MIAMI, Sept. 16, 2024— FEAL Hospitality, one of Miami's most dynamic restaurant groups led by Co-Founders & Co-Owners/Operators Chef Niven Patel and Mohamed (Mo) Alkassar who are both James Beard Award nominees, today announces the Fall 2024 opening of Paya. This exuberant island-inspired, farm-to-table restaurant is located on Miami's South Beach at 1209 17th St. FEAL Hospitality is behind South Florida mainstays that include Ghee Indian Kitchen, Erba and NiMo.

With its name derived from “papaya,” Paya's inspirations include the Caribbean, Southeast Asia and Spain's islands, where Chef Niven and Mo have either worked or visited extensively. Chef Niven's cooking is complemented by tropical farm-to-glass cocktails and a wide-ranging wine list.

Chef Niven strives to source his ingredients from Rancho Patel, the group's nearby farm in Homestead, Fla., as well as from leading local and nationally renowned purveyors. Paya's décor conjures an island vibe with its bright and colorful palette. Accommodating 89 guests in its dining room, bar and raw bar, Paya will also offer outdoor seating for 40 guests, scheduled for the first quarter of 2025.

The Newest Addition to FEAL Hospitality's Acclaimed Portfolio

Paya is the latest addition to FEAL Hospitality, which the dynamic duo of Chef Niven and Mo began conceptualizing in late 2018. Chef Niven is a four-time James Beard Award semi-finalist for “Best Chef: South” and a Food & Wine “Best New Chefs 2020,” and Mo is a veteran global operator named a James Beard Award 2023 semi-finalist for “Outstanding Restaurateur.” The group has made a name for itself with three acclaimed restaurants: Erba, an upscale Italian restaurant in Coral Gables, Fla., that garnered a place on Esquire's coveted “Best New Restaurants in America 2023” list and was featured on CBS Morning's “The Dish,” Ghee, a casual Indian concept that earned three Michelin Bib Gourmand awards and won Eater Miami's “Best Restaurant of the Year” and NiMo, a coastal Mediterranean concept in Jupiter, Fla., which
boasts a beautiful, open-air terrace and a wood-fired oven.

Chef Niven Patel's Island Passion and His Inspirations for Paya

“Paya is a taste of paradise in every sense of the word. It's a vibrant, colorful and upbeat concept that embodies a laid back island spirit in an elevated way. We will be offering our guests fun, sexy island vibes and excellent food in a sophisticated, non-flashy setting. We see Paya as an island escape with flavors that don't exist anywhere else in Miami. I spent a lot of time in the Cayman Islands as the Chef at Brasserie under my mentor, Chef Dean Max, and was Chef de Cuisine at Cheeca Lodge in the Florida Keys. Moreover, I drew inspiration from Mo's and my extensive time in the Caribbean, Southeast Asia and Spain's islands. Each had a profound influence on Mo's palate and mine. I'm very excited to share my island passion with South Beach and tap best of class produce from Rancho Patel and provisions from top farmers, fishermen and ranchers, both locally and beyond.”

Mo Alkassar on Paya as His Love Letter to South Beach and Miami

“Miami Beach is my home, my comfort zone, my first residence in the U.S. and I haven't left since nor am I planning to ever leave. I moved to South Beach nearly nine years ago only eight blocks away from Paya. I had no specific plan when I moved to the U.S., and it was the biggest risk I ever took. I restarted my career and built my way back up from below zero with nothing but determination to prove myself here. I dreamed of opening a restaurant on South Beach, somewhere my close friends and family could walk to. Paya, our South Beach debut, is full circle for me, it's personal. This city, Miami, gave me everything. South Beach specifically gave me joy during an extremely rough transition, and Paya is me giving back to my community.”

Sustainable, Careful Sourcing from Nearby and Afar

Chef Niven uses produce from Rancho Patel, his home in nearby Homestead, Fla. Its ecosystem provides the ability to grow a plethora of fruits, vegetables and herbs. In addition, the kitchen works with fishermen who embrace sustainable fishing techniques and heritage farmers who raise livestock and poultry using humane, eco-friendly practices.

For the launch menu, Chef Niven is sourcing green papayas and mangoes from Rancho Patel, royal red shrimp from Cape Canaveral, Fla., crab and scallops from Maine, wahoo from the Caribbean, hearts of palm from Hamakua Farms in Hawaii, tomatoes from Michael Borek Farms in Homestead, Fla., Prime Grass-Fed “Certified Angus Beef” (CAB) from Niman Ranch, chicken from Bell & Evans, duck from the Hudson Valley, oysters from Sebastian Inlet, Fla., spear-caught hogfish and grouper from the Florida Keys, as well as Iberian pork and octopus from Spain.

