Major Food Group hosted me and my lady for an evening at Château ZZ in Miami, and before anyone gets jumpy—yes, this is a hosted experience. We were guests, not surprise reviewers lurking behind oversized sunglasses. This is your FTC transparency moment. Moving on.

The building itself is iconic. ZZ’s Club now occupies Petit Douy, a 1931 French Château Revival mansion in Brickell designed by Martin L. Hampton. The estate was modeled after a French priory, once home to John and Sheelah Murrel, and later designated one of Miami’s first historically protected buildings. Major Food Group, with the help of design visionary Ken Fulk, has turned it into a three-story shrine to indulgence: the ground floor houses their first-ever Mexican restaurant, upstairs is a members-only club, and in between you’ll find enough velvet to make royalty jealous.

The Night Begins

We kicked things off at the bar because, naturally, that’s where all smart decisions start. I went classic: a double whiskey, one large ice cube. My lady? More poetic: Old Fashioned with Don Julio 1942, elote, cinnamon—basically, the cocktail equivalent of wearing silk in 90-degree heat. The bar itself deserves a nod: Château ZZ’s boasts a staggering library of over 1,000 tequilas and mezcals, some so rare they’re nearly mythical. Over drinks, we people-watched and pretended we weren’t giddy about the Wagyu headed our way.

Soon enough, we were whisked to our table and greeted by Antonio, who deserves his own fan club. Sharp service, no pretense, and the kind of timing that makes you wonder if he’s telepathic.

The Menu Wasn’t Playing

Let’s get into it:

• Wagyu & Truffle Tostada – Sliced tenderloin, seasonal black truffles, and chives on a tostada so delicate it should have come with a seatbelt.
• Coconut Snapper Ceviche – Balanced, bright, and finished with jalapeño and avocado. If ceviche could flirt, this one did.
• Guacamole – Dill, cilantro, jalapeños, basil oil. Don’t argue. Just accept that basil oil belongs in guacamole now.
• Tomato Watermelon Salad – With jalapeño, mint, cotija. It walked that fine line between refreshing and ridiculous.
• Lobster Fideos – Decadent. Creamy. Shellfish-rich. Went beautifully with the Prickly Pear cocktail I snuck in after my second whiskey.

Water? San Pellegrino. Because even hydration should have bubbles. And when you’re dining in a 1930s château with a thousand bottles of tequila upstairs, flat water just feels disrespectful.

Dessert? Please. Of Course.

Churros (warm, sugary, cinnamon perfection) plus a scoop of ice cream that should be classified as a controlled substance. They also do Coconut Tres Leches and Mango Cheesecake, but let’s be real—I’d order the churros twice.

A Word on ZZ’s Members Club

The upstairs portion is members-only, so obviously, it’s full of whispers, exclusivity, and allegedly better tequila. It has that Old Hollywood-meets-New-Miami energy—dim lighting, rare art, vintage vibes, vaulted ceilings, even a fireplace. Think cigar lounge meets secret society, designed for people who collect experiences the way others collect watches.

Would I go back? Absolutely. Would I pay out-of-pocket? Yeah. Is it for everyone? No. Château ZZ is extra in all the right ways, and Major Food Group knows exactly what they’re doing—creating spaces that are indulgent without being absurd, stylish without trying too hard.

This was not just dinner. It was a flex. And sometimes, you need that.