"Every December, Art Basel Miami Beach turns the city into a weeklong collision of creativity - and not just inside the Miami Beach Convention Center, where more than 250 leading galleries descend with blue-chip works, emerging artists, and plenty of spectacle. Across Miami, Art Week spills into hotels, restaurants, rooftops, and beach clubs, transforming the city into a pop-up playground where art, fashion, and food mingle late into the night."
"And while the fair may anchor the week, the culinary scene has become its own draw. Major chefs fly in for one-night-only dinners, bars debut limited-edition cocktail collaborations, and brands take over unexpected spaces for immersive food activations that feel as curated as any gallery show. From invite-only chef tables and buzzy restaurant pop-ups to public events that blend art with eating and drinking, the week is as much about the flavors as it is the frames."
"Two culinary powerhouses - chef Hing Fung Matt Chan of the Michelin-recognized Hakkasan and chef Rodrigo Rivera Rio of one-Michelin-star Koli in Monterrey, Mexico - team up for a one-night-only tasting menu as part of Reserva de la Familia 's "Pairing Chefs, Pairing Tequila" series. Expect a collaboration that blends Hakkasan's polished Cantonese flavors with Koli's modern northern-Mexican perspective, all paired with Reserva de la Familia expressions."
Art Basel Miami Week extends beyond galleries into a weeklong citywide culinary scene spanning hotels, restaurants, rooftops, and beach clubs. Major chefs and bars create one-night dinners, limited-edition cocktails, and immersive branded activations that mirror gallery curation. Events range from invite-only chef tables and buzzy restaurant pop-ups to public art-infused food happenings, emphasizing flavors alongside visual art. Resy and OpenTable host additional listings alongside official Miami Art Week and Miami Art Basel resources. Notable collaborations include Hakkasan Miami and Koli's one-night tasting paired with Reserva de la Familia tequila, blending Cantonese and northern-Mexican influences.
Read at Eater Miami
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