A 3 mile run down and back from Baha Mar to Sandy Port, on the western side of Nassau.
Meatballs (the original Harry’s recipe!)
Dylan, Brad and Joe (you may recognize him from the MGFD raw bar station), from the “home office” : )
Squid Ink Campanelle with mussels and clams.
Traveling to The Bahamas just got a whole lot tastier! Fi’lia by Michael Schwartz opens today just a 42 minute pond jump away on Nassau. Located on the Baha Mar property in the main casino floor just steps from SLS Baha Mar, the new 299-room hotel our partners at sbe opened last month, this is the restaurant’s first international outpost and second location after opening at SLS Brickell in Miami last year.
The “Mistaken” (a Negroni Spagliato) is a spritz twist on the classic aperitivo that swaps gin for prosecco.
Chef, Bradley, Eric and I were down last week as part of the last wave of visits and some yet-to-depart implants collectively known as “task force”. This system in place to support Fi’lia’s opening team from start to finish line — think part placenta, part brain trust — involves an orchestra of players from sbe and The Genuine Hospitality group with expertise in front and back of house. On our agenda was mock service, tastings, final menu formatting, food and spacial shoots, and fine tuning the dining room for lighting and sound. Where the bulk of the important foundational work occurs gradually over a period of months tracked methodically through a “critical path” spreadsheet and meetings to check in on progress, the 11th hour is a critical stage in the process visible even to the untrained eye where everything comes into sharp focus.
Within every journey there is a personal one. Impressions of my trip through a traveler’s eye, may inform yours.
View of Baha Mar en route from the airport. Transfer is 10-15 minutes max.
GREAT rooms. Airy, beachy with a playful edge.
You know what they say…
View west, from my balcony.
Fun bar cart.
Helpful runner’s tip from one of our bartenders.
More room with a view.
Sandy Port (not so sandy!)
Bougainvillea, just like home.
Caribbean shimmer courtesy American Airlines.
Island style, points out Suit Guy.
Obligatory at MIA.
Thanks Katherine, making sure the cocktail tags are on their way safe too.
SLS Baha Mar lobby.
The idea is to make sure there is enough institutional knowledge and depth on the ground to have the resources required to handle anything thrown the restaurant’s way. This is an all-hands-on-deck troubleshooting and brain-stretching exercise, where you have planned for everything especially the things you can’t control. From menu covers stuck in LA to cocktail tags printed from the only Miami vendor that was open and able the week before the holiday to mule with cookbooks in checked luggage, it ain’t always pretty… but this is what openings are all about and why we love what we do. And then you have a restaurant!
The host with the most.
“The hospitality on island has been second to none, and we are fortunate to have a hard working team that is digging in with a smile in the true Bahamian spirit,” says Chef. “We can’t wait to share with guests the same incredible welcome we’ve experienced here in The Bahamas!”
We have a particular soft spot for a familiar face — Fi’lia’s Executive Chef Thomas Tennant — veteran of the TGHG culinary family who comes with Caribbean seasoning from his time on Grand Cayman as chef de cuisine of Michael’s Genuine® Food & Drink. Later leading menu implementation, working with international staff and honing his talent for “fixing” provisions from the lower decks with Royal Caribbean, Thomas earned the TGHG title of “Special Ops Chef” for a reason and those skills will no doubt serve him here.
Fi’lia is inspired by the simplicity of Italian cuisine, featuring a menu of straightforward dishes that highlight fresh, seasonal ingredients, housemade pasta and memorable signatures like the Tableside Caesar Salads. Like Miami, Fi’lia’s dinner menu features Small, Large and Extra Large plates alongside Snacks, Sides, Pasta and Pizza. To start, Beef Carpaccio is Chef Schwartz’s twist on the classic featuring sunchoke, green onion pecorino and mustard vinaigrette, while the Extra Large Grilled Whole Snapper features tomato, Calabrian chile, mint and grilled bread. Rustic pizzas are served with creative topping combinations like Pistachio Pesto with ricotta, charred onion and pecorino.
View from our patio.
View of the Marra Forni oven from the belly of the main dining room (bar behind).
Ample, open air outdoor seating.
Thomas on the line during mock.
Making it happen behind the line (pasta and sandwich station!)
Finding a spot for my favorite olive oil.
Still working on it!
Thomas taking me below deck to fix some mozzarella.
A visit to Katsuya next door, yum!
The Tableside Caesar is prepared from scratch from dressing to grated parmigiano finish on a roaming cart, dispatching delicious smells of toasted garlic croutons in the dining room as it passes. Cocktails are refreshingly uncomplicated with specialties including a section of Spritz. With a focused wine list, Fi’lia celebrates Italian, regional varietals and American wines with an old world sensibility.
Located at One Baha Mar Blvd, Nassau, The Bahamas at Baha Mar Casino, Fi’lia is open Monday through Sunday from 11:30 a.m. to 2:00 a.m. serving lunch and dinner. For reservations and menus, please visit filiarestaurant.com or call 242-788-8212. As part of sbe’s larger movement to bring signature specialties in innovative cuisine and dynamic nightlife to The Bahamas, the group also operates Cleo, Monkey Bar (the signature SLS lobby bar) and Bungalow Pool Bar & Grill at SLS Baha Mar, with Privilege and Skybar coming in early 2018. Additionally, Katsuya (sbe’s modern take on classic Japanese cuisine) opened in mid-August on the Baha Mar Casino floor, and Bond, sbe’s nightlife concept, is debuting December 29th, offering late-night entertainment as the destination’s see-and-be-seen place to be.