain. 3. Heat the remaining 2 tbsp of olive oil in a skillet. Add the lobster. Cook stirring, until the lobster is fully cooked. Add the tomato mixture and cook until the sauce begins to bubble. Pour sauce over pasta and place lobster tail on top. Garnish with fresh parsley.
Wait,
Plantain Chip Paradise
i d r a c a B f o t o h S &A
There’s Tequila in That!?
Written by Dave Canfield
The complimentary plantain chips that rest on each table at Havanna 1957, located at 405 Espanola Way, transform
Written by Dave Canfield
you to a fried-paradise of sorts, and offer the perfect companion to a pitcher of Mojitos or Sangria split between
garnish with a sprig of mint
2 ounces club soda
If a single drink were to be assigned
friends at this cozy authentic Cuban spot, where even the
to the neighborhood of South Beach, it
water pictures are recycled Bacardi bottles. Havanna 1957
would be the Mojito. However, at Oh!
features a menu packed with house-delicacies, some of
Mexico, there’s a new specialty drink
which derive their origins from century-old family recipes.
burning throats and livers alike: the
The house specialty is a rice, black bean, and plantain
Bloody Maria. A distant, once-removed
accompanied roasted chicken entrée, which certainly
cousin to the Bloody Mary, the Maria
satisfies expectations. For dessert, the flan is exception and
replaces vodka with tequila, adding
makes this eatery a prime destination for dining on history-
a tropical flare to a drink otherwise
laced Espanola Way in busy South Beach.
reserved for Northeastern brunches in
sucking
on Sugar Cane
Opened in 1997, the Mojito Lounge located next-door
the fall and spring. Although the Mojito remains the most popular beverage on Espanola Way, the Bloody Maria offers
Oh Mexico serves traditional Mexican foods in dishes made from customers a zesty and vibrant alternative volcanic rock to keep the meal warm. garnished with celery and tabasco.
to Nuvo Miami Bistro serves customers a sugar-canegarnished Mojito worthy of its $11.95 price tag. According
ice
2 ounces white rum
to bartender Melfin Escobar, the Lounge serves over 200
black pepper
Mojitos during the weekday, or goes through two-to-three 6 drops Tabasco sauce & 8 drops Worcestershire sauce
sugar canes each day (each sugar cane garnishes about 60 6 mint leaves
2 ounces lime juice
1 teaspoon sugar
Place the mint leaves into a long glass and squeeze the juice from the lime. Add the sugar, gently smash the mint into the lime juice and sugar and with a muddler. Add ice then rum and stir, top off with the club soda. Garnish with a mint sprig. Design by Hallie Schechter
Mojitos). Arrive in the afternoon, however, and experience this
garnish with a lemon wedge
1.5 ounces reposado tequila
refreshing escape to a minty paradise for only $4.95. If coming down to South Beach is not possible, check out this DIY recipe.
2 ounces fresh lime juice
ice 8 ounces tomato juice
Make your own Bloody Mary with these easy steps!
Rub one lemon wedge along the rim of a glass and discard. Coat the rim with black pepper. Add the remaining ingredients and fill with ice. Stir and garnish with a lemon wedge.
A bartender at Oh! Mexico jokes with a customer
A Basic Crepe 1 cup all- purpose flour 2 eggs 1/2 cup milk 1/2 cup water 1/4 teaspoon salt 2 tablespoons butter, melted
A coffee being prepared in the kitchen in A La Folie
Directions: 1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. 2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. 3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Escape
The Croque Madame, a sandwich with a fried egg on top, a specialty of the shop
A Quiet
It was a humid August weekday in South Beach when Avery
Written by Nancy Clark
“The flooring, the tiles, the
Roth, a local resident, found a cool retreat in A La Folie Cafe.
paintings… everything in
Tucked in near the counter, she typed away on her Macbook.
the place is imported and
“I work remotely, so sometimes I work at home and sometimes
handmade, and it’s really
I like to get out of my house, and this place has great ambience
authentic.” In fact, the cafe’s
and good food and free wifi so it’s really comfortable.” The cafe
name means “To Distraction” highlighting its ability to
allowed her an afternoon of peaceful work and an escape from
transport diners away from South Beach. There is an effortless
the hustle and bustle of the rest of the city to a private corner
feeling to the place from the minimalistic murals swooping
of Paris. Traditional French food fills the menu, including
across the yellow walls to the alley-garden outside. It beckons
an extensive selection of crepes. Roth’s personal favorite is
diners to linger over a cup of coffee and join in the distraction
one filled with apricot marmalade which she said tastes just
from the tourist traffic of the rest of the street.
like ones she ate in France. Each detail comes together for what feels like a truly French atmosphere. “The owner told me that he literally built everything by hand,” she explained.
