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With a bright, pink flamingo greeting guests on Washington Street but extending half the length of Española Way, the Clay Hotel is more than just another hotel. Built in 1925, it is a historic landmark. The lobby takes up one building but the more than 130 rooms span the entire block, above every shop and boutique along the street. With rooms costing between $99 and $200 per night, it wasn’t always an affordable three-star hotel. Until 2011, when the rooms were converted from dormitory style to traditional single hotel rooms, the Clay Hotel served as a hostel. Recognized for its location only 0.2 miles from South Beach, Miami, the Clay hosts tourists from around the world looking for an affordable place to stay in a cultural and historical mecca. With the beach minutes away on foot, the Clay Hotel is a prominent destination for visitors to Miami. Photo by Katherine Fletcher.

Residents and employees of the Clay Hotel recount what makes the landmark special.

The History of the Clay Hotel

Española Way developed

Construction of Clay Hotel

The hotel got its front desk, which remains there today

Mafia Don Al Capone maintained a gambling ring inside the Clay Hotel

Desi Arnaz presides over a nightclub inside of the hotel, in which he

popularized rumba

The pilot episode of Miami Vice took place in the hotel

The Clay Hotel transitions from a hostel to a hotel

1920s

1925

1984

1925

1930s

1930s

2011

Axel Kent, 27, works front desk at The Clay Hotel, servicing guests from all continents and all countries. His own back story is a fusion of English-Panamanian history. His name goes all the way back to WWII, when his grandfather decided to relocate his family to Panama and where he came up with the name ‘Axel.’ Mr. Kent eventually made his way back to the States, more specifically, South Beach, where there is never too much going on. In the words of Drake, “It’s all about location.”

JessicA MArquez, the front office manager at the Clay Hotel, began working there when she was a bright-eyed, 17-year-old looking for a job. Little did she know, the people she met there would impact her life forever. As a student in high school, Marquez met her future husband, who was also employed at the hotel. Seven years later, Marquez is now 24 and happily married to her current co-worker.

Watch a video taken of the Clay Hotel.

Two employees of the Clay Hotel describe their experiences working in the mecca for rich culture, cuisine, entertainment and fun.by Olivia Sanchez and Ashley McBride

Hot, HotMELTING POT

The Clay Hotel, located at 408 Española Way, remains in the same building it was built, in 1925.

HUMANS OFEspañolaWay

“I’ve got Cuban blood in my veins, but I’m Miami born and raised” | Jisele Hernandez, a native Miamian

“I’m originally from Chicago, [but] now I’m living on South Beach and it’s great. I love

it.” | Richie Smith, resident from Chicago

Nestled beneath towering palm trees and paled peach stucco facades, Española Way thrives as a concentrated, cultural mecca. Dubbed Miami Beach’s first historical district in 1986, the narrow lane brims with nearly 10 decades of accumulated culture.

While it boasts no residents within its restaurant-lined walls,

Española Way attracts people of all backgrounds, each with his or her own share of the human experience.

From Cuban hotel concierges to French coffee baristas, with tourists from every country in between, the humans of Española Way embarked on unique journeys that all led them to the same place. Drawn in by the appeal of the location’s

diversity, both the workers and the visitors seek to soak in what each person they interact with along the way has to offer.

While all of the humans on Española Way contribute fresh outlooks and different experiences, they all agree that the charm of the street stems from the people who have and will continue to walk it each day.

Hear Fabio, Rosangela, Francesco and others pronounce the name of the street.

“We’re used to the heat. We’re from Brazil.” | Fabio and Rosangela, visiting from Brazil

“The hotel suits well for students looking for a cheap, good location.” | Francesco Conquest, visiting from Italy

“Pleasant,” Mynor describes Española Way in one word. | Mynor Mederano, waiter at Hosteria Romana

“Everybody loves Española Way.” | Jessica Petit, a waitress for three years at Oh! Mexico

story by Rosie Barbaritephotos by Olivia Sanchez

View a walk-through of Española

Way by Olivia Sanchez.

Expect the unexpected

The Owner of Hosteria Romana , Roberto Rimoldi leans against a counter during an interview

Food hangs from the ceiling in Hosteria Romana.

Surrounded by palm trees and embedded on a street filled with Mediterranean revival-style architecture, the last thing you’d expect to find on Espanola Way is an authentic Italian restaurant, but that’s exactly what patrons inside Hosteria Romana at 429 Espanola Way find so charming. Marco Efrati left his home in Roma, Italy fifteen years ago and travelled to Miami Beach, where he and his sister, Nikki, founded the restaurant on Espanola Way. The authentic Italian menu features hand-rolled pizzas and homemade pastas, with the Pappardelle ar fungo porcino winning acclaim from the brother-sister management team, though Nikki insists that “everything” on the menu is her favorite. The food has the ability to transport a guest’s state of mind to Roma, but yells and screams from the wait staff each evening ensure that customers won’t escape South Beach for long.