Paya's High-Spirited Launch Menu

● Raw Bar
○ Green Papaya Salad, Pink Shrimp, Tomatoes, Thai Basil, Tamarind Vinaigrette, $19
○ Coconut Wahoo Ceviche, Leche de Tigre, Avocado, Cachucha Peppers, Island Chips, $24
○ Sebastian Inlet Oysters, Jackfruit Mignonette, Tarragon, $17
○ Scallop Crudo, Peaches, Jalapeño, Shallot, Passionfruit, EVOO, $23
○ Octopus Escabeche, Malanga, Pickled Vegetables, Allspice, $21
○ Wagyu Beef Tartare, Haitian Pikliz, Dijon Aioli, Chives, Tostones, $21

● Appetizers
○ Hawaiian Heart of Palm, Pumpkin Seeds, Avocado, Green Goddess, $19
○ Vietnamese Caesar, Parmigiano, Opal Basil, Anchovy Croutons, $18
○ Duck Confit Lumpia, Butter Lettuce, Mint, Nuoc Cham Sauce, $21
○ P.E.I. Mussels, Tomato Broth, Lemon, Scallions, Sourdough, $19
○ Truffle Brie Grilled Cheese, Mango Jam, Sullivan Street Sourdough, $18
○ Mushroom Summer Roll, Pickled Cabbage, Avocado, Peanuts, Ponzu, $19
○ Iberian Pork Empanadas, Caramelized Onion, Cilantro Crema, $17
○ Tamarind Glazed Lamb Chops, Roasted Plantains, Jerk Spiced Yogurt, $24
○ Island Crab Cakes, Peekytoe Crab, Mango Salsa, Lime, $22

● Mains
○ Peri Peri Chicken, Boniato Mash, Broccolini, Salsa Verde, $32
○ Lemongrass Glazed Grouper, Bok Choy, Heirloom Carrots, Coconut Curry Sauce, $42
○ Roasted Malaysian Hogfish, Fennel, Heirloom Tomatoes, Ginger Sesame Sauce, MP
○ Prime Skirt Steak CAB, Crispy Yucca, Roasted Pepper Chimichurri, $44
○ Prime Ribeye CAB, Vadouvan Curry Butter, $78
○ Calabaza Ravioli, Maitake Mushrooms, Goat Cheese, Chili Crunch, $28
○ Dayboat Local Lobster, Cachucha Pepper, Roasted Corn Slaw, MP

● Desserts
○ Brugal 1888 Rum Cake, Vanilla Bean Ice Cream, Toffee, $16
○ Soursop Sorbet + Caviar, Early Harvest Olive Oil, $22
○ Coffee Panna Cotta, Chocolate Cremoso, Raspberry, $15

A Dynamic Wine List & Farm-to-Glass Cocktails

Paya's vibrant wine list was curated through a collaboration of the entire FEAL Hospitality team. Its tropical, farm-to-glass cocktail menu was created by Mo and Chef Niven, with highlights like the Jerk Watermelon Margarita that melds tequila and mezcal.

Conjuring Sunny Island Vibes in Its Design

Paya's interior was designed by Paty Duran of Hybrid Creative in Miami in close collaboration with Mo. The entrance is a long foyer with beautiful floral tropical wallpaper, with the hostess awaiting at a stunning sage stone round table with a delightful flower arrangement and tropical fruits on top. Guests are then greeted by a coral-colored raw bar seating 8 with vintage mirrors and a stunning display of fresh fish, prawns, caviar, scallops and Champagne. The dining room, seating 56, is intimate, with brick walls, a ruddy banquette with a row of live plants behind it, striking goldish shimmery wallpaper, white oak rectangular tables, green marble round tables and standalone live planters. The banquette directly faces the U-shaped teal-colored wood bar with a sage marble top that seats 25 guests.

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About Paya

Paya is an exuberant island-inspired restaurant and bar located on Miami's South Beach. It is a platform for Chef Niven Patel to pay homage to the insular cuisines of the Caribbean, Southeast Asia and Spain's islands where he and his business partner, Mohamed “Mo” Alkassar, have either worked or visited extensively. Chef Niven's dishes strive to incorporate ingredients that he grows at Rancho Patel, which are complemented by vibrant wines and tropical, farm-to-glass cocktails. Located at 1209 17th St., Miami Beach, Fla., Paya is open Wednesday, Thursday and Sunday, 5:30pm to 11pm, and Friday and Saturday, 5:30pm to midnight. Paya is part of FEAL Hospitality, one of South Florida's most dynamic restaurant groups. For more information and reservations, please call (305) 397-8080; visit www.payamiami.com and follow us on Instagram at @payamiami.

About FEAL Hospitality

Headquartered in Miami, FEAL Hospitality is the mother company of nationally recognized, award-winning restaurants in South Florida that include Ghee Indian Kitchen, Erba, NiMo and Paya. Led by the dynamic duo of Chef Niven Patel and Mohamed “Mo” Alkassar, the group is rooted in humble hospitality and ingredient-forward concepts.

Chef Niven is a four-time James Beard Award semi-finalist for “Best Chef: South” and a Food & Wine “Best New Chefs 2020,” and Mo is a veteran global operator named a James Beard Award 2023 semi-finalist for “Outstanding Restaurateur.”

FEAL Hospitality began with South Miami's beloved Ghee, an Indian restaurant that boasts three Michelin Bib Gourmand awards. The crown jewel of the group is Erba, an upscale Italian restaurant that garnered a place on Esquire's coveted “Best New Restaurants in America” list and NiMo, a coastal Mediterranean concept in Jupiter, Fla., boasting a beautiful, open-air terrace and a wood-fired oven. The group's newest addition is Paya, a high-energy island-inspired concept in Miami's South Beach.

With his hands-on commitment to farm-to-table cooking, Chef Niven's home, Rancho Patel, is a two-acre farm in nearby Homestead, Fla., and a source of inspiration and fresh produce for all FEAL Hospitality concepts. The group's name derives from “fealty,” which signifies loyalty, and reminds the team to stay true to the core values that drive the group's acclaim and success. For more information, please visit fealhospitality.com and follow us on Instagram at @fealhospitality.

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