Every day, rain or shine, this grey cat naps in the sun always claiming his spot for the day
4. Top with powdered sugar, fruit, Nutella, or caramel sauce.
“...this place has great ambience and good food and free wifi so it’s really comfortable.” “There’s a crepe with apricot marmalade inside and powdered sugar on the top and it tastes just like it does in France.” - Avery Roth, South Beach Resident “That’s why a lot of people like to come here… people don’t feel like they are in South Beach.” - Fefette, Server at A La Folie Cafe
“I don’t want anyone else to find this place,” Roth said hoping to keep her private Parisian refuge to herself.
For more info scan the QR code:
A WAY WORTH WALKING A quaint street for locals and tourists alike, Española Way is a popular restaurant and shopping destination. Photo by Sam Cassell
Walk this Way Española may lead one to conjure up images of Spain and Latin America, but in Miami’s South Beach Española Way is much more than a Latin Street. It’s an office for some and for others its a palace they call home. By Sam Cassell
Design by Sam Cassell
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ME GUSTAN
Mojitos
Learning the tricks of the trade to move up in the ranks
Melfin “Muffin” Escobar, bartender and jack-of-all-trades in the restaurant industry, is no novice behind the bar of the Mojito Lounge. His last stint there began nearly six years ago learning for two years as a bar back, food runner and dishwasher. The last few years he went on to work in a hookah lounge and in fine dining before returning two months ago to Española Way. Escobar was born in Belize to Guatemalan parents who moved to the U.S. when he was fourteen. Bilingual in Spanish and English, Escobar effused a cool and comfortable vibe working in the restaurant. One might say this comfort started as early as high school cooking class where he acquired the nickname “Muffin” for a short time. Since then he has been learning on his feet, serving up refreshing mojitos to all those that ask. By Tamara Huson
MOJITO RECIPES MOJITO LOUNGE 2 oz. of Rum Teaspoon of Sugar Raw Sugarcane Club Soda Splash of Sprite Ice Handful of Mint Leaves
HAVANA 1957 3 Tbs of Rum 3 Mint Leaves 1 Tbs Cranberry Reduction 1 Tsp Fresh Lime Juice Raw Sugarcane Splash of Sprite
MILANI GELATERIA After walking around in the draining Miami heat, Milani Gelateria offers the perfect spot to cool off and reenergize. Francesco Pasqua is the unlikely owner with loose blonde curls and a stereotypical surfer’s apparel. Hailing from Torino, Italy, he opened the gelateria five years ago and has been successful ever since. Before even entering the store, customers are welcomed with fun waffle coned chairs and tables with fake gelato dripping under the real sun.
As customers enter the blasting air conditioners provide instant relief from the blistering heat. What happens next? People see the spinning wheel of gelato and their eyes go wide. Mauro Usai makes the fresh, original gelato flavors like tropical, multi-berry and the classic stracciatella with customers of all ages and backgrounds in mind. Just in case you didn’t know “the difference between gelato and ice cream is gelato is not frozen,” said worker, Georgia Moro. By Nadijah Campbell
HOSTERIA ROMANO 2 oz. Bacardi Rum 3 Mint Leaves Spash of Soda Raw Sugarcane Garnish with Lime Ice
WHEEL OF FLAVORS Mauro Usai, makes gelato in house every morning at Milani Gelateria on Española Way. The shop offers 12 flavors from a rotating case. Photo by Tamara Huson
SWEET SERVICE Melfin Escobar, the bartender at the Mojito Lounge, cuts fresh sugarcane for their classic mojitos during happy hour. Photo by Holly Bensur
FRESH INGREDIENTS Lemons, lime, kiwi and oranges are all cut fresh everyday to be used for cocktail garnishes. Photo by Cibonay Dames
NEW BEGINNING Bartender Melfin Escobar pours rum on top of the sugar for a classic mojito at the Mojito Lounge on Española Way. The Mojito Lounge opened in 1997 and has been serving up their signature cocktail ever since. Photo by Holly Bensur
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Española Way // Cooling Off
SHAKE IT UP Angel, a bartender at Havana 1957, mixes up the restaurant’s specialty mojito for two tourist from Cherry Hill, NJ. Photo by Zac Bajan
HAPPY HOUR Filled with sugar and rum, mojitos await some fresh mint, ice, tonic water and sugarcane before they’re ready to be enjoyed by thirsty customers at the Mojito Lounge. Photo by Sam Cassell
ON THE JOB Georgia Moro scoops lemon flavored gelato from the revolving case. A couple from New Jersey came by for a sweet treat on their last day of vacation. Photo by Holly Bensur
YOUNG CUSTOMER A little boy orders a double cone of homemade mint gelato with whipped cream.It was his family’s first time visiting Florida. Photo by Holly Bensur
Design by Holly Bensur
015
ARTIST BY DAY, DANCER BY NIGHT “Bam! Pow! Pow pow!” claps Gustavo Meneses in rhythm to his stomping. This eccentric artist and dancer invited us into his cluttered art gallery; and now is wearing a grody green and yellow wig, carefree and not giving two hoots about what others think of him. He lives a simple life, or as he said, “I love to do what I like to do… I like to paint, I like to dance and I like women.