A Brother-Sister Duo

Roma to South Beach

A man eats pasta at Hosteria Romana

Chefs take a break behind the counter at Hosteria Romana

A chef in Hosteria Romana prepares a plate in the kitchen

Lobster in Fra Daviolo Sauce

4 tbsp olive oil, divided6 cloves garlic, crushed

3 cups whole peeled tomatoes with liquid, crushed

1 1/2 tsp. salt1 tsp. crushed red pepper flakes

1 (16 ounce) package linguine pasta1 lb. Maine lobster tail

1 tbsp chopped fresh parsley

1. Heat 2 tbsp of the olive oil with the garlic til the garlic starts to sizzle, then pour in the tomatoes. Season with

salt and red pepper. Bring to a boil. Simmer for 30 minutes, stirring occasionally.

2. Meanwhile, cook pasta for 8 - 10 minutes in boiling water, or until al dente; drain.

3. Heat the remaining 2 tbsp of olive oil in a skillet. Add the lobster. Cook stirring, until the

lobster is fully cooked. Add the tomato mixture and cook until the sauce begins to bubble.

Pour sauce over pasta and place lobster

tail on top. Garnish with fresh parsley.

Bringing

Written by Dave Canfield

Place the mint leaves into a long glass and squeeze the juice from the lime. Add the sugar, gently smash the mint into the lime juice and sugar and with a mud-dler. Add ice then rum and stir, top off with the club soda. Garnish with a mint sprig. Design by Hallie Schechter

2 ounces club soda

2 ounces white rum

2 ounces lime juice

1 teaspoon sugar

garnish witha sprig of mint

ice

6 mint leaves

The complimentary plantain chips that rest on each table at Havanna 1957, located at 405 Espanola Way, transform you to a fried-paradise of sorts, and offer the perfect companion to a pitcher of Mojitos or Sangria split between friends at this cozy authentic Cuban spot, where even the water pictures are recycled Bacardi bottles. Havanna 1957 features a menu packed with house-delicacies, some of which derive their origins from century-old family recipes. The house specialty is a rice, black bean, and plantain accompanied roasted chicken entrée, which certainly satisfies expectations. For dessert, the flan is exception and makes this eatery a prime destination for dining on history-laced Espanola Way in busy South Beach.

Opened in 1997, the Mojito Lounge located next-door to Nuvo Miami Bistro serves customers a sugar-cane-garnished Mojito worthy of its $11.95 price tag. According to bartender Melfin Escobar, the Lounge serves over 200 Mojitos during the weekday, or goes through two-to-three sugar canes each day (each sugar cane garnishes about 60 Mojitos). Arrive in the afternoon, however, and experience this refreshing escape to a minty paradise for only $4.95. If coming down to South Beach is not possible, check out this DIY recipe.

Plantain Chip Paradise

onSugarCane

A Shot of Bacardi&

sucking

If a single drink were to be assigned to the neighborhood of South Beach, it would be the Mojito. However, at Oh! Mexico, there’s a new specialty drink burning throats and livers alike: the Bloody Maria. A distant, once-removed cousin to the Bloody Mary, the Maria replaces vodka with tequila, adding a tropical flare to a drink otherwise reserved for Northeastern brunches in the fall and spring. Although the Mojito remains the most popular beverage on Espanola Way, the Bloody Maria offers customers a zesty and vibrant alternative garnished with celery and tabasco.

6 drops Tabasco sauce & 8 drops Worcestershire sauce

8 ounces tomato juice

2 ounces fresh lime juice

1.5 ounces reposado tequilagarnish with alemon wedge

ice

black pepper

Make your own Bloody Mary with these easy steps!Rub one lemon wedge along the rim of a glass and discard. Coat the rim with black pep-per. Add the remaining ingredients and fill with ice. Stir and garnish with a lemon wedge.

Wait, There’s Tequila

in That!?Written by Dave Canfield

Written by Dave Canfield

A bartender at Oh! Mexico jokes with a customer

Oh Mexico serves traditional Mexican foods in dishes made from volcanic rock to keep the meal warm.

