Credit: The Shelborne By Proper
Miami Beach’s dining landscape is about to get a serious upgrade. On November 12th, Pauline opens at The Shelborne By Proper, bringing Michelin-starred precision to Caribbean-Latin coastal cuisine. This isn’t just another hotel restaurant: it’s a love letter to Florida’s culinary heritage wrapped in sophisticated execution.
A Restaurant Rooted in Romance and Discovery
Pauline isn’t just a name pulled from thin air. The restaurant honors Pauline Baker, wife of legendary cocktail writer Charles H. Baker Jr., whose journeys through Latin America and the Caribbean helped shape Miami’s early culinary identity. It’s a connection that runs deeper than nostalgia: it’s about authentic storytelling through food.
Chef Abram Bissell, the Florida Keys native leading this venture, puts it perfectly: “Pauline is my love letter to Caribbean-Latino food; rooted in memory and culture, shaped by craft, and grounded in a deep respect for simplicity and the ocean that’s always called me home.”
Credit: The Shelborne By Proper
The 178-seat restaurant occupies prime real estate at 1801 Collins Avenue, offering both elegant indoor dining and an outdoor terrace overlooking The Shelborne’s iconic pool. ADC Tuneu’s design strikes the perfect balance: porthole windows, bespoke stone, and oceanic tones that whisper rather than shout.
Chef Bissell’s Homecoming
Abram Bissell’s story reads like a chef’s perfect resume. Florida Keys born and raised, he cut his teeth at some of New York’s most demanding kitchens: The Modern, Eleven Madison Park: before returning home with serious credentials and even more serious respect for his roots.
His approach isn’t about showing off technique for technique’s sake. It’s about honoring the flavors that shaped him while applying the precision he learned in those Michelin-starred kitchens. “Food has always been about connection before anything else,” Bissell explains, “a way to love, to remember, and to share.”
That philosophy shows up everywhere at Pauline, from the pristine raw bar to the complex but approachable large plates.
The Menu: Coastal Precision Meets Caribbean Soul
Pauline’s menu reads like a coastal adventure. The raw bar anchors everything with Jonah Crab Claws, Conch Ceviche, and Key West Pink Shrimp: ingredients that couldn’t be more local or more perfect.
Credit: The Shelborne By Proper
Small plates push boundaries without losing soul: Rock Shrimp Fideos, Caviar Tostada, and Zucchini Blossom Dumplings that somehow make perfect sense in this coastal context. The large format entrees are where Bissell really shows his range: Lobster & Mussel Sancocho, Beef Loin “Con Pan”, and Turbot Encendido that balance technique with boldness.
Don’t sleep on the sides either. Yuca Cremosa with Rosemary Tostones, Sazón Spinach, and Green Peas & Rice aren’t afterthoughts: they’re integral parts of the story Bissell’s telling.
The restaurant will start with dinner service, with brunch and lunch rolling out later. Smart move: let the dinner program find its rhythm first.
Little Torch: Where Cocktails Meet Adventure
Tucked beyond Pauline, Little Torch feels like a secret worth discovering. Named after Little Torch Key: the smallest, most secluded island in the Florida Keys: this intimate cocktail lounge captures that spirit of quiet escape.
The design leans into mid-century nostalgia with modern edge: retro mosaic-tiled bar with playful pink grout, sculptural onyx tables, and reupholstered Vittorio Varo “Cigno” lounge chairs. It’s Instagram-ready without trying too hard.
The cocktail program matches the ambition. Signature drinks like the Spicy Guava Cooler (mezcal, aperitivo, guava, grapefruit, Empirical Ayuuk) and Modern Vices (clarified piña colada milk punch with strawberry and daiquiri foam) show serious craft without losing the fun factor.
Credit: The Shelborne By Proper
Building on Proper Hospitality’s approach to immersive experiences, Little Torch will feature vinyl DJ sets, cocktail-led events, and musical performances. They’re even bringing back karaoke nights: a nod to The Shelborne’s storied past with a fresh perspective.
The Shelborne’s $100M Transformation
Pauline and Little Torch aren’t just restaurants: they’re the culinary centerpiece of The Shelborne’s complete $100 million transformation. Originally designed by Igor Polevitzky and Morris Lapidus, this Art Deco landmark has been thoughtfully reimagined by ADC & Tuneu.
This isn’t the hotel you remember. Every room, every space, every experience has been elevated through a contemporary lens while honoring the building’s iconic past. The result feels lived-in rather than staged: a rare quality on this side of Miami Beach.
Credit: The Shelborne By Proper
The transformation positions The Shelborne as a destination for both locals and visitors who appreciate design, craft, and authenticity over flashiness.
What This Means for Miami Beach Dining
Pauline’s opening signals something important for Miami Beach’s restaurant scene. While South Beach has plenty of celebrity chef outposts and Instagram-bait concepts, authentic, technique-driven restaurants rooted in local culture are harder to find.
Bissell’s approach: combining serious culinary credentials with genuine respect for regional flavors: offers a template for what elevated hospitality can look like when it’s done right. No borrowed concepts, no over-curation, just thoughtful cooking that honors place and tradition while pushing forward.
For restaurant professionals watching this opening, pay attention to how Pauline positions itself. It’s not trying to be the loudest voice in the room: it’s aiming to be the most compelling.
Ready to Experience Pauline
Pauline opens November 12th at The Shelborne By Proper, operating Wednesday through Sunday from 6pm to 11pm. Little Torch launches the same evening with hours extending well into the night.
Reservations are available through OpenTable, and both spaces will handle private events from intimate gatherings to full buyouts. Given Bissell’s track record and The Shelborne’s transformation, expect this to book up fast.
This opening represents everything exciting about the current moment in hospitality: serious technique, authentic storytelling, and genuine hospitality coming together in a space that honors the past while looking distinctly forward.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine’s “Top 40 Under 40” for founding American Wholesale Floral. Politz is also the founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