Too many women” Meneses loses his train of thought and tells us he never knows when it’ll happen, the dance. He dances because he wants to… We should go to Tapas tonight for salsa dancing… We receive more snippets about his life and thoughts as we try and ask directed questions. In the end, however, he simply tells us “I feel very luck to be who I am.” By Tamara Huson
HAUTE HAPPINESS “Passion is key to everything you are doing in your life,” Muriel Affriati said about her store and story behind its opening. Affriati opened the clothing store six years ago. Photo by Holly Bensur
PASSIONATE STORY A world travel, Gustavo Meneses talks about his great loves: art, dancing, traveling and women. Photo by Holly Bensur
LET’S TAKE AN USIE Gustavo Meneses tells Cibonay Dames about Salsa played at Tapas & Tintos. Photo courtesy Cibonay Dames
SHOW OFF Gustavo Meneses sports his wig and shoes that he wears at performances.
Photo by Cibonay Dames
NEW OPPORTUNITIES Neal Kohli, the owner of Bohemian SoBe Wear, immigrated from New Deli, India for “the freedom to do whatever you want to.” Photo by Holly Bensur
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Española Way // Diversity
PRETTY & PURE
KICK OFF YOUR SHOES After closing down his art shack, Gustavo Meneses dances his way down the street to Tapas & Tintos. Meneses enjoyes his second passion as an entertainer Photo by Sam Cassell
THREADS OF INDIA Hanging from a mannequin, a strand of turquois and silver jewels are on display for customers at Bohemian SoBe Style. Photo by Holly Bensur
STYLIN’ DOGGIE Muriel Affriati. the owner of Blanc du Nil, brings her dog Dior to her store everyday. Photo by Holly Bensur
Española Way gives home to entrepreneurs from around the world to live out their dreams
White fabric swayed in the breeze as a blonde woman with a vibrant smile opened the doors to her little place of happiness. Muriel Affriati, 53, is the proud owner of the store, Blanc du Nil, which in English translates to White Nile. Affriati was born in Cannes, France and worked for Chanel before opening two small clothing stores, one all white and the other color. “It is my passion to provide to the people,” Affriati said. However, after
a few years she decided the color store wasn’t bringing enough smiles out of her customers. “The people coming into the color store were very aggressive,” she said. In response, she made the switch to Blanc du Nil. “We made the store all white because we want to make everyone happy.” Despite working on “Española Way,” Affriati doesn’t speak much Spanish, but her customers still leave with smiles on their faces. By Nadijah Campbell
WHITE IS HAPPINESS Blanc du Nil offers a variety of all-white clothing. Muriel Affriati, the owner of the store, said “white is purity, white is happiness.” Photo by Cibonay Dames Design by Holly Bensur
017
un día en la habana HARD AT WORK Angel Vega, bartender at Havana 1957 Espanola Way location, pours a mojito on Aug. 12, 2014. Photo by Kristi Townsend
016 lifestyles
At Havana 1957, be ready to be served, in an authentic Cuban atmosphere, on the corner of Española Way and Washington. Deriving its name from a pivotal time in the history of Cuba, the restaurant seats only about 30 but provides a little slice of Cuba in the heart of South Beach. ¶ Authentic 1950’s-style décor lines the interior of the restaurant, bringing back the high-flying times of movie stars who made Havana their playground. ¶ Customers are met with a smile, a menu and a simple question, “What would you like to drink?” Fully equipped with a classic Cuban Rum Bar patrons can quench their thirst with five different mojitos. un día en la habana 017
VISITING HAVANA Angel Vega talks to Uniersity of Miami junior Kristi Townsend on Aug. 12, 2014. Photo by Michelle Lock
meet the
bartender