It was a humid August weekday in South Beach when Avery Roth, a local resident, found a cool retreat in A La Folie Cafe. Tucked in near the counter, she typed away on her Macbook. “I work remotely, so sometimes I work at home and sometimes I like to get out of my house, and this place has great ambience and good food and free wifi so it’s really comfortable.” The cafe allowed her an afternoon of peaceful work and an escape from the hustle and bustle of the rest of the city to a private corner of Paris. Traditional French food fills the menu, including an extensive selection of crepes. Roth’s personal favorite is one filled with apricot marmalade which she said tastes just like ones she ate in France. Each detail comes together for what feels like a truly French atmosphere. “The owner told me that he literally built everything by hand,” she explained.

“The flooring, the tiles, the paintings… everything in the place is imported and handmade, and it’s really authentic.” In fact, the cafe’s name means “To Distraction” highlighting its ability to transport diners away from South Beach. There is an effortless feeling to the place from the minimalistic murals swooping across the yellow walls to the alley-garden outside. It beckons diners to linger over a cup of coffee and join in the distraction from the tourist traffic of the rest of the street. “I don’t want anyone else to find this place,” Roth said hoping to keep her private Parisian refuge to herself.

A Basic Crepe

1 cup all- purpose flour2 eggs1/2 cup milk1/2 cup water1/4 teaspoon salt2 tablespoons butter, melted

Directions:1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

4. Top with powdered sugar, fruit, Nutella, or caramel sauce.

“...this place has great ambience and good food and free wifi so it’s really comfortable.”

“There’s a crepe with apricot marmalade inside and powdered sugar on the top and it tastes just like it does in France.”

- Avery Roth, South Beach Resident

“That’s why a lot of people like to come here… people don’t feel like they are in South Beach.”

- Fefette, Server at A La Folie Cafe

Every day, rain or shine, this grey cat naps in the sun always claiming his spot for the day

A coffee being prepared in the kitchen in A La Folie

The Croque Madame, a sandwich with a fried egg on top, a specialty of the shop

A QuietEscapEWritten by Nancy Clark

For more info scan the QR code:

Design by Sam Cassell 013

Walk thisWayEspañola may lead one to conjure up images of Spain and Latin America, but in Miami’s South Beach Española Way is much more than a Latin Street. It’s an office for some and for others its a palace they call home. By Sam Cassell

A WAY WORTH WALKING A quaint street for locals and tourists alike, Española Way is a popular restaurant and shopping destination. Photo by Sam Cassell

014 Española Way // Cooling Off Design by Holly Bensur 015

Learning the tricks of the trade to move up in the ranks

MOJITO RECIPESMILANI GELATERIA After walking around in the draining Miami heat, Milani Gelateria offers the perfect spot to cool off and reenergize. Francesco Pasqua is the unlikely owner with loose blonde curls and a stereotypical surfer’s apparel. Hailing from Torino, Italy, he opened the gelateria five years ago and has been successful ever since. Before even entering the store, customers are welcomed with fun waffle coned chairs and tables with fake gelato dripping under the real sun.

As customers enter the blasting air conditioners provide instant relief from the blistering heat. What happens next? People see the spinning wheel of gelato and their eyes go wide. Mauro Usai makes the fresh, original gelato flavors like tropical, multi-berry and the classic stracciatella with customers of all ages and backgrounds in mind. Just in case you didn’t know “the difference between gelato and ice cream is gelato is not frozen,” said worker, Georgia Moro. By Nadijah Campbell

2 oz. of RumTeaspoon of SugarRaw SugarcaneClub SodaSplash of SpriteIceHandful of Mint Leaves

3 Tbs of Rum3 Mint Leaves1 Tbs Cranberry Reduction1 Tsp Fresh Lime JuiceRaw SugarcaneSplash of Sprite

2 oz. Bacardi Rum3 Mint LeavesSpash of SodaRaw SugarcaneGarnish with LimeIce

MOJITO LOUNGE

HAVANA 1957

HOSTERIA ROMANO

Melfin “Muffin” Escobar, bartender and jack-of-all-trades in the restaurant industry, is no novice behind the bar of the Mojito Lounge. His last stint there began nearly six years ago learning for two years as a bar back, food runner and dishwasher. The last few years he went on to work in a hookah lounge and in fine dining before returning two months ago to Española Way. Escobar was born in Belize to Guatemalan parents who moved to the U.S. when he was fourteen. Bilingual in Spanish and English, Escobar effused a cool and comfortable vibe working in the restaurant. One might say this comfort started as early as high school cooking class where he acquired the nickname “Muffin” for a short time. Since then he has been learning on his feet, serving up refreshing mojitos to all those that ask. By Tamara Huson

NEW BEGINNING Bartender Melfin Escobar pours rum on top of the sugar for a classic mojito at the Mojito Lounge on Española Way. The Mojito Lounge opened in 1997 and has been serving up their signature cocktail ever since. Photo by Holly Bensur

