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Los Fuegos Francis Mallmann brings South American cuisine to the heart of new luxury. Words by Thomas Bender - Photo credit: Juan Fernando Ayor The hallmark symbol of The Faena Hotel —a golden mammoth sculpture from Damien Hirst that is unavoidable in its allure and extravagance— is not only an eye-catching piece of art; it is a cornerstone for the hotel's ambitions to reinvent luxury on Collins Avenue. The hotel itself has spent the last year polishing and refining its grounds and services, and its Los Fuegos restaurant from renowned Argentine celebrity chef Francis Mallmann is no exception. The crimson and animal print decor of Los Fuegos complements the golden mammoth, and sets the tone for what is instantly an opulent experience that you can only find in Miami Beach. At lunch, the covered open-air seating draws a mixed crowd of business meetings, wealthy hotel guests, and a fair number of families who have decided to splurge on lunch. The former may pore over the extensive wine list, while the lat ter is likely to enjoy the reasonably priced steak sandwich and trademark empanadas, which are stuf fed with hand-cut filet and crispy in spots from the open wood flame. In fact, nearly ever y thing ser ved at Los Fuegos bares the marks of its cooking element —fire. It's not only the restaurant's namesake, but the cooking method by which Chef Mallmann cemented himself as a globally- recognized chef. The parrillada dishes, designed to share, are brought to your table on a miniature barbecue and continue to pop, sizzle, and smoke. Whether skirt steak, branzino, or ribeye, all the meats are juicy and tender, even the octopus shunned any chewy reputation it might have, under the watchful preparation of the chefs at Los Fuegos. The skirt steak is smoked for six hours before it's introduced to the grill, and is guaranteed to retain its moisture and flavor. Los Fuegos is rife with signature dishes and experiences. In addition to the empanadas and parrillada dishes, you'll also run into domino potatoes and perhaps the almond soup—a cool soup with watermelon and sweet olive oil that defies the impression of its nutty namesake to deliver a tasty and refreshing dish. Another favorite are the decadent profiteroles. These baseball-sized French pastries are lusciously prepared on-site and scooped from a tray loaded with sugary indulgence. Paired with one of the dessert wines, like the chilled moscato, and it's a surefire way to cap off your night. Though you may end your meal with a decadent, sweet infusion, it's the meat and taste of the fire that you'll remember long after you've left Los Fuegos. And while the golden mammoth may have caught your eye upon arrival, it's the restaurant's timeless approach to food preparation, evolved and perfected under Chef Mallmann, that is the reason you'll return to Los Fuegos. ML Los Fuegos is located at 3201 Collins Ave, Miami Beach, FL 33140. For more information, visit: http://www.faena.com/miami-beach/ restaurant/los-fuegos-by-francis-mallmann/.