Angel Vega left Cuba in 1991. After working for Panasonic for nearly a decade, he decided to change direction completely and become a bartender. At Havana 1957, he’s easily known for his mojito-making skills. In a matter of minutes, the classic Cuban Rum Bar will draw patrons in, and Angel’s sociable personality will keep them glued to their seats. Q: How long have you worked at Havana 57? A: I’ve been bartending here for about two and a half years. Q: What made you want to work here? A: It pays pretty well, and it’s a lot of fun to be a bartender. Q: What’s the restaurant’s most popular drink and what drink do you like the most? A: Our mojitos are the most popular. People also really like the sangrias, red usually more than white. Just water, I don’t drink. I never really liked the taste of alcohol. Q: How often do you sell those souvenirs on the wall? A: Occasionally. Tourists get a good laugh from the Fidel toilet paper. And they seem to enjoy the cigars. I’ll have a cigar occasionally, but only these. Q: What do you like to do outside of work? A: I like to spend time with my son. He’s seven years old and always dragging me to go fishing or catch crabs and lobsters. I also like taking pictures, I have more than 2,000 on my phone.
“The reason why we picked 1957 Havana is because it was the best time in Cuba.”
catherine
(refused to give last name), Havana 1957 hostess
BACARDI LIMON
HOW TO MAKE A SOUTH BEACH MOJITO After a hot day spent on South Beach, the best way to cool off is with a mojito at Havana 1957. To make one, fill the shaker ice with Bacardi Limón and shake it. Then pour it into a high ball glass, garnish with a stick of sugar cane and yerba buena (mint leaves).
The final South Beach Mojito Original Citrus Rum
sources are historyofcuba.com, CIA.gov, neoliberalismo.com and latinorebels.com
A DECADE IN HAVANA 1950 Life expectancy was 58.8 years, while the average for South America was 56 years
018 lifestyles
1951 First hotel in the world to be built with central air conditioning
1952
1953
1954
1955
Havana had the first 100% concrete apartment building in the world
Fidel Castro tries to take over Cuba for the first time and fails
Cuba had ONE cow for every inhabitant
Cuba had the lowest infant mortality rate in Latin America
1956 Fidel Castro tries to take over Cuba again, this time with help from Mexican revolutionists
1957 Cuba is considered to be the most prosperous country in Latin America
1958 Cuba is the second country to broadcast in color TV
1959 Havana had the largest number of movie theatERs, beating Paris and New York
un día en la habana 019
“You can tell it’s authentic...The atmosphere...there was so much energy.”
heaven bryant, Havana 1957 customer
yelp reviews Here are what a few others had to say about Havana 1957 on Española Way.
FUN WITH FLAN Cuban flan from Havana 1957 served with a cup of whipped cream. By Kristi Townsend
WHO’S FEELIN’ FLAN? This egg- and milk-based dessert has been a staple in Cuban culture for years. With a texture often described as being cool, creamy, soft and smooth, it’s no wonder why the workers of Havana 1957 consider it a meal-ending must-have. Despite its simplistic ingredients, the way in which flan is crafted takes nothing shy of a little patience and skill. Unlike other desserts, flan also requires the stove top. First, melt the caramel and sugar and coat it along the bottom of a round mold. In another saucepan, boil milk and cinnamon while lightly beating eggs, vanilla, and additional sugar in a separate bowl. Pour the egg and cooled milk mixture over top the caramel layered mold. Finally, reheat and cool the entire dessert before flipping it out into a bowl.
THE MILKY WAY Havana 1957’s most popular dessert is the tres leches. Photo by Michelle Lock
what are the three milks of TRES LECHES? 1. Evaporated milk 2. Sweetened condensed milk 3. Heavy (or whipping) cream
020 lifestyles