SHAKE IT UP Angel, a bartender at Havana 1957, mixes up the restaurant’s specialty mojito for two tourist from Cherry Hill, NJ. Photo by Zac Bajan

SWEET SERVICE Melfin Escobar, the bartender at the Mojito Lounge, cuts fresh sugarcane for their classic mojitos during happy hour. Photo by Holly Bensur

FRESH INGREDIENTS Lemons, lime, kiwi and oranges are all cut fresh everyday to be used for cocktail garnishes. Photo by Cibonay Dames

WHEEL OF FLAVORS Mauro Usai, makes gelato in house every morning at Milani Gelateria on Española Way. The shop offers 12 flavors from a rotating case. Photo by Tamara Huson

ON THE JOB Georgia Moro scoops lemon flavored gelato from the revolving case. A couple from New Jersey came by for a sweet treat on their last day of vacation. Photo by Holly Bensur

YOUNG CUSTOMER A little boy orders a double cone of homemade mint gelato with whipped cream.It was his family’s first time visiting Florida. Photo by Holly Bensur

HAPPY HOUR Filled with sugar and rum, mojitos await some fresh mint, ice, tonic water and sugarcane before they’re ready to be enjoyed by thirsty customers at the Mojito Lounge. Photo by Sam Cassell

MojitosME GUSTAN

016 Española Way // Diversity Design by Holly Bensur 017

PRETTY PURE

HAUTE HAPPINESS “Passion is key to everything you are doing in your life,” Muriel Affriati said about her store and story behind its opening. Affriati opened the clothing store six years ago. Photo by Holly Bensur

WHITE IS HAPPINESS Blanc du Nil offers a variety of all-white clothing. Muriel Affriati, the owner of the store, said “white is purity, white is happiness.” Photo by Cibonay Dames

STYLIN’ DOGGIE Muriel Affriati. the owner of Blanc du Nil, brings her dog Dior to her store everyday. Photo by Holly Bensur

NEW OPPORTUNITIES Neal Kohli, the owner of Bohemian SoBe Wear, immigrated from New Deli, India for “the freedom to do whatever you want to.” Photo by Holly Bensur

PASSIONATE STORY A world travel, Gustavo Meneses talks about his great loves: art, dancing, traveling and women. Photo by Holly Bensur

KICK OFF YOUR SHOES After closing down his art shack, Gustavo Meneses dances his way down the street to Tapas & Tintos. Meneses enjoyes his second passion as an entertainer Photo by Sam Cassell

SHOW OFF Gustavo Meneses sports his wig and shoes that he wears at performances. Photo by Cibonay Dames

LET’S TAKE AN USIE Gustavo Meneses tells Cibonay Dames about Salsa played at Tapas & Tintos. Photo courtesy Cibonay Dames

THREADS OF INDIA Hanging from a mannequin, a strand of turquois and silver jewels are on display for customers at Bohemian SoBe Style. Photo by Holly Bensur

&Española Way gives home to entrepreneurs from around the world to live out their dreams

White fabric swayed in the breeze as a blonde woman with a vibrant smile opened the doors to her little place of happiness. Muriel Affriati, 53, is the proud owner of the store, Blanc du Nil, which in English translates to White Nile. Affriati was born in Cannes, France and worked for Chanel before opening two small clothing stores, one all white and the other color.

“It is my passion to provide to the people,” Affriati said. However, after

a few years she decided the color store wasn’t bringing enough smiles out of her customers. “The people coming into the color store were very aggressive,” she said. In response, she made the switch to Blanc du Nil. “We made the store all white because we want to make everyone happy.”

Despite working on “Española Way,” Affriati doesn’t speak much Spanish, but her customers still leave with smiles on their faces. By Nadijah Campbell

ARTIST BY DAY, DANCER BY NIGHT “Bam! Pow! Pow pow!” claps Gustavo Meneses in rhythm to his stomping. This eccentric artist and dancer invited us into his cluttered art gallery; and now is wearing a grody green and yellow wig, carefree and not giving two hoots about what others think of him. He lives a simple life, or as he said, “I love to do what I like to do… I like to paint, I like to dance and I like women.

Too many women” Meneses loses his train of thought and tells us he never knows when it’ll happen, the dance. He dances because he wants to… We should go to Tapas tonight for salsa dancing… We receive more snippets about his life and thoughts as we try and ask directed questions. In the end, however, he simply tells us “I feel very luck to be who I am.” By Tamara Huson

un día en la habana 017

en la habanaun día At Havana 1957, be ready to be served, in an authentic Cuban atmosphere, on the corner of Española Way and Washington. Deriving its name from a pivotal time in the history of Cuba, the restaurant seats only about 30 but provides a little slice of Cuba in the heart of South Beach. ¶ Authentic 1950’s-style décor lines the interior of the restaurant, bringing back the high-flying times of movie stars who made Havana their playground. ¶ Customers are met with a smile, a menu and a simple question, “What would you like to drink?” Fully equipped with a classic Cuban Rum Bar patrons can quench their thirst with five different mojitos.

016 lifestyles

HARD AT WORK Angel Vega, bartender at Havana 1957 Espanola Way location, pours a mojito on Aug. 12, 2014. Photo by Kristi Townsend

018 lifestyles un día en la habana 019

catherine

“The reason why we picked 1957 Havana is because it was the best time in Cuba.”

(refused to give last name), Havana 1957 hostess

Life expectancy was 58.8 years, whiLe the average for south america was 56 years

first hoteL in the worLd to be buiLt with centraL air conditioning

havana had the first 100% concrete apartment buiLding in the worLd

fideL castro tries to take over cuba for the first time and faiLs

cuba had one cow for every inhabitant

cuba had the Lowest infant mortaLity rate in Latin america

fideL castro tries to take over cuba again, this time with heLp from mexican revoLutionists

cuba is considered to be the most prosperous country in Latin america

cuba is the second country to broadcast in coLor tv

havana had the Largest number of movie theaters, beating paris and new york

1950 1951 1952 1953 1954 1955 1956 1957 1958 1959

A DECADE IN HAVANA

Angel Vega left Cuba in 1991. After working for Panasonic for nearly a decade, he decided to change direction completely and become a bartender. At Havana 1957, he’s easily known for his mojito-making skills. In a matter of minutes, the classic Cuban Rum Bar will draw patrons in, and Angel’s sociable personality will keep them glued to their seats.Q: how Long have you worked at havana 57?a: i’ve been bartending here for about two and a half years.

Q: what made you want to work here?a: it pays pretty well, and it’s a lot of fun to be a bartender.

Q: what’s the restaurant’s most popuLar drink and what drink do you Like the most?a: our mojitos are the most popular. people also really like the sangrias, red usually more than white. Just water, i don’t drink. i never really liked the taste of alcohol.

Q: how often do you seLL those souvenirs on the waLL? a: occasionally. tourists get a good laugh from the fidel toilet paper. and they seem to enjoy the cigars. i’ll have a cigar occasionally, but only these.

Q: what do you Like to do outside of work?a: i like to spend time with my son. he’s seven years old and always dragging me to go fishing or catch crabs and lobsters. i also like taking pictures, i have more than 2,000 on my phone.

meet

bartender the

HOW TO MAKE A SOUTH BEACH MOJITOafter a hot day spent on south beach, the best way to cool off is with a mojito at havana 1957. to make one, fill the shaker ice with bacardi Limón and shake it. then pour it into a high ball glass, garnish with a stick of sugar cane and yerba buena (mint leaves).

BACARDILIMON

Original Citrus Rum

VISITING HAVANA Angel Vega talks to Uniersity of Miami junior Kristi Townsend on Aug. 12, 2014. Photo by Michelle Lock

The final South Beach Mojito

sources are historyofcuba.com, cia.gov, neoliberalismo.com and latinorebels.com

020 lifestyles

yElp REVIEWShere are what a few others had to say about havana 1957 on española way.

this egg- and milk-based dessert has been a staple in cuban culture for years. with a texture often described as being cool, creamy, soft and smooth, it’s no wonder why the workers of havana 1957 consider it a meal-ending must-have.

despite its simplistic ingredients, the way in which flan is crafted takes nothing shy of a little patience and skill. unlike other desserts, flan also requires the stove top. first, melt the caramel and sugar and coat it along the bottom of a round mold. in another saucepan, boil milk and cinnamon while lightly beating eggs, vanilla, and additional sugar in a separate bowl. pour the egg and cooled milk mixture over top the caramel layered mold. finally, reheat and cool the entire dessert before flipping it out into a bowl.

WHO’S FEElIN’ FlAN?

heaven

“You can tell it’s authentic...The atmosphere...there was so much energy.”

bryant, Havana 1957 customer

1. evaporated milk2. sweetened condensed milk3. heavy (or whipping) cream

WHAT ARE THE THREE MIlKS OF TRES lECHES?

THE MILKY WAY havana 1957’s most popular dessert is the tres leches. Photo by Michelle Lock

FUN WITH FLAN cuban flan from havana 1957 served with a cup of whipped cream. By Kristi Townsend